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Mu Shu Pork

April 8, 2017


1 lb pork tenderloin
1 green onion
4 tablespoons oil
2 eggs, beaten (optional)
dash black pepper
1 jalapeno, thin slices
1 cup shredded cabbage
1 small red onion, sliced
1/3 cup thin sliced celery
½ cup Ying’s Spicy Kungpao Sauce
8 soft taco wraps





1. Slice pork into thin strips or slices. Slice green onion into 2-inch lengths, then cut each section in half widthwise. 


2. Heat 2 tablespoons of oil over medium to high heat in a large preheated wok or skillet. Add beaten eggs and stir-fry until cooked.


3. Remove eggs from pan and set aside, but reserve oil. Heat another 2 tablespoons oil to medium-high in skillet or wok.


4. Add a dash black pepper, pork, stir fry until pork is no more pink, then add vegetables and stir fry for a few seconds, add cooked eggs and ¼ cup Ying’s Spicy Kungpao Sauce. Stir until eggs are mixed in evenly and pork is completely cooked (1- 2 minutes). 

5. Place ¼ cup Mu Shu pork across a soft wrap. Drizzle 1 teaspoon Ying’s Spicy Kungpao Sauce over the filling and top with green onion slices. Fold it like taco and enjoy! 


You can also serve this dish over rice.

Ps. If you don’t like spicy, you could use Ying’s Stir Fry Sauce or Ying’s Korean BBQ Marinade for a different flavor. They’re also super delicious!

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