Mu Shu Pork Casserole

Ingredients

• 8 ounce water chestnuts sliced chopped canned
• 2 tablespoons canola oil 
• 2  carrots shaved
• 2 tablespoons cornstarch 
• 1 tablespoon ginger finely grated
• 0.5 cup hoisin sauce 
• 2 tablespoons soya sauce low-sodium plus more for serving
• 0.3 cup orange juice fresh
• 1 cup pancake batter homemade store-bought ( or )
• 1 pound pork chops boneless
• 2 tablespoons rice vinegar 
• 1 small head savoy cabbage shredded
• 5  scallions white green thinly sliced ( and parts)
• 1.5 tablespoons sesame seed 
• 8 ounces mushroom caps thinly sliced

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Heat oven to 400 F. In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside. Slice the pork chops into 1/4-inch-thick strips.
2. Place the pork in a bowl, sprinkle with the cornstarch, and toss.
3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
4. Add the pork and cook, stirring occasionally, until browned, 4 to 5 minutes.
5. Transfer to a plate.
6. Add the remaining oil to the pan and place over medium-low heat.
7. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in the cabbage, carrots, water chestnuts, and cilantro (if using).
8. Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes.
9. Add the pork and transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole.
10. Add the scallions to the pancake batter and pour the mixture over the casserole.
11. Sprinkle with the sesame seeds.
12. Bake until golden brown, about 20 minutes.
13. Serve with the additional soy sauce.