Saturday, January 5, 2013

Lazy Man's Moo Shoo Pork

I like the whole wrapped food dish concept whether it's Chinese or Mexican or whatever.  It may be hard at times to find a good tortilla that's not overly thick and flavorless, but it can be done.  However, it's tough to find in a supermarket a good Chinese pancake, therfore imposing the duty of making it on yourself.  I have made them and they turn out fine, but like many dough oriented processes, it takes a bit of extra time to get the dough right before usage.  That being said, I need to be lazy at times.  I already cooked a bunch this week so I needed some version that was quick - meaning Good Bye Pancakes.

Ingredients


  • 1# pork butt, trimmed and sliced thinly, and cut to bite sized pieces
  • Pork Marinating Sauce
    • 4 Tb rice wine vinegar
    • 2 Tb light sodium soy sauce
    • 2 Tb cornstarch
    • 1/4 tsp pepper
  • 1 c. of rice and appropriate water for that type of rice
  • More Mushroomy Taste
    • 1/2 oz. dried wild mushrooms
    • 1/2 c. water
  • Simmering Sauce
    • 2 Tb kecap manis (sweet soy sauce)
    • 2 Tb Hoisin sauce
    • 1 Tb light sodium soy sauce
    • 2 Tb rice wine vinegar
    • 2 tsp sesame oil
  • Egg Component
    • 2 tsp sesame oil
    • 2 eggs, lightly beaten
  • Main Saute Components
    • 1/4 c. peanut oil
    • 2 Tb ginger paste
    • 4 cloves garlic, minced
    • 6 scallions, trimmed, sliced into 1/4" sections, both green and white sections
    • 8 oz. green or Napa cabbage, cut into 1" chunks/slices/etc.
    • 4 oz. mushrooms, sliced
    • 1/2 seedless cucumber, sliced
    • 1 egg, lightly beaten

Directions

  • Marinate the Pork:  Mix the cornstarch with the liquid ingredients in the Pork Marinating Sauce prior to adding to the pork.   Make sure there are no cornstarch clumps.  Put the pork in a smallish baking dish and cover with the well-mixed marinating sauce.  Let marinate while you cut up the cabbage and mushrooms and take care of some of the other stuff.
  • Laziness:This is about the point when I start the rice.  I pretty much use Basmati for all stir fry dishes regardless of ethnic background.  Why?  Because I like it.  Anyhow.  1 c. of basmati and 2.5 c. of water in a sauce pan.  Cover and heat on high.  When you see steam escaping from the pot, turn heat to low.  When steam just about stops coming out of the pan, turn the heat off.  Keep covered until it's eatin' time.
  • More Shroomy: Heat the 1/2c. of water in a microwave for 1.5 minutes or so. Put the dried mushrooms in a non-reactive bowl and pour the water over the mushrooms. Let the mushrooms reconstitute for 10 minutes and drain.
  • Prepare the Simmering Sauce:  Combine the ingredients for the Simmering Sauce in a non-reactive bowl.  Make sure the kecap manis and hoisin are mixed and as integrated as possible.



  • Eggy Weggs:  Heat a small saute pan over moderate heat.  Add the sesame oil and when aromatic, add the lightly beaten eggs.  Scramble the eggs for about 1 minute and remove to a bowl.
  • Cooking Time!: Heat the peanut oil in a wok or chef's pan over medium-high heat.  When aromatic, put in the garlic and ginger and stir for 30 sec. to combine.

  • Add the pork, marinade, and 1/2 of the scallions.  Stir fry for 5 minutes until cooked through.
  • Add the drained reconstituted dried mushrooms, normal mushrooms, cabbage and cucumbers to the wok and continue to cook for 2-3 minutes until cabbage is not quite wilting.
  • Add simmering sauce to wok and bring to a simmer. 
  • Add the previously cooked scrambled eggs.  Cook for 1 more minute.
  • Pour the lightly beaten egg into the mixture and stir for 1 minute and take off the heat.
  • Add the other 1/2 of the cut scallions and serve!



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