Description

Moo Shu Pork offers a delightful mix of tender, marinated pork and fresh vegetables, perfectly paired with a savory sauce. This dish is simple to prepare, making it an ideal choice for a quick dinner or a comforting homemade meal. Enjoy the rich flavors of this culinary delight that is sure to impress, all in under two hours!

Ingredients

Scale

12 ounces boneless pork shoulder (partially frozen and julienned into thin strips)
1 tablespoon water
1 tablespoon oyster sauce (or soy sauce)
1 teaspoon cornstarch
1 teaspoon neutral oil (such as canola, vegetable, or avocado oil)
3 tablespoons hoisin sauce
2 teaspoons hot water
1 teaspoon soy sauce
¼ teaspoon sesame oil
¼ cup hot water
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon cornstarch
½ teaspoon dark soy sauce
⅛ teaspoon white pepper
4 tablespoons neutral oil (divided)
2 large eggs (beaten)
2 cloves garlic (chopped)
3 cups taiwanese flat cabbage or green cabbage (finely shredded)
1½ cup julienned carrots – 140g
4 dried shiitake mushrooms (soaked and sliced; about ½ cup or 80g rehydrated)
0.3 ounce dried wood ear mushrooms (soaked and roughly chopped, about ½ cup or 65g rehydrated)
1 tablespoon shaoxing wine
2 scallions (julienned)
1 recipe moo shu pancakes

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Instructions

In a medium bowl, mix the julienned pork, water, oyster sauce (or soy sauce), cornstarch, and oil. Marinate for 15 minutes.
Prepare the moo shu sauce by combining hoisin, hot water, soy sauce, and sesame oil in a small bowl. Microwave for 20 seconds and set aside.
In another bowl, create the seasoning for the filling using hot water, hoisin sauce, oyster sauce, soy sauce, sesame oil, cornstarch, dark soy sauce, and white pepper.
Heat the wok until beginning to smoke, then coat the perimeter with 2 tablespoons of oil. Add the beaten eggs and scramble. Once cooked, remove the eggs and set aside.
In the same wok, heat an additional tablespoon of oil and add the pork. Sear on all sides until about 80% cooked, then take it out of the wok.
Add the last tablespoon of oil and increase the heat to medium-high. Stir in garlic, cabbage, carrots, shiitake mushrooms, and wood ear mushrooms, stir-frying for 1 minute. Include the Shaoxing wine and stir-fry for another 30 seconds.
Return the sauce mixture and the pork to the wok. Stir-fry for another 1-2 minutes. Add the cooked egg and scallions, mixing for an additional 30 seconds until the vegetables wilt. If excess liquid remains, thicken with a cornstarch slurry. Serve immediately with pancakes and sauce.

Notes

Ensure pork is partially frozen for easier slicing.
For a vegetarian version, substitute the pork with tofu or seitan.
Add more vegetables like bell peppers or snap peas for added crunch.

Nutrition

Serving Size: 1 serving
Calories: 425
Sugar: 5g
Sodium: 870mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 28g
Cholesterol: 195mg