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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Yummy! Very similar to how I remember Mu Shu Pork in Chinese Restaurants. Using the coleslaw it is simple and quick! Ingredients:
16 ounces coleslaw (i use the type with cabbage and extra carrots) |
2 tablespoons hoisin sauce |
8 ounces mushrooms |
1/2 teaspoon onion powder |
1 teaspoon chopped garlic |
1/4 teaspoon powdered ginger |
1 1/2 teaspoons rice vinegar |
1 tablespoon soy sauce |
3 eggs |
3 -4 tablespoons canola oil or 3 -4 tablespoons other vegetable oil |
10 small tortillas |
hoisin sauce, for serving |
Directions:
1. Wash and cut mushrooms into .5cm slices, set aside.
2. Beat the three eggs in a bowl.
3. Heat 3-4 tbsp oil in a large pan over high. The oil should coat the bottom of the pan.
4. Pour the eggs into the oil once it is very hot. Let them sit in a thin layer until they are cooked through on one side and then flip them to cook the other side.
5. Remove the eggs from the pan and chop into 1 inch squares.
6. Turn the pan's heat down to medium high. There should still be a good amount of oil in the pan.
7. Add the mushrooms and entire bag of coleslaw to the hot pan. Stir to get oil spread out among the vegetables.
8. After 2 minutes add the onion powder, chopped garlic, and ginger. Stir to combine.
9. Cook the vegetables until they have decreased in size and are soft. This is around 5 additional minutes.
10. Place the eggs back into the pan and mix them into the vegetable mixture.
11. Pour on the rice vinegar, soy sauce and Hoisin sauce and heat through.
12. Meanwhile microwave the tortillas just enough to warm them.
13. To serve take a tortilla and spread Hoisin sauce on it (I usually use 1-2tsp, my spouse loves Hoisin and uses 1 tbsp). Then top with the vegetable mixture. Close it up and enjoy!
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