easy, delicious one-pan moo shu pork stir-fry is classic “dinner irl”!
I completely forgot to share the second pork recipe!
I’m usually not a big fan of stir fry dishes – but this one was delicious – and so, so easy! We’ve had it several times already and thumbs up all around.
The recipe makes clever use of prepared cole slaw mix and gets bonus points for one pan (aka, easy clean-up).
We love serving this with my foolproof brown rice!
I’m thinking of trying this with flank steak next time, but I think this would be great with chicken, shrimp or even tofu too.
Hope you love it as much as we do!
from Martha Stewart
1 pound pork tenderloin, sliced into thin, bite-sized pieces
4 tablespoons low sodium soy sauce, divided
1 tablespoon rice vinegar
2 tablespoons water
1 tablespoon hoisin sauce, plus extra for serving
4 tablespoons vegetable oil, divided
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 bunch scallions, sliced into 1″ pieces
8 ounces shiitake mushroom caps, thinly sliced
12 – 14 ounce bag coleslaw mix
flour tortillas, warmed
brown rice, to accompany
Toss the pork with 2 tablespoons of the soy sauce – let sit for 10 minutes or up to overnight. Whisk the remaining 2 tablespoons of soy sauce with the rice vinegar, water and 1 tablespoon of hoisin sauce.
Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Saute the pork in 2 batches till browned on both sides, transferring to a plate when cooked. Add the remaining 3 tablespoons of vegetable oil to the skillet and mix in the garlic, ginger and scallions – stir for 1 minute. Add the sliced mushrooms – stir for 2 minutes. Add the coleslaw mixture and stir till softened, 2 – 3 minutes. Add the soy sauce mixture and pork and cook till well combined.
Serve in the tortillas, with additional soy sauce and brown rice.
This delicious recipe brought to you by Sheri Silver
All my dinner recipes are on my Pinterest board!