Brocollini, gnocchi and mushrooms and of course flowers
Showing posts with label white mushrooms. Show all posts
Showing posts with label white mushrooms. Show all posts
Saturday, February 14, 2015
Thursday, January 22, 2015
22. MOO SHU PORK PIZZA
22. MOO SHU PORK PIZZA
Ingredients
8 seven to eight inch flour tortillas
2 tsp oil
1 pork tenderloin about 12 oz, trimmed of excess fat, cut crosswise in thin slices, then cut in 1/2
1 tbsp each minced fresh garlic and ginger
4 oz shiitake mushrooms (discard stems) or white mushroom, sliced
4 cups cole slaw mix
7 oz baby corn, ears cut 1/2 lengthwise
1/3 cup seasoned rice-wine vinegar
1/2 cup hoisin sauce
garnish, sliced radishes and scallions
Directions
Heat oven to 425 F place tortillas in a single layer on 2 large baking sheets
Meanwhile, heat 1 tsp oil in large nonstick skillet over medium-high heat. Add half the pork, garlic and ginger. Stir fry one to 1 1/2 minutes until pork is cooked through. Transfer to a bowl. Repeat with remaining oil, pork, garlic and ginger.
Bake tortillas 4 to 5 minutes until tinged with brown.
Meanwhile, add mushrooms to any drippings in skillet and stir-fry 2 minutes, or until lightly browned and tender. Add colesqaw mix, corn and vinegar; stir fry 1 to 2 minutes until cabbage wilts. Stir in pork mixture, removed skillet from heat.
Removed tortillas to a wire rack (they'll get crisp) Spread with hoisin sauce and top with pork mixture, sprinkle with radishes and scallions. serve immediately
calories 440, fiber 4 grams.
Ingredients
8 seven to eight inch flour tortillas
2 tsp oil
1 pork tenderloin about 12 oz, trimmed of excess fat, cut crosswise in thin slices, then cut in 1/2
1 tbsp each minced fresh garlic and ginger
4 oz shiitake mushrooms (discard stems) or white mushroom, sliced
4 cups cole slaw mix
7 oz baby corn, ears cut 1/2 lengthwise
1/3 cup seasoned rice-wine vinegar
1/2 cup hoisin sauce
garnish, sliced radishes and scallions
Directions
Heat oven to 425 F place tortillas in a single layer on 2 large baking sheets
Meanwhile, heat 1 tsp oil in large nonstick skillet over medium-high heat. Add half the pork, garlic and ginger. Stir fry one to 1 1/2 minutes until pork is cooked through. Transfer to a bowl. Repeat with remaining oil, pork, garlic and ginger.
Bake tortillas 4 to 5 minutes until tinged with brown.
Meanwhile, add mushrooms to any drippings in skillet and stir-fry 2 minutes, or until lightly browned and tender. Add colesqaw mix, corn and vinegar; stir fry 1 to 2 minutes until cabbage wilts. Stir in pork mixture, removed skillet from heat.
Removed tortillas to a wire rack (they'll get crisp) Spread with hoisin sauce and top with pork mixture, sprinkle with radishes and scallions. serve immediately
calories 440, fiber 4 grams.
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