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.
- 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)
- 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.