Moo Shu Pork Recipe Learn like a Pro: This 20-Minute Moo Shu Pork (or Moo Shu Chicken!) recipe is quick and easy to make. It has fresh, tasty flavors and tastes just like the thing you’d get at a restaurant.
Moo Shu Pork Recipe Learn like a Pro
Ingredients
Marinade ingredients
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 6Â cloves garlic, minced
- freshly-cracked black pepper
Moo shu ingredients
- 1 pound boneless pork chops (or boneless skinless chicken breasts), sliced into very thin strips
- marinade (see below)
- 3 tablespoons peanut or vegetable oil
- 2Â large eggs, whisked
- 1Â (14-ounce) bag coleslaw
- 8 ounces shiitake mushrooms, stemmed and thinly sliced
- 4Â scallions, thinly sliced (green parts only)
- for serving: flour tortillas, lettuce cups, rice or quinoa
- optional toppings: extra hoisin, extra soy sauce, extra thinly sliced green onions, toasted sesame seeds
InstructionÂ
In a medium mixing bowl, whisk all of the ingredients together until they are well mixed. Split the marinade in half. Use one half to coat the meat and the other half as a cooking sauce.
Thinly slice the pork (or chicken) and add it to half of the marinade. Toss the meat so that it is covered in the marinade all over. Leave for five minutes.
Set a large sauté pan or wok over medium heat and add 2 teaspoons of oil. Let the meat sit while you do this.
Put in the eggs that have been whisked wait until they are cooked and make a big omelet. Move the eggs to a different cutting board and set them aside.
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Cut the omelet into thin, small pieces whenever you can, like while the pork is cooking. Put the pan back on the stove and turn up the heat to high. Add one more tablespoon of oil.
Then, use tongs or a fork to take the meat out of the marinade and put it in the pan. Throw away the marinade.
For about three to four minutes, or until the pork is cooked and tender, break it up and stir it around with tongs now and then. After that, put the pork on a different plate and set it aside.
Put the cole slaw, mushrooms, and half of the scallions in the pan with the rest of the oil. Cook the cabbage for two to three minutes, or until it starts to soften and wilt.
Add the sauce marinade that you saved earlier and toss everything together. Add two more minutes of cooking.
Add the chopped eggs and cooked pork, and toss until everything is well mixed. If you think it needs it, add more salt and pepper, hoisin sauce, or soy sauce. Add the rest of the green onions on top.
Serve right away with flour tortillas, lettuce cups, rice, or quinoa. If you want, you can add toppings to make it look nicer.
Notes
I just added some extra hoisin that had been warmed to the skillet before serving, and I also put a little more on the tacos because I love hoisin so much. You can use as much or as little as you want, though.
