Popular
Latest From the Show
Daddy Wu’s Moo Shu Pork
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
How to Make Spanakopipasta | Rachael Ray
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
How to Make Shrimp Burgers | Jacques Pepin
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Make scallion brushes by holding the white part of the scallion on one side and making several vertical slices through them. Keep them in ice cold water to make them bloom.
Ingredients
For the pork
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 4 tablespoon sake or xiao shing wine, can replace sake for dry sherry
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1/2 pound pork tenderloin, julienned
For the filling
- 6 tablespoons canola oil
- 3 eggs, lightly beaten
- 1 cup fresh shitake mushrooms, julienned
- 2 cups shredded cabbage
- 1 cup carrots, julienned
- 1 cup snow peas, trimmed, julienned
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 3 teaspoons sake
- 2 tablespoons oyster sauce
- Salt and pepper, to taste
For serving
- Hoisin sauce
- 1 bunch scallions, sliced on the bias or made into scallion brushes
- Lettuce cups or flour tortillas
Preparation
To a plastic bag, add soy sauce, oyster sauce, sake, sesame oil, ginger, garlic and pork. Marinade for at least 4 hours or overnight in the refrigerator.
In a wok over high heat, heat a couple tablespoons of canola oil, add lightly beaten eggs, season with salt and pepper, and scramble until the eggs are set and broken apart. Transfer eggs to a serving dish with aluminum foil to cover.
Remove the pork from the marinade using tongs and stir fry until cooked through, about 5 minutes, season with salt and black pepper. Transfer pork to a serving plate with the eggs. Wipe the wok clean.
In that same wok, heat a couple tablespoons of canola oil and stir-fry the shitake mushrooms for 2-3 minutes until lightly golden brown. Add in the cabbage and stir fry for another 2 minutes, until cabbage is cooked through but not wilted. Season and toss with sesame oil. Transfer to pork and egg plate.
In that same wok, heat a couple tablespoons of canola oil and stir fry the carrots and snow peas for 2 minutes. Add in grated ginger, garlic, sake, oyster sauce and stir fry for 1 minute. Then transfer back the pork, egg, cabbage, mushroom mixture. Mix thoroughly to combine. Season with salt and pepper.
Serve with hoisin sauce and scallions over tortillas or lettuce.