I guess that when one reaches the ripe old age of seventy you begin finding memories everywhere in the back of your mind, happy times, sad times and of course fabulous food times. While I was traveling around in my food memories and recalled my “firsts” of foods and cooking in my late twenties that darn Peking Duck always surfaced as the most prominent since just about the time that the duck was swaying in the breeze of the fan, my now husband was just stunned and the memory lives in the front of his brain! Keep in mind that the internet did not exist and my Chinese friend parted with her family”s version of Peking Duck and she told me about a tiny Chinese cookbook that I own to this day, but I have never made Mu shu pork until now, how dumb is that? Of course lots of prep work, but flash wok cooking to end it all for a fantastic carryout style dinner with a side of grilled bok choy and a bowl of Chinese rice pilaf.
It has been a bit of a busy week around here and I’ve had to resort to a preplanned menu and I had two Asian recipes from The Gourmet Cookbook, both of which we thoroughly enjoyed, Chop Suey and right next to it, Mu shu vegetables with BBQ pork.
I’m lucky enough to have access to great Asian markets and as I have mentioned many times before, they are always fairly priced for everything so it is worth seeking out one in your area to set up a good Asian pantry. I know that the bags of bok choy etc. are quite a bargain, but you must be prepared to use all of the veggies, so plan at least two meals, say for 1 bag of baby bok choy…grilled is delicious.
I started with a slight change in the pork tenderloin adding in about a tablespoon Sriracha garlic BBQ sauce to the marinade allowing for at least a 6 hour marinating time and then grilled to an undercooked temperature of 130º…the pork will finish cooking in the stir fry.
Marinade for BBQ pork enough for 1 pork tenderloin:
2 tablespoons Hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice wine/sake
1 tablespoon ketchup
1 1/2 teaspoon sugar
1 1/2 teaspoons minced garlic
1-1/2 pounds pork tenderloin
*Optional tablespoon Sriachi
Marinate in a zip bag and refrigerate for at least 6 hours.
Stir Fry Ingredients:
2 leeks, white parts only, halved and cut into 3 inch long strips
2 tablespoons vegetable oil
1 1/2 tablespoons minced garlic
1-inch piece fresh ginger, peeled and minced
1/2-1 teaspoon red pepper flakes
1/2 pound sliced shiitake mushrooms
4 cups of thinly sliced Napa cabbage
2 tablespoon sake
1/2 pound snow peas, trimmed and sliced into thin strips, lengthwise
1 bunch green onions, trimmed and sliced…I make a few of mine to look like a paintbrush to brush on additional hoisin over the pancake.
Instructions from Gourmet Cookbook: The Chinese restaurant sold me 8 pancakes for $1.50 easier than making them!