About the Recipe
This recipe, inspired by the classic Chinese dish, can be ready and on your table in under 30 minutes. If you use ready chopped vegetables, as I have suggested, you can have this ready in even less time.
Ingredients
600g boneless pork top loin chops
1Tbsp vegetable oil
1Tbsp butter
3 cup sliced fresh button mushrooms
1 cup sliced onions.
4 cups of coleslaw mix (shredded cabbage and carrot)
2 cloves of crushed garlic (or to taste)
4 Tbsp soy sauce
Crushed red pepper to taste (optional)
2 sliced tomatoes – while these are not classically found in Mu Shu Pork, I find they add flavour to the dish.
2tsp sugar.
¼- ½ cup hoisin sauce or plum sauce
Starch of your choice
NOTE: To save time, by your vegetables ready sliced.
Preparation
Trim any fat from meat and cut it into thin strips. In a large pan, heat the oil and butter until sizzling then cook the meat until it is pink in the centre. Remove the meat from the pan, retaining the oil/butter mixture (4 minutes).
Using the same pan with the retained oil mixture, fry up the garlic and onion until the onion starts to turn translucent (about 5 minutes).
Add cabbage and carrot mixture and cook until cabbage is just wilted (5 minutes).
Add mushrooms and tomatoes to hot pan and sprinkle the sugar over the mixture. Cook for about 3 minutes or until mushrooms are tender, stirring occasionally.
Return meat to the pan. Stir in soy sauce, hoisin sauce and crushed red pepper (if using) and heat through for 3 minutes.
Serve with your favourite pasta, rice or on wraps.