This moo shu pork is daintily cut pork tenderloin sautéed with vegetables and egg, all in an appetizing sauce. A custom made variant of the exemplary take out dish that preferences surprisingly better than whatever you’d get at an eatery!
My family cherishes when I make their number one Asian dishes at home including seared wontons, nectar chicken and this straightforward however fulfilling moo shu pork.
At whatever point we request take out, I need to get a container of moo shu pork. I love every one of the various flavors and surfaces wrapped up inside a warm flapjack! My hand crafted rendition utilizes fixings that are not difficult to track down, yet still has that incredible café taste.
WHAT IS MOO SHU?
Moo shu is thought to have started in the northern piece of China, and has been famous in America since the 1960’s. This dish comprises of meat or fish cooked with cabbage and eggs in a light sauce. Moo shu is normally presented with a side of warm Mandarin style hotcakes, cut green onions and hoisin sauce. Numerous Chinese eateries offer table side help where they roll up the meat combination in the flapjacks to arrange.
HOW DO YOU MAKE MOO SHU PORK?
Cook the eggs into a level omelet, then, at that point, cut the egg into strips and put away. Burn daintily cut pork tenderloin until brilliant brown, then, at that point, put it to the side with the eggs. Spot cabbage, ginger and mushrooms in the dish and cook until delicate. Return the pork and eggs to the skillet, then, at that point, pour sauce over everything. Stew until the sauce is thickened, then, at that point, spoon the moo shu into hotcakes and serve.
- 1 pound pork tenderloin cut into thin matchsticks
- 1 tablespoon vegetable oil divided use
- 2 eggs lightly beaten
- 1 cup shiitake mushrooms stems removed, thinly sliced
- 3 cups shredded cabbage can be green, purple or both
- 2 teaspoons minced ginger
- 1 teaspoon minced garlic
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 2 teaspoons cornstarch
- salt and pepper to taste
- 1/4 cup green onions cut into 1 inch pieces
- For serving: flour tortillas or mandarin pancakes, sliced green onions, hoisin sauce
- Heat 1 teaspoon of oil in a large skillet over medium heat. Add the eggs and season to taste with salt and pepper. Cook, undisturbed, until a flat omelet forms, about 3-4 minutes. Carefully flip the eggs and cook on the other side until done, 1-2 minutes more.
- Remove the eggs from the pan and cut into strips. Cover to keep warm.
- Wipe out the pan with a paper towel.
- Heat the remaining 2 teaspoons of oil in the pan.
- Add the pork and cook, stirring occasionally, until meat is browned and cooked through, 4-5 minutes. Season the meat with salt and pepper. Remove the pork from the pan and place on a plate; cover to keep warm.
- Add the cabbage, ginger, garlic and mushrooms to the pan and cook for 2-3 minutes or until mushrooms are tender and cabbage is wilted.
- Return the pork and eggs to the pan. Stir in the green onions.
- In a small bowl whisk together the soy sauce, hoisin sauce, sesame oil, honey and 1 tablespoon of water. Whisk in the cornstarch until smooth.
- Add the sauce to the pan and turn the heat to high; bring to a boil. Boil for 30 seconds or just until sauce starts to thicken.
- Serve immediately with tortillas or pancakes, extra hoisin sauce and sliced green onions.
Calories: 349kcal | Carbohydrates: 20g | Protein: 41g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 190mg | Sodium: 809mg | Fiber: 2g | Sugar: 7g