Moo Shu Pork 木須肉 - Wok Along With Lee Kum Kee

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.

Mix the pork slices with the marinade (1 Tbsp Lee Kum Kee Premium Light Soy Sauce, 1 Tbsp of water, 1 Tbsp cornflour) and leave for 15 minutes.

Heat half of the cooking oil over medium-high heat. Pour in the beaten eggs and spread it out, leave it to set for a few seconds, then stir and scramble into bite-size pieces. When the egg is slightly brown on the bottom, take it out.

Heat the remaining cooking oil until very hot, add the pork. Stir-fry until lightly browned and push to one side of the wok.

Add garlic and give it a quick stir until fragrant. Add bamboo shoots and cucumber, stir-fry for 2 minutes then mix in the pork.

Add Light Soy Sauce to taste. Cook until hot, adding a splash of water if it becomes too dry.

Add the scrambled egg, mix well and drizzle with some Pure Sesame Oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens