Weeknight Moo Shu Pork

What You’ll Need to Make Weeknight Moo Shu Pork

• Hoisin Sauce and Oyster Sauce – these are traditional Asian sauces that add flavor and a dark caramel color. If you don’t have these on hand, Teriyaki sauce may be substituted for either or both.

• Honey – this adds the sweetness to the marinade. Brown sugar may be substituted

• Rice Vinegar – this is less acidic and milder than other vinegars and has a slightly sweet and sour flavor. 

• Soy Sauce – low sodium or regular soy sauce may be used. Feel free to substitute coco aminos if you prefer. The flavor is the same, the product is allergy friendly, contains less salt and is a lot less expensive than soy sauce!

• Sesame Oil – common in Asian dishes, a little goes a long way. This has a nutty and earthy taste.

• Fresh Garlic – we are generous with the garlic in this recipe, using a whole tablespoon of minced garlic which is about 6 cloves. You can substitute garlic paste, chopped garlic, or in a pinch, use 1/2 teaspoon of garlic powder.

• Fresh Ginger – one tablespoon, peeled and grated. You can substitute 1/4 teaspoon of ground ginger if you don’t have fresh.

• Pork – we use boneless pork chops, cut into thin strips. Pork tenderloin may also be used.

• Eggs – 2 large sized eggs, or three small.

• Cooking Oil – 4 tablespoons, divided. We use vegetable, canola or olive oil.

• Coleslaw Mix – we use a 10 ounce bag to save time. You can substitute 4 cups of thinly sliced cabbage instead.

• Carrot – one small carrot, julienne cut or shredded, about 1/4 cup. You can leave this out completely if you don’t happen to have a spare carrot!

• Mushrooms – 8 ounces, sliced. We use white but you can use any kind. such as baby Bellas or Shiitake mushrooms if you prefer.

• Green Onions – cut into bite sized strips, used for garnish so you can leave them out if you want.

• Cooked Rice – white, brown, or any type you like.

• Sesame Seeds – for garnish.

How to Make Weeknight Moo Shu Pork

Family friendly, easy and packed with veggies, this Weeknight Moo Shu Pork is a delicious meal option for busy families on the go.

It’s ready in about 30 minutes and hearty and satisfying. A great weeknight recipe to have in rotation!

In a small bowl, whisk together marinade ingredients.

Cut the pork into thin strips.

Place into a large zip top bag and pour 1/2 cup of the marinade over the top. Reserve the remaining 1/2 cup of the marinade for later.

Marinate the pork while you prepare the rest of the ingredients.

In a small bowl, whisk eggs with a pinch of salt and pepper until frothy.

Heat 1 tablespoon of oil in a large skillet over medium high heat. Pour in the egg mixture to create a large, thin omelette.

Once cooked through, remove from the skillet and cut into long, thin strips. Set aside.

Return the pan to the stove top and turn the heat to high. Add 2 additional tablespoons of oil. Pour the pork and marinade from the zip top bag into the pan.

Sauté the pork strips for 7-9 minutes, stirring often, until cooked through. Remove to a plate.

Reduce the heat to medium-high and add the last tablespoon of oil into the pan. Add cabbage, carrots, and mushrooms.

Cook for 2-3 minutes then add the rest of the reserved marinade to the mix and stir. Cook for an additional two minutes to heat through.

Add the cooked pork and omelette strips back into the pan. Stir until incorporated.

Serve over rice, sprinkled with sliced green onions and sesame seeds, drizzled with additional hoisin sauce if desired. Enjoy!