Friday, October 19, 2012

Mu Shu Pork

Sonia here.  This recipe wasn't bad, but it wasn't great.  Way too much liquid, though.  We ate it with small flour tortillas.  There were approximately 400 calories per serving.  I don't know that we will have this again because even though it wasn't bad, nobody wanted the leftovers and that tells me more than anything else.

Crockpot Mu Shu Pork

1 pound Boneless Pork Loin Chops
1 package (12 Oz. Package) Cole Slaw Mix
1 whole Red Pepper Sliced Into Thin Strips
1 whole Onion Sliced Into Thin Strips Or Half Moons
8 ounces, weight Canned Sliced Water Chestnuts, Chopped
1/2 teaspoon Freshly Grated Ginger
3 cloves Garlic, Finely Minced
1 tablespoon Toasted Sesame Oil
3 tablespoons Soy Sauce
1/3 cup Hoisin Sauce
1/4 cup Chicken Broth Or Water
1/2 teaspoon Crushed Red Pepper Flakes, Optional
1-1/2 tablespoons Corn Starch
1 package Flour Tortillas

Combine ginger, garlic, sesame oil, soy sauce, hoisin sauce, chicken broth (or water), and red pepper flakes in a small bowl. Add corn starch, mixing well to incorporate. Set mixture aside. Slice pork into thin (1/4 inch) strips and then cut the strips in half. Combine cole slaw mix, red pepper and onion strips. Place in a crock pot. Top with pork. Drizzle 1/3 of the liquid mixture over the pork. Cover and cook on high for 3 1/2 hours. Remove the cover after cooking for 3 1/2 hours and stir. Add water chestnuts and remaining liquid mixture. Stir. Cover and cook for an additional 30 minutes. Serve with warm tortillas. Variations: substitute boneless skinless chicken breasts for the pork. You can also serve this with rice.  serves 6.

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