Pork- Mock Mu Shu Pork
List of Ingredients
1/2 lb. boneless pork loin
1 T. cornstarch
2 T. soy sauce
2 t. minced fresh ginger root
4 green onions and tops
1 can (4 oz.) sliced mushrooms
Vegetable oil
4 eggs, beaten
Mandarin Peach Sauce
6-inch flour tortillas, warmed
Recipe
Cut pork into thin slivers; coat with mixture of cornstarch, soy sauce and ginger. Let stand 20 minutes.
Meanwhile, cut green onions in half lengthwise, then into 1-1/2-inch lengths. Reserving 1 tablespoon liquid, drain mushrooms. Heat 1 teaspoon oil in wok or large skillet over medium heat. Add eggs; cook until firm on bottom. Gently lift cooked portion to allow the uncooked egg to run underneath. Continue procedure until egg is completely cooked but still moist and glossy. Remove and break into large pieces.
Heat 1 tablespoon oil in same pan over high heat. Ad pork and stir-fry 2 minutes. Add green onions and reserved mushroom liquid; stir-fry 2 minutes longer. Add mushrooms and cooked eggs; stir-fry just until heated through.
To eat, spread thin layer of Mandarin Peach Sauce over tortilla and spoon about 2 tablespoonsfuls pork mixture down center of tortilla. Wrap to enclose filling and eat out of hand. Serves 6.
Nutrition facts per serving: 380 calories, 12 g fat, 51 g carbohydrate and 157 mg cholesterol.
Mandarin Peach Sauce: Drain 1 can (15 ounces) sliced yellow cling peaches. Place in blender container. Cover and process on high speed until smooth; pour into small saucepan. Combine 3 tablespoons Kikkoman teriyaki marinade & sauce and 1 tablespoon cornstarch; stir into peaches with 1 tablespoon sugar, 1/4 teaspoon fennel (crushed), 1/4 teaspoon black pepper and teaspoon ground cloves. Bring to boil over medium heat. Simmer until sauce thickens, about 2 minutes, stirring constantly. Remove from heat and stir in teaspoon garlic powder. Makes 1 cup sauce.
From Oklahoman 01/17/01
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