Moo Shu Pork
Ingredients:
1 tsp plus one tbsp vegetable oil
4 large eggs, lightly beaten
1 pork tenderloin (~1 lb), halved lengthwise and thinly sliced crosswise
2 tbsp cornstarch
coarse salt and ground pepper
1 lb shiitake mushrooms, stems removed and caps thinly sliced
2 tbsp minced peeled fresh ginger
1/2 head napa cabbage, shredded
5 scallions, thinly sliced
1/3 c. soy sauce
1/4 . rice vinegar
flour tortillas and hoisin sauce
In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; cook without stirring until set, 1-2 minutes. Transfer to a cutting board. When cool enough to handle, roll up, and slice crosswise, into 1/4 inch wide strips; set aside. Clean skillet, reserve.
Place pork in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. In reserved skillet, heat remaining tablespoon oil over medium high. Add pork; cook until brown on one side, 4-5 minutes. Transfer to a plate.
Add mushrooms and ginger to skillet; season with salt and pepper. Cook until mushrooms are lightly browned, 3-5 minutes. Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage has wilted and pork is opaque throughout, 2-3 minutes.
Heat tortillas, serve with hoisin sauce.
