Moo Shu Pork
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
349 kcal
-
Course
Main Course
-
Cuisine
Asian
Moo Shu Pork
Description
This recipe uses pork tenderloin cut into thin matchsticks, cooked quickly in a hot skillet for tender results. Eggs are first cooked into a thin omelet and sliced to add texture before the pork is browned. Vegetables including shiitake mushrooms, cabbage, ginger, and garlic provide earthiness and crunch, sautéed to retain slight crispness.
The sauce, made from soy sauce, hoisin, sesame oil, honey, and cornstarch, coats the ingredients, creating a glossy finish that binds the components. The addition of scallions near the end adds fresh bite. Serving Moo Shu Pork with Mandarin pancakes or tortillas allows wrapping the mixture with hoisin sauce, offering a flavorful handheld experience.
Using pork tenderloin ensures lean, tender meat, though thinly sliced pork shoulder or loin works as well. Slightly freezing the pork before slicing helps achieve thin uniform strips. Flour tortillas are a time-saving alternative to pancakes, though pancakes provide a more traditional presentation.
Ingredients
- 1 pound pork tenderloin cut into thin matchsticks
- 1 tablespoon vegetable oil divided use
- 2 egg lightly beaten
- 1 cup shiitake mushrooms stems removed, thinly sliced
- 3 cups cabbage can be green, purple or both, shredded
- 2 teaspoons ginger minced
- 1 teaspoon garlic minced
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 2 teaspoons cornstarch
- salt to taste
- black pepper to taste
- 1/4 cup green onions cut into 1 inch pieces
- flour tortillas for serving, sliced green onions
- Mandarin pancakes
- green onions
- hoisin sauce
Instructions
- Heat 1 teaspoon of oil in a large skillet over medium heat. Add the eggs and season to taste with salt and pepper. Cook, undisturbed, until a flat omelet forms, about 3-4 minutes. Carefully flip the eggs and cook on the other side until done, 1-2 minutes more.
- Remove the eggs from the pan and cut into strips. Cover to keep warm.
- Wipe out the pan with a paper towel.
- Heat the remaining 2 teaspoons of oil in the pan.
- Add the pork and cook, stirring occasionally, until meat is browned and cooked through, 4-5 minutes. Season the meat with salt and pepper. Remove the pork from the pan and place on a plate; cover to keep warm.
- Add the cabbage, ginger, garlic and mushrooms to the pan and cook for 2-3 minutes or until mushrooms are tender and cabbage is wilted.
- Return the pork and eggs to the pan. Stir in the green onions.
- In a small bowl whisk together the soy sauce, hoisin sauce, sesame oil, honey and 1 tablespoon of water. Whisk in the cornstarch until smooth.
- Add the sauce to the pan and turn the heat to high; bring to a boil. Boil for 30 seconds or just until sauce starts to thicken.
- Serve immediately with tortillas or pancakes, extra hoisin sauce and sliced green onions.
Notes
- Pork tenderloin is preferred for lean, tender slices; slightly freeze the meat for easier slicing.
- Pre-shredded cabbage can save prep time without impacting texture significantly.
- Flour tortillas can be used instead of Mandarin pancakes for a quicker meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 41g | 82% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 190mg | 63% |
| Sodium | 809mg | 34% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
