Moo Shu Pork
This easy version of Moo Shu Pork comes together in a matter of minutes, making this recipe perfect for a weeknight dinner.
Servings: 2 - 3 servings
Ingredients
- 3 eggs
- 2 teaspoon peanut oil or sesame oil
- ¾ lb pork loin, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, minced, or ½ teaspoon dry, ground ginger
- 3 cups Napa cabbage, shredded
- 1 c mushrooms, sliced
- 3 scallions, sliced
- 1 tablespoon rice wine or dry white wine or dry sherry
- 2 teaspoon soy sauce
- 8 Mandarin pancakes or flour tortillas (to serve)
- Hoisin sauce (to serve)
Instructions
- In a small bowl, lightly beat the eggs with a pinch of salt. Set aside.
- Heat about ½ teaspoon of oil in a skillet (or large wok) over medium low heat. Pour in the scrambled eggs and cook, undisturbed, until the eggs are set and feel dry on top, 3-4 minutes. Transfer the eggs to a plate and cut into strips.
- Heat another ½ teaspoon of oil in the skillet. Increase the heat to medium high. Add the sliced pork, ginger, and garlic and sauté for 4-5 minutes, until the pork is cooked through. Transfer to a bowl and set aside. (Drain the liquid from the pan if necessary.)
- Heat the remaining oil in the pan. Add the cabbage, mushrooms, and scallions. Sauté until the cabbage takes on a bright color, 2-3 minutes. Add the soy sauce and rice wine. Mix well and continue stirring for another 1-2 minutes until cabbage has wilted.
- Add the egg strips and pork back to the pan. Stir to incorporate.
- Remove the pan from the heat and serve.
- Serve the Moo Shu Pork over rice or rolled in a thin pancake with Hoisin sauce.