moo shu pork
Updated on Jul 30, 2014
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.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/3 cup chicken broth, low-sodium
- 6 tablespoons hoisin sauce, divided
- 2 tablespoons soy sauce, low-sodium
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil, divided
- 8 ounces shiitake mushrooms, thinly sliced
- 8 - flour tortillas, 6 inch size
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 10 ounces pork, cooked, sliced into thin strips
- 8 ounces pre-shredded cabbage (4 cups)
- 5 - scallions, sliced thinly
How To Make moo shu pork
-
Step 1Mix the chicken broth, 2 T of the hoisin sauce, all of the soy sauce and cornstarch together. Set aside.
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Step 2Heat 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.
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Step 3Push 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.
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Step 4Stack 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.
-
Step 5Stir in the cooked pork, cabbage and scallions and cook for about 1 minute.
-
Step 6Whisk 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.
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Step 7Serve with warm torillas and remaining hoisin sauce. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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