Recipe by Barb G.
We love this easy to make mo shu pork. I use whole wheat tortillas, low-carb style as they are thiner, more like the chinese restaurants use. I adapted this recipe from another site and perfected it to our liking.
Top Review by ShanH
I have made this several times and didn't realize I have not given a review. This was very, very good! I too, left out the ginger, because I didn't have it and didn't want to make a special trip, but did everything else the same. I love moo shu and was thrilled to find your recipe. Thanks Barb!!
- 1 lb lean boneless pork loin, well trimmed,cut into 1/4 inch thick strips
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1⁄4 cup minced fresh ginger
- 3 cups cabbage and carrot coleslaw mix (I use the one that has carrots & red cabbage in it)
- 1 medium red bell pepper, sliced
- 4 cups bean sprouts
- 1⁄3 cup sake
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 8 -10 8-inch flour tortillas
- plum sauce, for spreading on tortillas
Directions See How It's Made
- Heat a large skillet over high heat until very hot, ADD the first 4 ingredients and stir-fry until pork is brown and onion is tender, about 5 minutes.
- Mix in coleslaw, bell pepper and stir fry until bell pepper is crisp-tender, about 5 minutes, Remove from heat.
- Wrap tortillas in foil and place in a Preheated 350 degree oven for 8 minutes to warm (I use the pan for tortillas and warm in microwave).
- Return stir-fry to high heat and add bean sprouts, sake, hoisin and soy sauce; stir-fry until bean sprouts are tender crisp, about 5 minutes.
- Remove tortillas from oven, I let everyone fix ther own, Place tortilla on plate, spread with a small amount of plum sauce, Place some of the stir-fry over plun sauce and wrap up, Enjoy.