As the first part of our film series ‘Mi Casa Es Tu Casa’, we are shining a spotlight on Kathy Fang, chef and co-owner of renowned San Francisco restaurant, Fang. Kathy is a second generation restauranteur and a dynamo in the kitchen. She loves to take the traditional cuisines of her entrepreneur parents and enlivens the dishes with her own contemporary flare.
Today, she is cooking a traditional Chinese dish called Moo Shu Pork. This dish made its first appearance in China and was introduced to the US in the early 1960’s. Moo Shu Pork is a ridiculously tasty stir fry, containing thinly sliced or shredded vegetables, meat and scrambled egg and served with a thin wrapper made from wheat flour called a ‘Chinese Pancake’.
Who needs a Chinese Pancake when you have our Aranda Gorditas Flour Tortillas? Kathy made the quick switch and, in a flurry of knives, cabbage, peppers, eggs and garlic, she whipped up the tastiest looking Moo Shu Pork we have ever seen!
Mouth watering yet? Try it for yourself at home!
Here’s Kathy’s top secret recipe for creating the best Moo Shu in the Bay:
Moo Shu Pork with Casa Sanchez Tortillas
1 cup ground pork
1tsp minced garlic
1/4 cup bell peppers
1/4 cup cabbage
2 tablespoon soy sauce
1 tsp sugar
1 tsp chili flake
1 tablespoon hoisin sauce
2 eggs whisked
Slurry (1 tablespoon water: 1 tablespoon cornstarch)
1. Stir fry your pork until fully cooked
2. Add your seasonings but not the egg
3. Stir fry until fully incorporated
4. Now add your slurry to thicken the mixture up
5. Remove mixture from pan
6. Scramble your eggs and toss with the mixture and serve with Casa Sanchez Flour Tortillas!!!
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