Moo Shu Pork

Name: Moo Shu Pork
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 2 to 4
Cuisine: China
Ingredients: 1 head butter or Boston lettuce; 1-inch piece fresh ginger, grated (about 1 tablespoon); 1 ounce wood ear mushrooms 4 ounces shitake mushrooms; 1 (8 ounce) can bamboo shoots, drained and julienned; 1 batch Hoisin Sauce; 1 tablespoon toasted sesame oil; 2 large eggs, beaten; 3 cloves garlic, minced (about 1 tablespoon); 2 cloves garlic, minced (about 2 teaspoons); 1 pound pork loin (or boneless chops); 1 teaspoon arrowroot powder; coconut oil, for stir-frying; 4 cups very thinly sliced green cabbage; 4 scallions, very thinly sliced (about ¼ cup); ¼ cup coconut aminos; 1 (14.4 ounce) can bean sprouts, drained (optional)

American-Chinese food from the swingin’ sixties

Preparation info

Serves
2 to 4

Difficulty
Medium
Ready in
45 min

Appears in

Well Fed 2

By Melissa Joulwan

Published 2013

About

What I love best about Moo Shu Pork is that it requires me to play with my food. This version substitutes butter lettuce for traditional pancakes, but the drizzle of hoisin sauce and sticky-fingered rolling process remain blessedly similar. A few (appetizing) words of warning: This makes a mountain of vegetables, so you’ll need a Very Big Bowl. You can swap simple white mushrooms for the shitakes, but there is no substitute for the chewy, dark flavor of the wood ear mushrooms.

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Ingredients

Asia
China
Main course

Method

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