Moo Shu Pork

Name: Moo Shu Pork
Total time: 35 min
Yield: 1 servings
Cuisine: Chinese
Ingredients: 1/2 lb Pork tenderloin (sliced into thin matchsticks); 3 Large eggs (beaten); 2 cups Cabbage (finely shredded); 1/4 cup Dried wood ear mushrooms (rehydrated and sliced into strips); 1/2 cup Bamboo shoots (julienned); 3 tbsp Soy sauce; 1 tbsp Sesame oil; Hoisin sauce (for serving); Thin Mandarin pancakes (for serving)

A stir-fry of pork, eggs, and vegetables, traditionally served with thin pancakes and hoisin.

35 minutes

Serves 1

Dinner

Contains common allergens

Egg Sesame Soy Wheat

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Instructions

6 steps

1
Marinate the Pork: Toss the pork strips with 1 tbsp soy sauce and 1 tsp cornstarch. Let sit for 15 minutes to tenderize.

2
Scramble the Eggs: Heat a wok over medium-high heat with 1 tbsp oil. Pour in the beaten eggs and scramble quickly until just set. Remove the eggs to a plate and break into chunks.
3
Stir-Fry the Pork: Wipe the wok clean, add 1 tbsp oil, and increase heat to high. Stir-fry the pork strips for 2-3 minutes until browned and cooked through. Remove and set aside with the eggs.
4
Cook the Vegetables: Add a little more oil to the wok if needed. Toss in the cabbage, wood ear mushrooms, and bamboo shoots. Stir-fry for 3-4 minutes until the cabbage is softened and sweet.
5
Combine Everything: Return the pork and eggs to the wok. Drizzle in the remaining 2 tbsp soy sauce and the sesame oil. Toss vigorously for 1 minute until evenly mixed and heated through.
6
Serve: Serve the hot filling alongside warm thin pancakes and a small bowl of hoisin sauce. Smear hoisin on a pancake, add the filling, and wrap like a burrito.

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