I made this a few weeks ago and used too much ginger so decided to try it again tonight since I was craving the flavor. YUMMY!!!!!!! Definitely rated a 10 by the fam so this is a super-keeper. :) I got it from the little tear-out cookbook in Rachel Ray's magazine.
Hoisin-Glazed Pork Mu Shu Casserole
1 1/4 lb. pork tenderloin, cut into 1" pieces (I cut them into thin slices then cut into thin strips)
1 1/2 tsp. Chinese five-spice powder
12 oz. shitake mushrooms, stemmed and sliced (I just used baby bella mushrooms because they were cheaper)
1/2 head savoy cabbage (about 12 oz.) cored and sliced thin
1 piece (2") fresh ginger, peeled and finely chopped (I cheated and used the ginger in a tube that I discovered in the produce department)
4 cloves garlic, finely chopped
1 cup long-grain rice
1 carrot, peeled and thinly sliced
2 cups chicken broth
6 Tbsp. hoisin sauce plus more for serving
thinly sliced scallion for garnish
chopped cilantro for garnish
1. Preheat the oven to 425 degrees F. Season the pork with the five-spice powder and salt. Heat a heavy 12-inch covered casserole pan (preferably cast iron) over high heat. Add 2 Tbsp. oil and the pork. Cook until the pork is golden-brown on the outside but still rare in the center, 3-5 minutes. Transfer to a baking sheet.
2. Reduce the heat to medium, then add the mushrooms and the remaining 2 Tbsp. oil to the pan. Cook until the mushrooms soften, around 2 minutes. Add the cabbage, ginger and garlic. Season with salt and saute until the cabbage begins to wilt, about 2 minutes. Stir in the rice and carrot then the broth and 3 Tbsp. hoisin sauce; bring to a boil. Cover and bake until the rice is tender and the liquid is absorbed, about 20 minutes.
3. Remove the pan from the oven. Preheat the broiler. Toss the pork with the remaining 3 Tbsp. hoisin sauce, nestle the pork into the rice mixture and broil until the pork is glazed, 5-7 minutes. Sprinkle with scallions and cilantro, serve with more hoisin sauce.