It looks like you're new here. If you want to get involved, click one of these buttons!
The weather is getting cooler so I figured I can fire up the Wok again. Cooking on the Wok in the Texas Summer heat is like sitting in a hot box in Manilla. I had some left over baby back ribs from a few nights ago so i trimmed off all the meat and decided to make Moo Shu Pork.
Seared up the pork in Sesame Oil, Took the meat out and did some eggs for a minute, took them out and did the Scallions, Ginger, Garlic and then Mushrooms.
Added the Cabbage and then some Hosin Sauce and added the Pork and Eggs.
Everything was complete in about 10 Minutes.
Did not even break a sweat.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.