moo shu pork
(1 rating)
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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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For moo shu pork
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1/3 cchicken broth, low-sodium
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6 Tbsphoisin sauce, divided
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2 Tbspsoy sauce, low-sodium
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2 tspcornstarch
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2 Tbspvegetable oil, divided
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8 ozshiitake mushrooms, thinly sliced
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8flour tortillas, 6 inch size
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4 clovegarlic, minced
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1 Tbspginger, grated
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10 ozpork, cooked, sliced into thin strips
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8 ozpre-shredded cabbage (4 cups)
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5scallions, sliced thinly
How To Make moo shu pork
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1Mix the chicken broth, 2 T of the hoisin sauce, all of the soy sauce and cornstarch together. Set aside.
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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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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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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.
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5Stir in the cooked pork, cabbage and scallions and cook for about 1 minute.
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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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7Serve with warm torillas and remaining hoisin sauce. Enjoy!
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