Mu Shu Pork Hotdish

My first job was at a Chinese restaurant; Chung King Gardens in Burnsville, MN (It has since closed).  It was during this job I fell in love with Mu Shu Pork. It is a dish I frequently order when I am at a Chinese restaurant or ordering take out.  

Could this be made into a hot dish?? Sure, why not!  

I began testing, tweaking, retesting, tweaking again, retesting.  On August 5th I served it for the first time; who better to pick than my toughest critics and biggest supporters - my parents.  Occasionally my mom would come in and say "It smells wonderful.  The result...They LOVED IT!  We actually ate the entire pan (typically would have served 6 people). My dad said "Make this dish for the fair!" I did have one small extra dish that I left in their refrigerator; a week later my dad sent me a text message "I forgot to tell you that the hot dish you made was still delicious for lunch today.  Stick with it for the state fair. ***** Five Stars!" It is great to know the hot dish held up and tasted good a week later.

Ingredients to Serve 1-2 people

•1/4 cup Hoisin Sauce

•1 Tbsp  Rice Vinegar

•1 Tbsp  Low-sodium Soy Sauce

•1/8 cup Orange juice

•2 Tsp  Finely Grated Ginger

•½ lbs  Boneless Pork Chops (One pork chop) about 1/2 inch thick

•1 Tbsp  Cornstarch

•2 Tbsp Canola or Sesame Oil 4 ounces Portabella Mushrooms, stems discarded and caps thinly sliced

•½ Small head Savoy Cabbage, shredded

•½ cup Shredded Carrots

•4 ounces Sliced Water Chestnuts, chopped

•2 Scallions (white and green parts), thinly sliced

•1 cup  Pancake Batter   (store-bought or homemade)

Ingredients to Serve 4-6 people

•1/2 cup Hoisin Sauce

•2 Tbsp  Rice Vinegar

•2 Tbsp  Low-sodium Soy Sauce

•1/4 cup  Orange Juice

•1Tbsp  Finely Grated Ginger

•1 lbs Boneless Pork Chops about 1/2 inch thick

•1 Tbsp  Cornstarch

•3 Tbsp  Canola or Sesame Oil

•4 ounces Portabella Mushrooms, stems discarded and caps thinly sliced

•1  Small head Savoy Cabbage, shredded

•1 cup Shredded Carrots

•8 ounces Sliced Water Chestnuts, chopped

•5 Scallions (white and green parts), thinly sliced

•1 ½ cups Pancake Batter (store-bought or homemade)

Directions for 1-2

Heat oven to 350 degrees.

In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside.

Place pork on cutting board. Holding the knife blade flat, so that it’s parallel to the board, make a lengthwise cut through the center of the pork chop, cutting it half . Then slice the pork chop into 1/4-inch-thick strips. Place the pork in a  bowl, sprinkle with the cornstarch, and toss.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Add the pork and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer to  1 quart casserole dish.

Add the remaining oil to the pan and place over medium-low heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in  the cabbage, carrots, and water chestnuts. Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes.  Toss pork back into pan.

Transfer  mixture to an oven safe 1 quart casserole dish. I have also put it into take out boxes to bake; it makes

Follow directions for making 1 cup of pancake batter. Add the scallions to the pancake batter and pour the mixture over the casserole. Tip: Batter  should just cover the top of the dish. It is ok if you have a little extra.

Bake until golden brown, about 20 minutes.

Directions for 4-6

Heat oven to 350 degrees.

In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside.

Place pork on cutting board. Holding the knife blade flat, so that it’s parallel to the board, make a lengthwise cut through the center of the pork chop, cutting it half . Then slice the pork chop into 1/4-inch-thick strips. Place the pork in a  bowl, sprinkle with the cornstarch, and toss.

Heat 2 tablespoon of the oil in a large skillet over medium-high heat.

Add the pork and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer to  casserole dish.

Add the remaining oil to the pan and place over medium-low heat. Add  the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in  the cabbage, carrots, and water chestnuts. Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes.  Toss pork back into pan.

Transfer  mixture to an 8” x 11” baking dish or shallow 2-quart casserole dish.

Follow directions for making 1 ½ cups of pancake batter. Add the scallions to the pancake batter and pour the mixture over the casserole. Tip: Batter  should just cover the top of the dish.

Bake until golden brown, about 20 minutes