Review/Rate this Recipe Save to MyRecipes Rating:

Title: Moo Shu Pork Crepes
Yield: 1 Serving

Ingredients

      1    Package dried wood ear
           -mushrooms or shiitak; (0.5-
           -- mushrooms
      2    Cups boiling water
    1/2    Pound boned pork loin; cut
           -into 2 x
           -- 1/4-inch strips
      1    Tablespoon low-sodium soy
           -sauce
      1    Tablespoon dry sherry
      1    Teaspoon cornstarch
      1    Teaspoon sugar
      1    Teaspoon vegetab1e oil
      1    Teaspoon grated peeled fresh
           - ginger
  1 1/2    Cups thinly sliced green
           -cabbage
      3    Tablespoons water
      1    Cup sliced button mushrooms
      1    Cup sliced green onions;
           -(1-inch)
      5    Teaspoons hoisin sauce
           Basic Crepes

Instructions

1. Combine dried mushrooms and boiling water in a bowl; cover and let
stand
for 30 minutes or until tender. Drain the mushrooms. Rinse and slice
mushrooms, and set aside. 2 Combine the pork and the next 4 ingredients
(pork through sugar) in a small bowl. Cover and marinate in refrigerator
for
30 minutes. 3. Heat oil in a large nonstick skillet over medium-high
heat.
Add ginger, and saute' 30 seconds. Add pork mixture, and stir-fry 1
minute.
Add cabbage and 3 tablespoons water, and stir-fry 2 minutes. Add wood ear
mushrooms, button mushrooms, and green Onions; stir-fry 1 minute. Remove
from heat. 4. Spread 1/2 teaspoon hoisin sauce over each crepe. Spoon
about 1/4 cup pork mixture on lower third of each crepe. Fold in edges of
crepes; roll up. Yield: 5 servings (serving size: 2 filled crepes).

Converted by MC_Buster.

- - - - - - - - - - - - - - - - - -

Contributor: Cooking Light/April 1999

Preparation Time: 0:00

Reviews