Moo shu pork is a savory stir-fry dish made with pork, Napa cabbage, and shiitake mushrooms, which are rolled up in Mandarin pancakes. It’s one of our favorites for a quick Weekday Supper.
The title of this book today says it all – Good Fast Eats. Amy Flanigan, writer of the blog Belly Full, delivers 55 tasty recipes in her debut cookbook. The dishes here are healthy, delicious and easy to throw together. With this book, those frantic nights when juggling many responsibilities puts meal time in jeopardy – dinner doesn’t have to fall on its sword.
Many of the dishes appeal to me – Easy Cashew Chicken, Chicken Tenderloins with Creamy Mustard and Thyme Sauce, Sweet and Sour Chicken, Creamy Spaghettini with Sausage and Spinach and Baked Breakfast Tacquitos are a few of the many I wish to make. There are a few shortcuts in certain recipes such as the Honey-Sesame Chicken Salad Wraps – which I will make – but I’ll make my own chicken strips instead of frozen.
Overall, the recipes are all from scratch and very approachable and while I believe most of them are suitable for guests – there are a few elevated dishes such as Cajun Spiced Cod with Tomato Couscous, Cauliflower Cheddar Soup and Italian Stuffed Zucchini. Amy even has desserts covered – Easy Creamy Coconut Pie, Chocolate Chip Cookie Skillet and Ricotta Blintzes are a few of the desserts in a dash recipes.
I love Asian food – so I was excited to make the Moo Shu Pork and honestly – just wow. It was relatively fast to throw together even though there are 16 ingredients in the recipe – but if you are like me, I have one drawer in the fridge door with all my Asian condiments – rice wine vinegar, soy sauce – so I can whip up a marinade or sauce faster than dialing the take-out place on speed dial.
Amy’s Moo Shu Pork was fantastic. I did use more coleslaw mix when serving to add a little more crunch to the dish – but this meal was killer good and our guest asked if he could take some home with him. We all enjoyed it and I am looking forward to making this dish again.
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Growing up, there used to be this great little Chinese restaurant near our house. Every couple of months my Dad would call in a big order, and it always included moo shu pork. I think it was my mom’s favorite.
It’s a savory stir-fry dish made with pork, Napa cabbage, and shiitake mushrooms, which are rolled up in Mandarin pancakes, painted with sweet hoisin sauce.
I’ve simplified the dish by using flour tortillas, instead of the traditional wrapper. Don’t be overwhelmed by the long list of ingredients; most of it requires very little preparation, and the entire dish comes together in just 30 minutes.
This moo shu pork is faster than takeout!
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1½ teaspoons cornstarch
- 1 pound pork loin, cut into long, thin strips
- 4 tablespoons vegetable oil, divided
- 3 eggs, lightly beaten
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 2 cups coleslaw mix
- 1½ cups bean sprouts
- 8 ounces shiitake mushrooms, sliced
- 8 scallions stalks, trimmed, cut into 2-inch pieces
- coarse salt and freshly ground black pepper
- ½ cup hoisin sauce, divided
- 8 (8-inch) flour tortillas
- In large bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, and cornstarch until combined. Toss in the pork, making sure all the pieces are coated. Set aside while you prep the other ingredients.
- Heat 1 tablespoon of the oil in a wok over high heat. Add eggs and swirl to coat the surface of the wok; cook, without stirring, until set, 1 to 2 minutes. Transfer to a cutting board; roll up and slice crosswise into ¼-inch wide strips; set aside. Wipe wok clean.
- Heat the remaining 3 tablespoons of the oil in a wok over high heat. Add the pork, stir quickly for 1 minute; transfer to a bowl with a slotted spoon.
- With remaining oil in wok, add in the garlic and ginger; stir for a few seconds. Toss in the coleslaw, sprouts, mushrooms, and scallions. Cook, stirring, for 2-3 minutes until vegetables are tender. Season with a pinch of salt and pepper.
- Add the pork back to the wok, along with ⅓ cup of hoisin sauce. Mix to combine. Taste, and add a pinch more salt and pepper, if necessary. Transfer filling to a bowl.
- Stack tortillas between damp paper towels; microwave on high for 1-2 minutes. Lay individual tortillas on plates, paint the remaining hoisin on each one; top with the moo shu filling and the egg strips. Roll up and enjoy!
Editor’s note: This recipe is printed courtesy of the publisher. The author of this review received a copy of the cookbook, Good Fast Eats. No other compensation was received from the publisher. Links to the book are affiliate links.
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