Moo Shu Pork

Prep Time 10 MIN

Cook Time 20 MIN

Serves 4

Ingredients :

  • 3 tbsp (45 mL) vegetable oil, divided
  • 3/4 lb (375 g) lean ground pork
  • 1 large white onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) minced fresh ginger
  • 2 cups (500 mL) shredded cabbage
  • 1 1/2 cups (375 mL) thinly sliced shiitake mushrooms
  • 1/2 jar (175 mL) VH® Garlic Hoisin Stir-Fry Sauce, divided 2 tbsp (30 mL) VH® Soya Sauce
  • 3 tbsp (45 mL) rice wine vinegar
  • 1 tsp (5 mL) sesame oil
  • 8 small flour tortillas, warmed (about 6-inch/15 cm)
  • 4 green onions, chopped

Directions :

  1. Heat 1 tbsp (5 mL) of the oil in a large wok or skillet set over medium-high heat. Add pork and cook, stirring, for 5 minutes or until browned. Transfer to a plate.
  2. Pour remaining oil in wok; add onion, garlic and ginger. Cook for 5 minutes or until softened. Stir in cabbage and shiitake mushrooms. Cook for 5 to 7 minutes or until cabbage is wilted and mushrooms are tender.
  3. Stir in 1/4 cup (60 mL) VH® Garlic Hoisin Stir-Fry Sauce, VH® Soya Sauce, rice wine vinegar and sesame oil. Return pork to wok. Stir-fry for 3 to 4 minutes or until sauce is thickened. Serve in warm tortillas spread with remaining hoisin. Sprinkle with green onions.

Use store-bought coleslaw mix instead of cabbage.
Serve pork mixture in lettuce cups instead of tortillas.
Double the recipe for leftovers.

Other Usage:

Brush on pizza dough.
Toss with cooked eggplant and serve chilled.
Add to wraps.

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