28 October, 2015
Moo Shu Pork
If you have read my bio, you know that I grew up in Maryland quite a few years ago. Every year, for my parent’s wedding anniversary, we would make the trip to Old Chinatown in Washington, D.C. That was before Interstate Highways, rapid transit, fastfood joints, or “Americanized” Chinese Food. The restaurants absolutely fascinated me. Hanging from the ceiling were many, many bunches of various herbs tied with twine. There was a sort of a meat market area that had various meats including whole chickens and ducks dressed out and ready to cook, as well as chicken feet. I never ordered a meal that included chicken feet. We raised our own chickens and I knew the places those feet had been! The food was real Chinese Chinese food, and oh my goodness was it ever delicious! I would spend the whole year looking forward to the next year’s trip to that restaurant.
As time passed and modern this, that, and everything took over the world, the old ways of Chinatown faded and “American” Chinese fast food joints and buffets proliferated. All sorts of dishes that have never been heard of in China became universally accepted as “Chinese Food”. It’s good. When I eat it I really like it, but it is not real Chinese Chinese food. Also, it is almost lethal for a Diabetic because nearly all of it is coated with extremely high carb sauces, or contains carb-heavy noodles, or carb-heavy rice, or all three.
On the rare occasions that I go into a Chinese buffet I have to inject as much insulin for one meal as I typically inject over a two day period. That’s insane! Not long ago I was cruising the Internet trying to find recipes for real Chinese Chinese food. Not much luck there. I did find a good looking recipe for Moo Shu pork. As with most recipes, I made a couple of adjustments and substitutions to account for diabetes (are there no Diabetics in China?) I’m pretty sure my finished product might not be recognizable in China, but it was very good, and did not require a monster dose of insulin.
I read several moo shu pork recipes. Nearly all of them describe wrapping the pork mixture in a Chinese pancake, or a tortilla, or a crepe, lettuce leaf, cabbage leaf, etc. Always looking to cut calories and carbs., I served ours on shirataki tofu noodles, which have negligible calories and carbs.
- 1/4 Cup cold water
- 1Tbs. cornstarch
- 2Tbs. low sodium soy sauce
- 2 tsp. minced fresh ginger
- 5 4-ounce boneless pork loin chops, cut into thin strips
- 2 tsp. sesame oil
- 1tsp minced garlic
- 1/4 cup hoisin sauce
- 3 cups coleslaw mix with carrots
- Flour tortillas, or Chinese pancakes, or crepes, or shirataki noodles, or large lettuce or cabbage leaves
- In a small bowl, combine cornstarch, water, soy sauce, and ginger until blended. Set aside. In a large skillet, sauté pork and garlic in oil 3-5 minutes, or until meat is no longer pink.
- Stir cornstarch mixture and add to skillet. Bring to a boil, cook and stir for 1-2 minutes, or until thickened. Stir in hoisin sauce. Add coleslaw mix. Stir to coat. Eat as is, or spoon mixture into wrap of choice.