1 14 oz. bag shredded coleslaw mix (found in the bagged lettuce section of the grocery store) or you can shred your own cabbage and carrots use 3 cups shredded cabbage plus 1 cup shredded carrots.
Optional additional items for serving: cabbage/lettuce leave to serve as “cups”
Steps
Cut pork crosswise into 1/4 inch thick slices. Set aside. In a medium bowl combine soy sauce, sesame oil, hoisin sauce, corn starch and red pepper flakes. Add sliced pork and let marinate for at least 10 min.
Heat a large skillet over medium heat. Add 1 Tbsp oil. Add onions (reserving some for garnish) and garlic. Sauté until fragrant (approx.1 min.) Add mushrooms and continue to cook until mushrooms become tender and lightly browned (approx. 4-5 min.) Add pork (including marinade) and continue to cook until pork is cooked through (approx. 3-4 min.). Add coleslaw mixture and continue to cook for an additional 1 min. Cabbage will still have some crunch, if you prefer you can cook longer.
Mu Shu Pork can be served many ways. 1) Over white/brown rice. 2) In lettuce/cabbage “cups”- use 4-8 lettuce/cabbage leaves, spread plum/hoisin sauce (optional) in each cup and add Mu Shu Pork mixture. 3) As soft tacos- use 4 flour tortillas, spread plum/hoisin sauce on tortilla. Add Mu Shu mixture to each tortilla and fold up taco style. 4) Just as is- my favorite…scoop Mu Shu Pork out of the pan and serve in bowls garnish with additional green onions/ plum/hoisin sauce/sliced peanuts/sesame seeds/Sriracha etc.
