Moo Shu Pork

Recipe from Southern Living

More From Southern Living


Ingredients

  • 10 dried wood ear mushrooms*
  • 2 (4-ounce) boneless pork loin chops, trimmed
  • 1 1/2 teaspoons cornstarch
  • 3 tablespoons soy sauce
  • 2 tablespoons peanut or vegetable oil, divided
  • 2 large eggs, lightly beaten
  • 1 cup shredded napa cabbage
  • 1 (8-ounce) can bamboo shoots, drained and chopped
  • 1/2 cup sliced fresh mushrooms
  • 2 green onions, cut into 1-inch pieces
  • 9 moo shu pancakes
  • 1/4 cup hoisin sauce

Preparation

  1. Soak wood ear mushrooms in hot water to cover 15 minutes or until soft; drain and slice. Set aside.
  2. Freeze pork chops 30 minutes or until firm. Remove from freezer, and cut into 1/8-inch-thick strips. Toss with cornstarch and soy sauce; set aside.
  3. Heat 1 tablespoon oil in a large skillet or wok at medium-high heat 2 minutes. Add eggs; stir-fry 1 minute or until done. Remove eggs from wok.
  4. Add remaining 1 tablespoon oil to skillet, and heat over medium-high heat 2 minutes. Add pork, and stir-fry 3 to 4 minutes or until done. Add wood ear mushrooms, cabbage, bamboo shoots, and fresh mushrooms. Stir-fry 2 to 3 minutes. Add eggs and green onions, and stir-fry 30 seconds. Spoon evenly down center of each pancake; roll up. Serve with hoisin sauce.
  5. *1 cup sliced fresh mushrooms may be substituted for wood ear mushrooms; omit soaking.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Moo Shu Pork Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy