Moo Shu Pork

Moo Shu Pork combines thin slices of marinated pork combined with veggies, eggs, and green onions in an easy savory sauce made with Hoisin, garlic, ginger, and black pepper.

Course mail meal pork

Cuisine Chinese

Keyword how to make moo shu pork, moo shi pork, mooshu pork, mu shu pork, what is moo shu pork

Prep Time 15

Cook Time 10

Servings servings

Calories 482kcal

Author Beth Pierce

Ingredients

Marinade

⅔ cup Hoisin sauce
2 tablespoons rice wine
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
2 cloves minced garlic
1 tablespoon grated ginger
2 teaspoons cornstarch
1 teaspoon sesame oil
½ teaspoon fresh ground black pepper
2 tablespoons mirin optional

Moo Shu Pork

2-3 tablespoon vegetable oil
1 1/4 lb pork tenderloin sliced into very thin strips
2 tablespoons vegetable oil
2 large eggs lightly beaten
1 16-ounce bag tricolor coleslaw (see notes)
8 ounces shiitake mushrooms stemmed and sliced
4 green onions thinly sliced

Instructions

In a medium bowl, whisk together the Hoisin Sauce, rice wine, soy sauce, rice vinegar, garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin if using. Remove 1/2 cup of the marinade and set it aside.
Add the cut pork to the remaining marinade and stir to combine. Let it set and marinate while you cook the eggs.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the beaten eggs and cook until the eggs are set enough to flip. Using a spatula, flip and cook the other side. Remove the eggs and cut them into thin strips and cover to keep warm.
Heat another tablespoon of vegetable oil in the skillet over medium-high heat. Using tongs remove the pork from the marinade letting the excess drip off. Add the pork to the hot skillet, cooking until browned and cooked through, about 2-3 minutes. Work in batches and remove to a plate and cover to keep warm.
Heat 1 more tablespoon of oil in the skillet over medium heat. Add the coleslaw, mushrooms, and half of the green onions. Stir fry until the cabbage starts to wilt and the mushrooms are tender.
Add the pork, and eggs back to the skillet. Whisk the sauce mixture that was set aside. Drizzle with the sauce and stir to combine, cooking over low heat. Sprinkle with the reserved green onions. For best results, serve promptly.

Video

Notes

The marinade doubles as a sauce, so remember to remove 1/2 cup before you add any raw meat to it.
Stir fry recipes move fast. Have what you need cut and ready to go and in close proximity to your stovetop.
I like to use pork tenderloin for this recipe. It is relatively inexpensive and cooks up delicious, tender, and not as dry as boneless pork chops.
Use a sharp knife and slice the pork tenderloin from side to side width-wise. Then pile the pieces and slice them into strips.
Shake the excess marinade off so it does not make too much of a mess in your pan. I like to use Bar Keepers Friend to clean up some of my stir fry messes.
This recipe also works with chicken and beef.
White button mushrooms can be subbed for the shiitake mushrooms.
Moo Shu Pork is traditionally served with flour tortillas or mandarin pancakes, and rice or Chinese noodles.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
I do not recommend freezing moo shu pork. Cabbage is mostly water and will destroy the texture of the dish.

Nutrition