20-Minute Moo Shu Pork (or Chicken) at home
- Yield 4
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
20-Minute Moo Shu Pork (or Chicken) at home is a chicken recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 6 cloves garlic, minced
- freshly-cracked black pepper
- 1 pound boneless pork chops (or boneless skinless chicken breasts), sliced into very thin strips
- marinade (see below)
- 3 tablespoons peanut or vegetable oil
- 2 large eggs, whisked
- 1 (14-ounce) bag coleslaw
- 8 ounces shiitake mushrooms, stemmed and thinly-sliced
- 4 scallions, thinly sliced (green parts only)
- for serving: flour tortillas, lettuce cups, rice or quinoa
- optional toppings: extra hoisin, extra soy sauce, extra thinly-sliced green onions, toasted sesame seeds
Method
Beat all ingredients together in a medium mixing bowl until combined. Separate the marinade into two portions — one to marinate the meat, and one to serve as the cooking sauce.
Tip in the thinly-sliced pork (or chicken) to half of the marinade, and toss until the meat is evenly coated in the marinade. Keep nearby for 5 minutes.
While the meat is marinating, heat 2 teaspoons oil in a large saute pan or wok over a medium burner. Tip in the whisked eggs, and let them sit and until they are cooked and form a large omelet. Move the eggs to a separate cutting board, and keep nearby. When you have a chance (while the pork is cooking), chop the omelet into small, thin pieces.
Put back the pan to the stove, and increase heat to a hot burner. Tip in 1 more tablespoon of oil, and then use a pair of tongs (or a fork) to lift the meat out of the marinade and move it to the pan, discarding the marinade. Cook the pork, breaking it up and stirring it with your tongs occasionally, until it is cooked and tender, about 3-4 minutes. Then move the pork to a separate plate, and keep nearby.
Tip in the remaining oil to the pan, along with the cole slaw, mushrooms, and half of the scallions. Cook for 2-3 minutes, or until the cabbage begins to wilt and softens.
Tip in in the reserved marinade for the sauce, and toss to combine. Leave for an additional 2 minutes. Stir in the cooked pork and chopped eggs, and toss until combined. Taste, and season with extra salt and pepper (and/or hoisin or soy sauce) as needed. Scatter with the remaining green onions.
Plate while it is hot with flour tortillas (or lettuce cups, rice, or quinoa), and finish with skippable toppings if desired.
