Moo Shu Pork

2
Lauren Perkins-Boyd

By
@Lauren_Perkins-Boyd

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
15 Min
Cook:
15 Min
Method:
Stir-Fry

Ingredients

  • 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
    oil
  • 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

Step-by-Step

  1. Whisk 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.
  2. Heat 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.
  3. Tranfer 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.
  4. Add 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).
  5. You 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!

Printable Recipe Card

About Moo Shu Pork

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian



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