Moo shu pork
Moo shu pork is a delicious Chinese American dish that originated from Northern China. It typically consists of thinly sliced pork stir-fried with various vegetables such as cabbage, mushrooms, and bamboo shoots. The ingredients are seasoned with a combination of soy sauce, hoisin sauce, and other flavorful spices. This savory mixture is then wrapped in delicate, thin pancakes made of flour or sometimes served with steamed rice.
Ingredients
- 1 pound pork loin thinly sliced
- 2 cups cabbage shredded
- 1 cup mushrooms sliced
- 1 cup shredded carrots
- 1 cup bamboo shoots sliced
- 3 cloves garlic minced
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
- 8-10 flour tortillas or Chinese pancakes
Instructions
- In a small bowl, mix together the soy sauce, hoisin sauce, sesame oil, and sugar. Set aside.
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the garlic and stir-fry for about 30 seconds until fragrant.
- Add the pork slices to the pan and cook until they are lightly browned, about 3-4 minutes.
- Add the cabbage, mushrooms, carrots, and bamboo shoots to the pan. Stir-fry for another 3-4 minutes until the vegetables are tender.
- Pour the sauce mixture over the pork and vegetables. Stir well to coat everything evenly. Cook for an additional 1-2 minutes.
- Season with salt and pepper to taste.
- Warm the tortillas or Chinese pancakes according to package instructions.
- Serve the Moo Shu Pork mixture in the tortillas or pancakes, rolling them up like burritos or tacos.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 396kcal (20%)Carbohydrates: 40g (13%)Protein: 34g (68%)Fat: 11g (17%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 72mg (24%)Sodium: 1391mg (60%)Potassium: 712mg (20%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 40IU (1%)Vitamin C: 14mg (17%)Calcium: 120mg (12%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
