moo shu pork
(1)
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.
(1)
yield
4 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For moo shu pork
-
1/3 cchicken broth, low-sodium
-
6 Tbsphoisin sauce, divided
-
2 Tbspsoy sauce, low-sodium
-
2 tspcornstarch
-
2 Tbspvegetable oil, divided
-
8 ozshiitake mushrooms, thinly sliced
-
8flour tortillas, 6 inch size
-
4 clovegarlic, minced
-
1 Tbspginger, grated
-
10 ozpork, cooked, sliced into thin strips
-
8 ozpre-shredded cabbage (4 cups)
-
5scallions, sliced thinly
How To Make moo shu pork
-
1Mix the chicken broth, 2 T of the hoisin sauce, all of the soy sauce and cornstarch together. Set aside.
-
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.
-
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.
-
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.
-
5Stir in the cooked pork, cabbage and scallions and cook for about 1 minute.
-
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.
-
7Serve with warm torillas and remaining hoisin sauce. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT