Notes
The marinade doubles as a sauce, so remember to remove 1/2 cup before you add any raw meat to it.
Stir fry recipes move fast. Have what you need cut and ready to go and in close proximity to your stovetop.
I like to use pork tenderloin for this recipe. It is relatively inexpensive and cooks up delicious, tender, and not as dry as boneless pork chops.
Use a sharp knife and slice the pork tenderloin from side to side width-wise. Then pile the pieces and slice them into strips.
Shake the excess marinade off so it does not make too much of a mess in your pan. I like to use Bar Keepers Friend to clean up some of my stir fry messes.
This recipe also works with chicken and beef.
White button mushrooms can be subbed for the shiitake mushrooms.
Moo Shu Pork is traditionally served with flour tortillas or mandarin pancakes, and rice or Chinese noodles.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
I do not recommend freezing moo shu pork. Cabbage is mostly water and will destroy the texture of the dish.
Nutrition
Calories: 482kcal | Carbohydrates: 31g | Protein: 36g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 175mg | Sodium: 1208mg | Potassium: 893mg | Fib
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