Moo Shu Pork
木须肉·(mù xū ròu)
The Iconic Mains: Chef's Specialties
Tuesday at 7:30 p.m., the wok hits the burner, the cabbage blisters, and we ditch wood ear fungus and daylilies for the brilliant American immigrant hustle on a plate: crisp cabbage, sweet carrots, and deeply savory hoisin sauce rolled up in warm Mandarin pancakes. A bag of coleslaw mix gets dinner on the table before the delivery guy even finds his keys, while a quick, non-negotiable velvet marinade guarantees the pork stays unimaginably tender. Roll the pancake tight, ignore the dripping sauce, and eat it over the plate.
Before you start
Firm the pork in the freezer.
Place the pork tenderloin in the freezer for 20 minutes before slicing. This firms up the meat, making it infinitely easier to cut into the thin, uniform matchsticks required for a proper, lightning-fast stir-fry.
Ingredients
- pork tenderloin1 lb
- low-sodium soy sauce3 tbsp
- Shaoxing wine1 tbsp
- cornstarch2 tsp
- toasted sesame oil2 tsp
- hoisin sauce3 tbsp
- rice vinegar1 tbsp
- water2 tbsp
- eggs3 large
- neutral oil3 tbsp
- fresh ginger1 tbsp
- garlic2 med cloves
- coleslaw mix16 oz
- fresh shiitake mushrooms1 cup
- scallions4 med
- flour tortillas8 small
Method
- 01
Velvet the pork.
In a medium bowl, massage 1 tablespoon of the soy sauce, the Shaoxing wine, 1 teaspoon of the cornstarch, and 1 teaspoon of the sesame oil into the pork strips. Let it sit for 15 minutes. This cornstarch shield is the secret to takeout-tender meat that survives high heat.
- 02
Mix the sauce.
In a small bowl, whisk together the hoisin, the remaining 2 tablespoons of soy sauce, the rice vinegar, the remaining 1 teaspoon of sesame oil, and a slurry made from the remaining 1 teaspoon of cornstarch and 2 tablespoons of water.
- 03
Scramble the eggs fast.
Heat 1 tablespoon of the neutral oil in a large wok or heavy skillet over medium-high heat until shimmering. Pour in the eggs, let them puff for a second, then violently scramble them into small, fragmented pieces. Remove immediately to a plate so they stay soft.
- 04
Sear the pork.
Wipe the wok clean if needed, crank the heat to high, and add another 1 tablespoon of oil. Drop in the marinated pork, spread it out in a single layer, and leave it alone for 30 seconds to develop color. Stir-fry rapidly for 2 minutes until just cooked through, then move it to the plate with the eggs.
- 05
Bloom the aromatics.
Drop the final 1 tablespoon of oil into the hot wok. Add the garlic, ginger, and scallion whites, stirring frantically for exactly 15 seconds so they release their essential oils without turning bitter and burning.
- 06
Fry the vegetables.
Immediately dump in the sliced mushrooms and the bag of coleslaw mix. Toss aggressively for 2 to 3 minutes. You want the cabbage to wilt slightly but retain a definitive, fresh crunch.
- 07
Glaze and finish.
Return the pork and eggs to the wok. Give your reserved sauce a quick stir to lift the cornstarch, then pour it over the top. Toss everything together for 60 seconds until the sauce bubbles, thickens, and tightly glazes the ingredients. Kill the heat and fold in the scallion greens.
- 08
Roll and serve.
Smear a spoonful of hoisin sauce down the center of a warm tortilla, pile the Moo Shu mixture on top, and roll it up tight like a burrito.