Tulle & Combat Boots: cooking adventures: moo shu pork

So I'm starting a little, who-knows-how-regular feature on here which I've decided to call "cooking adventures." Since I now have my own kitchen, and live with my boyfriend who is much more experience in cooking than I am, I've decided that we should experiment with new recipes. The first one ended up being homemade Moo Shu Pork from Everyday Food: Fresh Flavor Fast, which I bought on impulse at Barnes & Noble last weekend.

After a good amount of work (it takes more than the 45 minute prep time the book says) and a pretty hefty cleanup, we had delicious homemade Chinese! Here is the recipe, and (almost) step by step photos.

Moo Shu Pork from Everyday Food: Fresh Flavor Fast
(Clarkson Potter: New York, 2010)
serves 4
4 teaspoons vegetable oil
4 large eggs, lightly beaten
1 pork tenderloin (about 1lb, trimmed of excess fat, halved lengthwise & thinly sliced crosswise)
2 tablespoons cornstarch
1 pound shiitake mushrooms, stems removed, caps thinly sliced (we made it without mushrooms)
2 tablespoons minced peeled fresh ginger
1/2 head napa cabbage (1/2 pound), shredded
5 scallions, trimmed & thinly sliced
1/3 cup soy sauce
1/4 cup rice vinegar (unseasoned)
8 flour tortillas (6" size)
Hoisin sauce

1. In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; cook, without stirring, until just set, 1-2 minutes. Transfer to a cutting board. When cool enough to handle, roll into a log, and slice crosswise into 1/4" wide strips.

2. Place pork in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. Wipe skillet clean with paper towels, and heat remaining 3 teaspoons oil over medium-high. Add pork, and cook until browned on one side, 4-5 minutes (pork will finish cooking later); transfer pork to a plate.

Boyfriend checking out the huuuge thing of ginger.

Shredded cabbage & chopped scallions.

3. Add mushrooms and ginger to skillet; season with salt and pepper. Cook until mushrooms are lightly browned, 3-5 minutes. Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage is wilted and pork is cooked through, 2-3 minutes.

4. Hold each tortilla with tons and heat over a gas-burner flame until warm. (We skipped that step.) To assemble, spread center of a tortilla with a thin layer of hoisin sauce; top with moo shu filling, and roll up. Serve extra hoisin sauce on the side.