Moo Shu Pork Recipe
Big, bold and loaded with flavor. Exactly what your stir-fry should be. Plus, it has an egg on it.
That makes it almost a health food. No matter what, it’s good eating.
- pork tenderloin - sriracha sauce - vegetable oil - egg - shiitake mushrooms - ginger - cabbage - carrot
Pat the diced pork with a paper towel to dry. With your hands, toss the pork in a bowl with the sriracha sauce. Set aside.
Heat a large wok over medium-high heat. Add the oil and allow to heat until just smoking.
Meanwhile, cook the egg until scrambled and set. Set atop the pork and cover again with foil.
Add the mushrooms, remaining oil, and cook until browned, about 5 minutes.
Stir in the ginger, cabbage and carrot. Cook for 3 to 5 minutes, stirring to evenly spread the love.
Whisk the hoisin and sherry together in a small bowl. Pour over the stir-fry and toss to coat.
Remove from heat and add in the scallions.
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