Like the Chinese-American restaurant classic mu shu pork, this wrap is an Asian take on a soft burrito.
SERVES: 6 to 8
INGREDIENTS:
- 6 cups thinly sliced green cabbage (about 3/4 lb.)
- Kosher salt
- 2 Tbs. hoisin sauce (Koon Chun® or Lee Kum Kee™ brand), 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 matchstick-cut cooked roasted pork loin (about 1/2 lb.)
- 1 bunch scallions, trimmed, white and light green parts thinly sliced and green parts cut into 2-inch pieces (keep separate)
- 1/2 lb. fresh 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 (about 8-inch-diameter) flour tortillas, warmed
INSTRUCTIONS:
- Put the cabbage in a colander over the sink and toss with 1/2 tsp. salt. Let sit for 10 minutes. Transfer to a baking sheet lined with paper towels and pat dry.
- In a small bowl, mix 2 Tbs. of the 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 canola 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 another 1 Tbs. oil to the pan and once it’s shimmering, add the scallion whites, the mushrooms, and 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.
- Heat the remaining 1 Tbs. oil and 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.
PER SERVING:
330 CALORIES | 14g PROTEIN | 36gCARB | 14g TOTAL FAT | 2.5gSAT FAT |
7g MONO FAT | 3g POLY FAT | 70mgCHOL | 730mgSODIUM | 4g FIBER
