Last month was “new recipe night” at my book club, so I tried out Mushu Pork, which I’ve not only never made, but also never eaten before. Doesn’t get much newer than that!
I chopped everything up ahead of time, and then it only took about 10 minutes to cook it all and have it on the table just as all the ladies were arriving. And oh, they were yummy.
1 medium onion, diced
1 carrot, diced (or shredded)
Pork (or chicken), diced
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. sesame oil
3/4 cup hoisin sauce
1 Tbsp. honey
2 tsp. rice wine vinegar
1/4 tsp. ginger
1/2 cup thinly sliced green onions
3 Tbsp. Yoshida’s sauce
Here’s what you do
I like to chop up all my veggies and meat ahead of time so I’m not rushing through dinner later.
Saute the onion, carrots, and pork in sesame oil and season with salt and pepper. Once the meat is cooked through, add hoisin sauce, honey, rice wine vinegar, and Yoshida’s sauce.
I made postickers and some seasoned stir fry veggies to go along with our lettuce wraps . . . my stove was busy! SO busy, in fact, that I let my potsticker oil get a bit too hot. When I put them in it flamed up and sent up a puff of smoke. I took my kids to the fire station on a field trip earlier in the day, so of course, when they saw the smoke they hit the deck.
But back to the recipe. Toss in 1/2 cup thinly sliced green onions.
Serve inside a leaf of lettuce. You can serve it with additional Yoshida’s sauce on the side for dipping if you’d like.
I’ve made this a few times since to experiment making it different ways; I’ve used different vegetables -peppers, broccoli, and a packaged stir fry mix from the store. They were all really tasty. I like it best when you chop up everything (meat and veggies) really small. Makes them feel more like my favorite lettuce wraps from P.F. Chang’s. I also found that I prefer fresh ginger to the kind in the spice bottle, but both ways were good. It has been amazingly scrumptious every time. Hope you enjoy some mushu pork for yourself!