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Weeknight Moo Shu Pork

This quick, easy, one-pan moo shu pork is perfect for a weeknight dinner. Precut vegetables reduce prep time, and thinly sliced pork chops cook up in a flash.

Serves 6
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
312 calories per serving


> 1/4 cup hoisin sauce, plus more to serve
> 2 tbsp reduced-sodium soy sauce
> 1 tbsp rice vinegar
> 1 tsp sesame oil
> 3 cloves garlic, minced
> 4 thin-sliced boneless pork chops
> 2 tbsp vegetable oil, divided
> 1 (16 oz) pkg sliced white mushrooms
> 1 (12 oz) bag vegetable slaw
> 2 large eggs
> 4 green onions
> Warmed 6-inch flour tortillas, to serve


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.
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.
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.
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.

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