moo shu pork

Name: Moo Shu Pork
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Asian
Ingredients: ## MARINADE; 2/3 cup(s) Hoisin sauce; 2 tablespoon(s) rice wine; 2 tablespoon(s) low-sodium soy sauce; 1 tablespoon(s) rice vinegar; 2 clove(s) garlic, minced; 1 tablespoon(s) grated ginger; 2 teaspoon(s) corn starch; 1 teaspoon(s) sesame oil; 1/2 teaspoon(s) fresh ground black pepper; 2 teaspoon(s) Mirin, optional; ## MOO SHU PORK; 1 2/4 pound(s) pork tenderloin sliced into very thin strips; 3 tablespoon(s) vegetable oil; 2 large eggs, lightly beaten; 16 ounce(s) tri-color coleslaw (see notes); 8 ounce(s) shiitake mushrooms, stemmed and sliced; 4 stalk(s) green onions, thinly sliced

14 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Oct 7, 2024

Moo Shu Pork combines marinated, thin, tender pieces of pork stir-fried with cabbage, mushrooms, and eggs in a savory sauce with the flavors of garlic and ginger.

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Moo Shu Pork combines thin slices of marinated pork combined with veggies, eggs, and green onions in an easy savory sauce made with Hoisin, garlic, ginger, and black pepper.

prep time 15 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

MARINADE
2/3 cup Hoisin sauce
2 tablespoons rice wine
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons corn starch
1 teaspoon sesame oil
1/2 teaspoon fresh ground black pepper
2 teaspoons Mirin, optional
MOO SHU PORK
1 2/4 pounds pork tenderloin sliced into very thin strips
3 tablespoons vegetable oil
2 large eggs, lightly beaten
16 ounces tri-color coleslaw (see notes)
8 ounces shiitake mushrooms, stemmed and sliced
4 stalks green onions, thinly sliced

How To Make moo shu pork

Step 1

In a medium bowl, whisk together the Hoisin sauce, rice wine, soy sauce, rice vinegar, garlic, grated ginger, corn starch, sesame oil, black pepper, and mirin (if using). Remove 1/2 cup of the marinade and set it aside.

Step 2

Add the cut pork to the remaining marinade and stir to combine. Let it set and marinate while you cook the eggs.
Step 3

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the beaten eggs and cook until the eggs are set enough to flip. Using a spatula, flip and cook the other side. Remove the eggs, cut them into thin strips, and cover to keep warm.
Step 4

Heat another tablespoon of vegetable oil in the skillet over medium-high heat. Using tongs remove the pork from the marinade letting the excess drip off. Add the pork to the hot skillet, cooking until browned and cooked through, about 2-3 minutes. Work in batches and remove to a plate and cover to keep warm.
Step 5

Heat 1 more tablespoon of oil in the skillet over medium heat. Add the coleslaw, mushrooms, and half of the green onions. Stir fry until the cabbage starts to wilt and the mushrooms are tender.
Step 6

Add the pork, and eggs back to the skillet. Whisk the sauce mixture that was set aside. Drizzle with the sauce and stir to combine, cooking over low heat. Sprinkle with the reserved green onions. For best results, serve promptly.
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