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Quick Moo Shu Pork — Recipe of the Week

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Today’s Quick Moo Shu Pork can solve at least one weeknight dinner struggle for you. The struggle? You want good food: lean protein and lots of veggies. But everyone’s hangry and you need it fast. Cut your kitchen time by making use of prepared, pre-packaged ingredients. Quick Moo Shu Pork uses a 1lb. unseasoned pork tenderloin from the meat case, bagged coleslaw, sliced mushrooms, and frozen cauliflower rice. You can even buy the jars of pre-minced garlic and ginger to save time–just make sure they contain nothing but product, water and perhaps a tiny bit of salt.  You bring all the ingredients together in minutes and get your household fed fast and well!

Quick Moo Shu Pork

Recipe inspired by one from Martha Stewart
Makes 4 servings

Ingredients:
  • 1-lb pork tenderloin (unseasoned), sliced and diced into 1-1/2″ pieces
  • 4 tbs reduced sodium soy sauce
  • 1 tbs unseasoned rice vinegar
  • 1 tbs hoisin sauce, plus extra for serving
  • 2 tbs water
  • 3 tbs safflower oil
  • 3 cloves garlic, minced
  • 1 tbs minced fresh ginger
  • 1 bunch scallions, white and green parts, thinly sliced
  • 8 ounces sliced shiitake mushrooms (can substitute baby bella or white button if needed)
  • 1 12-oz bag coleslaw
  • 4 cups of frozen cauliflower rice; cooked and kept warm in a covered dish
  • toasted sesame seeds (optional)
Instructions:
  1. In a bowl, toss the pork with 2 tbs soy sauce; let stand 10 minutes. Meanwhile whisk together the remaining 2 tbs soy sauce, rice vinegar, hoisin sauce, and water.
  2. In a large nonstick skillet over medium-high heat, add 1 tbs of oil. Add half the pork and cook 2 minutes or until browned on one side; flip pieces over and brown the other side.
    Remove the pork to a dish. Add another tbs of oil and repeat with the remaining pork.
  3. Without wiping skillet, add the garlic, ginger, and scallions and cook for 30 seconds. Add mushrooms and cook for 2 minutes. Add the final tbs of oil and the coleslaw.
    Cook and stir for 2 minutes until vegetables are tender. Add soy mixture and cooked pork back to skillet and cook/toss for 1 final minute.
  4. To serve: place 1 cup cauliflower rice in the center of each of 4 plates. Divide the Moo Shu Pork over each plate. Sprinkle with toasted sesame seeds (optional). Pass the hoisin sauce.
Notes:
  • Moo Shu pork is not typically a hot dish, but if you’d like to add a little kick to your serving, add several dashes of Sriracha or another hot sauce.
  • Need even MORE veggies? Broccoli is a classic accompaniment to stir fry; steam up a batch while the pork is marinating.

 


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