Monday, December 31, 2007

Moo Shu Pork Wraps

Dan found this recipe on Howstuffworks. It was very good, spicy, but not to spicy.

Spicy Asian Pork Filling
by the Editors of Easy Home Cooking Magazine

Cook Time: 8-1/2 to 10-1/2 hours
Prep Time: 15 to 20 minutes
Yield: Makes 5-1/2 cups filling

1 boneless pork sirloin roast (about 3 pounds)

½ cup tamari or other soy sauce

1 tablespoon chile garlic sauce or chile paste

2 teaspoons minced fresh ginger

2 tablespoons water

1 tablespoon cornstarch

2 teaspoons dark sesame oil

1. Cut roast into 2- to 3-inch chunks. Combine pork, tamari sauce, chile garlic sauce and ginger in slow cooker; mix well. Cover; cook on LOW 8 to 10 hours.

2. Remove pork from cooking liquid; cool slightly. Trim and discard excess fat. Shred pork using 2 forks. Let liquid stand 5 minutes to allow fat to rise. Skim off fat.

3. Blend water, cornstarch and sesame oil until smooth; stir into slow cooker. Cook, uncovered, on HIGH until thickened. Add shredded meat to slow cooker; mix well. Cover; cook 15 to 30 minutes or until hot.

Moo Shu Pork: Lightly spread plum sauce over warm small flour tortillas. Spoon 1/4 cup pork filling and 1/4 cup stir-fried vegetables into flour tortillas. Wrap to enclose. Serve immediately. Makes about 20 wraps.Spicy Asian Pork Bundles: Place 1/4 cup pork filling into large lettuce leaves. Wrap to enclose. Makes about 20 bundles.


R said...

your muffin and this recipe both look very tempting to try!

Hendria said...

r .... the moo shu pork wraps were really good.
the muffins...are good moist.


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