I have a food magazine obsession; I have talked about it before. Thank god for E- Magazines because at least my apartment isn’t overtaken by stacks of magazines like it used to be.
One of my favorites is Rachel Ray. Her recipes are simple and quick and always taste fantastic. I always bookmark at least 5 or 6 recipes in each of her magazines.
This Hoisin Glazed Pork Mu Shu Casserole has been on my to make list for a long time. I am so glad I finally got to it. FANTASTIC! For real people this dish is packed with flavor and texture, you are gonna love it!
What you need,
1 lb. pork tenderloin, cut into 1 inch pieces
1 ½ tsp. Chinese five-spice powder
½ tsp. salt
4 tbsp. canola oil
12 oz. cremini mushrooms
½ head savoy cabbage
1 (2 inch) piece of ginger, finely chopped
4 cloves garlic, minced
1 cup long grain rice, I used Basmati
1 carrot, peeled and sliced thinly
2 cups low sodium chicken broth
6 tbsp. Hoisin sauce + more for serving
Thinly sliced green onion for garnish
Chopped fresh parsley for garnish
Preheat the oven to 425 degrees.
Season the pork with the five-spice powder and salt. Heat a large Dutch oven that has a lid, over medium high heat. Add 2 tablespoons of oil and the pork and let the pork cook until it is golden brown on the outside but still rare in the centre, about 4-5 minutes. Transfer to a plate.
Reduce the heat to medium and add the mushrooms and the remaining 2 tablespoons of oil to the pan. Cook until the mushrooms start to soften, about 2 minutes. Add the cabbage, ginger and garlic and a little more salt and let the mixture sauté for about 2 minutes until the cabbage is wilted. Stir in the rice and carrot and then the broth. Stir in 3 tablespoons of hoisin sauce. Bring the mixture to a boil. Cover the pan and bake in the oven until the rice is tender and the liquid is absorbed, about 20 minutes.
Remove the pan from the oven and preheat the broiler. Toss the pork pieces with the remaining 3 tablespoons of hoisin sauce. Nestle the pork into the rice mixture and broil until the pork is glazed and cooked through, about 7 minutes. Sprinkle with the green onion and parsley.
Serve with a little more hoisin sauce on the side.
I can’t tell you how fantastic this dish was. Just go make it, then we can talk about it!
Recipe from Rachel Ray Magazine