The sea of bobbing heads on the treadmills at the student act and at Gold’s are a dead giveaway that spring break is fast approaching.  While I’m not a believer in diets of the conventional sort, I am putting myself on a financial diet for the next month.  This Shu Pork recipe fits a tight budget, and is definently good for you, so it might even help you fit into your pants.  And I promise that there’s nothing “diet” about its taste.

4 eggs, lightly beaten
1 teaspoon and 1 tablespoon of oil (preferable sesame or peanut)
1 lb lean pork, sliced thinly (pick from boneless chops, tenderloin or center cut loin; whichever is cheapest)
2 Tablespoons cornstarch
Salt and pepper, to taste
2 tsp fresh ginger, peeled and minced (look for it in a refrigerator in the produce section)
3 cloves garlic, minced
2 green onions, thinly sliced (kitchen shears make this a breeze)
1 lb mushrooms, sliced
1/2 head napa cabbage, shredded (cut off the bottom in or so and remove the core first)
1/4 rice wine vinegar
1/3 cup soy sauce

Heat teaspoon of oil in large skillet or wok over medium-high heat.  Toss pork in bowl with cornstarch, and season it with salt and pepper.  Add eggs, and resist the urge to scramble.  Let them cook throughout until you’re left with an egg pancake.  Flip it once and then remove from heat.  Add remaining tablespoon of oil and pork to skillet/wok.  Cook until outside of pork turns opaque and lightly golden brown in spots (about 6-8) minutes, leaving it slightly undercooked (It’ll finish cooking later.) Remove pork from heat.  Add ginger, garlic, green onion and mushrooms to the pan.  Cook until mushrooms are tender and begin to brown (about 5 minutes).  While the ‘shrooms are cooking roll up the now cool egg pancake Swiss cake roll style and cut it into thin strips crosswise.  Now, add cabbage, vinegar, soy sauce, pork, and shredded eggs to pan.  Cook until cabbage is wilted and pork is cooked throughout.  Traditionally Moo Shu Pork is served with Hoisin sauce (a.k.a. Plum Sauce), but I like mine topped with spicy Szechwan sauce.  It’s great over rice or wrapped up in a tortilla.