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Stir-Fry

Weeknight Moo Shu Pork
Ingredients
Quick to cook and easy to love, this bold, veggie-packed dish is ready in less time than delivery. It's fast, flavorful and perfect for wrapping up in warm tortillas.
1/4 cup hoisin sauce, plus more to serve
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. rice vinegar
1 tsp. sesame oil
3 cloves garlic, minced
4 thin-sliced boneless pork chops
2 Tbsp. vegetable oil, divided
2 (8-oz.) packages sliced mushrooms
1 (12-oz.) bag vegetable slaw
2 large eggs
4 green onions
Warmed 6" flour tortillas, to serve
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Weeknight Moo Shu Pork

Weeknight Moo Shu Pork

Weeknight Moo Shu Pork
  • Servings:Serves 6
  • Prep Time:10 minutes
  • Cook Time:20 minutes
directions
In a small bowl, combine hoisin sauce, soy sauce, vinegar, sesame oil, garlic and 1 tablespoon water. Set sauce aside. Pat pork dry with paper towels. Slice pork into 1/2"-thick strips. Season with salt and pepper.
In a 12" nonstick skillet, heat 1 tablespoon vegetable oil over high. Add pork and cook until tender and cooked through, 3 to 4 minutes, stirring occasionally. Transfer pork to a plate.
In same skillet, heat remaining 1 tablespoon vegetable oil over medium-high. Add mushrooms and cook 3 to 4 minutes. Stir in vegetable slaw and cook until vegetables begin to soften, 5 to 6 minutes. Meanwhile, in a small bowl, whisk eggs. Season with salt and pepper. Push vegetables to edges of skillet to create a well in the center. Pour eggs into well. Cook until eggs are just set, 1 to 2 minutes, stirring occasionally to scramble.
Stir in cooked pork, reserved sauce and green onions. Season with salt and pepper. Serve moo shu pork in tortillas with additional hoisin sauce, if desired.
Source: Hannaford fresh Magazine, September 2025
 
 
 
 
 
 
 
 
 
 
 
 
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