Moo Shu Pork (lower carb)

Doug mentioned he liked Moo Shu Pork, and this pancake-less version is low carb.

Ingredients:

Hoison Sauce:

• 1/4 cup brown sugar + 1 tablespoon water (or 1/4 cup molasses)
• 2 tablespoons + 1/2 teaspoon low salt soy sauce
• 2 tablespoons creamy peanut butter
• 2 tablespoons rice vinegar or apple cider vinegar
• 1/2 teaspoon garlic powder
• 1 teaspoon Sriracha sauce
• 1 1/2 teaspoon cornstarch

Marinade:

• 1/2 cup hoisin sauce (can use recipe above, or purchased sauce)
• 1/4 cup rice vinegar (I used apple cider vinegar)
• 2 tablespoons oyster sauce (I used fish sauce)
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 6 cloves garlic, minced
• black pepper

Meat Mix:

• 1 pound boneless pork, sliced into very thin strips
  (or boneless skinless chicken breasts, or ground chicken or pork) 
• 3 tablespoons peanut or vegetable oil
• 2 large eggs, whisked
• 1 (14-ounce) bag coleslaw mix (cabbage and carrots, julienned)
• 8 ounces shiitake mushrooms, stemmed and thinly-sliced (I used button mushrooms)
• 4 scallions, thinly sliced (green parts only)
    

Instructions:

1. Mix hoison sauce ingredients except cornstarch and water. 
2. Heat for 2 minutes in the microwave, stirring every minute or so until the peanut butter has dissolved.
3. Mix the cornstarch with 1 1/2 tsp cold water in a cup until the cornstarch has dissolved.
4. Whisk in the cornstarch mixture into the sauce. 
5. Heat in microwave at lower power until the mixture begins to thicken, 1-2 min.
6. Whisk all marinade ingredients together in a medium bowl until combined.  Divide the marinade into two portions — one to marinate the meat, and one to serve as the cooking sauce.
7. Toss the thinly-sliced meat in half of the marinade.  Set aside for 5 minutes.(Or pour a tablespoon or two on top of the ground meat)
8. Heat 2 teaspoons oil in a large pan at medium heat.  Add the whisked eggs, and let them sit and until they are cooked and form a thin large omelet.  Move the eggs to a separate cutting board, and set aside for now.
9. Return the pan to the stove, and increase heat to high heat.  Add 1 more tablespoon of oil, and then use a pair of tongs (or a fork) to lift the meat out of the marinade and transfer it to the pan, discarding the marinade.  
10. Saute the pork, breaking it up and stirring it with your tongs occasionally, until it is cooked and tender, about 3-4 minutes. 
11. While the meat is cooking, slice the omelet into small, thin pieces.
12. Transfer the cooked meat to a separate plate.
13. Add the remaining oil to the pan, along with the cole slaw, mushrooms, and half of the scallions.  
14. Saute for 2-3 minutes, or until the cabbage begins to wilt and softens.
15. Add in the reserved marinade for the sauce, and toss to combine.  Cook for an additional 2 minutes.  
16. Stir in the cooked meat and omelet strips, and toss until combined.
17. Taste, and season with extra salt and pepper (and/or hoisin or soy sauce) as needed.
18. Sprinkle with the remaining green onions.

Carole's Notes:

I liked this!


The recipe is adapted from https://www.gimmesomeoven.com/moo-shu-pork/
and
https://www.curiouscuisiniere.com/hoisin-sauce/