Description
A flavorful and quick-to-prepare Moo Shu Pork dish featuring marinated pork, crisp vegetables, and hoisin sauce, all wrapped in soft tortillas or pancakes.
Ingredients
- 1 lb pork tenderloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 3 tablespoons vegetable oil, divided
- 3 eggs, beaten
- 1 cup dried wood ear mushrooms, rehydrated and sliced
- 1 cup bamboo shoots, julienned
- 2 cups cabbage, shredded
- 1 cup bean sprouts
- 3 cloves garlic, minced
- 3 green onions, julienned
- 8 flour tortillas or moo shu pancakes
- Hoisin sauce for serving
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Instructions
- 1. In a medium bowl, combine sliced pork tenderloin with soy sauce, Shaoxing wine, sesame oil, and cornstarch. Let marinate for 10-15 minutes.
- 2. Heat 1 tablespoon vegetable oil in a skillet, pour in the beaten eggs and scramble until just set. Set aside and cut into strips.
- 3. Add 1 tablespoon vegetable oil to the wok, and stir-fry the marinated pork for 2-3 minutes until cooked through.
- 4. Heat the remaining vegetable oil, add garlic and green onions and sauté until fragrant. Add mushrooms, bamboo shoots, cabbage, and bean sprouts; stir-fry for 3-4 minutes.
- 5. Return pork and scrambled eggs to the wok; toss everything together for 1-2 minutes to meld flavors.
- 6. Warm flour tortillas or pancakes, spread hoisin sauce on each, and assemble with the pork mixture. Serve immediately.