PORK AND CABBAGE THAT' WHAT'S FOR DINNER ENJOY DAN:

MU SHU PORK IN CABBAGE LEAVES by CHEF DAN:
Serves 4

INGREDIENTS:

1/2- pound lean pork
1 head cabbage
2 tablespoon light soy sauce
2 tablespoons toasted sesame oil
1 tablespoon mirin
2 teaspoon cornstarch
1 tablespoon grape-seed oil
1 thumb-size fresh ginger, cut into thin slivers
1/2-cup matchstick-cut carrots
4 baby portabella mushrooms, thinly sliced
4 scallions, cut on the bias in 2-inch lengths and slivered
2 garlic cloves, minced
1 tablespoon sake

DIRECTIONS:

1. Reserve 8 cabbage leaves.
2. Shred remaining cabbage to make 2 cups.
3. Combine soy sauce, and next 3 ingredients (through cornstarch).
4. Cut pork into 1/8-inch X 2” strips
5. Add pork, ginger, carrots, mushrooms, and a pinch of salt and pepper, to the marinate.
6. Marinate up to 3 hours.
7. In a wok over high-heat add 1 tablespoon oil and when sizzling.
8. Add shredded cabbage and sauté for 1 minute.
9. Remove cabbage with a slotted spoon and set aside.
10. Add scallions to the wok and sauté for 1 minute.
11. Add garlic and sauté for 30 seconds.
12. Add pork mixture and sauté for 3 minutes.
13. Add cabbage mixture, toss to combine.
14. To assemble, take reserved cabbage leaves and smear a little hoisin sauce in the middle of the cabbage leaves.
15. Place about 1/3-cup pork filling in the center and roll up, folding in the sides.


ENJOY DAN: BON-APPETITE!!