ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Moo Shu Pork Crepes

Yield 5 servings (serving size: 2 filled crepes)
In this traditional stir-fried dish, crepes replace Chinese pancakes. Serve warm with commercial Chinese mustard or additional hoisin sauce.

Ingredients

  • 1 (0.5-ounce) package dried wood ear mushrooms or shiitake 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 vegetable 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 (1-inch) sliced green onions
  • 5 teaspoons hoisin sauce
  • 10 Basic Crepes

Nutrition Information

  • calories 213
  • caloriesfromfat 26 %
  • fat 6.1 g
  • satfat 2 g
  • monofat 2.4 g
  • polyfat 1.1 g
  • protein 16.1 g
  • carbohydrate 22.1 g
  • fiber 1.9 g
  • cholesterol 73 mg
  • iron 1.9 mg
  • sodium 409 mg
  • calcium 85 mg

How to Make It

  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 sauté 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 1/3 cup pork mixture on lower third of each crepe. Fold in edges of crepes; roll up.