Moo Shu Pork
The first time I made this dish was probably 20 years ago and it has been one of my favorites ever since. This recipe comes together in just 25 minutes and hosts both sweet and savory flavors. Tender strips of pork stir fried together with an array of bright veggies and earthy shiitake mushrooms make this the best “takeout-fakeout” meal ever! In a Ziploc bag, combine ½ cup orange juice, ½ cup hoisin sauce, 2 tablespoons soy sauce, 2 teaspoons sesame oil, 4 minced garlic cloves, and 2 teaspoons cornstarch. Reserve ½ cup of the marinade mixture. Add 1 pound of thinly sliced boneless pork chops or pork tenderloin to the bag and toss well until the meat is evenly coated. Set aside for 5 minutes. Tip: Marinating the pork infuses it with flavor and helps tenderize the meat. Add 3 tablespoons of peanut oil to a large skillet and heat over high heat. Once the oil is hot, add the marinated pork, discarding the remaining marinade in the bag. Sauté the pork for 2 to 3 minutes, breaking it up with your tongs, until lightly browned. Add 1 cup of shredded red cabbage, 8 ounces of sliced shiitake mushrooms, 3 green onions (chopped into 1-inch pieces, cut on the diagonal), and ½ cup of sliced radishes to the skillet. Cook for 3 to 4 minutes until the vegetables are tender-crisp. Stir in the reserved ½ cup of marinade and cook for another minute until the sauce thickens. Tip: Using high heat helps to quickly brown the pork and lock in its juices. Cooking the vegetables briefly keeps them crisp and vibrant.
More Great Asian Recipes To Try
Hoisin Beef NoodlesHoisin Chicken Udon NoodlesChicken Lo MeinAsian Style Pepper SteakThai Chicken Lettuce WrapsBeef Lo Mein
