Because we are the “All-American” Chinese cookbook we have developed a yummy recipe that takes the “mu shu” out of the Mu Shu Pork. In case you are wondering what makes mu shu, it’s dried wood ears, cloud ears and lilly buds. While it’s all very tasty, your local grocery store may not carry these items (and from my experience, your kids may pick them off of their plate anyway). So give our variation of this popular Mandarin dish a taste which may also be substituted with chicken or beef. And while you can buy a package of flour tortillas to substitute the homemade pancakes – we strongly suggest that you check out our homemade Mu Shu Pancake recipe to complete the dish!

1 pound lean pork
½ pound head cabbage (8 oz.)
4 scallions, including the green top
½ red bell pepper
2 large eggs
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon salt
1 teaspoon pure sesame oil
½ cup hoisin sauce*
Homemade flour pancakes

Marinade:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon cornstarch
1 teaspoon sugar

Preparation:
Slice pork against the grain into ¼ inch thin pieces and then cut into 1-½ inch long strips. In a bowl, combine the pork strips with the marinade ingredients. Mix together thoroughly and set aside. Shred cabbage into thin, 1 inch long strips. Wash and trim the green onions, slice diagonally into 1/2 inch wide pieces. Cut red bell pepper into thin, 1 inch long strips. Lightly beat eggs in a small bowl.

To Cook:
Heat 1 tablespoon of oil in a non-stick wok or a large frying pan over medium high heat. When the oil is hot, pour in the beaten eggs and lightly scramble until firm. Transfer the cooked eggs into a bowl. Add another tablespoon of oil into the wok. Add the pork strips and stir-fry for approximately 2 minutes until the pork is nearly cooked through. Add shredded cabbage, onions, red bell pepper strips and scrambled eggs into wok. Stir-fry for 1 more minute. Add salt and sesame oil. Continue to cook for 30 seconds longer.

For best results, serve immediately, before the dish becomes too juicy.

To Serve:
Place a warm pancake on a plate. Spread 2 teaspoons of Hoisin sauce on the center of the pancake. Add a  ½ cup of the mu shu mixture in the center of the pancake. Fold each side into the center of the pancake. Roll the pancake from the bottom up creating a pouch around the mixture allowing for it to be picked up and eaten with your fingers. Enjoy!

Makes 4 servings
Preparation time: 25 minutes
Cooking time: 6 to 8 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans.  Sold in jars and bottles at the Asian section of most supermarkets.  After opening, it can be stored for several months in the refrigerator.

So it is our goal to provide you with wonderful pictures of the recipes we create and perfect. Tofu however is tough! Unless it’s deep fried or dried, it’s not all that attractive. And for those of you who are not big tofu eaters, you may never try this dish if we posted a pic. As an alternative, we gave a plateful to our best taste tester in the family to vouch for its yumminess. And while he’s only 19 months, he approves by enjoying two platefuls. That’s the greatest compliment any chef (Mom and Grandma in our case) can ever hope for! We think you and your family will also enjoy this light and healthy dish that is full of flavorful!

1 package medium-firm tofu (14 oz. or 16 oz.)
½ pound boneless and skinless chicken breast (about half breast)
2 cloves garlic
2 scallions, including the green top
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon pure sesame oil

Sauce:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice or cooking sherry wine
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon sugar

Preparation:
Rinse the tofu block with cold water. Cut tofu into ½ inch cubes. Slice the half chicken breast lengthwise in half then crosswise cut  into ¼ inch thin pieces. Crush, peel and finely chop the garlic. Wash and trim the green onions, finely chop. In a small bowl, mix the sauce ingredients together until the cornstarch dissolves and set aside.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown the garlic and onions for a few seconds.  Add chicken pieces into the wok, cook and stir until the chicken is nearly cooked through, approximately 2 to 3 minutes. Add tofu cubes, cook and stir for 1 minute. Stir the sauce mixture and add into wok. Stir-fry for a few seconds until the dish thickens a bit and the sauce is well mixed. This is where the tofu breaks down a bit which is okay. Add the key ingredient, sesame oil!  Stir-fry for just a few seconds longer. Serve hot.

UPDATE: Here’s a recent Chicken with Tofu photo that doesn’t look so bad after all! It’s delicious.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes

I always try to keep an assortment of nuts in my pantry because you just never know when they will come in handy to spruce up a dish. Tonight I found cashews. The combination of shrimp and cashews make a delicious dish!

1 pound large size raw shrimp (21 to 25 per pound)
1/2 can sliced water chestnuts (2.5 oz.) drained
3/4 cup roasted and salted cashews
1/2 red bell pepper
1 scallion, including the green top
1 tablespoon canola or vegetable oil (cooking in a non-stick wok or a fry pan)
1 teaspoon pure sesame oil
1/2 teaspoon sugar

Marinade:
1 egg white
1 tablespoon rice wine or cooking sherry wine
3/4 teaspoon salt

Preparation:
Peel and devein shrimp. Rinse and pat dry with paper towels. In a bowl, beat the egg white. Combine shrimp, wine and salt. Mix together thoroughly and set aside. Cut red bell pepper into 1-inch squares. Wash and trim the green onion, finely chop.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat.  When the oil is hot, brown onions for a few seconds. Add shrimp into wok and stir-fry until the shrimp are pink, approximately 2 to 3 minutes. Add water chestnuts, cashews, red bell peppers and stir. Add sesame oil and sugar. Stir-fry for another minute. Be cautious not over cook the shrimp. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes