Wednesday, February 12, 2014

Pork Mu Shu Stir Fry

I'm continuing on my cabbage kick.  Right now Napa cabbage is my thing.  Loving it.
This was inspired by a Rachael Ray recipe I saw - a pork burger with a warm slaw topping.
I wasn't really interested, but the flavors used stayed with me, so I decided to make it into a stir fry instead of a burger.


Pork Mu Shu Stir Fry

1 tb oil
6 garlic cloves, minced, divided in half
 3 green onions, minced
1 small to medium head Napa cabbage, outer leaves removed, cored, and shredded
3 tb hoisin sauce
1 tb oil
12 or so mushrooms, thinly sliced
1 lb ground pork
1 tsp Chinese 5 spice powder
1/2 tsp ground ginger
3 tb soy sauce

Heat the oil over medium high heat in a large pan.  Add half the garlic and the green onions.  Cook until soft and the garlic is just starting to color.  Add the cabbage, and cook, stirring often, until the cabbage is soft.  Stir in the hoisin sauce.  Taste, correct seasoning.  Transfer to a bowl; cover and keep warm. 

Heat the second TB of oil in the same pan.  Cook the mushrooms, stirring often, until they start to color.  Add the second half of the garlic and the pork.  Stir and break up pork.  Add the 5 spice and ginger.  Cook until the pork is cooked through and nicely browned.  Stir in the soy, cook one minute.
Remove from heat.

Stir the cabbage to redistribute the yummy juices.  Place a scoop of cabbage on each plate, top with a scoop of the pork mixture.
Drizzle with extra soy sauce or hoisin if desired.