Moo Shu Pork Crepes
In this traditional stir-fried dish, crepes replace Chinese pancakes. Serve warm with commercial Chinese mustard or additional hoisin sauce.
Yield: 5 servings (serving size: 2 filled crepes)
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Amount per serving
- Calories: 213
- Calories from fat: 26%
- Fat: 6.1g
- Saturated fat: 2g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 1.1g
- Protein: 16.1g
- Carbohydrate: 22.1g
- Fiber: 1.9g
- Cholesterol: 73mg
- Iron: 1.9mg
- Sodium: 409mg
- Calcium: 85mg
- 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
- 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.
- Combine the pork and the next 4 ingredients (pork through sugar) in a small bowl. Cover and marinate in refrigerator for 30 minutes.
- 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.
- 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.
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