Moo Shu Pork
User Reviews
4.7
Moo Shu Pork
Description
This Moo Shu Pork includes pork marinated in a mixture of orange juice, hoisin sauce, soy sauce, sesame oil, and garlic, resulting in flavorful, tender meat once sautéed. The marinade also contains cornstarch, which thickens the sauce during cooking. Cooking the pork over high heat allows it to brown lightly, enhancing flavor. Adding vegetables like shredded red cabbage, sliced shiitake mushrooms, green onions, and radishes creates a mix of textures from tender to crisp.
The reserved marinade is added back to the skillet during cooking to thicken into a sauce that coats the pork and vegetables. Traditionally, Moo Shu Pork is served by wrapping the cooked filling in tortillas or thin pancakes, often with additional hoisin sauce to taste, offering a handheld, flavorful experience with fresh green onion and radish for garnish.
The recipe suggests substitutions such as chicken or beef and notes convenient options like using bagged coleslaw instead of chopping cabbage. Leftovers should be refrigerated for 3-4 days or frozen for longer storage up to four months, ensuring practicality for meal planning.
Ingredients
Marinade
- ½ cup orange juice
- ½ cup hoisin sauce
- 2 tablespoon soy sauce
- 2 teaspoon sesame oil
- 4 cloves garlic minced
- 2 teaspoon cornstarch
Moo Shu Pork
- 1 pound pork chops boneless, sliced thinly, or pork tenderloin
- 3 tablespoon peanut oil
- 1 cup red cabbage shredded
- 8 ounce shiitake mushrooms sliced
- 3 green onions chopped into 1" pieces, cut on the diagonal
- ½ cup radish sliced
Instructions
- In a ziploc bag, combine all the marinade ingredients together. Reserve ½ cup of the marinade mixture. Add the pork pieces to the bag and toss well until the meat is evenly coated in the marinade. Set aside for 5 minutes.
- Add the peanut oil to a large skillet and heat over high heat. Add the meat from the marinade to the skillet, discarding the remaining marinade in the bag. Saute the pork for 2 to 3 minutes, breaking it up with your tongs, until lightly browned. Add the vegetables and cook for 3 to 4 minutes, until vegetables are tender-crisp. Stir in the reserved ½ cup sauce and cook for another minute, until sauce thickens.
- Serve over tortillas or Chinese pancakes and drizzle with additional hoisin sauce. Garnish with green onions and radishes.
Notes
- Chicken or beef can substitute pork, but adjust cooking times accordingly to ensure proper doneness.
- Using pre-shredded coleslaw mix can save time in place of chopping cabbage manually.
- If shiitake mushrooms aren't available, white button or baby-bella mushrooms can be used as alternatives.
- Store leftovers in an airtight container refrigerated for 3-4 days or frozen up to 3-4 months for extended use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 420kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 28g | 56% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 895mg | 37% |
| Potassium | 837mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 408IU | 8% |
| Vitamin C | 33mg | 37% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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