Ingredients with Measurements:
- 1 pound pork tenderloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced water chestnuts
- 1/2 cup sliced scallions
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 8-10 moo shu pancakes
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a medium bowl, whisk together soy sauce, hoisin sauce, rice vinegar, cornstarch, sesame oil, sugar, and black pepper. Add sliced pork and toss to coat. Let marinate for 10-15 minutes.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add pork and stir-fry for 2-3 minutes until browned. Remove pork from the wok and set aside.
3. Add another tablespoon of vegetable oil to the wok. Add minced garlic and ginger and stir-fry for 30 seconds until fragrant.
4. Add shiitake mushrooms, bamboo shoots, water chestnuts, scallions, shredded carrots, and shredded cabbage to the wok. Stir-fry for 2-3 minutes until vegetables are tender.
5. Return pork to the wok and stir-fry for another minute until heated through.
6. Serve moo shu pork stir-fry with moo shu pancakes.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 20g
- Protein: 30g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Shiitake mushrooms can be substituted with button mushrooms.
- Moo shu pancakes can be substituted with flour tortillas.
Variations:
- Add sliced bell peppers or snow peas for extra crunch.
- Use a different protein such as shrimp or tofu.
- Add a tablespoon of oyster sauce for extra umami flavor.
Tips and tricks:
- Thinly slice the pork for even cooking.
- Make sure the wok or skillet is hot before adding the ingredients.
- Stir-fry the pork separately to prevent it from becoming tough.
- Serve moo shu pork stir-fry with hoisin sauce or sriracha for extra flavor.
Storage instructions:
- Store leftover moo shu pork stir-fry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat moo shu pork stir-fry in a wok or skillet over medium heat until heated through.
Presentation ideas:
- Serve moo shu pork stir-fry on a platter with moo shu pancakes on the side.
Garnishes:
- Garnish with sliced scallions or cilantro.
Pairings:
- Serve moo shu pork stir-fry with steamed rice or noodles.
Suggested side dishes:
- Serve moo shu pork stir-fry with stir-fried green beans or bok choy.
Troubleshooting advice:
- If the pork is tough, try slicing it thinner or marinating it longer.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Moo shu pork is a traditional Chinese dish that originated in northern China.
Flavor profiles:
- Moo shu pork stir-fry is savory, slightly sweet, and has a hint of sesame flavor.
Serving suggestions:
- Serve moo shu pork stir-fry family-style and let everyone assemble their own moo shu pancakes.
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Region: Chinese