Recipe (makes 6 wraps, ~two each for three people)


Ingredients

• 6 slices of pork shoulder butt
• 6 shitake mushrooms
• half a handful of dried wood ear fungus (soak these in cold water for about an hour so they unfurl) (if you can’t find these, pan-fried firm tofu might work as a substitute)
• 1-2 bunches of bok choy or a similar vegetable
• 3 cloves of garlic
• quarter sheet of nori (Japanese seaweed sheets), cut into five strips along the long edge (optional)

Instructions

1. Separate the bok choy into individual stems, wash and dry before cutting into thin strips length-wise.
2. Cut shitake mushrooms into strips.
3. Dice garlic.
4. Grease and heat pan. Saute garlic lightly before adding fungus, mushrooms, and vegetables. Cook thoroughly. Set to side in a bowl.
5. Cook each slice of pork individually. When done, take the slice on a plate and place some of the cooked vegetables in the center of the pork. Roll.
6. Optional Take a strip of nori and tie carefully around center of roll.
7. Repeat for five other slices of pork.

Although the nori is entirely optional, I highly recommend it. The nori is a complementary flavor to the pork as well and makes it easier for the entire wrap to stay together.

Like many other cooking adventures, substitution and flavoring is really up to your own individual tastes. If you can’t find certain ingredients or just can’t really stand the idea of bok choy, try something else and let us know what you did to make this dish your own!