Mou Shu Pork Wraps

    Mou Shu Pork Wraps

    39saves
    45min


    48 people made this

    About this recipe: This is a versatile recipe that you can alter to your taste. Sometimes I use cabbage and plum sauce and it works really well too. The filling is normally served in Chinese pancakes, but I prefer it in tortilla wraps.

    Ingredients
    Serves: 8 

    • 1 pork fillet, sliced into strips
    • 1 onion, thinly sliced
    • 2cm (3/4 in) piece root ginger, minced
    • 2 cloves garlic, minced
    • 275g (10 oz) thinly sliced pak choi
    • 1 red pepper, sliced
    • 10 large button mushrooms, julienned
    • 275g (10 oz) beansprouts
    • 4 tablespoons Chinese rice wine, or sake
    • 3 tablespoons hoisin sauce
    • 2 tablespoons soy sauce
    • 8 flour tortilla wraps

    Method
    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 160 C / Gas mark 3. Wrap tortillas in aluminium foil.
    2. Heat a large frying pan over high heat until very hot. Add pork, onion, ginger and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in pak choi, red pepper and mushrooms; cook and stir until pepper is tender but crisp, about 5 minutes. Remove pan from heat.
    3. Place tortillas in oven for 8 minutes, or until warm.
    4. Meanwhile, return pan to high heat, and mix in bean sprouts, rice wine and hoisin and soy sauces; cook and stir until bean sprouts are tender, about 5 minutes.
    5. Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

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    Reviews (5)

    by
    3

    Took shortcuts. I wanted to pare down the time it took to make this recipe, so I purchased a bagged mix of shredded asian veggies (in the bagged salad section) instead of slicing all the vegetables myself. It worked out great, and saved loads of time I would have spent chopping. Omitted the sake, as I was feeding this to the kids, and used dried ginger powder instead of fresh. I definitely recommend using wonton wrappers instead of tortillas - they have the right "asian" texture and taste. Steam them for a few minutes before serving, or microwave a few at a time wrapped in a moist piece of kitchen roll, for 30-seconds. - 15 Sep 2008

    by
    1

    I love chinese, and had some left over thing's that this recipe called for, so I thought I'd give it a try. I've never had mou shu pork before, so I can't really say if this particular recipe makes a good mou shu pork. Personally, none of us liked it. I don't know if it was the soy that's already in the Hoison sauce, and then more soy added to the recipe that did it, but it left a bitter aftertaste. Perhaps if the 2 T. of soy called for was left out, it might be passable. I used low salt soy too. - 15 Sep 2008

    by
    1

    I was looking for a recipe that I could sneak in some vegetables in my husband's dinner and this is a great way to do it. Next time, I will cut the ginger in half as he said that the ginger was too overwhelming. I would also cut the pork into thin strips to have it cook faster and I would do the meat in two batches as it cooked, but didn't brown. Not a bad dish, but I think it might need some tweaking. I am just not sure how to accomplish that. Hopefully, someone else here will have great ideas to offer. - 15 Sep 2008

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