Mu Shu Pork *

1 Tbsp dark sesame oil

1 Tbsp minced fresh ginger

5 garlic cloves, minced

1 cup matchstick cut carrots

8 oz sliced fresh mushrooms

1 cup sliced green onions

4 cups thinly sliced napa cabbage

1/8 tsp salt

1 tsp sugar

12 oz boneless pork shoulder, trimmed and very thinly sliced

1 1/2 Tbsp water

2 Tbsp hoisin sauce

Cooked rice noodles or rice

Heat skillet over medium heat.  Add oil to pan and swirl to coat.  Add ginger and garlic; cook 30 seconds, stirring constantly.  Increase heat to medium high.  Add carrot and mushrooms; cook 2 minutes, stirring frequently.  Add onions and cabbage; cook 1-2 minutes or just until cabbage wilts.  Spoon cabbage mixture into a large bowl; stir in salt.  Wipe pan clean.  Return pan to medium high heat.  Combine pork and sugar; toss to coat.  Coat pan with nonstick cooking spray.  Add pork mixture to pan; cook 3 minutes or until pork is browned and done, stirring occasionally.  Carefully add 1 1/2 Tbsp water to pan, scraping pan to loosen browned bits.  Stir in hoisin sauce.  Add cabbage mixture to pan; toss gently to combine.  Spoon about 2/3 cup pork mixture atop rice or rice noodles.

Serves 4