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Views: 125
Last Updated: 09 Jan 2009

Mou Shu Pork Wraps

Recipe By: RUDEDUDE  |  Photo By: Allrecipes
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Reviews (4)
Tweaks  (1)
  • serves: 8
  • yield: 8 wraps
  • ready in: 45 mins (30 mins Prep - 15 mins Cook)
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.

Recipe provided by:

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ingredients

  • 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

preparation method

  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.
    
    

Nutrition

  • Calories 268.4kcal
  • Total Fat 6.3g
  • Saturated Fat 1.8g
  • Salt 588.3mg
  • Protein 14.3g
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More Tweaks (1)

  Tweaks

  •     
    Tweak:
    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.

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›› More Reviews/Comments (4)

Reviews/Comments Reviews/Comments

  •     

    Review: BERMYROSE

    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.


    Posted: 15 Sep 2008 easy

        
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