Growing up, my family ate the same few things from Chinese restaurants: sweet and sour pork, cashew chicken, and beef and broccoli. Don’t get me wrong. Those are delicious and easy crowd pleasers with kids. But as an adult, I’ve branched out a bit more and discovered and AMAZING world of options. One of those: mu shu.
These mu shu pork “burritos” simplify homemade Chinese by subbing easy access flour tortillas for the delicious little pancakes you get at restaurants. These are super simple to throw together and delicious! Have a great weekend!
Mu Shu Pork Burritos (Serves 4)
1 lb pulled pork
8 small whole wheat flour tortillas or 4 regular tortillas
2 teaspoons sesame oil
¼ head green cabbage, thinly sliced
½ onion, thinly sliced
1 cup thinly sliced carrots
3 cloves garlic, minced
2 tablespoons rice vineagr
2 tablespoons hoisin sauce
2 tablespoons low sodium soy sauce
sriracha, to taste
1 teaspoon cornstarch
1 tablespoon sesame oil
3 green onions, thinly sliced
1. Wrap tortillas in foil. Place in a 300 degree oven to warm (5-10 minutes at most).
2. Heat a large nostick skillet over high heat. Add 2 teaspoons sesame oil. Add eggs and scramble. Remove to a plate/bowl and set aside.
3. Add cabbage, onion, carrot, and garlic to skillet. Cook for about 5 minutes, or until vegetables have softened.
4. Mix vinegar through sesame oil in a small bowl. Pour over vegetables. Stir until thickened. Stir in eggs and pork until all combined.
5. To serve, make “burritoes” of pork/vegetable mixture and top with green onions.
Recipe Notes: You could sub ground pork for the pulled pork. I would brown it first, then remove it from the skillet to scramble the eggs.
Nutritional Information (amount per serving):
Protein: 26 gm
Fat: 21 gm
Saturated fat: 6 gm
Cholesterol: 197 mg
Carbohydrates: 38 gm
Fiber: 4 gm
Sodium: 878 mg
Source: adapted from Keeping Up Cookbook