Moo Shu Pork

Adapted from Cinnamon Freud

• Ready In: 1 hr 15 mins
• Serves: 5

Ingredients

• For the Pork

• 1  lb boneless pork loin
• 1  teaspoon cornstarch
• 2  teaspoons soy sauce
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon granulated sugar
• 2  teaspoons  sesame oil

• For the Moo Shu

• 2  eggs, lightly beaten
• 4  garlic cloves, minced
• 16  medium mushrooms, sliced
• 1  medium cabbage, coarsely chopped
• 1 1⁄2 tablespoons  sesame oil
• 2  teaspoons cornstarch
• 1  tablespoon soy sauce
• 1 -2  teaspoon water
• 1⁄4 cup  chicken stock
• 3  green onions, chopped

• For Serving

• 12 -15  large lettuce leaves

Directions

1. For the Pork:
2. Cut the pork loin into thin strips.
3. In a large bowl, combine pork, cornstarch, soy sauce, salt, pepper, sugar, and sesame oil.
4. Toss to combine.
5. Cover and refrigerate for at least 30 minutes.
6. For the Mou Shu:
7. Meanwhile, heat a medium saucepan over medium heat.
8. Season egg with salt and pepper.
9. Pour egg into pan.
10. Rotate pan to ensure egg coats the entire surface.
11. Fry until firm, turning once.
12. Remove egg from pan and cut into strips.
13. Remove pork from the fridge.
14. Heat a large skillet or wok over medium heat.
15. Add 1/2 tablespoon of sesame oil.
16. Add garlic and cook for 1-2 minutes, until fragrant.
17. Add pork and cook until no longer pink.
18. Add cabbage and mushrooms.
19. Add remaining tablespoon of sesame oil and toss to coat.
20. Cook for an additional 8-12 minutes, until cabbage and mushrooms are cooked.
21. Add chicken stock to de-glaze pan and let cook for 1 minute.
22. In a small bowl, combine cornstarch, soy sauce, and water.
23. Stir mixture into pan.
24. Add green onions and egg.
25. Toss and cook for an additional 2-3 minutes.
26. Serve moo shu pork rolled in lettuce leaves.