So I’ve never had Mu Shu Pork, nor did I have any idea what it was, so of course I made it. I followed a recipe from The Food Network. For a side dish, I made a cold carrot and celery salad with an asian dressing.

The only thing I changed for the Mu Shu Pork recipe was to double the amount of pork. I used a pork tenderloin, and I “shredded” it the best I could by slicing it really thin and pulling chunks apart. I have no idea if I did what I was supposed to do, but it turned out well.

Marinated Celery and Carrots from How to Cook Everything by Mark Bittman:

4 celery stalks

1/2 lb carrots

1 tsp salt

1 tbs sugar

2 tbs sesame oil

2 tbs soy sauce

2 tsp rice vinegar

1 small clove garlic, minced

Next week – soups!!