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Tuesday, 29 December 2015
Mu Shu Pork Casserole
INGREDIENTS
1/2cup hoisin sauce
2tablespoons rice vinegar
2tablespoons low-sodium soy sauce, plus more for serving
1/4cup fresh orange juice
1tablespoon finely grated ginger
1pound boneless pork chops, about 1/2 inch thick
2tablespoons cornstarch
2tablespoons canola oil
8ounces shiitake mushrooms, stems discarded and caps thinly sliced
1small head Savoy cabbage, shredded
2carrots, shaved lengthwise into long ribbons
18-ounce can sliced water chestnuts, chopped
1cup fresh whole cilantro leaves (optional)
5scallions (white and green parts), thinly sliced
1cup pancake batter (store-bought or homemade)
1 1/2tablespoons sesame seeds
DIRECTIONS
In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside.
Slice the pork chops into 1/4-inch-thick strips. Place the pork in a bowl, sprinkle with the cornstarch, and toss.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the pork and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer to a plate.
Add the remaining oil to the pan and place over medium-low heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in the cabbage, carrots, water chestnuts, and cilantro (if using). Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes. Add the pork and transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole.
Add the scallions to the pancake batter and pour the mixture over the casserole. Sprinkle with the sesame seeds. Bake until golden brown, about 20 minutes. Serve with the additional soy sauce.
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