Moo Shu Pork
Recipe adapted from https://www.thespruceeats.com/mu-shu-pork-694837
For the Sauce:
3 tablespoons water
3 tablespoons chicken broth (low-sodium)
1 tablespoon dark soy sauce
2 teaspoons Shao Hsing wine
1/2 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon brown sugar
For the Marinade:
2 teaspoons dark soy sauce
2 teaspoons rice wine (Shaoxing)
1 teaspoon sugar
2 teaspoons cornstarch
For the Stir-Fry:
1/2 pound pork tenderloin
4 shiitake mushrooms
2 cups shredded cabbage (napa or green)
2 carrots
2 green onions
1 teaspoon sliced or minced ginger
2 cloves minced garlic
2 eggs
1/2 teaspoon salt
1 teaspoon sesame oil
- In a small bowl, mix the sauce ingredients, whisking in the cornstarch last. Set aside.
- In a large bowl, combine the marinade ingredients, adding the cornstarch last.
- Cut the pork tenderloin into thin strips. Add the pork strips to the marinade, mix to coat thoroughly, and marinate the pork for 30 minutes.
- Chop the lettuce, carrots, mushrooms, garlic and ginger.
- Lightly beat the eggs with some salt.
- Heat a pan with some vegetable oil, fry the eggs into a thin omelet, then remove and cut into strips.
- Add a little more oil to the pan, fry the ginger and garlic for a minute, then add the marinated pork and fry for a few more minutes. Remove to a plate.
- Add the cabbage, carrots and mushrooms to the pan and saute until the veggies soften.
- Add the sauce to the pan and whisk for a few seconds as it thickens.
- Return the pork back to the pan, stir everything to combine. Adjust seasoning with some more sugar or soy sauce as needed. You can also add a tablespoon of water to thin the sauce in case it thickens too much. Add half of the slivered green onions and mix. Cover until ready to serve.
- Top with the rest of the slivered green onions and toasted black sesame seeds. Serve with cooked Jasmine rice.
Note: Swap the pork with thinly sliced chicken breast or thighs for Moo Shu Chicken.
