moo shu pork
(1 rating)
This is a great weeknight meal. If you do all the prep before hand, it will come together in minutes. Hint: Put your pork in the freezer while you are preping the marinade and veggies, slightly frozen meat is much easier to slice.
(1 rating)
yield
6 -8
prep time
15 Min
cook time
15 Min
method
Stir-Fry
Ingredients For moo shu pork
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1/4 cplus 2 tablespoons, hoisin sauce
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1/4 cplus 2 tablespoons, rice wine vinegar
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4 clovegarlic, minced
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1/2 tspea. salt and pepper
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2 lbpork chops, boneless, cut into thin strips
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4 Tbspoil
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1 lbcremini or shiitake mushrooms, stemmed and sliced
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1 14-ozbag of coleslaw mix
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1 bunchscallions, sliced
How To Make moo shu pork
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1Whisk the hoisin, vinegar, garlic, salt and pepper in a large bowl. Add pork and marinate for at least 10 minutes or up to 24 hours.
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2Heat 2 tablespoons of oil in a large non-stick skillet over high heat. Remove the pork from the marinade using tongs (reserve marinade) and stir fry until browned, about 4 minutes. You may need to do this in smaller batches so you don't cool your pan down too much, just add more oil between batches as needed.
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3Tranfer the pork to a bowl. Add 3-4 tablespoons of water to the pan. Scrape up any bits that may be stuck to the bottom and pour the pan juices over the pork in the bowl.
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4Add the remaining 2 tablespoons of oil to the pan, when hot, add mushrooms and stir fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and the scallions (reserving some for garnish).
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5You can serve this one of three ways: Over cooked rice, in a bib lettuce cup or my favorite in a flour tortilla (trust me it's delicious). Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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