This is my version of the Chinese burrito mu shu pork – super simple and wonderfully delicious. Typically mu shu had mushrooms, eggs, and wood ear and enoki mushrooms. This version uses green onions and regular crimini mushrooms. You can use a Chinese pancake wrap or, as we did, a flour tortilla. Add some shredded cabbage to the top with extra green onions, wrap it like a burrito and enjoy!
Here’s How to Do it:
Start by browning the pork in 2 Tablespoons of olive oil. When the pork is browned, ad 1/8 cup of ponzu and reduce heat to low. Cover and simmer about 20 minutes, or until the meat is tender.
Turn the heat to high and let all the liquid evaporate, then sear the meat, adding more oil if necessary.
Remove from the pan and set aside.
Add the mushrooms, 3 green onions (cut into chunks) and 1 tablespoon of oil to the pan.
Gently sauté
until the mushrooms are soft and lightly browned.
Add the meat back to the pan with the sesame oil, black bean paste, the remaining ponzu, sesame seeds and the pepper flakes. Cook on low for about 5 to 10 minutes.
Beat the egg in a cup, then pour it into the pan and cook, breaking it up with a spatula while it cooks.
Add the shredded cabbage and
cook until the cabbage is warm but still crunchy.
Put about 1/4 of the mixture into the center of a burrito.
Add some hoisin sauce to the top with the rest of the green onions (2- cut into slices) divided evenly.
Roll and serve hot!
© Copyright 2022 The Lazy Gastronome
An easy version of the classic wrap
- 1 pound pork, cut into small pieces
- 3 Tablespoons olive oil
- 1/3 cup ponzu sauce
- 2-1/2 cup sliced mushrooms
- 5 green onions (2 for the garnish)
- 1-1/2 cup shredded cabbage (I used a three color coleslaw mix)
- 1 teaspoon black bean paste
- 1 teaspoon Thai chili flakes
- 1 Tablespoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 large egg
- 1/4 cup hoisin sauce for garnish
- 4 flour tortillas or Asian rice pancakes
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Start by browning the pork in 2 Tablespoons of olive oil. When the pork is browned, ad 1/8 cup of ponzu and reduce heat to low. Cover and simmer about 20 minutes, or until the meat is tender.
-
Turn the heat to high and let all the liquid evaporate, then sear the meat, adding more oil if necessary. Remove from the pan and set aside.
-
Add the mushrooms, 3 green onions (cut into chunks) and 1 tablespoon of oil to the pan. Gently sauté until the mushrooms are soft and lightly browned.
-
Add the meat back to the pan with the sesame oil, black bean paste, the remaining ponzu, sesame seeds and the pepper flakes. Cook on low for about 5 to 10 minutes.
-
Beat the egg in a cup, then pour it into the pan and cook, breaking it up with a spatula while it cooks.
-
Add the shredded cabbage and cook until the cabbage is warm but still crunchy.
-
Put about 1/4 of the mixture into the center of a burrito.
-
Add some hoisin sauce to the top with the rest of the green onions (cut into slices) divided evenly. Roll and serve hot!
© Copyright 2022 The Lazy Gastronome
Hubby would like this. Thanks so much for linking up at the 25 and Done Link Party 3. Shared onto Fb, Pn, and Tw!
Thanks for stopping by!
This looks delicious!
Thanks Donna – it was pretty good. And it made some great lunches the next day! Thanks for stopping by.
I think this would be amazing using beef or chicken as well. I love that it’s easy to make and I bet you enjoyed every bite of this. Thank you for sharing at Fiesta Friday party!
I’m thinking of trying it with firm tofu. Thanks for stopping by – have a great weekend.
Amazing recipe! Thank you.
yummy and easy to make. the whole family loves how flavourful it is
I love that you put this MuShu in a flour tortilla, it’s something I always have on hand!
Super easy to make plus it tastes amazing!! The whole family loved this dinner!
Enjoyed this recipe a lot.
Simple, yet so satisfying.
Great recipe. Thank you!