For this weeks recipe, I thought that I would share a weeknight meal that is a permanent tenant in our dinner rotation. I have been preparing and perfecting this fake out-take out for the better part of 2 years. This would mean that I have made it about 50+ times, WOW!
I first happened upon the originating recipe on the Fresh Direct website. Fresh Direct, for those of you that don't live in the area, is an online grocer that delivers groceries, toiletries, and prepared food to your door. So, I found a recipe for Mu Shu Lettuce Wraps and made it exactly as it read the first time, minus the mushrooms it called for. The end result was a game changer.
Anyone that knows me, knows that I am a huge fan of great Chinese food and different types of Asian cuisine in general. Unfortunately, for the better part of my life, these foods prepared by restaurants are not a fan of me. Therefore, I was excited and eager to have found a fake out meal that I could make at home and to begin experimenting more by creating other of my favorite restaurant meals on my own stove.
Mu Shu Pork (or chicken) lettuce wraps
I lb of lean pork loin chops or chicken breast-sliced into thin strips
2 bags of cole slaw mix or 1 large head of green cabbage and 2 shredded carrots
1 can of water chestnuts-chopped
1 red bell pepper-sliced thin
1 head of romaine, Bibb, or iceberg lettuce
1/4 cup of your favorite Hoison sauce (I go to Chinatown to stock up on my fave) w/ Extra for wraps and dipping
1/4 cup water
2 tbsp of oil1 bunch of scallions -sliced thin
1 bunch of Mung bean sprouts
Start by slicing your lean meat into thin strips and set aside while you heat your pan.
Heat 2 tablespoons of oil in a large skillet on mid/high heat. Now, brown your meat of choice for about 5-7 minutes or until no pink remains and you have some good color (flavor).
Add your cabbage/carrot mixture and water. Stir to combine. turn down to medium.
Meanwhile, slice up your pepper, scallion, and chestnuts. Set aside.
Once your cabbage, carrot, and meat mixture begins to come together and the cabbage starts to wilt, add the pepper, water chestnuts, and scallions. Stir to combine. Let cook for 2-3 minutes.
Pour in your hoisin sauce and gently stir to combine.
Heat through and serve with lettuce, bean sprouts, and hoisin on the side.
A few notes:
* through trial and error, I have come up with the measurements for the water and hoisin, but please feel free to add as much or as little as you like.
* I have experimented with other veggies in this recipe, but the balance of the pepper and chestnuts seemed to strike the perfect cord in our house. Switch it up for your pallet!
What I love about this post is that this is yet another recipe that allows for trial and error and also lots of experimenting for what works in your kitchen. It is a quick and easy weeknight or weekend meal for a family or couple. Best part, no carbs! We never miss the carbs with this meal and usually finish most if not all of our dinner.
As I close out this blog post for today, I wanted to reflect for a moment and thank everyone who has read and supported my site over the past year. I cannot believe that I blogged my first post 1 year ago today! This blog was a direct result of a memorable trip to Lombardi's on the LES of NYC with Doug, and I am so thankful that he put the seed in my mind to begin to write again. This has been a fulfilling experience for so many reasons, but mostly, it has given me the opportunity to share my love for food and life with you. Thank you-Thank you-Thank you!!! I look forward to many more years of sharing, cooking, and eating to come.
HAPPY SPRING and HAPPY EATING!!!
I 4 1 have tried quite a few of those copycat recipes which is what this reminds me of. You know, KFC's coleslaw or Wendy's chili, just to see how closely they compare. They rarely seem to match the taste of the original - and often taste better! ツ
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