A: | 2T sesame oil |
B: | 1/4C sweet red bean paste |
2t soy sauce | |
2t sugar | |
C: | 2T rice wine (e.g., sake) |
1t sugar | |
D: | 4oz pork (or beef, tofu) |
1/2t salt | |
E: | 2T sesame oil |
4T canola oil | |
F: | 2c garlic, minced |
3 eggs, beaten | |
G: | 1/4C mushroom, julienned |
1/4C carrot, julienned | |
1/4C cabbage, shredded (or cole slaw mix) | |
2 green onions, julienned | |
H: | 8 wheat wraps |
8oz bean sprouts | |
2 green onions, julienned | |
1. | Heat (A) in wok, mix in (B). Heat until bubbling, remove to small serving bowl to cool. |
2. | Combine (C) in small bowl for use later with stir-fry. |
3. | Slice (D) into 1/8" batons. Toss with salt in small bowl. |
4. | Heat 2T of (E) mixture in wok, add (F) and scramble eggs, then scrape into small bowl. |
5. | Heat remaining 4T of (E) in wok, stir-fry the meat (D) and scrape into same bowl as eggs. |
6. | Stir-fry vegetables (G) quickly, return meat and eggs to wok over high heat, add sauce (C) and combine. Remove to serving plate. |
7. | Assemble with (H), sauce and add meat/egg mixture. |
Servings: 4
$Id: moo_shu_pork,v 1.1 2017/10/29 02:37:57 deaven Exp $
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