Ingredients
Method
- 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!