Ingredients with Measurements:
- 1 lb pork tenderloin, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1/2 head cabbage, shredded
- 2 carrots, julienned
- 8-10 moo shu pancakes
Special equipment needed:
- Wok or large skillet
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and cornstarch. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add sliced pork and stir-fry for 2-3 minutes until browned. Remove from wok and set aside.
4. Add onion and garlic to the wok and stir-fry for 1-2 minutes until fragrant.
5. Add shredded cabbage and julienned carrots to the wok and stir-fry for 2-3 minutes until tender.
6. Return the pork to the wok and pour in the sauce mixture. Stir-fry for another 1-2 minutes until the sauce thickens and coats the pork and vegetables.
7. Serve the moo shu pork with warm moo shu pancakes.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Hoisin sauce can be substituted with oyster sauce or sweet soy sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced mushrooms or bamboo shoots to the stir-fry.
- Use different vegetables such as bell peppers or snow peas.
- Add scrambled eggs to the stir-fry for a more filling meal.
Tips and tricks:
- Thinly slice the pork for faster cooking time.
- Shred the cabbage and julienne the carrots ahead of time for quicker preparation.
- Warm the moo shu pancakes in the microwave or oven before serving.
Storage instructions:
Store leftover moo shu pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat moo shu pork in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve moo shu pork on a large platter with moo shu pancakes on the side.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
Serve moo shu pork with steamed rice and a side of stir-fried green beans.
Suggested side dishes:
- Steamed rice
- Stir-fried green beans
- Egg drop soup
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the vegetables are not cooking evenly, stir-fry them in batches.
Food safety advice:
- Cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Wash vegetables thoroughly before cooking.
Food history:
Moo shu pork is a traditional Chinese dish that originated in northern China. It is typically served with moo shu pancakes, which are thin, flour-based pancakes.
Flavor profiles:
Moo shu pork is savory and slightly sweet, with a hint of tanginess from the rice vinegar.
Serving suggestions:
Serve moo shu pork family-style, with the moo shu pancakes and vegetables arranged on a large platter.
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Region: Chinese