Mu Shu Pork Lettuce Wraps
We lost power due to a storm on Saturday afternoon. I had just gotten home from Trader Joes with all my goods for these Mu Shu Pork Wraps when the power went out.
I figured I had about 24 hours before things needed to be put in coolers and brought over to the in-laws. We lit candles and played scrabble once it got dark and crossed our fingers that the power would be back on when we woke up Sunday morning.
We literally did a family group hug (Honey too) when it came back on around 12 noon. I was able to make lunch/blog and the husband got to watch the big NFL Sunday kick off.
I have a hard time without power for more than 24 hours. I can only imagine what it would have been like if we had kids in the house.
These Mu Shu Pork wraps were — no joke — better than any Chinese food I’ve ordered in a long time.
So. Good. You have to make them… really. The recipe is from this months Cooking Light. The only changes I made were subbing out the canola oil for coconut oil and I used lettuce wraps instead of cabbage because Trader Joes only had shredded cabbage not a whole head.
Mu Shu Pork Lettuce Wraps (from Cooking Light, makes about 8 lettuce wraps)
1 small head lettuce, for the wraps
1 small bag shredded cabbage
2 tablespoons lower-sodium soy sauce
2 tablespoons dark sesame oil
1 tablespoon hoisin sauce
1 teaspoon cornstarch
1 (8-ounce) boneless pork loin, trimmed
1/2 cup matchstick-cut carrots
4 mushroom caps, thinly sliced
2 tablespoons coconut oil, divided
3/4 cup sliced green onions, divided
3 tablespoons water
2 teaspoons minced fresh garlic
1. Reserve 8 lettuce leaves, 2 cups shredded cabbage, 1/2 cup carrots, sliced mushrooms, green onions and minced garlic. All in separate prep dishes.
2. In a medium sized bowl, combine soy sauce, sesame oil, hoisin, and cornstarch. Whisk.
3. Cut pork crosswise into 1/4-inch-thick slices. Stack several slices vertically; slice pork into 1/4-inch-thick pieces. Repeat procedure with remaining pork. Add pork, carrots, and mushrooms to soy sauce mixture; toss.
4. Heat a large skillet over medium-high heat. Add 1 tablespoon coconut oil. Add 1/4 cup green onions; sauté 30 seconds. Add shredded cabbage and water; sauté 2 minutes. Remove cabbage mixture from pan.
5. Add remaining 1 tablespoon coconut oil. Add remaining 1/2 cup onions and garlic; sauté 30 seconds. Add pork mixture; sauté 3 minutes or until done. Add cabbage mixture; toss. Place about 1/3 cup pork mixture into each of 8 reserved cabbage leaves.