20-Minute Moo Shu Pork (or Chicken)
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Reading: how to make a rice stir fry
Haaaaaaaallelujah!
Daylight Savings has finally arrived! And I could not think of a better reason to lose an hour of sleep and wake up a little groggy. Because I don’t know about you, but I’m one of those people who feels like the extra hour of daylight in the evening is freaking life-changing.
Seriously.
I mean, sure, I’m all for some extra sun shining through my window in the mornings to help get me out of bed in the winter. But if given the choice between sun in the morning, and glorious, warm, bright, makes-you-feel-like-there’s-actually-more-of-the-day-left in the evenings after work, I will choose DST any day in a heartbeat. (In fact, yes, I’m totally one of “those people” who wishes Congress would let us keep saving daylight year-round….) But in the meantime, I’m fully appreciating every second of these sunshiny evenings that celebrate the beginning of this warm season to come.
And one of my favorite things to do when it’s light out in the evenings? You’d better believe it — cook! It nearly felt like summer here last night, so I decided to whip up a quick batch of my new favorite “better than takeout” recipes that I’m recently obsessed with making — moo shu! (Or moo shoo, mu shoo, it seems that the spelling options are endless.) It has been one of my long-time favorite dishes to order when I’m doing Chinese takeout. And after studying the ingredients, I recently decided it was worth a try to make at home.
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Turns out, Moo Shu Pork (or Chicken!) is super quick and easy to make, it’s chocked full of fresh and vibrant ingredients, and it’s full of those bold sweet and savory flavors we all love. But best of all, it can be ready to go in 20 minutes, so you can get on with your evening out in the warm spring sunshine. 😉
Let’s make some!
20-Minute Moo Shu Pork Recipe | 1-Minute Video
So, I was a little too excited about a few shortcuts I discovered to making Moo Shu extra-speedy at home:
- Instead of taking the time to chop up a green and purple cabbage and some carrots — you guessed it — just buy a bag of your favorite cole slaw! (Organic, if you can.) I found one with green and purple cabbage, but either or both colors will do. I really loved the pop of the purple against the other colors.
- Instead of chopping up a bunch of mushrooms (and traditional moo shu uses shiitake and wood-ear/black mushrooms), I just went for the prepared package of thinly-sliced shiitake mushrooms. If you can’t find them pre-sliced, you can obviously slice them yourself. And if you can’t find shiitakes, white button or baby-bella mushrooms will also work.
- Instead of taking the time to make those homemade flour Mandarin pancakes — which I love at Chinese restaurants — I took the easy route and just used some Mexican flour tortillas. Not quite the same, but still delicious and ultra-easy.
Other than that, the basic stir-fry instructions are pretty simple!
Just whip up a simple marinade, and toss half of it with your thinly-sliced pork or chicken, setting aside the second half of the marinade to be used in cooking.
Read more: how to make indian stir fry vegetables | Family Cuisine
Then while the meat marinates, cook your eggs. And then saute the meat (discarding its marinade). And then saute the veggies. And then toss the reserved marinade in the pan and saute everything all together until it’s cooked and evenly-coated in the sauce.
Then, this rainbow of deliciousness if going to be yours to enjoy.
Serve it up in some flour tortillas, or lettuce cups, or over a bed of rice, or whatever sounds good. Then drizzle with a little extra hoisin if you’d like. And voila — a delicious batch of homemade Moo Shu is ready for dinner!
Totally easy. Totally colorful. Totally packed with veggies and protein. And totally delicious.
Enjoy! And happy DST to all of you!
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