Mu Shu Pork (with Coconut Wraps)

Ingredients

• about 450 g Pork tenderloin
• 8 wraps Coconut wraps
• 4 cups Shredded cabbage
• 1 cup Shredded carrots
• 1 cup Sliced shiitake mushrooms
• 0.5 cup Bamboo shoots
• 0.5 cup Wood ear mushrooms (soaked)
• 4 stalks Scallions
• 3 tbsp Soy sauce
• 2 tbsp Hoisin sauce (check for peanut)
• 1 tbsp Rice wine
• 1 tsp Sesame oil
• 2 tbsp Vegetable oil
• 1 tsp Ginger
• 2 cloves Garlic

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g pork tenderloin into 0.635 cm (0.6 cm) thick strips, about 5.08 cm (5 cm) long.
2. 2In a medium bowl, combine the pork strips with 1 tbsp soy sauce, 1 tbsp rice wine, and 1 tsp sesame oil; stir until all pork is coated. Let the pork marinate at room temperature for 15 minutes.
3. 3Heat 2 tbsp vegetable oil in a 35.56 cm (35 cm) wok or a large 30.48 cm (30 cm) skillet over medium-high heat until shimmering, reaching approximately 175°C. Add 1 tsp minced ginger and 2 cloves minced garlic; stir-fry constantly for 30 seconds until fragrant and lightly golden.
4. 4Add the marinated about 450 g pork strips to the wok. Stir-fry for 4 to 5 minutes, breaking up any clumps, until the pork is browned on all sides and cooked through, reaching an internal temperature of 63°C. Transfer the cooked pork to a clean plate and set aside.
5. 5Add 4 cups shredded cabbage, 1 cup shredded carrots, 1 cup sliced shiitake mushrooms, 0.5 cup bamboo shoots, and 0.5 cup soaked wood ear mushrooms to the same wok. Stir-fry over medium-high heat for 5 to 7 minutes until the vegetables are tender-crisp, slightly softened but still retaining some bite.
6. 6Return the cooked about 450 g pork strips to the wok with the vegetables. Add the remaining 2 tbsp soy sauce and 2 tbsp hoisin sauce (ensure it is peanut-free), then add 4 stalks chopped scallions. Stir well for 1 to 2 minutes to thoroughly combine all ingredients and coat them evenly with the sauce, until the scallions are slightly softened.
7. 7Gently warm the 8 coconut wraps one at a time in a dry, clean 20.32 cm (20 cm) skillet over medium-low heat, approximately 120°C, for 10-15 seconds per side, until pliable and warm to the touch.
8. 8Serve the warm pork and vegetable mixture immediately. Place a spoonful of the mixture onto each warm 8 coconut wrap and roll it up to eat.

Substitutions

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