20-Minute Moo Shu Pork (or Chicken)

• •
  Hoisin sauce(120g)
• •
  Vinegar, Rice(60g)
• •
  Oyster sauce(30g)
• •
  Soy Sauce, Low Sodium(30g)
• •
  Sesame Oil, Toasted(5g)
• •
  Garlic(360g)
• •
  freshly-cracked black pepper
• •
  Pork Loin(454g)

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

• •
  Vegetable oil(45g)
• •
  Egg, Whole, Large
• •
  Coleslaw Mix, Shredded
• •
  Mushrooms, Shiitake(227g)
• •
  Green Onion (Scallion)

Instructions

1. 1Whisk together the hoisin sauce, rice vinegar, oyster sauce, low-sodium soy sauce, toasted sesame oil, and minced 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 boneless 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 whisked eggs and let them 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 use tongs to transfer the marinated pork to the pan, discarding the marinade. Saute for 3–4 minutes, breaking up the meat with your tongs and stirring occasionally, until cooked through and no longer pink. 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 chopped 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, toss to coat, and cook for 2 minutes over medium-high heat, stirring constantly.
7. 7Stir in the cooked pork and chopped eggs until combined. Taste and adjust seasoning with extra soy sauce or hoisin as needed. Sprinkle with remaining green onions.
8. 8Divide the moo shu mixture evenly into 4 airtight containers while hot. Serve with flour tortillas, lettuce cups, rice, or quinoa.