Hoisin-Glazed Pork Mu Shu Casserole

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
Salt
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.

Pork Chop Suey

I found this recipe in the October 2012 issue of Woman's Day and it was yummy!  I just made it again tonight for the family and it's still as good as it was when we first tried it.  It's a GREAT recipe for a fast meal if you prep the food ahead of time.  Tonight I had hubby pick up Chinese rice from the Chinese food place - two quarts cost me $5.50 but since I was almost out of rice in the pantry, it was welcomed (HOW did that happen - to run out of rice????).  With the rice, it's a complete meal and delicious!

Pork Chop Suey

1 cup long grain white rice
8 oz. pork tenderloin, cut into 1/4" slices
kosher salt and pepper
2 Tbsp. canola oil
1 bunch broccoli, cut into small florets (about 3 cups)
1 medium onion, cut into 1/4" wedges
2 stalks celery, cut in 1/4" diagonal slices
8 oz. small mushrooms (halved or quartered if larger)
1/2 cup low sodium soy sauce
2 Tbsp. packed brown sugar
1 1" piece of fresh ginger, grated
2 tsp. cornstarch

1.  Cook the rice according to package directions.  Season the pork with 1/4 tsp. salt and pepper.  Heat 1 Tbsp. oil in a large skillet over medium-high heat.  Add the pork and cook, stirring once, until browned, 2 to 3 minutes.  Transfer to a large bowl.

2.  Add the broccoli and 2 Tbsp. water to the skillet and cook, covered, until broccoli is just tender.  Transfer to the bowl with the pork.

3.  Add the remaining Tbsp. oil to the skillet and heat over medium-high heat.  Add the onion and cook, stirring occasionally, for 2 minutes.  Add the celery and mushrooms and cook, stirring, until just tender, about 2 minutes.

4.  Meanwhile, in a small bowl, whisk together the soy sauce, sugar, ginger and cornstarch.  Add to the skillet along with the pork and broccoli and cook, tossing until the sauce thickens, about 30 seconds.  Serve with the rice.

Makes 4 generous servings (although we fed 6 with leftovers, although I did use the other piece of pork tenderloin to just cook in the oven and served it with this too).