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+ servings

Skinny Moo Shu Pork

Skinny Moo Shu Pork stir fry made with lean pork tenderloin, cabbage, carrots, bamboo shoots, mushrooms and onions served with a drizzle of hoisin sauce.
Yield 6 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
 

  • 2 tablespoons canola oil divided
  • 1 pound pork tenderloin trimmed of fat and julienned
  • 2 tablespoons soy sauce
  • 3 eggs whisked
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 cup shiitake mushroom sliced thinly
  • 4 cups cabbage sliced thinly
  • 5 ounces bamboo shoots julienned (8 ounce can before draining)
  • 1 carrot julienned
  • 2 tablespoons water
  • 1/4 cup hoisin sauce divided
  • 2 tablespoons dry sherry
  • 2 scallions cut into 1" segments

Instructions

  • Add one tablespoon of canola oil to the skillet on medium-high heat.
  • Add the pork tenderloin to a bowl and toss with soy sauce.
  • Add the pork to the skillet and cook through for 2-3 minutes before flipping, then an additional 2-3 minutes.
  • Remove the pork from the pan, reduce the heat to medium, and add in the eggs, chopping them up with a spatula into fine pieces as they cook.
  • Remove the eggs from the pan and add in the remaining canola oil, garlic, ginger and mushrooms, stirring well and cooking for about 1-2 minutes.
  • Add in the cabbage, bamboo shoots,  and carrots and stir well.
  • Add in 2 tablespoons of water and stir, then cover and let steam for 2-3 minutes.
  • Add in 2 tablespoons of hoisin sauce, dry sherry and green onions and stir well.
  • Serve in small pancakes with remaining 2 tablespoons of hoisin sauce (1 teaspoon per serving).

Nutrition

Serving: 1/6th recipe | Calories: 263kcal | Carbohydrates: 15.2g | Protein: 87.6g | Fat: 10.4g | Saturated Fat: 2.2g | Cholesterol: 149mg | Sodium: 627mg | Fiber: 3.1g | Sugar: 6.9g