Everyone Needs A Little Mu Shu...

I just love this meal. It comes together so fast and everybody likes it.

I am talking about Mu Shu Pork.

My kids laugh when we talk MuShu' for dinner.

I think there's even a Veggie Tales song with Mu Shu in it...can't remember the name of the song though.
{oh yeah...it's called Do the Mu Shu}

Mu Shu Pork

1 large pork tenderloin {about 1 pound}, cut into 1/2 inch strips

1 tablespoon Asian chili-garlice sauce

2 tablespoons vegetable oil

8 oz. shiitake mushrooms, stemmed and sliced thin {I have used regular mushrooms}

1 tablespoon grated fresh ginger

1 14 oz. bag coleslaw mix

1 cup hoisin sauce

2 tablespoons dry sherry

3 scallions, sliced thin for garnish

1 pkg. bean sprouts for garnish

8 8-in flour tortiallas, warmed

1. Pat pork dry and toss with chili-garlic sauce. Heat 1 tb. oil in large skillet over medium-high heat. Cook until pork is no longer pink-3 to 5 minutes. Transfer to plate and tent with foil.

2. Add remaining oil and mushrooms to skillet and cook over medium high heat until lightly browned, about 5 minutes. Stir in ginger and cook until fragrant...about 30 seconds. Add coleslaw mix and cook until wilted...about 3 minutes. Stir in pork, along with and pork juices on plate, 1/2 cup hoisin sauce, sherry and cook until sauce in slightly thickened..about 1 minute.  Spoon pork mixture onto to warm tortillas. Sprinkle with sliced green onion and bean sprouts for extra crunch and flavour. Pass remaining hoisin sauce at table.

***

On Sunday night, I opened the fridge and found this:

Yes. It says 'TOUCH & DIE'.

Hunter developed a special cupcake recipe as part of a project for school and these are the samples that she is taking to school.

I think she was worried that they would not survive the night!

They do look yummy!