Moo Shu Pork is a delicious stir fry dinner filled with tender veggies, scrambled eggs, and the most amazing marinated pork. Serve in mandarin pancakes, lettuce cups, or over cooked rice for a complete meal.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Dinner
Cuisine: Chinese
Keyword: Moo Shu Pork
Servings: 6people
Author: Rachel (The Stay At Home Chef)
Ingredients
Marinade
3tablespoonssoy sauce
3tablespoonsrice wine vinegar
1tablespoonsesame oil
1tablespooncornstarch
1teaspoonsugar
Moo Shu Pork
1poundpork tenderloincut into thin strips
2tablespoonsvegetable oildivided
2largeeggsbeaten
8ouncesshitake mushroomsthinly sliced
8ouncecan sliced bamboo shootsdrained and rinsed
3cupsthinly sliced Chinese cabbage
2teaspoonsminced ginger
1/4cupsliced green onions
For serving: 12 mandarin pancakeslettuce leaf cups, or cooked rice.
Instructions
Make the marinade in a small bowl by whisking together soy sauce, rice vinegar, sesame oil, cornstarch, and sugar.
Place strips of pork into a large mixing bowl. Pour half of the marinade over the pork and reserve the other half for later. Let pork marinate while you prepare other ingredients.
Heat 2 teaspoons of vegetable oil in a large skillet over medium-low heat. Add in beaten eggs, cover, and let cook through to form an omelet. Once cooked through, remove from pan and set aside.
Increase heat in the skillet to medium-high heat. Add in pork, discarding any excess marinade, and cook pork to an internal temperature of 145 degrees Fahrenheit, about 5 and 7 minutes. Once pork is cooked through, remove from skillet and set aside.
Add 1 tablespoon of vegetable oil to the skillet and let heat over medium-high heat. Add in mushrooms, bamboo shoots, cabbage, and ginger. Let cook 3 to 5 minutes, until mushrooms and cabbage are softened.
Pour remaining reserved marinade into the skillet and bring to a simmer. Sauce should thicken immediately.
Slice omelet into strips and return to the skillet along with the cooked pork. Toss to combine. Garnish with green onions.
Serve hot wrapped in mandarin pancakes, in lettuce cups, or over cooked rice.
Notes
Mandarin Pancake Recipe (makes 12)
8 ounces all-purpose flour
3/4 cup boiling water
1 tablespoon sesame oil
Add flour and boiling water to a medium-sized mixing bowl. Use a wooden spoon to stir to combine. Turn out onto a clean surface and knead until smooth, about 3 minutes. Let dough rest, covered, for 30 minutes.
Roll and shape the dough into a 12-inch long cylinder. Use a sharp knife to slice into twelve 1-inch pieces. Be sure to keep the pieces round.
Flatten each slice into a 2-inch disc. Brush the top of each disk with sesame oil.
Stack two discs on top of each other, oiled sides facing each other. Roll each pair into a 6 or 7 inch circle. They should be very thin, like a tortilla.
Heat an ungreased nonstick or cast iron skillet over medium-high heat. Working one at a time, cook pancakes for 1 minute, until it starts to bubble and brown, then flip and cook another 30-45 seconds until the other side is lightly browned.
While the pancakes are still warm, find the seam and pull the two mandarin pancakes apart.