Moo shu Pork is Quick! | Kenji's (quick) Cooking Show

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast reduces fat while pork shoulder is more economical.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are widely available and more affordable.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce offers a similar sweetness with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: rice paper

Whole wheat tortillas add fiber, while rice paper is often cheaper.

Preheat a wok over high heat.

Reduce heat to low and add oil for cooking eggs.

Add eggs to the wok and scramble until relatively solid, then remove from the wok.

Marinate pork tenderloin with soy sauce, shao xing wine, cornstarch, salt, sugar, a little oil, and baking soda.

Stir-fry the marinated pork in the hot wok until almost cooked through, about 1-2 minutes.

Add sliced ginger and garlic to the wok and let sizzle for a few seconds.

Add a mix of mushrooms (shiitake and others) to the wok and stir-fry.

Add soaked and sliced wood ear mushrooms and day lily buds to the wok.

Add sliced green onions to the mixture.

Return the scrambled eggs to the wok and mix with other ingredients.

Season with salt, white pepper, and optional MSG.

Add a splash of shao xing wine and soy sauce around the edges of the wok to sear and enhance flavor.

Finish with a touch of toasted sesame oil and mix well.

Serve the stir-fried mixture with flour tortillas or mandarin pancakes, adding hoisin sauce as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens