Moo Shu Pork (or Chicken) 20-Minute
Ingredients
Marinade 1
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 tbs oyster sauce
- 2 tbs soy sauce
- 1 tbs toasted sesame oil
- 6 cloves garlic minced
- black pepper freshly-cracked
Moo Shu:
- 1 lb pork chops boneless (or boneless skinless chicken breasts), sliced into very thin strips
- Kikkoman Teriyaki Marinade & Sauce
- 3 tbs peanut oil or vegetable oil
- 2 large eggs whisked
- 1 14 oz bag coleslaw
- 8 oz shiitake mushrooms stemmed and thinly-sliced
- 4 scallions thinly sliced (green parts only)
- flour tortillas , lettuce cups, rice or quinoa, for serving
- hoisin sauce extra, extra soy sauce, extra thinly-sliced green onions, toasted sesame seeds, extra soy sauce, extra thinly-sliced green onions, toasted sesame seeds
Marinade 2
- Teriyaki Hoisin Sauce
- Adapted from Rose Reisman's Art of Living Well
- Printable Recipe
- Ingredients:
- 3 Tablespoons light brown sugar
- 2 Tablespoons soy sauce
- 1 Tablespoons rice vinegar
- 1 Tablespoon Hoisin sauce
- 1 Tablespoon water
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1/4 teaspoons garlic powder
- 1/8 teaspoons ground ginger
- Directions:
- In a sauce pan mix all ingredients together until well blended. Bring everything to a boil, reduce the heat and simmer just until the sauce thickens. Remove from heat and allow to cool. Spoon over fish or chicken while baking or use as marinade or saute shrimp in it or stir fry up some chicken and veggies and pour over rice....the possibilities are endless. Enjoy!
Instructions
To Make The Marinade:
- Whisk all ingredients together in a medium mixing bowl until combined. Separate the marinade into two portions — one to marinate the meat, and one to serve as the cooking sauce.
To Make The Moo Shu Pork:
- Add the thinly-sliced pork (or chicken) to half of the marinade, and toss until the meat is evenly coated in the marinade. Set aside for 5 minutes.
- While the meat is marinating, heat 2 teaspoons oil in a large saute pan or wok over medium heat. Add the whisked eggs, and let them sit and until they are cooked and form a large omelet. Transfer the eggs to a separate cutting board, and set them aside. When you have a chance (while the pork is cooking), chop the omelet into small, thin pieces.
- Return the pan to the stove, and increase heat to high heat. Add 1 more tablespoon of oil, and then use a pair of tongs (or a fork) to lift the meat out of the marinade and transfer it to the pan, discarding the marinade. Saute the pork, breaking it up and stirring it with your tongs occasionally, until it is cooked and tender about 3-4 minutes. Then transfer the pork to a separate plate, and set aside.
- Add the remaining oil to the pan, along with the coleslaw, mushrooms, and half of the scallions. Saute for 2-3 minutes, or until the cabbage begins to wilt and softens.
- Add in the reserved marinade for the sauce, and toss to combine. Cook for an additional 2 minutes. Stir in the cooked pork and chopped eggs, and toss until combined. Taste, and season with extra salt and pepper (and/or hoisin or soy sauce) as needed. Sprinkle with the remaining green onions.
- Serve immediately with flour tortillas (or lettuce cups, rice, or quinoa), and garnish with optional toppings if desired.
Notes
This 20-Minute Moo Shu Pork (or Moo Shu Chicken!) recipe is quick and easy to make, full of fresh and delicious flavors, and it tastes just as good as the restaurant version!
Shortcuts
- Instead of taking the time to chop up a green and purple cabbage and some carrots — you guessed it — just buy a bag of your favorite coleslaw! (Organic, if you can.) I found one with green and purple cabbage, but either or both colors will do. I really loved the pop of the purple against the other colors.
- Instead of chopping up a bunch of mushrooms (and traditional moo shu uses shiitake and wood-ear/black mushrooms), I just went for the prepared package of thinly-sliced shiitake mushrooms. If you can’t find them pre-sliced, you can obviously slice them yourself. And if you can’t find shiitakes, white button or baby-Bella mushrooms will also work.
- Instead of taking the time to make those homemade flour Mandarin pancakes — which I love at Chinese restaurants — I took the easy route and just used some Mexican flour tortillas. Not quite the same, but still delicious and ultra-easy.
Notes
I just drizzled some extra (warmed) hoisin on top of the skillet before serving, and also drizzled a little extra on the tacos because I’m obsessed with hoisin. But feel free to just use as little or more as you’d like. Tried this recipe?Let us know how it was!