School has just begun, and already my neighbor and I were commiserating over just what to feed the kids.  It’s easy to get stuck in a dinner slump – making a limited range of dinners that you know are safe with your kids.  I also struggle with the veggies – is it peas, broccoli or carrots tonight?  Really, what a bore.  I still feel guilty when I think of the very balanced meals my mother always prepared – at least 3 veggies a night and such a wide variety.  Of course I didn’t like a good number of them, but did I eat them?  Yes, I did.

One thing I do have going for me is that my children do like flavor and spice.  Following is a recipe that my children love – and the nice thing is, it can be the one and only on the dinner plate if you are too tired to serve anything else.  Also note, if you decide to pull some of the ingredients out – like the mushrooms or bean sprouts, it still works.  And it’s easy to prepare – not more than 10 minutes of prep and 10 minutes to cook.  So maybe this can offer up a little change of pace:

Moo-Shu Pork (4 servings)

1 T soy sauce
2 tsp cornstarch
5 tsp vegetable oil, divided
8 oz lean, boneless pork loin, cut into 1/4″ thick strips
1 tsp butter
2 large eggs, beaten
1 small red pepper, thinly sliced
1 pkg (8oz) sliced mushrooms
3 green onions, chopped
3 garlic cloves, finely chopped
1 T grated ginger
2 cups of bean sprouts
1/4 cups of chicken broth
8 small flour tortillas
1/4 cup hoisin sauce

1.  In medium bowl, combine soy sauce, cornstarch, 1 tsp oil, and pork strips.  Marinate 5 minutes.  Meanwhile, in small nonstick skillet, heat butter over medium high heat.  Add eggs; scramble until cooked but not dry.  Transfer to large bowl and set aside.

2.  In large nonstick skillet, heat 2 tsp oil over high heat.  Add pork and cook, stirring, until browned about 2 minutes.  Transfer to bowl with scrambled eggs.

3.  Heat remaining oil in skillet, and add pepper, mushrooms, onions, garlic, and ginger.  Stir fry until vegetables are softened, about 3 minutes.  Add bean sprouts; cook 1 minute more.  Add broth; heat to boiling; stir in eggs and pork.

4.  Warm tortillas in microwave, about 30 seconds (I usually wet two paper towels and put the tortillas between them in the microwave), and brush hoisin sauce over centers.  Divide vegetable pork mixture among tortillas and roll up.

Source:  Cooking Light.