Mu Shu Pork Lettuce Wraps

Print Friendly

Mu Shu Pork Lettuce Wraps - Andrea Meyers

Follow Me on Pinterest

Mommy, you know me so well!

That’s what I hear from Top Gun every time I tell him that we are having Chinese food for dinner. Seeing the excitement on his face always make me smile and feel happy that I’m making his favorite dishes, and that he has an adventurous palate and likes a wide variety of foods.

Mu shu pork is a traditional Northern Chinese dish that has gained a permanent spot on menus all over the United States. The combination of hoisin sauce, soy sauce, and sesame oil gives the dish a pleasant sweet/salty/toasty flavor. This mu shu recipe that I adapted from Cooking Light comes together in about 30 minutes, making it a good weeknight meal as well as a good party appetizer. The lettuce or cabbage leaf wraps reduce the calories and give a nice crunch, as well as the added bonus of even faster prep since you don’t have to make the pancakes.

Recipe Notes

Traditional recipes have wood ear mushrooms and dried daylily blossoms, aka golden needles, but this recipe uses widely available white mushrooms. If you want to use golden needles, you can find them at well-stocked Asian markets, just add about 8 to 10 to the wok. The original recipe serves four, which isn’t enough for our family, so I double it.

Mu Shu Pork Lettuce Wraps

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6 to 8 servings

Mu Shu Pork Lettuce Wraps

Adapted from Cooking Light.

Ingredients

1/4 cup low-sodium soy sauce
1/4 cup dark sesame oil
2 tablespoons hoisin sauce
2 teaspoons cornstarch
1 pound boneless pork chops or pork loin, sliced into matchsticks
1 cup matchstick carrots
4 ounces mushroom caps, thinly sliced
1/4 cup peanut or canola oil
1-1/2 cups sliced green onions, divided
2 cups fresh bean sprouts, thoroughly rinsed and drained
6 tablespoons water
4 teaspoons minced fresh garlic
1 small head iceberg lettuce or green cabbage, cut into leaf cups

Preparation

1. In the bowl, stir together the soy sauce, sesame oil, hoisin sauce, and cornstarch. Add the pork, carrots, and mushroom and stir until coated. Allow to stand for 10 minutes.

2. Pour half the oil in the wok and heat over medium-high heat. Add half the onions and stir-fry for 30 seconds. Add the bean sprouts and water and stir-fry for 2 minutes. Transfer to a medium bowl.

3. Add the remaining oil and warm. Add the remaining green onions and garlic, and stir-fry for 30 seconds. Add the pork mixture and stir-fry just until the meat is cooked, about 3 minutes. Add the bean sprouts mixture and stir. Serve about 1/2 cup of mixture in a lettuce leaf.

Equipment & Recipe Notes

Equipment:
medium to large glass bowl or baking dish
wok or large skillet
medium bowl

Recipe Notes:
Traditional recipes have wood ear mushrooms and dried daylily blossoms, aka golden needles, but this recipe uses widely available white mushrooms. If you want to use golden needles, you can find them at well-stocked Asian markets, just add about 8 to 10 to the wok. The original recipe serves four, which isn’t enough for our family, so I double it.

http://andreasrecipes.com/mu-shu-pork-lettuce-wraps/

More Chinese Recipes

Andrea Meyers - Chicken Stir-Fry with Asparagus and Snow Peas Andrea Meyers - Beef and Bell Pepper with Black Bean Sauce Andrea Meyers - Chinese Chicken and Broccoli

More Chinese Recipes From Other Blogs

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>