First Post -- Mu Shu (like) Pork

Pork Loin, roast or chops (thin) enough for your family meal.

Veggie Options
Bok Choi (I used this 4-5 stalks from a bunch)
Peppers about 1/2 cup cut in strips
Onions (Spring or regular) if a regular onion long thin slices, if spring thin rounds
julienned Carrots
Bean sprouts
Mushrooms (we used fresh shitake sliced into thin strips)
Napa cabbage sliced thin is good (and is a staple in the restaurant version)
About 1 tablespoon sesame oil (this is strong stuff so be careful)
salt, pepper, puwdered ginger & powdered garlic (use fresh if you have them but I was out)
Sesame seeds
Hoisin sauce
Tortillas or Pitas

First of all just about everything is optional except for the seasonings and something to season.
Cut the pork into about 1/4 inc square strips across the whole length of the chop we want long and skinny here.

I marinated the pork in 1/2 the sesame oil and salt and pepper to taste.  Massage it really well and be sure all the strips are seperated.  If they cling they will stick together when cooking.
Cook the pork until just done (cut one in half to see) in a medium heat skillet or faster in a hot wok (there is never anything but a hot wok).  Remove the meat to a covered dish and start cooking your veggies (add the cabbage last).  You can cook them all seperately or together just make sure they are cooked and have a little bit of crunch left.  Use a little bit of the sesame oil with each veggie and salt each one lightly until they taste good to you.  ALWAYS ALWAYS taste as you are cooking.  Lastly cook the cabbage, we really want the leaves here just wilted.  Much beyond that they are mush.  Quickly add everything back into the pan and combine.  Dust with sesame seeds if you wish at this point.

This is uber yummy as it is but on a warm tortilla lightly daubed with hoisin sauce it will make everyone emit yummy noises.

One pan, one cutting board (if you cut the pork last) one knife (same theory) and a few bowls.  It's good cold too.