Moo Shu Pork （木須豚肉、ムッシュポーク）

  My homemade dish called "Moo Shu Pork".

Recipe : 3 servings

For marinade

1 tbs. hoisin sauce・・・海鮮醤だけど甜麺醬でOK

1 tbs. rice vinegar

1 tbs. oyster sauce

1 tbs. soy sauce

1 tbs. sesame oil

1 tsp. garlic minced

1 tsp. ginger minced

pinch black pepper

For moo shu pork

3 flour tortillas

150 grams pork scraps・・・挽肉でOK。

1 tbs. (=3 tsp.) vegetable oil

1 egg whisked

130 grams shredded cabbage

15 grams shiitake mushroom thinly sliced・・・本当はきくらげ

suitable amount of green onions thinly sliced

（注）tbs.=table spoon （大さじ）　tsp.=tea spoon （小さじ）

Directions :

To make the marinade

1. Whisk all ingredients together in a bowl until combined. Separate the marinade into two options...

one to marinate the meat, and

one to serve as the cooking sauce.

To make the moo shu pork

1. Add the pork to half of the marinade, and toss until the meat is evenly coated. Set aside for 5 minutes.

2. While the meat is marinating, heat oil in a pan over medium heat. Add the whisked egg and let them sit and form a omelet. Transfer the eggs to a cutting board and chop the omelet into small thin pieces.

3. Heat the pan over high heat. Add oil and saute the pork until it is cooked and tender. And set aside.

4. Add oil to the pan along with the cole slaw (marinated cabbage), mushrooms and green onions. Saute until cabbage begin to wilt and softens.

5. Add in the reserved marinade for the sauce, and toss to combine. Cook for an additional 2 minutes. Stir in the cooked pork and chopped eggs and toss until combined. Taste and season with salt and pepper.

6. Serve immediately with flour tortillas.

【御参考】

Moo Shu Pork by Ms. Ali

【筆者感想】

作り方には出てこないんだけど・・・普通は常識なのか・・・千切りキャベツは塩もみしてマヨネーズで和えておきます。ネギと卵焼きとコールスローは豚肉と一緒に炒めず最後に添えるという方法で私はやりましたが問題ありませんでした。トルティーヤの内側、特に周りに甜麵醬を塗っておくと型崩れしにくく美味しく食べられます。なお本来、皮は小麦粉のクレープなんだけどトルティーヤが簡単で美味いです。またレタスで巻いたり、ライスに添えるというのもありなようです。