Ingredients

The following ingredients have 5 Servings
  • 2 teaspoons per pound cornstarch
  • 2 tablespoons oyster sauce
  • ½ cup hoisin
  • ¼ cup rice wine vinegar
  • 2 tablespoons soy sauce
  • shoyu
  • liquid amino
  • light soy or whatever soy sauce product you like
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons black pepper or ground Sichuan peppercorn
  • 1 pound pork tenderloin or pork loin
  • butterflied in half
  • then pounded ⅛-inch-thick then thinly sliced OR
  • 1 pound boneless
  • skinless chicken cutlets
  • very thinly sliced OR
  • 1 pound firm tofu
  • cut into ¼-inch-thick slabs
  • then bite-sized 1 ½-inch-long batons
  • 4 tablespoons high-temperature cooking oil or nonstick aerosol cooking spray
  • ¾ pound stemmed shiitakes
  • thinly sliced
  • 2 eggs
  • Salt
  • 1 pound cabbage
  • cored and very thinly sliced or shredded on mandolin or box grater
  • or buy a sack of pre-shredded slaw mix
  • 1 carrot
  • shredded or thin matchsticks
  • 2 leeks
  • 6 scallions or a handful of ramps
  • thinly slice whites and separate
  • slice greens on 1-inch bias
  • 1 ½ inch ginger
  • peeled and cut into matchsticks or grated (optional)
  • 6 cloves garlic
  • finely chopped or grated
  • 1 fresno chile
  • finely chopped (optional)
  • Soy sauce
  • Black pepper
  • Toasted sesame oil
  • Flour tortillas
  • Plum sauce

Instruction

  • For the marinade, in a bowl, combine ingredients
  • If you’re making the dish with meat, add oyster sauce, too
  • For the mu shu, place pork, chicken or tofu in a second bowl
  • If using chicken or pork, add cornstarch, toss, then add marinade and combine
  • For meat, marinate in the fridge for a little bit
  • If using tofu, add half the marinade and toss to coat
  • Heat a large nonstick skillet over high heat with oil, 2 turns of pan or a thin layer of spray
  • Stir-fry the tofu, pork or chicken and brown well, remove to platter and cover to keep warm
  • Add more oil to coat, then stir-fry mushrooms to brown and remove to a bowl
  • In a separate small nonstick pan over medium-high heat, coat pan with oil, scramble eggs, add salt, brown and roll into a thin omelet
  • Slide onto counter or cutting board, then slice
  • Add cabbage to the same large nonstick skillet and toss 3 to 4 minutes to soften
  • Add carrots, stir, then add onion whites, ginger, garlic and, if using, chile pepper
  • Add a few splashes soy, a few pinches black pepper, and a drizzle of sesame oil, then toss, add mushrooms back to the mix and cook a few minutes more
  • Add egg, toss, then taste cabbage for seasoning
  • Add more soy sauce, if necessary, then combine with onion greens
  • Heat flour tortillas until slightly charred but still soft, warming on each side in a cast iron skillet or over a flame on a gas stovetop
  • Transfer cabbage to serving platter
  • Serve mu shu cabbage and meat with plum sauce and tortillas
  • Wrap the rolls like burritos