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Overhead bowl of moo shu pork with pork, egg, cabbage and shiitake, scallions on top, pancakes and hoisin on the side

Moo Shu Pork (42g Protein)

A lean take on the classic Chinese stir fry: thin slices of pork loin, soft scrambled egg, shredded cabbage and shiitake mushrooms in a light hoisin sauce. Wrap it in thin pancakes or eat it straight from the bowl. About 42g of protein per serving.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2 servings
Calories: 510
Ingredients Method

Ingredients
  

  • 300 g pork loin or tenderloin thinly sliced against the grain into matchsticks
  • 3 large eggs beaten with a pinch of salt
  • 2 tbsp neutral oil divided
  • 3 cups green cabbage shredded, about 210g
  • 70 g shiitake mushrooms sliced, or rehydrated dried shiitake
  • 0.5 cup carrot shredded, optional
  • 2 scallions sliced, whites and greens separated
  • 1 tbsp fresh ginger minced
  • 2 cloves garlic minced
  • 1 tbsp soy sauce for the pork marinade
  • 1 tsp Shaoxing wine or dry sherry, for the marinade
  • 1 tsp cornstarch for the marinade
  • 2 tbsp hoisin sauce plus more for serving
  • 1 tbsp soy sauce for the stir fry sauce
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame oil

Method
 

  1. Toss the sliced pork with 1 tbsp soy sauce, the Shaoxing wine and the cornstarch. Let it sit while you prep everything else, at least 10 minutes.
  2. Stir together the hoisin, 1 tbsp soy sauce, rice vinegar and sesame oil in a small bowl. This is your finishing sauce.
  3. Heat 1 tbsp oil in a wok or large skillet over medium-high until it shimmers. Pour in the beaten eggs and let them set for a few seconds, then scramble into large soft curds. Scoop them out while still slightly wet and set aside.
  4. Add the remaining 1 tbsp oil and turn the heat to high. Spread the pork in a single layer and leave it undisturbed for about 45 seconds to sear, then stir fry until it loses its pink, 2 to 3 minutes. Push it to the side.
  5. Add the ginger, garlic and scallion whites and stir for 20 seconds until fragrant. Add the shiitake and cook 1 minute, then add the cabbage and carrot.
  6. Stir fry on high heat for 2 to 3 minutes, just until the cabbage wilts but still has snap. Pour in the sauce, return the egg to the pan and toss everything together for another minute.
  7. Kill the heat, fold in the scallion greens. Serve in bowls, or brush thin pancakes or warm flour tortillas with a little extra hoisin and wrap it up.