Mu Shu ‘Pork’

5.0 (1 reviews)

12 oz. package faux ham or Canadian bacon deli slices, cut into matchstick-sized pieces (try Yves brand—
1/4 cup soy sauce
2 Tbsp. sweet Marsala wine
2 tsp. sugar
1 Tbsp. toasted sesame oil
Salt and freshly ground black pepper, to taste
2 Tbsp. peanut oil
1/4 cup fresh ginger, cut into slivers
8 green onions (white and light-green parts only), cut into 2-inch lengths and slivered
1 lb. savoy cabbage, cored and sliced 1/8-inch thick 2 carrots, peeled and grated
10 shiitake mushroom caps, sliced 1/8-inch thick Water, if needed
Plum sauce, warmed
8 6-inch flour tortillas, warmed

• Place the faux ham or Canadian bacon, soy sauce, Marsala wine, sugar, sesame oil, and salt and pepper into a small bowl. Toss until the faux ham or Canadian bacon is coated and set aside.
• Heat the peanut oil in a large wok or skillet over high heat. Add the ginger, green onions, cabbage, carrots, and mushrooms. Cook, stirring constantly, until the vegetables are wilted—about 5 minutes.
• Add the contents of the small bowl, along with a little water if needed. Toss and cook for 1 to 2 minutes or until heated through.
• Serve immediately with the warm plum sauce and the tortillas for wrapping.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind