Moo Shu Pork!

This is a popular Chinese pork entree that I've seen pop up in different recipe books, and also on PF Chang's Menu...It always sounds good, but I have never got around to trying it at restaurants.  Instead, I decided to give it a whirl, and make it myself.  Most all Moo Shu Pork recipes call for hoisin sauce to dip the wraps in.  I went to a few different stores to look for a gluten free option, but was never able to find a GF hoisin sauce-they all contain wheat!  So-I found a homemade hoisin sauce recipe online, which turned out to be better than I ever imagined. The other modification I made to the recipe is that they usually use a regular, thin pancake recipe and wrap the pork filling in that.  Instead, I used my favorite savory crepe recipe.  The last part is the pork filling.  The recipe calls for a pork tenderloin-I used a pork loin roast, (since that's what was on sale this week) and it worked great!  After tweaking a few other ingredients in the recipe, (from Everyday Food cookbook) I came up with this! (I failed to get any pictures of the finished, assembled crepe-and-all product because we ended up eating it too fast and forgot:-( Next time!)


A few tricks & shortcuts to save time while making this recipe:
 #1-If you don't require gluten free, buy a jar of hoisin sauce. (near the Asian food section in grocery stores)
 #2-Warm up GF or regular flour tortillas instead of making homemade crepes.

Moo Shu Pork

 Serves: 4

INGREDIENTS:
4 tsp canola oil
4 large eggs, lightly beaten
1 pork tenderloin (about 1 lb), trimmed of excess fat, halved lengthwise and thinly sliced crosswise
2 T cornstarch
Coarse salt and pepper
1 lb mushrooms of choice, thinly sliced
1/2 tsp ground ginger
1/2 head purple cabbage, shredded
5 scallions, trimmed and thinly sliced
1/3 cup soy sauce
1/4 cup rice vinegar (or 1/8 cup plain vinegar + 1/8 cup red wine vinegar)


Crepes
Hoisin Sauce


DIRECTIONS:
1.  In a large nonstick skillet, heat 1 tsp oil over medium.  Add egss; cook, without stirring, until just set 1-2 minutes.   Transfer to a cutting board.  When cool enough to handle, roll into a log, and slice crosswise into 1/4 inch-wide strips.
2. Place pork in a medium bowl, and sprinkle with cornstarch.  Season with salt and pepper, and toss to coat.  Wipe skillet clean with paper towels, and heat remaining 3 tsp oil over medium-high.  Add pork, and cook until browned on one side, 4-5 minutes. (pork will finish cooking later) transfer pork to a plate.
3.  Add mushrooms and ginger to a skillet; season with salt and pepper.  Cook until mushrooms are lightly browned, 3-5 minutes.  Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage is wilted and pork is cooked through, 2-3 minutes.

(Picture from recipe.com)
Savory Crepes

***1 cup all purpose flour can be substituted to make non-GF crepes
INGREDIENTS
1 c GF all purpose flour mixture (I used 1/2 c white rice flour, 1/4 c potato starch, 1/4 c tapioca starch)
1/4 tsp salt
1 cup milk (I used rice milk)
4 large eggs
4 T unsalted butter, melted


DIRECTIONS
1. Preheat skillet over medium heat.
2.  Combine all ingredients, whisk, and mix well.
3. Spray skillet with non-stick cooking spray.  Pour batter onto heated skilled with one hand; with the other hand, tilt the skillet so the batter completely coats the bottom.  Cook about 1 minute, until the underside is very light golden brown.  Loosen the edges of the crepe with a spatula and turn it over in the skillet.  Cook the other side about 30 seconds, until it is a spotty light golden brown.  Slide crepe onto a plate and cover with foil. 
4.  Repeat step 3 with remaining batter.

Hoisin Sauce

I made my sauce ahead of time, and set in the refrigerator until we were ready to eat!

This recipe comes from Epicurian.com

INGREDIENTS

4 T low sodium tamari (gluten free soy sauce)

2 T peanut butter (Chunky for an added crunch is great!)

1 T molasses

2 tsp red wine vinegar

1/8 tsp garlic powder

2 tsp olive oil

5-10 drops siracha (or any hot sauce)

1/8 tsp black pepper

DIRECTIONS

Simply mix all ingredients together by hand with a whisk.

 Note: The savory crepes are great as a sweet, breakfast crepe as well...I like to fill them with  sliced bananas, toasted walnuts, and a dollop of plain yogurt-Yum!