COOKING WITH MY DAUGHTER | Moo Shu Pork & Homemade Tortillas

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast reduces fat while pork shoulder is more economical.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are widely available and more affordable.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce offers a similar sweetness with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: rice paper

Whole wheat tortillas add fiber, while rice paper is often cheaper.

Combine 2 cups of flour and 3/4 teaspoons of salt in a bowl and whisk until combined.

Add 2 tablespoons of vegetable oil to the flour mixture.

Pour in 3/4 cups of warm water and mix with hands until the dough is no longer sticky, adding more flour or water as needed.

Knead the dough on a floured surface until smooth, adding more flour if necessary.

Divide the dough into 16 small pieces and shape them into balls, then flatten each ball into a puck shape.

Roll out each puck into thin circles and cover with a towel to prevent drying out.

Heat a crepe pan over medium-high heat and cook each tortilla for about 30 seconds on each side until golden brown spots appear.

Cover cooked tortillas with a tea towel to keep warm.

Slice 1/2 pound of pork sirloin into thin slices and marinate with 2 teaspoons of soy sauce, 1 teaspoon of rice wine, and 1/8 teaspoon of ground white pepper.

Prepare the sauce by mixing 1 tablespoon of oyster sauce, 1 tablespoon of hoisin sauce, 1 teaspoon of soy sauce, 1/2 teaspoon of sesame oil, and 2 tablespoons of water in a bowl.

Rehydrate 1 tablespoon of dried wood ear mushrooms in hot water for about 30 minutes, then slice.

Beat 3 medium eggs in a bowl and set aside.

Slice 1 small onion and chop 2 stalks of green onion, and mince 2 cloves of garlic.

Heat a wok over medium-high heat and start cooking the eggs until just set, then remove from the wok.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens