mu shu pork (kansas-style)

Okay listen, people.

As much as I love (LOVE!!!) these recent snowstorms we've had here,

the cancellations of school & related activities have left me

in a tailspin.

TAILSPIN!!!!!!!

I am a creature of habit and if you take away my hamster wheel,

well...I go completely nutty.

So, having said all that, tomorrow looks like it will be a *normal* day,

school will take place and the earth will be back on its axis.

Thank you, Jesus!

Now.

I made Mu Shu Pork last night, of which I took pictures,

so I suppose I will post about it.

Though everyone in my family thought it was quite tasty,

I was a bit critical.

But that's normal for me.

I am negative about everything I make, almost always.

Well, except when no-one else likes what I make, and I happen to LOVE it,

and I call everyone else CRAZY and run away crying.

Yes, that's how it usually happens,

one way or another.

So, back to the Mu Shu Pork.

About a pound or so of thinly sliced pork (or ground), seasoned with freshly ground ginger,

garlic, salt, pepper, soy sauce....and whatever else you want.

Stir-fry it up in a wok with sesame oil. 

Add in some shredded cabbage & carrots!

Cook it up real nice.

Then heat up some hoisin sauce, a tad bit of soy sauce, Chinese vinegar & brown sugar.

(I didn't measure...just do it up the way you like, man.)

 Then load it all up in a tortilla!

(Yes, I know.  Go with me here...it's the Kansas version of a Chinese pancake.)

 Add some sticky white rice on the side & your Asian crowd will be pleased as punch,

I promise!!!

That's all for now.

Over and out.

May your days be filled with normalcy!!