Ingredients

The following ingredients have 4 Servings
  • 3/4 lb boneless pork loin chops
  • 2 teaspoons toasted sesame oil
  • Vegetable oil
  • 6 cloves garlic (minced)
  • 1 tablespoon minced ginger
  • Freshly ground black pepper
  • 8 flour tortillas (8-inch)
  • 2 eggs (lightly beaten)
  • 8 ounces cremini or white button mushrooms (sliced)
  • 5 cups store-bought coleslaw mix (see notes)
  • 3 scallions (sliced)
  • 1/3 cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons oyster sauce

Instruction

  • Place the pork chops between two sheets of plastic wrap, gently pound to a thickness of about 1/4-inch, then cut them across the grain into thin strips.
  • Transfer to a mixing bowl, drizzle with sesame oil and 1 tablespoon of vegetable oil. Add the garlic, ginger and a few grinds of black pepper, combine well and set aside for 15 minutes.
  • While the pork marinates, combine the hoisin sauce, rice vinegar, soy sauce, and oyster sauce in a measuring cup or small bowl and set aside.
  • Wrap the tortillas tightly in foil and place in a warm oven (275°F) to soften.
  • Preheat a wok or large frying pan over medium-high heat, add 1 tablespoon of vegetable oil and swirl to coat the pan.
  • Add the eggs and stir-fry until soft-scrambled, about 30 seconds. Transfer to a small bowl, break up into small pieces and set aside.
  • Return the pan to the stove, add the pork and stir-fry until all traces of pink have disappeared, 2 to 2-1/2 minutes. Transfer to a plate and set aside.
  • Coat the pan with another tablespoon of vegetable oil and add the mushrooms. Stir-fry until lightly browned, 2 minutes.
  • Add the coleslaw mix and stir-fry just until wilted, 1 to 2 minutes. Stir in the sauce and return the pork to the pan.
  • Stir in the eggs and scallions, remove from the heat and transfer to a serving bowl.
  • Serve the moo-shu family-style, letting each person fill their tortillas and roll as desired.