Even though I love to cook, I’ve been feeling lazy the past couple of weeks (what else is new, amiright?) which means that we’ve been living at the intersection of Food Rut and Leftover Shortage. Things came to a head when David and I had Chinese food for two nights in a row, and then, because I have no shame, I found a recipe for moo shu pork, and that’s what we’ve been eating all week.
There has been a serious food rut at my apartment lately. I don’t know. I’m just lazy sometimes. There’s also been a leftover shortage. I can’t be expected to cook a new meal every night of the week, or even pick out what to eat. That’s how David and I came to have Chinese food two nights in a row last weekend. That’s how I came to be addicted to moo shu pork. The third night, I found a recipe, bought ingredients, and ended up making enough to last the whole week.
I like it because it’s heavy on the vegetables, but still filling, and I don’t feel like it’s missing something if it’s not served with rice. It honestly doesn’t taste like any restaurant moo shu pork I’ve ever had, but it’s still yummy, has an unusual taste, and easy to make!
Moo Shu Pork
I used this recipe, but adapted it a bit.
3 tablespoons hoisin sauce, plus more for serving
5 tablespoons soy sauce
3 tablespoons rice vinegar
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1 3/4-pound pork tenderloin, trimmed and cut into thin strips
2 tablespoons toasted sesame oil
8 ounces shiitake mushrooms, stemmed and sliced
1/4 chopped green cabbage
1 cup mung bean sprouts
1/4 cup chopped carrots
1/2 cup chopped red cabbage
1/2 cup chopped broccoli
1 bunch scallions, thinly sliced
12 Bibb lettuce leaves
Whisk the hoisin sauce, soy sauce vinegar, garlic and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate 10 minutes.
Heat 1 tablespoon vegetable oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes.
In a separate skillet, add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the cabbages, bean sprouts, broccoli, carrots and green onions and cook until wilted, about 10 minutes. Add the pork and the reserved marinade, stir-fry 2 more minutes. Serve the stir-fry over shredded lettuce leaves with more hoisin sauce.