Cooking in Quarantine: Easy Mu Shu Pork

Grocery shopping every two weeks takes some planning. Mu Shu Pork is one of my family’s fave dinners so I made some adjustments to keep this a simple, use-what-you-have-on-hand meal.

Ingredients:

• 1 1/2 lbs. pulled pork (I supported Back Beach BBQ again and tipped 20%)
• 3 tbsp. Hoisin sauce
• 10 oz. mushrooms (I used shitake)
• 1 red pepper, julienned (not necessary, but I had one that needed to be used)
• bag slaw mix (you can chop cabbage and carrots, but the bag is cheap & easy)
• 1 tbsp. canola oil
• 1 bunch scallions, diced

**I had some ginger root and garlic that needed to be used so I grated the ginger and minced the garlic)

Prep:

• Heat oil in large in large pan (I use a stir fry pan)
• Add mushrooms and cook until they soften and start to brown
• Add garlic, ginger, peppers, coleslaw mix & Hoisin
• Once veg begins to soften and wilt, add pork and heat through
• Give it a taste & add salt or more Hoisin if needed

This makes enough for at least two dinners for a couple (it went three nights for me).

The Mu Shu needs a vehicle for serving. I like Bibb Lettuce so it mimics lettuce wraps, but you could also make Mu Shu tacos with tortillas or you can buy the traditional pancakes at a local Chinese restaurant, in the freezer section of some grocery stores or Asian markets.

Or, you can make your own if you want to give it a go. Here is a recipe I like.

 

Stay Safe and Cook On!

Other Posts in Cooking Quarantine series:

• Easy Pasta & Meatballs
• Lime Berry Blast Scones
• One Pan Enchiladas Rojo
• One Pan Enchiladas Verde
• Guide to Professional Chefs social media cooking shows & Pantry Stockers
• Roasted Pork al’Diavolo with Rutabaga Mash
• Blueberry Lemon Scones
• Roasted Shrimp & Orzo Salad