Moo Shu Pork

Lauren Mitchell

By
@laurenboyd2113

This is a great weeknight meal. If you do all the prep before hand, it will come together in minutes.

Hint: Put your pork in the freezer while you are preping the marinade and veggies, slightly frozen meat is much easier to slice.


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

15 Min

Method:

Stir-Fry

Ingredients

1/4 c
plus 2 tablespoons, hoisin sauce
1/4 c
plus 2 tablespoons, rice wine vinegar
4 clove
garlic, minced
1/2 tsp
ea. salt and pepper
2 lb
pork chops, boneless, cut into thin strips
4 Tbsp
oil
1 lb
cremini or shiitake mushrooms, stemmed and sliced
1 14-oz
bag of coleslaw mix
1 bunch
scallions, sliced

Directions Step-By-Step

1
Whisk the hoisin, vinegar, garlic, salt and pepper in a large bowl. Add pork and marinate for at least 10 minutes or up to 24 hours.
2
Heat 2 tablespoons of oil in a large non-stick skillet over high heat. Remove the pork from the marinade using tongs (reserve marinade) and stir fry until browned, about 4 minutes. You may need to do this in smaller batches so you don't cool your pan down too much, just add more oil between batches as needed.
3
Tranfer the pork to a bowl. Add 3-4 tablespoons of water to the pan. Scrape up any bits that may be stuck to the bottom and pour the pan juices over the pork in the bowl.
4
Add the remaining 2 tablespoons of oil to the pan, when hot, add mushrooms and stir fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and the scallions (reserving some for garnish).
5
You can serve this one of three ways: Over cooked rice, in a bib lettuce cup or my favorite in a flour tortilla (trust me it's delicious). Enjoy!

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian
Other Tags: Quick & Easy, For Kids, Healthy