Moo Shu Pork is a popular recipe that you’ve maybe enjoyed at your favorite Chinese restaurant. You don’t have to go out to enjoy it though, with our Moo Shu Pork recipe, you can quickly and easily to make your own Moo Shu Pork at home! The combination of flavorful marinade, pork and veggies makes for a fresh and vibrant meal that you can serve over rice or rolled up in rice paper wrappers and served as spring rolls. Do you have any additions to this recipe or interesting ways to serve it? Let us know in the comments below, we’d love to hear your tips!
- 1 lb(s) LGCM Boneless Pork Chops (cut into small strips)
- 2 Egg (whisked)
- 1 bag(s) Asian Style Coleslaw (14 oz)
- 4 Scallions (sliced)
- 3 clove(s) Garlic (minced)
- 8 oz Shitake Mushrooms (thinly sliced)
- .25 cup(s) Hoisin Sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp Vinegar (rice wine if you have it)
- 3 Tbsp Sesame Oil (otherwise white)
Whisk together the hoisin sauce, soy sauce, vinegar and minced garlic in a large bowl. Add the sliced pork to the bowl and toss the meat in the marinade. Let sit while doing the next step.
While the meat is marinating, heat the sesame oil in a large skillet over medium heat. Add the whisked eggs and let them cook until they’ve formed an omelet. Once they’ve made the omelet, remove from heat, set aside and chop into small, thin pieces.
Take the meat out of the marinade, and place into the pan you’ve taken the eggs out of. Increase the heat to medium-high and cook for about 5 minutes until the meat is tender. Remove and set aside.
Add another tbsp. of sesame oil to the pan and stir in the coleslaw, mushrooms and scallions. Cook for 3 minutes until the vegetables start to soften. Once the veggies are softened, add the pork and eggs back in to the pan. Stir to combine. Pour the marinade over the top of the dish and cook over medium heat until the skillet is heated evenly.
Once the meal is warmed, remove from heat and serve over rice and enjoy!