Mu Shu Pork Casserole

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Photo by John Kernick
Mu Shu Pork Casserole 2.6 119 5 1
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  • Serves 4-6
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    Nutritional Information

    Per Serving

    • Calories 635 calories
    • Calories 34 calories from fat
    • Fat 24 g
    • Sat Fat 1 g
    • Cholesterol 11 mg
    • Sodium 1,443 mg
    • Protein 34 g
    • Carbohydrate 75 g
    • Sugar 16 g
    • Fiber 8 g

In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside.Slice the pork chops 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 a plate.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, water chestnuts, and cilantro (if using). Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes. Add the pork and transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole.Add the scallions to the pancake batter and pour the mixture over the casserole. Sprinkle with the sesame seeds. Bake until golden brown, about 20 minutes. Serve with the additional soy sauce.

Ingredients

  1. Check 1/2 cup hoisin sauce
  2. Check 2 tablespoons rice vinegar
  3. Check 2 tablespoons low-sodium soy sauce, plus more for serving
  4. Check 1/4 cup fresh orange juice
  5. Check 1 tablespoon finely grated ginger
  6. Check 1 pound boneless pork chops, about 1/2 inch thick
  7. Check 2 tablespoons cornstarch
  8. Check 2 tablespoons canola oil
  9. Check 8 ounces shiitake mushrooms, stems discarded and caps thinly sliced
  10. Check 1 small head Savoy cabbage, shredded
  11. Check 2 carrots, shaved lengthwise into long ribbons
  12. Check 1 8-ounce can sliced water chestnuts, chopped
  13. Check 1 cup fresh whole cilantro leaves (optional)
  14. Check 5 scallions (white and green parts), thinly sliced
  15. Check 1 cup pancake batter (store-bought or homemade)
  16. Check 1 1/2 tablespoons sesame seeds

Directions

  1. In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside.
  2. Slice the pork chops into 1/4-inch-thick strips. Place the pork in a bowl, sprinkle with the cornstarch, and toss.
  3. 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 a plate.
  4. 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, water chestnuts, and cilantro (if using). Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes. Add the pork and transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole.
  5. Add the scallions to the pancake batter and pour the mixture over the casserole. Sprinkle with the sesame seeds. Bake until golden brown, about 20 minutes. Serve with the additional soy sauce.