Differences

This shows you the differences between two versions of the page.

--- recipes:chinese_pork_mushroom_wraps [2016/12/01 08:54] – created jmarcos
+++ recipes:chinese_pork_mushroom_wraps [2016/12/10 14:23] (current) – jmarcos
@@ Line 1: / Line 1: @@
+{{ :recipes:chinese_pork_mushroom_wrap.jpg?direct&200|}}
+====== Chinese Pork Mushroom Wraps ======
+/* Description */
+Great way to use leftover [[recipes:pork_loin_with_maple_mustard]]
+[[http://www.finecooking.com/recipes/chinese-pork-mushroom-wraps.aspx | Fine Cooking 90]]
+If you’ve never eaten the Chinese-American restaurant classic mu shu pork, think of it as an Asian take on a soft burrito.
+<WRAP right>{(rater>id=100|name=Chinese Pork Mushroom Wraps|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:** 8 servings||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|
+====== Ingredients ======
+  * 6 cups thinly sliced green cabbage (about 3/4 lb.)
+  * 3/4 tsp. kosher salt; more to taste
+  * 2 Tbs. hoisin sauce (I prefer Koon Chun or Lee Kum Kee brands), plus 1/2 cup for serving
+  * 1 Tbs. soy sauce
+  * 2 tsp. Asian sesame oil
+  * 1 tsp. rice vinegar
+  * 3 Tbs. canola or peanut oil
+  * 2 cups match-stick-cut leftover [[recipes:pork_loin_with_maple_mustard | Pork Loin w/Maple Mustard Crust]], (about 1/2 lb.)
+  * 1 bunch scallions, trimmed, whites and light-green parts thinly sliced and green parts cut into 2-inch pieces (keep separate)
+  * 1/2 lb. shiitake mushrooms, stemmed and thinly sliced (about 4 cups)
+  * 2 large eggs, beaten
+  * 2 tsp. minced fresh ginger
+  * 2 tsp. minced garlic
+  * 6 to 8 medium flour tortillas (about 8 inch diameter), warmed
+  * Steamed Rice, optional
+====== Directions ======
+  - Put the cabbage in a colander over the sink and toss with 1/2 tsp. of the salt. Let sit for 10 minutes. Transfer to a baking sheet lined with paper towels and pat dry.
+  - In a small bowl, mix the 2 Tbs. hoisin sauce with the soy sauce, sesame oil, and vinegar. Set aside.
+  - In a 12-inch heavy-duty nonstick skillet, heat 1 Tbs. of the oil over medium-high heat until shimmering. Add the pork, sprinkle lightly with salt and cook, stirring, until it starts to brown around the edges, about 3 minutes. Transfer to a large plate.
+  - Add 1 Tbs. of the remaining oil to the pan and once it’s shimmering, add the scallion whites and the mushrooms, sprinkle with the remaining 1/4 tsp. salt, and cook, stirring occasionally, until they brown and soften, 2 to 3 minutes. Push the mushroom mixture to one side of the pan and add the eggs. Cook, scrambling and breaking up with a wooden spoon or spatula into small pieces, until just set, about 1 minute. Transfer the contents of the skillet to the plate with the pork.
+  - Add the remaining 1 Tbs. oil, and once it’s hot, add the scallion greens, cabbage, ginger, and garlic. Cook, stirring occasionally, until softened, about 2 minutes. Add the reserved hoisin mixture and the pork mixture to the cabbage and stir to distribute the hoisin. Cook, stirring occasionally, for 1 minute to meld the flavors.
+  - Serve family style: Tell diners to spread about 1 Tbs. of the hoisin down the center of a tortilla, arrange a generous amount of the pork mixture over the hoisin, and wrap in the tortilla, burrito-style.
+  - Serve these bundles with steamed rice.
+====== Notes ======
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes MainDish/Pork Stir-Fry Asian/Chinese FineCooking 4★ }}
+/* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line,
+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
+---Recipe Types---
+Appetizer
+Beverage
+Beverage/Cocktail
+Bread
+Bread/Biscuit-Roll
+Bread/Muffin
+Bread/Quickbread
+Brines-Marinades-Rubs
+Breakfast
+Casserole
+Canning-Freezing
+Condiment
+CrockPot
+Dessert
+Dessert/Bar-Brownie
+Dessert/Cake
+Dessert/Cake/Frosting
+Dessert/Candy-Chocolate
+Dessert/Crisp-Buckle
+Dessert/Cookie
+Dessert/Custard-Curd
+Dessert/IceCream
+Dessert/IceCream/Topping
+Dessert/Pie
+Dessert/Pie/Crust
+Dip-Spread
+Entertaining
+Fondue
+Grilling-BBQ
+Holiday
+Kid-Friendly
+MainDish
+MainDish/Beef
+MainDish/Poultry
+MainDish/Pork Stir-Fry Asian/Chinese FineCooking 4★
+MainDish/Seafood
+Pasta-Rice
+Pizza
+Roast
+Salad
+Salad/Dressing
+Sandwich
+Sauce/Gravy
+Seasoning
+Side
+Snack
+Soup
+Stew-Braise
+Stir-Fry Asian/Chinese FineCooking 4★
+Vegetarian
+---Recipe Cuisines---
+American
+American/Cajun-Creole
+American/Southern
+American/TexMex
+Asian
+Asian/Chinese FineCooking 4★
+Asian/Indian
+Asian/Japanese
+Asian/Korean
+Asian/Thai
+Asian/Vietnamese
+European
+European/Belgian
+European/Czech
+European/Dutch
+European/English
+European/French
+European/German
+European/Greek
+European/Polish
+European/Irish
+European/Italian
+European/Portuguese
+European/Russian
+European/Scandinavian
+European/Spanish
+European/Swiss
+Latin
+Latin/Brazilian
+Latin/Mexican
+MiddleEastern
+MiddleEastern/Ethiopian
+MiddleEastern/Jewish
+MiddleEastern/Lebanese
+---Recipe Sources---
+Recipes
+Recipes/Grilling
+Recipes/Chicken
+Recipes/Pasta
+AmericasTestKitchen
+AmericasTestKitchen/CooksCountry
+AmericasTestKitchen/CooksIllustrated
+BetterHomesGarden
+Bon Appetit
+Chowhound
+FineCooking 4★
+FoodWine
+GoodEats
+Gourmet
+HDawson
+AMarcos
+DMarcos
+JMarcos
+KMarcos
+JPhalen
+---Recipe Ratings---
+★
+★
+★
+★
+★
+No★
+---Recipe Alerts---
+RecipeNeeded
+RecipeIncomplete
+RecipeWrong
+RecipeFails
+TagsNeeded
+*/
+~~DISCUSSION~~