Ingredients
For the Pork Marinade:
- 1/2 lb (225g) pork tenderloin, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon sesame oil
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 cup shredded cabbage
- 1/2 cup thinly sliced mushrooms (shiitake or wood ear mushrooms are ideal)
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts
- 2 green onions, chopped
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
- Salt and pepper to taste
For Serving:
- 8-10 Chinese pancakes or flour tortillas
- Extra hoisin sauce for spreading
- Sliced cucumber and extra green onions for garnish
Preparation and Instructions
Marinate the Pork:
- In a small bowl, mix the soy sauce, cornstarch, Shaoxing wine, and sesame oil.
- Add the sliced pork and mix well to ensure each piece is coated with the marinade.
- Let it marinate for at least 15 minutes.
Cook the Eggs:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
- Pour in the beaten eggs and cook until they are just set, stirring occasionally to scramble them.
- Remove the eggs from the skillet and set aside.
Stir-Fry the Pork and Vegetables:
- In the same skillet, add the remaining tablespoon of oil.
- Once hot, add the marinated pork and stir-fry until the pork is browned and cooked through, about 3-4 minutes.
- Add the garlic and ginger, and stir-fry for another minute until fragrant.
- Add the cabbage, mushrooms, carrots, and bean sprouts to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
Add the Sauces and Eggs:
- Stir in the hoisin sauce, soy sauce, sugar, and chicken broth (or water). Mix everything together until the pork and vegetables are evenly coated with the sauce.
- Return the scrambled eggs to the skillet and stir to combine.
- Season with salt and pepper to taste.
- Finally, add the chopped green onions and give it a quick stir.
Serve:
- Warm the Chinese pancakes or tortillas in a steamer or microwave.
- Spread a thin layer of hoisin sauce on each pancake.
- Spoon a portion of the Moo Shu Pork mixture onto the pancake, add some sliced cucumber and extra green onions if desired, and roll it up like a burrito.
- Serve immediately.
Tips
- Use a Wok: If possible, use a wok for this dish as it provides even heat distribution and allows for quick cooking at high temperatures.
- Prep in Advance: Since stir-frying happens quickly, prepare and measure all your ingredients before you start cooking.
- Vegetarian Option: Substitute the pork with firm tofu or tempeh for a vegetarian version. You can also add more vegetables like bell peppers, zucchini, or snow peas.
Variations
- Moo Shu Chicken: Replace pork with thinly sliced chicken breast or thigh meat.
- Spicy Moo Shu: Add a teaspoon of chili garlic sauce or a dash of Sriracha to the stir-fry for a spicy kick.
- Gluten-Free: Use tamari instead of soy sauce and serve with gluten-free wraps or lettuce leaves.
Calorie Information
A serving of Moo Shu Pork (including the pancake) typically contains around 300-400 calories, depending on portion size and the specific ingredients used. The dish is relatively balanced, offering a good mix of protein, vegetables, and carbohydrates.
Conclusion
Moo Shu Pork is a delightful, versatile dish that brings together tender meat, fresh vegetables, and savory sauces, all wrapped in a soft pancake. It's a perfect choice for a quick yet satisfying meal that can be easily adapted to different preferences and dietary needs. Whether you're hosting a dinner or simply craving something flavorful, Moo Shu Pork is sure to impress with its rich taste and enjoyable textures. Enjoy this classic Chinese dish in the comfort of your home!
