Moo Shu Pork
Hint: Put your pork in the freezer while you are preping the marinade and veggies, slightly frozen meat is much easier to slice.
- 1/4 c
- plus 2 tablespoons, hoisin sauce
- 1/4 c
- plus 2 tablespoons, rice wine vinegar
- 4 clove
- garlic, minced
- 1/2 tsp
- ea. salt and pepper
- 2 lb
- pork chops, boneless, cut into thin strips
- 4 Tbsp
- 1 lb
- cremini or shiitake mushrooms, stemmed and sliced
- 1 14-oz
- bag of coleslaw mix
- 1 bunch
- scallions, sliced
How to Make Moo Shu Pork
- 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.
- 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.
- 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.
- 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).
- 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!