How to Make Moo Shu Pork

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: ground pork

Chicken breast is leaner and ground pork is often less expensive.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce offers similar sweetness while being lower in calories.

Slice 12 oz of pork shoulder into thin strips.

Marinate the pork with a little egg white, white pepper, sesame oil, and salt. Mix well.

Add soybean oil to the marinated pork to keep it moist and tender.

Heat a pan and add soybean oil, ensuring it's hot enough to prevent sticking.

Add the pork to the pan, spreading it out without overcrowding. Cook on medium heat to avoid burning.

Stir occasionally to ensure even cooking, and cook until the pork is well done and not sticking together.

Remove the cooked pork from the pan and set aside.

Prepare the Moo Shu wrappers by steaming 3 pieces for about 2 minutes.

Chop 2 cups of cabbage, 1/2 cup of carrot, and 1/2 cup of onion.

Soak dried tree mushrooms in water overnight to soften, then chop them.

In the same pan, scramble 2 eggs (use 2 instead of 1 due to smaller size).

Add 1 teaspoon each of ginger and garlic to the pan and stir for a couple of minutes.

Add the chopped vegetables and mushrooms to the pan.

Season with 1.5 tablespoons of hoisin sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, a little white pepper, and 1 teaspoon of sesame oil.

Pour in 1/4 cup of water and add green onions.

Add the cooked pork and scrambled eggs to the vegetable mixture and stir well.

Cook until the mixture is less watery and heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens