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Moo Shu Pork Lettuce Wraps recipe that's better and healthier than takeout

Moo Shu Pork Lettuce Wraps


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5 from 1 review

Description

A flavorful stir-fry of pork, cabbage, mushrooms and aromatic vegetables. Serve with Bibb lettuce leaves to wrap up.


Ingredients

Scale
  • 1 pound of boneless pork loin. I like to use boneless loin chops. (If you have time, put pork in the freezer for 1 to 1½ hours and it will be easier to slice)
  • 2 heads of Bibb or Boston lettuce, core removed, leaves separated and rinsed.

For The Pork Marinade:

  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch

Other ingredients

  • 4 tablespoons peanut oil (divided)
  • 3 eggs lightly beaten
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger root
  • 4 cups thinly sliced shiitake mushrooms, first remove stems and rinse. (3/4 pound or about 25 mushrooms)
  • 5 cups thinly sliced or shredded Napa cabbage (about 1/2 of a large cabbage)
  • 1 teaspoon Salt
  • 2 bunches of scallions (12-14), washed and trimmed. Cut in half lengthwise, then crosswise into 1 1/2 inch pieces.
  • 3 tablespoons soy sauce
  • 3 tablespoons dry sherry

Serve with

  • Hoisin sauce (purchase in the Asian section of your grocery store)

Instructions

  1. Cut pork into 1/4-inch slices. Then cut each slice into 1/4-inch strips. Cut the strips in half, if need be - you want them to be about 1½ inches by ¼ inch.
  2. Mix the marinade ingredients in a bowl: soy sauce (2  tablespoons), sherry (2 tablespoons), sugar (2 teaspoons) and cornstarch (2 teaspoons). Toss with the pork. Cover or seal with plastic wrap and set aside for 30 minutes at room temperature or store in the fridge up to 24 hours. (Let it sit out at room temp for 30 minutes before stir-frying).
  3. Heat 2 tablespoons peanut oil in a wok, cast iron or non-stick skillet until hot, but not smoking. Pour in the eggs. Let them set for 10-15 seconds. Tilt the pan or use a spatula to push the cooked part aside and let the wet part slide out onto the hot pan. Cook another 10 seconds or so. Flip to cook the other side for just a few seconds. Quickly transfer eggs to a plate. Cut into strips and set aside.
  4. Add garlic, ginger and shiitake mushrooms to the oil left in the hot pan. Cook over medium high heat, stirring occasionally, for about 3 minutes, until mushrooms soften. Add cabbage and 1 teaspoons salt, and stir-fry for 3 minutes or so, until cabbage is just wilted. Scrape everything into a large bowl and set aside.
  5. Add the 2 remaining tablespoons of oil to the pan. Let the oil heat up a little. Add the pork and stir-fry for 2-3 minutes just until it loses all of its pink color. Add the scallions and stir-fry with the pork for a minute more, until they release their flavor. Add cabbage mixture and eggs back to the pan. Sprinkle on 3 tablespoons soy sauce and 3 tablespoons sherry. Toss everything together for a minute to heat. Serve hot with lettuce cups and hoisin sauce to spoon on top.

Notes

Time saving tip: You can prep the lettuces a day ahead. Wash the leaves and store the slightly damp leaves between sheets of paper towel, loosely rolled. Place rolls in plastic bags, sealed and in the fridge until ready to use.

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Category: Main Course
  • Method: stir fry
  • Cuisine: Chinese