Moo Shu Pork and Vegetables

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Servings: 2



  1. First, stir the hoisin sauce and vinegar until combined. Add in the minced garlic and black pepper.
  2. Marinate the pork in this mixture for 20 minutes to 2 hours in the refrigerator.
  3. Once the pork is finished marinating, heat the oil in a large saute pan over medium-high. Once the pan is hot, add the pork and the marinade.
  4. Saute the pork until it is lightly browned (3-5 minutes). Remove the pork to a plate and set aside.
  5. While the pork is cooking, feel free to thinly slice your green onions and cabbage.
  6. Once the pork is removed from the pan, remove the pan from the burner to cool it down for about 30 seconds. Reduce burner’s heat to medium and add the beaten egg to scramble (add extra oil beforehand if needed). It should scramble alongside some of the remaining sauce and absorb the delicious flavor.
  7. Drain any canned vegetables or fungi you are using. Add the bamboo shoots (if using) and mushrooms to the pan. Saute for 2 minutes.
  8. Add the chopped cabbage (or coleslaw mix) and 3/4 of the green onions. Saute for an additional 2 minutes.
  9. Add the pork and any sauce back to the pan and stir. Saute for 2 more minutes, or until heated through.
  10. Add in sriracha sauce here if you are using it.
  11. Serve on a cabbage leaf if you want some extra flair. Top with any remaining sliced green onions. Enjoy!

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