Moo Shu Pork
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Cost
- $15.00
- Nutrition
- 680 cal · 38g protein
- quick
- kid-favorite
- budget
🍳 1 pan · Picky-eater safe bet: a plain tortilla
Moo Shu Pork is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $15 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Eggs · Gluten · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Carbon-steel wokDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb pork tenderloin
- 14 oz coleslaw mix
- 4 oz shiitake mushrooms
- 3 count eggs
- 1 bunch green onions
- ⅓ cup hoisin sauce
- 2 tbsp soy sauce
- 2 cloves garlic
- 2 tbsp vegetable oil
- 8 count small flour tortillas
Steps
- Slice the pork into thin strips and toss with 1 tbsp soy sauce.
- Scramble the eggs in 1 tsp oil in a large skillet or wok until set and cooked to 160°F, then move them to a plate.
- Add the rest of the oil and stir-fry the pork over high heat about 3 minutes until it reaches 145°F; set aside with the eggs to rest 3 minutes.
- Cook the mushrooms and garlic 2 minutes, then add the coleslaw mix and remaining soy sauce and cook 3 minutes until just wilted.
- Return the pork and eggs, add sliced green onions and 2 tbsp hoisin, and toss.
- Warm the tortillas, spread each with a little hoisin, fill and roll up.
- Picky eater tip: let them build a plain tortilla with just pork and a little hoisin, or eat the eggs and tortilla on their own.
- Make ahead: slice the pork and veggies up to a day ahead and store them in the fridge; the filling keeps 3 days and reheats well.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 68 g
- Fiber
- 4 g
- Sugar
- 12 g
- Fat
- 28 g
- Saturated fat
- 8 g
- Sodium
- 1,240 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop