This isn’t your traditional Mu Shu, though. While it combines some of those familiar flavors you’re used to, like mushroom and cabbage, it reworks them a bit. The cabbage gets a light pan fry and will make a later appearance topping the taco. And those mushrooms get a nice caramelization before they get mixed into the taco filling.
The best thing mu shu has going for it, of course, is that unique flavor of hoisin. It’s typically spread in a light layer on your mu shu pancake, but, in these tacos, hoisin is the shining star and literally smacks you in the face…in a good way.
And let’s not forget the egg. Egg is such a prominent, yet surprising, ingredient in so many Chinese dishes. For this dish, the egg is cooked in a flat layer, and, if you can believe it, it gets rolled up and sliced! Who knew eggs could do such things? But, when I was researching different mu shu recipes, I found this to be a very common technique. (Filing that one away for future use).
I find that flour tortillas are best for these tacos, but feel free to try corn, if you prefer. I had a hard time finding small flour tortillas so I bought humongous 13″ tortillas and used a 5″ biscuit ring to get about 5 smaller mini tortillas from each huge tortilla.
- 1 pork tenderloin (about 1 pound)
- 2 tablespoons corn starch
- 1 head napa cabbage
- 1/4 pound shiitake mushrooms
- 3 scallions, green parts only
- salt & pepper
- 12 small flour tortillas
- 5 tablespoons canola oil
- 2 whole eggs
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 tablespoon soy sauce
- 1 garlic clove, grated with a zester
- 1 tablespoon grated ginger
- Start by preparing the sauce. Combine all of the sauce ingredients, whisk together, and set aside.
- Cut the head of cabbage into very thin shreds. For the mushrooms, remove the stems, and cut the caps into thin strips. Thinly slice the scallions. Set aside.
- Prep the pork tenderloin by slicing into very thin shreds (about 1/4″ x 1″). Place in bowl, and set aside.
- Heat a large saute pan over medium-high heat. When the pan is hot, add 1 tablespoon oil, then quickly fry the cabbage for 1 minute or less to very slightly wilt. Remove from pan. Add another tablespoon of oil, and add the mushrooms. Do not stir until the mushrooms have developed a deep caramelization. Then flip over, and continue cooking till caramelized on the other side. Remove from pan, and wipe out any remaining bits with a paper towel.
- Return the pan to the heat. While the pan is warming, add the cornstarch to the pork, and toss to coat thoroughly. Season with salt & pepper.
- When the pan is hot again, add 2 tablespoons oil, and then add the meat. Fry until golden brown and caramelized on all sides, about 5-6 minutes. When the meat is cooked through, pour in the sauce. Scrape the bottom of the pan to loosen up the crusty bits. Continue cooking at a light boil, until the sauce has thickened and the consistency is goopy.
- While the meat is cooking, heat a medium pan over medium-low heat. Whisk the eggs. When the pan is warm, add 1 tablespoon oil and then pour in the eggs. Cook at a low temp until the eggs have cooked in one thin layer. Once cooked through, flip the egg disk onto a cutting board. Allow to cool slightly, then roll and cut into thin strips.
- Once the meat mixture has cooled slightly, add in the cooked mushrooms and egg.
- To prepare the tacos, heat the tortillas in a warm pan. Place a generous scoop of the meat filling on each tortilla, top with the cabbage, and garnish with the scallions.
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