moo shu pork

(1 rating)
Recipe by
Lauren Perkins-Boyd
Portland, OR

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

  • 1/4 c
    plus 2 tablespoons, hoisin sauce
  • 1/4 c
    plus 2 tablespoons, rice wine vinegar
  • 4 clove
    garlic, minced
  • 1/2 tsp
    ea. salt and pepper
  • 2 lb
    pork chops, boneless, cut into thin strips
  • 4 Tbsp
    oil
  • 1 lb
    cremini or shiitake mushrooms, stemmed and sliced
  • 1 14-oz
    bag of coleslaw mix
  • 1 bunch
    scallions, sliced

How To Make moo shu pork

  • 1
    Whisk 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.
  • 2
    Heat 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.
  • 3
    Tranfer 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.
  • 4
    Add 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).
  • 5
    You 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!
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