Moo Shu Pork
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Serves:
-
5
ingredients
-
For the Pork
- 1 lb boneless pork loin
- 1 teaspoon cornstarch
- 2 teaspoons soy sauce
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon granulated sugar
- 2 teaspoons sesame oil
-
For the Moo Shu
- 2 eggs, lightly beaten
- 4 garlic cloves, minced
- 16 medium mushrooms, sliced
- 1 medium cabbage, coarsely chopped
- 1 1⁄2 tablespoons sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon soy sauce
- 1 -2 teaspoon water
- 1⁄4 cup chicken stock
- 3 green onions, chopped
-
For Serving
- 12 -15 large lettuce leaves
directions
-
For the Pork:
- Cut the pork loin into thin strips.
- In a large bowl, combine pork, cornstarch, soy sauce, salt, pepper, sugar, and sesame oil.
- Toss to combine.
- Cover and refrigerate for at least 30 minutes.
-
For the Mou Shu:
- Meanwhile, heat a medium saucepan over medium heat.
- Season egg with salt and pepper.
- Pour egg into pan.
- Rotate pan to ensure egg coats the entire surface.
- Fry until firm, turning once.
- Remove egg from pan and cut into strips.
- Remove pork from the fridge.
- Heat a large skillet or wok over medium heat.
- Add 1/2 tablespoon of sesame oil.
- Add garlic and cook for 1-2 minutes, until fragrant.
- Add pork and cook until no longer pink.
- Add cabbage and mushrooms.
- Add remaining tablespoon of sesame oil and toss to coat.
- Cook for an additional 8-12 minutes, until cabbage and mushrooms are cooked.
- Add chicken stock to de-glaze pan and let cook for 1 minute.
- In a small bowl, combine cornstarch, soy sauce, and water.
- Stir mixture into pan.
- Add green onions and egg.
- Toss and cook for an additional 2-3 minutes.
- Serve moo shu pork rolled in lettuce leaves.
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RECIPE SUBMITTED BY
Air Force Mama
United States