moo shu pork
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.
prep time
15 Min
cook time
15 Min
method
Stir-Fry
yield
6-8 serving(s)
Ingredients
- 1/4 cup plus 2 tablespoons, hoisin sauce
- 1/4 cup plus 2 tablespoons, rice wine vinegar
- 4 cloves garlic, minced
- 1/2 teaspoon ea. salt and pepper
- 2 pounds pork chops, boneless, cut into thin strips
- 4 tablespoons oil
- 1 pound cremini or shiitake mushrooms, stemmed and sliced
- 1 14-oz - bag of coleslaw mix
- 1 bunch scallions, sliced
How To Make moo shu pork
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Step 1Whisk 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.
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Step 2Heat 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.
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Step 3Tranfer 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.
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Step 4Add 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).
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Step 5You 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!
- 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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