Moo Shu Pork

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Craving moo shu pork for dinner? This homemade copycat is better than takeout and ready in 25 minutes with sliced pork, crisp veggies, and savory hoisin sauce.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Asian

Keyword: moo shu pork

Servings: servings

Author: Katerina Petrovska

Ingredients

For the marinade:

⅓ cup hoisin sauce
¼ cup rice vinegar
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon freshly grated ginger
4 cloves garlic minced
1 teaspoon toasted sesame seed oil
freshly ground black pepper to taste

For the Moo Shu:

1 pound boneless pork chops thinly sliced
3 tablespoons cooking oil
2 large eggs whisked
14 ounces coleslaw mix
½ teaspoon salt
1 cup shiitake mushrooms thinly sliced
2 spring onions thinly sliced

For serving:

4 to 6 flour tortillas for serving
extra sliced spring onions for garnish
toasted sesame seeds for garnish

Instructions

Make the marinade/sauce. Combine all the marinade ingredients in a bowl. Divide the sauce in half; set one portion aside for later.
Marinate the pork. Cut the pork into thin strips. Add the pork to half the marinade and let it marinate for 10 minutes.
Cook the eggs. Heat 2 teaspoons of cooking oil in a large skillet over medium-high heat. Add the whisked eggs and cook; do not stir them too much. Let them set into a thin omelet rather than scrambling. Remove the cooked eggs from the skillet and chop them up.
Cook the pork. In the same skillet, heat 1 tablespoon of cooking oil. Gently lift the pork strips from the marinade and add them to the heated oil. Cook the pork until tender, about 3-5 minutes. Transfer the cooked pork onto a separate plate.
Cook the coleslaw and mushrooms. Heat the remaining oil in the same skillet. While the oil is heating, season the coleslaw with salt. Let it sit for 3 minutes, then lightly squeeze out excess moisture with your hands. Add the coleslaw, mushrooms, and spring onions to the skillet and cook for 2-3 minutes.
Assemble the Moo shu pork. Add the pork back into the skillet; stir in the reserved marinade, cooked eggs, and some extra spring onions. Cook for 2 minutes. Give it all a good stir.
Serve. Serve with warmed tortillas and sesame seeds on top.

Notes

It is important to season the coleslaw with salt and remove excess water. This way, the coleslaw will not release moisture into the pork.
If you do not have fresh ginger, you can use powdered.
If you want your sauce to be thicker, add 1 teaspoon of cornstarch.

Nutrition