Ingredient Spotlight: Pork Chops
Prep 25 minutes Cook 10 minutes Makes 7 servings
Ingredients
4 grilled pork chops, cut into thin slices (see spotlight ingredient for pork chops)
6 tsp. minced fresh ginger
1/2 cup soy sauce
2 Tbs. rice wine vinegar
2 tsp corn starch
1/4 cup hoisin sauce
2 Tbs Sriracha Sauce
3 Tbs vegetable oil
1 Tbs sesame oil
4 eggs, scrambled
1/2 cup of sliced green onions, thinly sliced
1 Tbs of crushed red pepper flakes
1 head of Napa Cabbage, shredded
1 pkg of ready-to-use crepes (or soft tortillas)
Kosher salt and ground black pepper
Directions
Combine ginger, soy sauce, vinegar, cornstarch, hoisin sauce, and Sriracha
together in a large bowl. Add sliced pork and let sit for 10 minutes.
Meanwhile, warm vegetable oil in a large fry pan over medium-high heat. Add eggs and cook until set. Remove eggs from pan and set aside on a plate.
In the same pan, warm sesame oil and add cooked, sliced pork strips along with onions and red pepper flakes. Cook for 2 minutes. Add cabbage. (It will seem like a lot but the cabbage, but it will cook down.) Sprinkle with salt and pepper and cook for 5 more minutes. Return cooked eggs to the pan, add a splash more of soy sauce. Transfer to large bowl.
To warm the crepes, place a damp paper towel over the crepes and set on a plate. Microwave 1 minute of until slightly warm.
To assemble the Mu Shu, spread 1 Tbs of hoisin sauce with the back of a spoon over each crepe and fill with the pork mixture. Roll up and enjoy.