Labadie Recipe Database

Name Pork and Mushroom Mu Shu Rolls Number of People 4 List of Ingredients 3/4 lb. lean pork loin, trimmed and cut into small thin strips 1 T seasoned rice vinegar 1 T corn starch 3 tsp. reduced-sodium soy sauce 1/4 cup hoisin sauce 3 tsp. canola oil 8 oz. fresh, sliced, mixed mushrooms 4 cups shredded Napa cabbage 2 carrots, shredded 1 T finely grated, peeled, fresh ginger 4 scallions, thinly sliced 8 crepes Description Combine pork, vinegar, cornstarch and 2 tsp. soy sauce and toss to coat.  Combine remaining 1 tsp. soy sauce and hoisin sauce. Heat 2 tsp. oil in wok or large, nonstick skillet over medium-high heat until very hot.  Add pork and stir-fry until cooked through, about 4 minutes; transfer to plate.  Return skillet to heat and add remaining 1 tsp. oil.  Add mushrooms and cook, stirring occasionally, until browned, about 6 minutes.  Add cabbage, carrots and ginger and cook, stirring often, until cabbage is crisp-tender, 3 to 4 minutes.  Stir in pork, scallions, and hoisin mixture and cook until heated through, about 2 minutes. Place 1 crepe on work surface and top with 1/2 cup pork mixture.  Fold bottom of crepe over filling, fold in sides, and roll crepe up.  Repeat with remaining crepes and filling. Time 40 minutes Difficulty (1-5) 2 Notes Per serving (1 filled crepe):  155 calories, 6 g total fat (1g saturated fat), 0g trans fat, 30 mg cholesterol, 303 mg sodium, 14g carbohydrates, 6g sugar, 2g fiber, 12g protain, 38mg calcium 4 pts + Image