Haaaaaaaallelujah!
Daylight Savings has finally arrived! And I could not think of a better reason to lose an hour of sleep and wake up a little groggy. Because I don’t know about you, but I’m one of those people who feels like the extra hour of daylight in the evening is freaking life-changing.
Seriously.
I mean, sure, I’m all for some extra sun shining through my window in the mornings to help get me out of bed in the winter. But if given the choice between sun in the morning, and glorious, warm, bright, makes-you-feel-like-there’s-actually-more-of-the-day-left in the evenings after work, I will choose DST any day in a heartbeat. (In fact, yes, I’m totally one of “those people” who wishes Congress would let us keep saving daylight year-round….) But in the meantime, I’m fully appreciating every second of these sunshiny evenings that celebrate the beginning of this warm season to come.
And one of my favorite things to do when it’s light out in the evenings? You’d better believe it — cook! It nearly felt like summer here last night, so I decided to whip up a quick batch of my new favorite “better than takeout” recipes that I’m recently obsessed with making — moo shu! (Or moo shoo, mu shoo, it seems that the spelling options are endless.) It has been one of my long-time favorite dishes to order when I’m doing Chinese takeout. And after studying the ingredients, I recently decided it was worth a try to make at home.
Turns out, Moo Shu Pork (or Chicken!) is super quick and easy to make, it’s chocked full of fresh and vibrant ingredients, and it’s full of those bold sweet and savory flavors we all love. But best of all, it can be ready to go in 20 minutes, so you can get on with your evening out in the warm spring sunshine. ;)
Let’s make some!
20-Minute Moo Shu Pork Recipe | 1-Minute Video
So, I was a little too excited about a few shortcuts I discovered to making Moo Shu extra-speedy at home:
- Instead of taking the time to chop up a green and purple cabbage and some carrots — you guessed it — just buy a bag of your favorite cole slaw! (Organic, if you can.) I found one with green and purple cabbage, but either or both colors will do. I really loved the pop of the purple against the other colors.
- Instead of chopping up a bunch of mushrooms (and traditional moo shu uses shiitake and wood-ear/black mushrooms), I just went for the prepared package of thinly-sliced shiitake mushrooms. If you can’t find them pre-sliced, you can obviously slice them yourself. And if you can’t find shiitakes, white button or baby-bella mushrooms will also work.
- Instead of taking the time to make those homemade flour Mandarin pancakes — which I love at Chinese restaurants — I took the easy route and just used some Mexican flour tortillas. Not quite the same, but still delicious and ultra-easy.
Other than that, the basic stir-fry instructions are pretty simple!
Just whip up a simple marinade, and toss half of it with your thinly-sliced pork or chicken, setting aside the second half of the marinade to be used in cooking.
Then while the meat marinates, cook your eggs. And then saute the meat (discarding its marinade). And then saute the veggies. And then toss the reserved marinade in the pan and saute everything all together until it’s cooked and evenly-coated in the sauce.
Then, this rainbow of deliciousness if going to be yours to enjoy.
Serve it up in some flour tortillas, or lettuce cups, or over a bed of rice, or whatever sounds good. Then drizzle with a little extra hoisin if you’d like. And voila — a delicious batch of homemade Moo Shu is ready for dinner!
Totally easy. Totally colorful. Totally packed with veggies and protein. And totally delicious.
Enjoy! And happy DST to all of you!
20-Minute Moo Shu Pork (or Chicken)
Ingredients
Marinade Ingredients:
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 6 cloves garlic, minced
- freshly-cracked black pepper
Moo Shu Ingredients:
- 1 pound boneless pork chops (or boneless skinless chicken breasts), sliced into very thin strips
- marinade (see below)
- 3 tablespoons peanut or vegetable oil
- 2 large eggs, whisked
- 1 (14-ounce) bag coleslaw
- 8 ounces shiitake mushrooms, stemmed and thinly-sliced
- 4 scallions, thinly sliced (green parts only)
- for serving: flour tortillas, lettuce cups, rice or quinoa
- optional toppings: extra hoisin, extra soy sauce, extra thinly-sliced green onions, toasted sesame seeds
Instructions
To Make The Marinade:
- Whisk all ingredients together in a medium mixing bowl until combined. Separate the marinade into two portions — one to marinate the meat, and one to serve as the cooking sauce.
To Make The Moo Shu Pork:
- Add the thinly-sliced pork (or chicken) to half of the marinade, and toss until the meat is evenly coated in the marinade. Set aside for 5 minutes.
- While the meat is marinating, heat 2 teaspoons oil in a large saute pan or wok over medium heat. Add the whisked eggs, and let them sit and until they are cooked and form a large omelet. Transfer the eggs to a separate cutting board, and set aside. When you have a chance (while the pork is cooking), chop the omelet into small, thin pieces.
- Return the pan to the stove, and increase heat to high heat. Add 1 more tablespoon of oil, and then use a pair of tongs (or a fork) to lift the meat out of the marinade and transfer it to the pan, discarding the marinade. Saute the pork, breaking it up and stirring it with your tongs occasionally, until it is cooked and tender, about 3-4 minutes. Then transfer the pork to a separate plate, and set aside.
- Add the remaining oil to the pan, along with the cole slaw, mushrooms, and half of the scallions. Saute for 2-3 minutes, or until the cabbage begins to wilt and softens.
- Add in the reserved marinade for the sauce, and toss to combine. Cook for an additional 2 minutes. Stir in the cooked pork and chopped eggs, and toss until combined. Taste, and season with extra salt and pepper (and/or hoisin or soy sauce) as needed. Sprinkle with the remaining green onions.
- Serve immediately with flour tortillas (or lettuce cups, rice, or quinoa), and garnish with optional toppings if desired.
Notes
Did you make this?Let me know how it turned out in the comments below!This post contains affiliate links.
Can’t wait to try this one bc other than the veggies (which I can easily pick up tomr) I have all this stuff on hand pretty much every day. Always have fresh ginger in the freezer –great trick if you’ve never tried it — can’t wait to whip this puppy up!!
just made this!!! it was sooo good!!!!! will def be making it again.
Ahhhh, awesome! Thanks so much for giving it a try, Molly. :) Hope you’re having a great summer!
I made this last night and although it took me a little longer than the stated time, the results were amazing! It was so good! One of my favorite things to order at Chinese restaurants is Moo Shu Pork and this recipe is pretty darn close! Now granted, the tortillas aren’t wafer thin as the ones the restaurants provide, but I very easily could use wonton wrappers next time. Don’t hesitate making this dish…. you will be pleasantly surprised!!
We’re so glad you enjoyed it, Cindy, thanks for your kind rating!
This recipe makes a very tasty moo shu pork!!! It took me way longer than 20 minutes, but it was worth the time. Very good. Wouldn’t change a thing.
Thank you, Susan, we’re so happy you enjoyed it! :)
This is so delicious! And easy to make. It has become a family favorite
Thank you, Patty, we’re so happy to hear that!
This is hands down one of the best recipes I’ve made in a while! My bf was so impressed with how it turned out and now we make it every 2 weeks. I subbed a broccoli slaw for coleslaw (as the grocery store was out and I didn’t want to lug/clean my food processor) and served them taco style with corn tortillas.
Thanks for posting this! :)
Thank you, Sabrina, we’re so glad to hear you and your boyfriend enjoyed it!
Thanks! my mom used to make this as a kid, from scratch. I never made it due to the work involved. So much easier. I use that asian mushroom, fungus, whatever it is, called in Mandarin, “Mo’or” that my mom used, and more egg. But it was on point good, thanks!
We’re so glad you enjoyed it, Mike! :)
Honestly this was as good if not better then any I’ve had at restaurants!! Followed the recipe exact except for extra Hoison Sauce. Wasn’t sure about the flour tortilla but it was excellent!! Will make many more times!! Thank You:)
Thank you so much, Shirley, we’re happy you loved it!
I like to make this with leftover ham which gives it a bit of that smokey flavor and it’s totally a shortcut- no pork to marinade.
We think that sounds like a yummy idea, Cathy! Thanks for sharing. :)
WoE! that’s ? yummy