Quick And Easy Moo Shu Pork Food

EASY MOO SHU PORK

Steps:

• Mix soy sauce, sesame oil, ginger, and garlic in a bowl until marinade is smooth; pour into a resealable plastic bag. Add pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
• Heat vegetable oil in a wok or large skillet over medium heat. Add cabbage and carrot; cook and stir for 1 to 2 minutes. Push cabbage mixture aside and add pork with marinade to middle of the skillet. Cook and stir until pork is cooked through, 3 to 4 minutes. Draw cabbage into the center of the skillet; cook and stir for 1 to 2 minutes. Season with salt and pepper.

QUICK AND EASY MOO SHU PORK

Steps:

• Place the pork chops between two sheets of plastic wrap, gently pound to a thickness of about 1/4-inch, then cut them across the grain into thin strips.
• Transfer to a mixing bowl, drizzle with sesame oil and 1 tablespoon of vegetable oil. Add the garlic, ginger and a few grinds of black pepper, combine well and set aside for 15 minutes.
• While the pork marinates, combine the hoisin sauce, rice vinegar, soy sauce, and oyster sauce in a measuring cup or small bowl and set aside.
• Wrap the tortillas tightly in foil and place in a warm oven (275°F) to soften.
• Preheat a wok or large frying pan over medium-high heat, add 1 tablespoon of vegetable oil and swirl to coat the pan.
• Add the eggs and stir-fry until soft-scrambled, about 30 seconds. Transfer to a small bowl, break up into small pieces and set aside.
• Return the pan to the stove, add the pork and stir-fry until all traces of pink have disappeared, 2 to 2-1/2 minutes. Transfer to a plate and set aside.
• Coat the pan with another tablespoon of vegetable oil and add the mushrooms. Stir-fry until lightly browned, 2 minutes.
• Add the coleslaw mix and stir-fry just until wilted, 1 to 2 minutes. Stir in the sauce and return the pork to the pan.
• Stir in the eggs and scallions, remove from the heat and transfer to a serving bowl.
• Serve the moo-shu family-style, letting each person fill their tortillas and roll as desired.

EASY MOO SHU PORK STIR-FRY

Steps:

• In a bowl, toss pork with 2 tablespoons soy sauce; let stand 10 minutes. Whisk together remaining 2 tablespoons soy sauce, vinegar, hoisin, and 2 tablespoons water.
• Heat a large cast-iron or nonstick skillet over medium-high. Swirl in 1 tablespoon oil; add half of pork and cook until browned on one side, about 2 minutes. Flip and cook 1 to 2 minutes more; transfer to a plate. Repeat with remaining pork.
• Swirl in remaining 3 tablespoons oil. Add garlic, ginger, and scallions; cook, stirring, 30 seconds. Add shiitakes; cook 2 minutes. Add coleslaw; cook, stirring, until vegetables are tender, 2 minutes.
• Add soy mixture and return pork to skillet; cook, stirring, until combined, about 1 minute. Serve in tortillas with more hoisin.

EASY MOO SHU PORK WW

Steps:

• In small bowl whisk together 2 tablespoons of soy sauce and cornstarch until blended; add pork and toss to coat.
• Prepare large deep nonstick skillet or wok by spraying with nonstick spray. Set over medium heat until a drop of water sizzles on it. Add egg whites and stir-fry until firm, about 2 minutes. Transfer to plate.
• Spray the pan again with nonstick spray and increase the heat to medium-high. Add pork; stir-fry until no longer pink, about 2 minutes. Toss in garlic and ginger and stir-fry for another minute. Add cabbage, mushrooms, and scallions; stir-fry until cabbage starts to wilt, about 3 minutes. Add egg, remaining 2 tablespoons soy sauce, and oil and stir-fry until heated through, about 1 minute more.
• To serve, spoon about 1 cup or pork mixture onto each tortilla and roll up to enclose filling.

MOO SHU PORK

Steps:

• Cut pork into 1/4 inches strips and mix with water, 1 Tablespoon soy sauce, wine and corn starch. Set aside. In a separate bowl mix cabbage, carrots, bean sprouts, 1 1/2 tablespoons soy sauce and Hoisin Sauce. Set aside.
• Heat 1 Tablespoon oil in wok, scramble eggs in wok. Remove from wok and set aside.
• Heat 1 Tablespoon oil in wok and cook pork mixture until fully cooked. Remove and set aside.
• Heat 1 Tablespoon oil in wok and stir fry cabbage mixture. Then add pork mixture and eggs, stir evenly and drain to serve.
• Wrap mixture and a little Hoisin Sauce in a moo shu shell or tortilla and serve.