Mu Shu Pork

23 01 2013

Stir-fry seems to be healthful because there tends to be a good amount of veggies, but calories and sodium from the oil and soy sauce can sneak up on you. I found this recipe from Cuisine at Home, which called for tofu to make this a vegetarian meal, but I went with traditional pork. I also switched up some of the ingredients, so the below is my take on this one-pot meal…

Mu Shu Pork

Mu Shu Pork

The following makes 4 servings (compliments of This Girl and Cuisine at Home):

  • 3 Tbsp low-sodium soy sauce
  • 1 Tbsp dry sherry
  • 1 tsp sesame oil
  • Pinch of cayenne pepper
  • 4 tsp peanut oil, divided (I used olive oil instead)
  • 2 eggs, beaten
  • Pork, cubed
  • 1 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • 1 red bell pepper, chopped
  • 1/2 cup chopped carrot
  • 1/2 cup green beans, trimmed and cut in half
  • Half a large bag of baby spinach (you could also use shredded napa cabbage as the recipe originally called for)
  • 2 Tbsp low-sodium chicken stock

Whisk together soy sauce, sherry, sesame oil and cayenne pepper.

Heat 1 tsp oil in a wok or large nonstick skillet over high until it shimmers. Stir-fry eggs just until cooked through; transfer to a plate. Add 2 tsp oil to wok; heat until it shimmers. Fry the pork until lightly browned, a few minutes, then transfer to a plate. Add remaining 1 tsp oil to wok.

Stir-fry garlic and ginger until fragrant, 30 seconds. If you like it spicy, add some cayenne here as well. Add carrot, bell pepper, green beans and chicken stock; cook vegetables until crisp-tender, 2-5 minutes.

Add spinach (or cabbage), sauce mixture, eggs and pork; stir until spinach wilts and pork reheats, 2-3 minutes.




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