Ingredients

The following ingredients have 4 Servings
  • 1/4 cup hoisin sauce
  • 2 tablespoon rice vinegar
  • 1 tablespoon oyster sauce
  • 1 tablespoon low sodium soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 2 cloves garlic (, minced)
  • 1 pound boneless pork chops (, cut into 2-inch long thin strips)
  • 3 tablespoons vegetable oil  (, divided)
  • 3 large eggs ( , lightly beaten)
  • 3 cloves garlic ( , minced)
  • 1 tablespoon minced fresh ginger
  • 2 cups bagged coleslaw mix
  • 1 1/2 cups bean sprouts
  • 8 ounces shiitake mushrooms ( , stem removed, sliced thin)
  • 4 scallions (, diced (reserving some for garnish))
  • coarse salt and freshly ground black pepper
  • 2 tablespoons hoisin sauce ( (plus more for serving))
  • 2 tablespoons water
  • 6 small (6-inch) flour tortillas
  • or crepes, white rice, Asian noodles, or lettuce cups

Instruction

  • In a mixing bowl, whisk together all the marinade ingredients. Add the pork and toss until the meat is evenly coated in the marinade. Set aside for 5 minutes.
  • Make the filling: Heat 1 tablespoon of the oil in a wok (or large nonstick saute pan) over medium-high heat. Add eggs and swirl to coat the surface of the wok; cook, without stirring, until set, 1 to 2 minutes. Transfer to a cutting board; roll up and slice crosswise into 1/4-inch wide strips; set aside. Wipe wok clean.
  • Heat the remaining 2 tablespoons of the oil in a wok over medium-high heat. Using a pair of tongs, lift the meat out of the marinade and transfer it to the wok. Stir quickly for 1-2 minutes; transfer to a bowl with a slotted spoon.
  • Add in the garlic and ginger; stir for a 20-30 seconds until fragrant. Toss in the coleslaw, bean sprouts, mushrooms, and scallions. Cook, stirring, for 2-3 minutes until vegetables are soft. Season with a pinch of salt and pepper.
  • Add the pork back to the wok, along with 2 tablespoons of hoisin sauce and 2 tablespoons water. Mix to combine. Taste, and add a pinch more salt and pepper, if necessary. Transfer filling to a bowl.
  • Warm tortillas slightly in the microwave. Lay on a plate and brush hoisin sauce on each one; top with the moo shu filling, the egg strips, and a sprinkle of scallions. Roll up or fold like a taco and enjoy!
  • Note: nutrition calculation does not include any of the serving suggestions.