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 Responses to “Mu Shu Pork Lettuce Wraps”

  1. Made in Sonoma posted on September 10, 2012 at 4:37 pm (#)

    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.

  2. Eating Local in the Lou posted on September 10, 2012 at 5:43 pm (#)

    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 :)

  3. Julia {the roasted root} posted on September 11, 2012 at 1:05 pm (#)

    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!

  4. Grubarazzi posted on September 11, 2012 at 6:10 pm (#)

    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.

  5. Sean Marie posted on September 12, 2012 at 9:43 pm (#)

    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.

  6. Dan Griffin posted on November 14, 2012 at 1:31 am (#)

    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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