Monday, September 10, 2012

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.


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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.

6 comments:

  1. I tore out this recipe from Cooking Light, too! It looked so good. Glad you gave it good reviews bc now I'll def. try it.

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  2. I just made these last night- same recipe!! I also think they were fabulous!! I served with sauteed purple long beans and Trader Joe's Rice Medley...too bad my pics did not turn out as terrific as yours. Still a work in progress :)

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  3. It has been AGES since I've had mu shu pork! I used to eat it on a weekly basis and for some reason I completely forgot about it until reading your post. I've never made it homemade, so I'm very excited to try it out. I'd probably add plumb sauce becuase I just love that stuff and could definitely addict myself to this recipe! Thanks for sharing!

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  4. Ugh. We were without power for 4 days before July 4th because of that horrible storm that hit Maryland. It was horrid. horrid. I saw. Very unlike these lettuce wraps which look soooo good.

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  5. Glad the power came back in time! Those wraps look incredible and I'm not usually a fan of pork. Now I want to try this.

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  6. I agree. I tore this out of cooking light a month or two ago and I bet I've made it 5 times since then. Last time I made it, I made extra sauce and put in the fridge. Tonight, we sauteed up some veggies, tossed in the refrigerated sauce, and it was awesome.

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