Mu Shu Pork or Chicken
Skip take-out and make my irresistible sweet and spicy mu shu pork in under 30 minutes!
Servings: 12 wraps
- 1/2 c. hoisin sauce
- 1/4 c. rice vinegar
- 2 T. oyster sauce
- 2 T. soy sauce
- 1 tsp. toasted sesame oil
- 6 cloves garlic minced
- Freshly cracked black pepper to taste
- MOO SHU PORK:
- 1 lb. boneless pork chops or boneless skinless chicken breasts, sliced into very thin strips
- 3 T. peanut or avocado oil divided
- 2 lg. eggs whisked
- 1 (14 oz.) bag coleslaw mix
- 1 (8 oz.) cont. shiitake mushrooms stemmed and thinly sliced
- 4 scallions thinly sliced (green parts only) divided
- 12 sm. flour tortillas or lettuce leaves for serving
- hoisin sauce for dipping, optional
- MARINADE: In a medium bowl, whisk together all the marinade ingredients until well combined. Divide the marinade in half. Pour half of the marinade over the thinly sliced pork or chicken, toss to evenly coat; set aside for 5 minutes. Reserve the other half for cooking.
- MU SHU PORK: While the meat is marinating, heat 1 tablespoon oil in a large non-stick skillet or wok over medium heat. Add the whisked eggs to the pan and let them sit until they are cooked through and form a large omelet. Transfer the eggs to a separate cutting board and chop the omelet into small, thin pieces.
- Return the pan to the stove add 1 tablespoon oil and increase heat to high heat. Using a pair of tongs, lift the meat out of the marinade and transfer it to the pan, discarding the marinade.
- Sauté the pork, breaking it up and stirring it with your tongs occasionally, until it is cooked through and tender about 3-4 minutes. Transfer the pork to a separate plate, cover loosely with foil and set aside.
- Add the remaining tablespoon oil to the pan, along with the coleslaw, mushrooms, and half of the scallions. Sauté for 2-3 minutes or until the cabbage begins to wilt.
- Add in the reserved marinade, toss to combine. Cook for an additional 1-2 minutes.
- Stir in the cooked pork and chopped eggs, toss until combined. Sprinkle with the remaining scallions.
- Serve immediately with warm flour tortillas or lettuce leaves and hoisin sauce for dipping if desired.
Cook’s Note: I find it easier to thinly slice the pork chops or chicken while the meat is semi-frozen, then cut into thin strips. Thaw meat completely before cooking.