Moo Shu Pork

Kathy D

By
@LifeIsGoodkd

This is an easy and delicious take on a classic Chinese food meal. This recipe uses cooked (leftover) pork. You may substitue cooked chicken or beef for the pork. Based on a recipe from Cook's Illustrated.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1/3 c
chicken broth, low-sodium
6 Tbsp
hoisin sauce, divided
2 Tbsp
soy sauce, low-sodium
2 tsp
cornstarch
2 Tbsp
vegetable oil, divided
8 oz
shiitake mushrooms, thinly sliced
8
flour tortillas, 6 inch size
4 clove
garlic, minced
1 Tbsp
ginger, grated
10 oz
pork, cooked, sliced into thin strips
8 oz
pre-shredded cabbage (4 cups)
5
scallions, sliced thinly

Directions Step-By-Step

1
Mix the chicken broth, 2 T of the hoisin sauce, all of the soy sauce and cornstarch together. Set aside.
2
Heat 1 T. of the oil in a large, non-stick skillet over high heat. Add the mushrooms and cook until lightly browned, about 4 minutes.
3
Push the mushrooms to the edges of the pan and add the remaining 1 T. oil, garlic and ginger to the center. Cook, mashing the garlic mixture with the back of a spoon, for about 30 seconds.
4
Stack the tortillas on a plate and cover with paper towel. Heat in the microwave for about 30 seconds to 2 minutes. You just want to get them soft and hot.
5
Stir in the cooked pork, cabbage and scallions and cook for about 1 minute.
6
Whisk the reserved sauce to recombine and add it to the pan. Bring it to a simmer and cook until the sauce thickens, about 1-2 minutes.
7
Serve with warm torillas and remaining hoisin sauce. Enjoy!

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Chinese
Other Tag: Quick & Easy