Recipe Directions
For the Moo Shu Pork:
- In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and cornstarch until smooth. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced pork and cook until browned and cooked through, about 3-4 minutes. Remove the pork from the skillet and set aside.
- In the same skillet, heat the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, and cook for 1 minute until fragrant.
- Add the sliced onion, shredded cabbage, shredded carrots, sliced mushrooms, bamboo shoots, and water chestnuts to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-6 minutes.
- Return the cooked pork to the skillet and pour the sauce over the pork and vegetables. Cook, stirring constantly, until the sauce has thickened and coats the pork and vegetables evenly. Season with salt and pepper to taste.
For the Sauce:
- In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and sesame oil until well combined. Set aside.
How to Serve
- To serve, spoon the Moo Shu Pork mixture onto warm pancakes or flour tortillas.
- Roll up the pancakes or tortillas and serve immediately.
Kitchen Equipment Needed
- Skillet or wok
- Mixing bowls
- Whisk
- Cutting board
- Chef’s knife
How to Store Leftovers
If you have any leftover Moo Shu Pork, allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, simply warm gently in a skillet or microwave until heated through.
Food and Drink Pairings
Moo Shu Pork pairs well with a variety of side dishes and beverages. Serve it alongside steamed rice or noodles for a complete meal. For a refreshing beverage, try pairing it with green tea or a light lager beer.