Tonight’s entrée can be paired with your family’s favorite brown rice or Chinese noodle. Prepare the marinade the night before or the morning of so the tender pork can soak in all that delicious flavor. Start your rice or noodles right before beginning the cooking process so you can have everything finished together.
Mu Shu Pork Ingredients:
2 pounds pork tenderloin, cut into strips
½ cup tamari or soy sauce
2 tablespoons sesame oil
3 cloves garlic, crushed
Juice and grated zest of 2 limes
2 tablespoons Asian seasoning
2 tablespoons canola oil
1 onion, halved, thinly sliced
1 small head napa cabbage, very thinly sliced crosswise
3 carrots, shredded
½ cup hoisin sauce
8 cups brown rice
3 gallon freezer bags, 1 labeled
1. In a large bowl, whisk together tamari, sesame oil, garlic, lime juice and zest, and Asian seasoning. Add pork to marinade, tossing to coat. Cover and refrigerate for at least 2 hours or overnight.
2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add pork and cook, stirring often, until browned and cooked through, 4 to 5 minutes. Transfer to a plate with juices. Add more oil to the wok or skillet, if needed.
3. Add onion, cabbage, and carrots to wok or skillet and cook, stirring often, until vegetables are tender. Add pork to vegetable mixture and stir in hoisin, tossing to coat pork and vegetables. Remove from heat.
To serve now: Divide rice in half, divide first half among 4 bowls. Divide pork mixture in half, divide first half on top of rice.
Makes 2 entrees, each entree serves 4
Let cool completely. Place rice in a 1 gallon freezer bag, removing as much air as possible before sealing. Place pork mixture in second gallon freezer bag, removing as much as possible. Place both bags in labeled freezer bag.
Remove from freezer to defrost in refrigerator overnight. Preheat oven to 350°F. Place rice in the bottom of a baking dish. Pour pork mixture over top. Cover baking dish with foil and bake for 20 to 25 minutes or until heated through.
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