Moo Shu Pork
Ingredients:
- Marinate:
- 1 KgPork Roast, 2 cm x 0.5 cm x 6 cm strips
- 6 gSalt
- 1Egg
- 15 mlRed Wine
- 8 gCornstarch
- 10 mlSunflower Oil
- Egg:
- 4Eggs
- 2 gSalt
- 15 mlWhite Wine
- 4 gCornstarch
- Vegetables:
- 1Onion, sliced stem to root
- 1Red Finger Chili, finely chopped
- 500 gAsparagus, thinly sliced
- 400 gCucumber, cut in half lengthwise, thinly sliced
- 320 gCarrot, quartered lengthwise, thinly sliced
- 80 mlWater
- Seasonings:
- 70 gOyster Sauce
- 70 gSoy Sauce
- 18 gBrown Sugar (Splenda)
- 4 gPepper
- 40 gGinger, thinly sliced
- 6Scallion
- 6 clovesGarlic, thinly sliced
- 15 mlSesame Oil
- 60 mlSunflower Oil
- 8 gCornstarch, mixed in Water to create slurry
Method:
- Marinate the Pork with the ingredient a minimum of fifteen minutes.
- In a wok on medium high heat, add Oil, allow to get hot. Add the Pork and fry for 2 minutes, flip, fry for 2 minutes more. Set Pork aside.
- Beat Eggs in a bowl and mix Salt, Cornstarch and Wine.
- Fry the Egg like an open Omelette. Cut the Egg into small pieces, add to the Pork.
- Add Carrots to wok, season with Salt Pepper, and Garlic Plus. Add Water, saute covered for 3 minutes. Add Ginger, Onion, Chili, Asparagus, and Scallion. Season lightly with Salt, Pepper, and Garlic Plus. Saute for covered for 4 minutes. Add to the Pork.
- Season with the Seasonings. Add Cucumber, Pork, and Egg, allow to get warm.
- Mix Water with Cornstarch, add to wok until desired thickness. Add some Sesame Oil and Wine. Mix well and serve on Tortillas.