20-Minute Moo Shu Pork (or Chicken)

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  0.5 cup Hoisin sauce
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  0.3 cup Vinegar, Rice
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  2 tbsp Oyster sauce
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  2 tbsp Soy Sauce, Low Sodium
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  1 tsp Sesame Oil, Toasted
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  6 Garlic(18g)
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  freshly-cracked black pepper
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  1 lbs Pork Loin

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  3 tbsp Vegetable oil
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  2 Egg, Whole, Large(88g)
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  14 oz Coleslaw Mix, Shredded
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  8 oz Mushrooms, Shiitake
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  4 Green Onion (Scallion)(60g)

Instructions

1. 1Whisk together the hoisin sauce, rice vinegar, oyster sauce, low-sodium soy sauce, toasted sesame oil, and fresh garlic in a medium bowl until combined. Divide the sauce in half — reserve one portion for cooking and one for serving.
2. 2Thinly slice the pork loin and add it to the marinade portion. Toss until evenly coated and let sit for 5 minutes.
3. 3Heat 2 teaspoons of vegetable oil in a large saute pan or wok over medium heat. Add the eggs (whisked) and cook undisturbed for 2–3 minutes until they form a single large omelet, then transfer to a cutting board. Once cool enough to handle, chop into thin strips and set aside.
4. 4Increase heat to medium-high, add 1 tablespoon of vegetable oil to the pan, then transfer the marinated pork to the pan using tongs, discarding excess marinade. Saute for 3–4 minutes, breaking up the meat with tongs and stirring occasionally, until no longer pink and cooked through. Transfer to a separate plate.
5. 5Add the remaining vegetable oil to the pan, then add the coleslaw mix, sliced shiitake mushrooms, and half of the green onions. Saute over medium-high heat for 2–3 minutes, stirring occasionally, until the cabbage begins to wilt and soften.
6. 6Pour in the reserved sauce and cook for 2 minutes over medium-high heat, stirring constantly, until the mixture is glossy and heated through.
7. 7Stir in the cooked pork and chopped eggs until combined. Sprinkle with remaining green onions and adjust seasoning with extra soy sauce or hoisin as needed.
8. 8Divide the moo shu mixture evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.