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Moo Shu Pork Recipe | Kita Roberts Girl Carnivore.com

Moo Shu Pork


  • 1 lbs pork tenderloin, country ribs, whatever you have, diced into ½" 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
  • ½ head cabbage sliced thin
  • 1 carrot julienned
  • ½ cup hoisin sauce
  • 2 tbs dry sherry
  • 3 scallions green parts only, diced
  • tortillas for serving heated


  • 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.


Cook's Country Sampler 2015