Mu Shu Pork Casserole
- Ready In:
- 1⁄2 cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons low sodium soy sauce, plus more
- low sodium soy sauce, for serving
- 1⁄4 cup fresh orange juice
- 1 tablespoon finely grated gingerroot
- 1 lb boneless pork chop, about 1/2 inch thick
- 2 tablespoons cornstarch
- 2 tablespoons canola oil
- 8 ounces shiitake mushrooms, stems discarded and caps thinly sliced
- 1 head savoy cabbage, shredded
- 2 carrots, shaved lengthwise into long ribbons
- 1 (8 ounce) can sliced water chestnuts, chopped
- 1 cup fresh whole cilantro leaf (optional)
- 5 scallions, thinly sliced (white and green parts)
- 1 cup pancake batter (store-bought or homemade)
- 1 1⁄2 tablespoons sesame seeds
- In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside.
- Slice the pork chops into 1/4-inch-thick strips. Place the pork in a bowl, sprinkle with the cornstarch, and toss.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the pork and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer to a plate.
- Add the remaining oil to the pan and place over medium-low heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in the cabbage, carrots, water chestnuts, and cilantro (if using). Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes. Add the pork and transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole.
- Add the scallions to the pancake batter and pour the mixture over the casserole. Sprinkle with the sesame seeds. Bake until golden brown, about 20 minutes.
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