• Nicole Shelly

Mu Shu pork

I’ve made this many of times, it is yummy. You could use a lot of the same ingredients to make burritos if you cook a pork shoulder.


2-3 lb pork shoulder cooked either plain with salt and pepper or red cooked- you will use about 2 cups total for this recipe

2 T. oil

one Napa cabbage, thin sliced

one bunch carrots, shredded

8 oz pack button mushrooms, sliced

2 eggs, whisked with a fork with s & p

3 cloves garlic, minced

2 inch piece ginger, minced

1 T. soy sauce

pepper to taste

Hoison sauce

6 whole wheat tortillas, warmed

cilantro for garnish

In a large wok, heat 1 T oil over medium high heat. Add the egg and stir fry until set and return to mixing bowl.

Made another T. oil and add the mushrooms and cook until brown.

Add the cabbage and carrots and cook until cooked down. Then add the garlic, ginger and prepared pork and stir fry until mixed through. Add soy sauce and pepper and stir again.

Put some hoisin sauce down on each tortilla and top with the mixture and cilantro.

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 Steve Shelly       267-671-5340

 Nicole Shelly      267-496-6303

nicole@radishrepublic.com

steve@radishrepublic.com

21 N. 7th Street Artswalk, Allentown PA 18101                                     OPEN DAILY 11-7

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