MOO SHU PORK

This recipe is from Canadian Living, and it's ready in about 15 minutes.

340 g. ground pork

2 cloves garlic (I have just discovered Epicure's Minced Garlic and it's my new favourite thing. 1/2 tsp = 1 clove)

2 tbsp. cornstarch

1 tsp. Epicure's Asian Stir-fry Seasoning

1/4 tsp. pepper

3 tbsp. unseasoned rice vinegar

4 tsp. soy sauce

2 tbsp. oyster sauce (I found this in the Asian aisle at Sobey's)

1 tbsp. sugar

1 tsp. sesame oil

2 tbsp. oil

3 eggs, lightly beaten

4 c. coleslaw mix

1 1/2 c. mushrooms, thinly sliced

5 green onions, sliced diagonally

12 small tortillas or lettuce cups
Epicure's Sesame Crunch Topper

In a bowl, combine pork, garlic, cornstarch, Asian Stir-fry Seasoning, and pepper. Add half the rice vinegar and half the soy sauce. In another bowl, combine remaining rice vinegar and soy sauce with oyster sauce, sugar, and sesame oil. In a wok, heat 1 tsp. oil over high heat and cook eggs, stirring until just set (about 30 seconds). Set aside. Add remaining oil to the wok, and stir-fry pork mixture until no longer pink (about 5 minutes). Add coleslaw and mushrooms, and stir-fry until mushrooms are softened (about 2 minutes). Add oyster sauce mixture, green onions, and eggs, and stir to coat. Serve in tortillas or lettuce cups and sprinkle with Sesame Crunch Topper.

Super easy, and super yummy! Even Michael ate it.