Moo Shu Pork Wrap

🛒 Ingredients

• Pork loin, lean 80 g · 192 kcal
• Egg 25 g · 39 kcal
• Napa Cabbage 60 g · 10 kcal
• Wood Ear Mushrooms, rehydrated 30 g · 9 kcal
• Carrot 20 g · 8 kcal
• Scallions 10 g · 3 kcal
• Garlic 4 g · 6 kcal
• Fresh Ginger 5 g · 4 kcal
• Hoisin Sauce 15 g · 38 kcal
• Soy Sauce 7 g · 6 kcal
• Rice Vinegar 4 g · 1 kcal
• Sesame Oil 4 g · 37 kcal
• Vegetable Oil 7 g · 62 kcal
• Mandarin Pancakes/Wrappers 40 g · 110 kcal

👨‍🍳 Instructions

1. Thinly slice the pork loin into matchstick-sized strips; combine with a pinch of cornstarch and a dash of soy sauce.
2. Rehydrate wood ear mushrooms if dried; finely julienne cabbage, carrots, and scallions. Mince garlic and ginger.
3. In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, and sesame oil to create the stir-fry sauce.
4. Heat a large wok or skillet with some vegetable oil over high heat. Add the pork and stir-fry until browned and cooked through, then remove and set aside.
5. Pour the beaten egg into the hot wok and scramble quickly until just set, then remove and chop into small pieces.
6. Add a little more oil to the wok, then add garlic and ginger; stir-fry for 15 seconds until fragrant.
7. Add the julienned cabbage, carrots, and wood ear mushrooms to the wok; stir-fry for 2-3 minutes until slightly tender-crisp.
8. Return the cooked pork and chopped eggs to the wok. Pour in the stir-fry sauce and toss everything together for 1-2 minutes until well combined and heated through.
9. Warm the Mandarin pancakes or wrappers according to package instructions (steaming or microwaving typically).
10. To serve, spread a thin layer of hoisin sauce on a warm pancake, then spoon a portion of the Moo Shu pork mixture down the center. Garnish with fresh scallions and roll up tightly.