Simple Moo Shu Pork Recipe -Easiest Recipe Ever : This moo shu pork is incredibly tasty and can be prepared quickly. A silky smooth umami sauce coats thin slices of seared pork, fried egg, and a variety of soft sautéed vegetables. When you can prepare this beloved Chinese dish at home, who needs takeout?
Simple Moo Shu Pork Recipe -Easiest Recipe Ever
Ingredients
- 2 tablespoons vegetable oil, divided
- 1 pound (454 g) pork tenderloin, thinly sliced
- 2 eggs, lightly beaten (season with salt and pepper)
- 4 tablespoons soy sauce, divided
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch, can also use arrowroot
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated or finely minced
- 2 cups (140 g) green cabbage, thinly sliced
- 1 cup (128 g) carrots, julienned
- 1 cup (226 g) shiitake mushrooms, thinly sliced
- 1 cup (100 g) green onions, thinly sliced
Instructions
Put the pork and two tablespoons of soy sauce in a big bowl. Give it a good 15 minutes to marinade.
Mix the remaining 2 tablespoons of soy sauce, hoisin sauce, rice vinegar, and cornstarch in a different small bowl. Put aside.
A small nonstick skillet should be heated to medium. Add the beaten eggs once warm. Once the top and sides are mostly done, let cool (undisturbed). Then, carefully flip the dish and continue cooking until it just sets.
Take off the heat and cut into thin strands.
In a large skillet or wok, heat 1 tablespoon of the vegetable oil over medium heat. Add the marinated pork and heat for about 6 to 8 minutes, or until it is cooked through and charred on both sides. After taking the pork out of the pan, set it aside.
Add the last tablespoon of vegetable oil to the same skillet. Add the ginger and garlic, and cook for one minute.
Add the green onions, mushrooms, carrots, and cabbage. Let the vegetables sauté for 4–6 minutes, or until they begin to soften.
Add the sauce and the cooked meat back to the skillet. Cook, stirring frequently, for another three to five minutes, or until the sauce thickens. Add the eggs, then stir and serve warm.
Nutrition
- Serving: 218 grams,
- Calories: 324kcal,
- Carbohydrates: 20g,
- Protein: 31g,
- Fat: 14g,
- Saturated Fat: 3g,
- Polyunsaturated Fat: 5g,
- Monounsaturated Fat: 4g,
- Trans Fat: 0.1g,
- Cholesterol: 156mg,
- Sodium: 1264mg,
- Potassium: 935mg,
- Fiber: 4g,
- Sugar: 7g
FAQs AND QEUSTIONs
What Is Moo Shu Pork?
Moo shu (also spelled mu shu) pork is a well-liked Chinese main dish consisting of thinly sliced pork that has been simply marinated in soy sauce, seared to a crispy golden brown, and then combined with a blend of thinly sliced vegetables (typically carrots and cabbage) cooked to al dente. The whole thing is finished in a delicious, savory sauce with sliced, cooked egg.
This dish is usually served with thin, wheat pancakes that are meant to be wrapped around the moo shu and eaten with your hands. Note that moo shu refers to the style of the dish (the veggies, the egg, the sauce) and can be applied to a variety of proteins. Check out my post on moo shu chicken if you’re not a pork person.
How to Store & Reheat Leftovers?
Pork mu shu is excellent as leftovers. After it cools fully, store it in the refrigerator for up to four days by sealing it in an airtight container. When you’re ready to eat, reheat it to the proper temperature in a pan over medium heat on the stovetop. As an alternative, zap it in the microwave for 30 seconds at a time until it gets heated.
Can I Freeze This?
Before putting the mu shu pork in an airtight container, let it cool to room temperature. For up to three months, store the container closed in the freezer. Before reheating, let it defrost in the fridge according to the directions found in the section above labeled “How to Store & Reheat Leftovers.”
