Moo Shu Pork Recipe

5 from 2 votes

Create restaurant-quality moo shu pork at home. This recipe guides you through stir-frying tender pork and vegetables, and assembling the perfect wrap.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: asian

Servings:

Calories: 303kcal

Author: Kita Roberts

Ingredients

1 lbs pork tenderloin, country ribs, whatever you have, diced into 1/2" long thin strips
2 tbs sriracha sauce
2 tbs vegetable oil
1 egg
8 oz shiitake mushrooms stemmed and sliced
1 tbs fresh ginger grated
1/2 head cabbage sliced thin
1 carrot julienned
1/2 cup hoisin sauce
2 tbs dry sherry
3 scallions green parts only, diced
tortillas for serving heated

Instructions

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.
Cook the pork 3 to 5 minutes, stirring to cook all sides, until no longer pink.
Remove from wok and tent with foil.
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.
Add the pork and egg, along with any juices, back to the wok.
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.
Serve with tortillas and additional hoisin and sriracha sauce if desired.

Notes

Cook's Country Sampler 2015

Nutrition