Moo Shu Pork
This recipe rivals take-out, likely because it’s so good when served hot, right after cooking while the vegetables are still crispy. As with all cooking and especially many Chinese recipes, have all your “mis en place” – ingredients prepped and ready to go. Once you start cooking, this recipe moves quickly and you’ll appreciate everything being ready and in reach.
I have found Moo Shu wrappers in the freezer section in H Mart. Tortillas are a good substitute (especially the low-carb versions because they are usually thinner). It’s also delicious over rice or simply on it’s own.
Moo Shu Pork
Ingredients
- 6 tsp olive oil divided
- 1 pork loin cut into thin strips
- 1 tbsp cornstarch
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sesame oil
- 1 tsp garlic chile paste (or sriracha)
- ⅓ cup soy sauce
- ½ head napa cabbage shredded
- 2 cups shitake mushrooms
- 2 tbsp minced ginger
- 4 eggs scrambled
- 6 scallions thinly sliced on the bias
- 8 moo shu wrappers or tortillas for serving
- hoisin sauce for serving
Instructions
- Toss the sliced pork with cornstarch, salt and pepper. Set aside.
- In a small bowl, combine sesame oil, chile paste and soy sauce. Set aside.
- In a non-stick frying pan, heat 1 tsp olive oil. Fry eggs flipping once to create one large omelet of cooked egg. Remove from pan to a cutting board. Allow to cool. Once cool, roll eggs into a cylinder and slice into thin strips.
- In same frying pan, add 2 tsp olive oil and heat to medium. Add pork and cook until almost completely cooked through (will finish cooking at the end). Remove to a plate.
- In same frying pan heat remaining 3 tsp of oil to medium high heat. Add shitakes and cook until they begin to soften. Clear the middle of the pan and add ginger- you can add a little oil to the pan if dry. Cook until fragrant. Add napa cabbage and scallions. Cook over high heat, stirring constantly, until vegetables are heated but remain crisp.
- Add pork, eggs and sauce to pan. Heat until pork is cooked through, taking care to not overcook the vegetables (you want some crispness to the cabbage).
- Heat the moo shu wrappers in a separate pan or steam them until warm and flexible by placing them over the hot moo shu in pan (my preference- fewer dishes!) Enjoy.