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Dinner Tonight! | Second Helpings

Shu Me

August 09, 2000|MAYI BRADY | TIMES STAFF WRITER

It seems that every week there's something new in the packaged salad aisle. There's coleslaw, broccoli slaw, Caesar salad and Chinese chicken salad. And one of my favorites of late--well, it's not really a salad--is a package called Oriental Vegetables for Stir-Fry.

The vegetables are great for making a makeshift moo shu pork. If you have some leftover pork roast or a couple of pork chops, making moo shu is a snap. Hoisin sauce is available in the Asian food aisle of almost all markets. Dried black mushrooms can be found on the same aisle in bigger stores and easily obtained at any Asian market.

Pork Stir-Fry in Tortillas

Active Work and Total Preparation Time: 20 minutes

1/2 cup sliced dried black mushrooms

Water

1/4 cup hoisin sauce

3 tablespoons soy sauce

2 tablespoons peanut oil

3 green onions, chopped

1 tablespoon minced garlic

1 tablespoon minced ginger root

1 (11-ounce) package stir-fry vegetables

1 cup cooked pork, cut into matchsticks

6 (8-inch) flour tortillas, warmed

* Cover dried mushrooms with warm water and set aside. Combine hoisin sauce, soy sauce and 3 tablespoons water in small bowl. Set aside.

* Heat oil in large wok or skillet over high heat until very hot but not smoking. Add green onions, garlic and ginger and cook, stirring, until very fragrant, about 2 minutes. Add stir-fry vegetables and cook, stirring until they just begin to wilt, about 4 to 5 minutes.

* Drain mushrooms, squeezing out any excess water. Add mushrooms to wok and cook 2 to 3 minutes more, until vegetables are tender but still crisp. Add pork and cook 30 seconds just to heat through. Do not overcook or the pork will be tough. Serve wrapped in warm tortillas.

6 servings. Each serving: 296 calories; 1,747 mg sodium; 26 mg cholesterol; 13 grams fat; 34 grams carbohydrates; 10 grams protein; 2.90 grams fiber.

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