Easy Moo Shu Pork Recipe for Two
Thin slices of pork tenderloin stir-fried with cabbage, mushrooms, eggs, garlic, and ginger in a savory hoisin sauce. This easy moo shu pork comes together in about 30 minutes and makes the perfect takeout-inspired dinner for two.
Ingredients
Sauce / Marinade
- ⅓ cup hoisin sauce
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- 1½ teaspoons rice vinegar
- 2 cloves garlic minced
- 2 teaspoons fresh grated ginger
- 1 teaspoon cornstarch
- ½ teaspoon sesame oil
- ¼ teaspoon black pepper
- 1 tablespoon mirin
- ½ teaspoon Sambal Oelek optional if you like some heat
Stir Fry
- 1 pork tenderloin thinly sliced
- 2 tablespoons vegetable oil divided
- 2 large eggs lightly beaten
- 6-7 ounces coleslaw mix about half a 16 oz bag
- 4-5 ounces baby Bella mushrooms sliced
- 2 green onions sliced
Instructions
- In a bowl, whisk together all sauce ingredients. Remove about ¼ cup and set aside for later.
- Add sliced pork to the remaining sauce and toss to coat. Let it sit while you prep the rest.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add eggs and cook like a thin omelet. Flip, cook through, then remove and slice into strips.
- Add another ½–1 tablespoon oil to the skillet. Using tongs, lift pork from marinade and let excess drip off. Cook in batches until browned and cooked through, about 2–3 minutes. Remove and keep warm.
- Add the onions and mushrooms to the skillet first and let them pick up a little color. Next, add the coleslaw mix and half of the green onions. Cook just until the cabbage starts to soften but still has some texture.
- Return pork and eggs to the skillet. Pour in reserved sauce and toss everything together until coated and heated through.
- Top with remaining green onions and serve right away.
Notes
Nutrition Facts
Approximate per serving — based on 2 servings| Calories | 450 |
| Protein | 32g |
| Carbohydrates | 28g |
| Fat | 22g |
| Fiber | 3g |
| Sodium | 980mg |