Better Than Takeout Moo Shu Pork Recipes

BETTER-THAN-TAKEOUT MOO SHU PORK

Steps:

• Cut meat into 1/2-inch-thick slices, then cut each slice into thin strips. Place in shallow dish. Add marinade; stir to evenly coat meat with marinade. Refrigerate 30 min. to marinate.
• Slice onions, keeping white and green pieces separated. Heat oil in large skillet on medium-high heat. Add meat; cook and stir 5 min. Add coleslaw blend, mushrooms and white onion pieces; cook 5 min. or until meat is done and coleslaw blend is wilted, stirring frequently. Meanwhile, warm tortillas as directed on package.
• Spoon meat mixture onto tortillas; top with green onion pieces.

MOO SHU PORK

Steps:

• In a large skillet, heat 1 tablespoon of oil over medium heat. Add the eggs; let them sit, undisturbed, for about 3-4 minutes (or until they set and form a large omelet). Remove the eggs to a cutting board and set aside.
• Add 2 more tablespoons of oil to the skillet and heat the oil over high heat. Add the pork; stir-fry for 1 ½ minutes. Add the garlic, mushrooms, coleslaw mix, and green onion; stir-fry for 2 more minutes. While the meat and vegetables cook, cut the eggs into thin strips. At the very end, add the chopped eggs, salt, soy sauce, hoisin sauce, sugar, sesame oil, ginger, pepper, and broth-cornstarch mixture. Cook and stir until the sauce thickens and the vegetables are tender, about 2 more minutes. Taste and season with additional salt and pepper, if necessary.
• Serve the mixture on top tortillas or rice with hoisin sauce and additional optional toppings.

BETTER THAN TAKEOUT MOO SHU PORK

Steps:

• 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.