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 (8 ounce) can bamboo shoots, drained and julienned; 2 large eggs, beaten; coconut oil, for stir-frying; 3 cloves garlic, minced (about 1 tablespoon); 1 ounce wood ear mushrooms 4 ounces shitake mushrooms; 1 head butter or Boston lettuce; 1 batch Hoisin Sauce; 1 (14.4 ounce) can bean sprouts, drained (optional); 1-inch piece fresh ginger, grated (about 1 tablespoon); 2 cloves garlic, minced (about 2 teaspoons); 1 teaspoon arrowroot powder; 1 pound pork loin (or boneless chops); 4 scallions, very thinly sliced (about ¼ cup); 1 tablespoon toasted sesame oil; 4 cups very thinly sliced green cabbage; ¼ cup coconut aminos

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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