20-Minute Moo Shu Pork #healthy #lowcarb

Moo shu! (Or then again moo shoo, mu shoo, it appears that the spelling alternatives are perpetual.) It has been one of my long-term most loved dishes to arrange when I'm doing Chinese takeout. Also, subsequent to considering the fixings, I as of late chosen it merited an attempt to make at home.

Moo Shu Pork (or Chicken!) is excessively fast and simple to make, it's chocked loaded with new and lively fixings, and it's brimming with those strong sweet and appetizing flavors we as a whole love. However, the best part is that it tends to be prepared to go in 20 minutes, so you can continue ahead with your night out in the warm spring daylight.

This 20-Minute Moo Shu Pork (or Moo Shu Chicken!) formula is speedy and simple to make, loaded with crisp and scrumptious flavors, and it tastes similarly tantamount to the café rendition!

Also try our recipe Ground Chicken Thai Lettuce Wraps

Learn how to make restaurant-quality Moo Shu Pork (or Moo Shu Chicken!) at home in just 20 minutes. So easy, so fresh, and soooo good!

INGREDIENTS:
MARINADE INGREDIENTS:

• 1/2 cup hoisin sauce
• 1/4 cup rice vinegar
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 6 cloves garlic, minced
• freshly-cracked black pepper

MOO SHU INGREDIENTS:

• 1 pound boneless pork chops (or boneless skinless chicken breasts), sliced into very thin strips
• marinade (see below)
• 3 tablespoons peanut or vegetable oil
• 2 large eggs, whisked
• 1 (14-ounce) bag coleslaw
• 8 ounces shiitake mushrooms, stemmed and thinly-sliced
• 4 scallions, thinly sliced (green parts only)
• for serving: flour tortillas, lettuce cups, rice or quinoa
• optional toppings: extra hoisin, extra soy sauce, extra thinly-sliced green onions, toasted sesame seeds

DIRECTIONS:
TO MAKE THE MARINADE:

1. Whisk all ingredients together in a medium mixing bowl until combined.  Separate the marinade into two portions — one to marinate the meat, and one to serve as the cooking sauce.

TO MAKE THE MOO SHU PORK:

1. Add the thinly-sliced pork (or chicken) to half of the marinade, and toss until the meat is evenly coated in the marinade.  Set aside for 5 minutes.
2. While the meat is marinating, heat 2 teaspoons oil in a large saute pan or wok over medium heat.  Add the whisked eggs, and let them sit and until they are cooked and form a large omelet.  Transfer the eggs to a separate cutting board, and set aside.  When you have a chance (while the pork is cooking), chop the omelet into small, thin pieces.
3. Return the pan to the stove, and increase heat to high heat.  Add 1 more tablespoon of oil, and then use a pair of tongs (or a fork) to lift the meat out of the marinade and transfer it to the pan, discarding the marinade.  Saute the pork, breaking it up and stirring it with your tongs occasionally, until it is cooked and tender, about 3-4 minutes.  Then transfer the pork to a separate plate, and set aside.
4. Add the remaining oil to the pan, along with the cole slaw, mushrooms, and half of the scallions.  Saute for 2-3 minutes, or until the cabbage begins to wilt and softens.
5. Add in the reserved marinade for the sauce, and toss to combine.  Cook for an additional 2 minutes.  Stir in the cooked pork and chopped eggs, and toss until combined.  Taste, and season with extra salt and pepper (and/or hoisin or soy sauce) as needed.  Sprinkle with the remaining green onions.
6. Serve immediately with flour tortillas (or lettuce cups, rice, or quinoa), and garnish with optional toppings if desired.

Read more our recipe : Thai Sweet Chili Chicken

For more detail : https://bit.ly/2o0AqzQ