I’ve been experimenting with different Moo-Shu Pork recipes and have decided that this one is my favorite which is a take off from a Susanna Foo recipe.  Susanna Foo recently closed her high end Chinese restaurant in Philadelphia and is well known in the area - it was typically rated one of the top 5 in the city.  To serve this dish, I actually make Mandarin pancakes, spread it with a mixture of hoisin sauce and a little sake, and the Moo-Shu Pork.  I suspect that not many people would like to make the pancakes, so you could easily substitute tortillas or even serve it in lettuce cups.

Moo-Shu Pork

Serves 4

1 pork tenderloin, cut into 1/8 inch strips
2 Tbls. soy sauce
2 Tbls. vegetable oil
2 Tbls. sake
2 tsps. corn starch
2 eggs, lightly beaten
2 Tbls. balsamic vinegar
1/2 cup chicken stock
6 shitake mushrooms, stemmed and julienned
1 red bell pepper, julienned
4 scallions, julienned
3 cups Napa cabbage, diced

In a bowl, mix together the soy sauce, oil and sake.  Toss the pork with this mixture.  Add the cornstarch and mix well.  Cover and refrigerate.

Make a thin egg omelet by pouring the eggs in a large skillet and cook until set.  Flip the eggs onto a cutting board and cut into thin strips.

Mix the balsamic vinegar and chicken stock.

Heat some vegetable oil in a skillet or wok.  Add the pork and cook until it’s cooked, about 2 minutes.  Remove from the wok.

Add some more oil to your skillet of wok.  Add the mushrooms, bell pepper, scallions, cabbage and chicken stock mixture and stir fry until the vegetables are cooked, about 3 minutes.  Add the egg strips and the pork and stir fry until heated.