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

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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

1¼ lb pork tenderloin sliced into very thin strips
2-3 tablespoon vegetable oil
2 large eggs lightly beaten
1 (16-ounce) bag tricolor coleslaw
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, if using, mirin. Remove ½ cup of the marinade and set it aside.
Add the cut pork to the remaining marinade and stir to combine. Let it sit 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, 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, 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

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave on reduced power.
I do not recommend freezing moo shu pork. Cabbage is mostly water and will destroy the dish's texture.

Nutrition