Its taco night! Try something new and build yourself some Chinese inspired moo shu pork tacos.
|MOO SHU PORK TACOS:|
|1 lb||(500 g) Pork tenderloin, halved lengthwise and thinly sliced crosswise|
|3 tbsp||(45 mL) Soy sauce|
|4 tbsp||(60 mL) Rice wine vinegar, divided|
|.25 tsp||(1 mL) Pepper|
|2||Carrots, julienned, divided|
|2 cups||(500 mL) Bean sprouts, divided|
|2||Green onions, thinly sliced|
|1 tsp||(5 mL) Sugar|
|2 tbsp||(30 mL) Peanut or vegetable oil, divided|
|4 Eggs, beaten|
|2 tsp||(10 mL) Minced ginger root|
|2||Cloves garlic, minced|
|1||(4 oz/114 g) Package Shitake mushrooms, sliced and stems removed|
|.5||Small head napa cabbage, thinly sliced|
|1 cup||(250 mL) Bamboo shoots, julienned|
|1||(227 g) Package Dempster’s® Original Small Tortillas|
|.25 cup||(60 mL) Hoisin sauce|
|.25 cup||(60 mL) Rice vinegar|
|2 tbsp||(30 mL) Soy sauce|
MOO SHU PORK TACOS:
COMBINE pork, 2 tbsp (30 mL) each soy sauce and rice wine vinegar; add pepper in a re sealable plastic bag. Refrigerate for at least 30 minutes.
TOSS half the carrot with 1 cup (250 mL) bean sprouts, green onion and 2 tbsp (30 mL) rice wine vinegar plus 1 tsp (5 mL) sugar. Set aside to pickle.
HEAT 1 tbsp (15 mL) oil in a medium skillet. Add eggs and cook stirring occasionally for 1 2 minutes or until scrambled. Remove from heat and set aside. Heat remaining oil in a large skillet. Add marinated pork mixture and stir fry for 2 3 minutes, add ginger, garlic, and mushrooms, remaining carrot, cabbage and bamboo shoots. Stir fry for 3 4 minutes or until vegetables are tender crisp and pork has reached an internal temperature of 160°F (70°C).
COMBINE sauce ingredients. Serve Moo Shu pork mixture in tortillas. Top with crunchy pickled vegetable mixture and drizzle with sauce.
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