Ingredients
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1/4 cup hoisin sauce, plus more to serve
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2 tbsp reduced-sodium soy sauce
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1 tbsp rice vinegar
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1 tsp sesame oil
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3 cloves garlic, minced
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4 thin-sliced boneless pork chops
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2 tbsp vegetable oil, divided
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1 (16 oz) pkg sliced white mushrooms
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1 (12 oz) bag vegetable slaw
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2 large eggs
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4 green onions
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Warmed 6-inch flour tortillas, to serve
Steps
1
In a small bowl, combine the hoisin sauce, soy sauce, vinegar, sesame oil, garlic, and 1 tbsp water. Set sauce aside. Pat the pork dry with paper towels. Slice pork into ½-inch-thick strips. Season with salt and pepper.
2
In a 12-inch nonstick skillet, heat 1 tbsp vegetable oil on high. Add the pork and cook 3–4 min., until tender and cooked through, stirring occasionally. Transfer pork to a plate.
3
In same skillet, heat remaining 1 tbsp vegetable oil on medium-high. Add the mushrooms and cook 3–4 min. Stir in the vegetable slaw and cook 5–6 min., until vegetables begin to soften. Meanwhile, in a small bowl, whisk the eggs. Season with salt and pepper. Push vegetables to the edges of skillet to create a well in the center. Pour eggs into well. Cook 1–2 min., until eggs are just set, stirring occasionally to scramble.
4
Stir in cooked pork, sauce, and the green onions. Season with salt and pepper. Serve moo shu pork in the tortillas with additional hoisin sauce, if desired.
