20-Minute Moo Shu Pork (or Chicken)
Yields: Yield: 4 -6 servings 1x.
Preparation time: 5 min.
Cook time: 15 min.
Total time: 20 min.
Ingredients
| 1/2 | cup hoisin sauce |
| 1/4 | cup rice vinegar |
| 2 | tablespoons oyster sauce |
| 2 | tablespoons soy sauce |
| 1 | teaspoon toasted sesame oil |
| 1 | teaspoon ground ginger |
| 6 | cloves garlic, minced |
| freshly-cracked black pepper | |
| 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 |
Instructions
Mix hoisin sauce, rice vinegar, oyster sauce, soy sauce, ginger and sesame oil together.
In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Pour in eggs. Mixture should set immediately. Swirl pan to move uncooked portions toward the outside. When eggs are set and no liquid remains, roll up egg. Slide onto cutting surface; cut crosswise into 1/4-in. slices.
In same skillet, heat remaining oil over medium-high heat. Stir-fry mushrooms 4 minutes. Add coleslaw, garlic and onions; cook 2-3 minutes longer or until vegetables are crisp-tender.
Add the sauce to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return vegetables and eggs to pan; heat through. Serve with rice.