Easy Moo Shu Pork Stir-Fry

Name: Easy Moo Shu Pork Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 pork tenderloin (about 1 pound), cut into ¼-inch-thick slices, then cut crosswise into 1½-inch pieces; ¼ cup reduced-sodium soy sauce; 1 tablespoon unseasoned rice vinegar; 1 tablespoon hoisin sauce, plus more for serving; ¼ cup vegetable oil; 3 cloves garlic, minced; 1 tablespoon minced fresh ginger; 1 bunch scallions, cut into 2-inch pieces; 8 ounces shiitake mushroom caps, thinly sliced; 1 bag (12 ounces) coleslaw; 8 flour tortillas, warmed

Recipe GLPRd35392e944b00b

Chinese

Main Course

45 min

825 cal

Servings: 4

Stovetop

SNAP eligible

A quick and flavorful Chinese-inspired stir-fry featuring tender pork, earthy mushrooms, and crisp coleslaw wrapped in warm flour tortillas. Soy sauce, ginger, and garlic create an aromatic sauce that brings all the ingredients together in just 45 minutes.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 pork tenderloin (about 1 pound), cut into ¼-inch-thick slices, then cut crosswise into 1½-inch pieces

¼ cup reduced-sodium soy sauce

1 tablespoon unseasoned rice vinegar

1 tablespoon hoisin sauce, plus more for serving

¼ cup vegetable oil

3 cloves garlic, minced

1 tablespoon minced fresh ginger

1 bunch scallions, cut into 2-inch pieces

8 ounces shiitake mushroom caps, thinly sliced

1 bag (12 ounces) coleslaw

8 flour tortillas, warmed

Directions

In a small bowl, whisk together the soy sauce, rice vinegar, and hoisin sauce. Set the sauce mixture aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Add the pork pieces to the hot oil and cook, stirring frequently, until the pork reaches an internal temperature of 145°F, about 4-5 minutes. Transfer the cooked pork to a plate.
In the same skillet, add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
Add the sliced shiitake mushrooms to the skillet and stir-fry for 3-4 minutes until they begin to soften and release their moisture.
Return the cooked pork to the skillet, then add the coleslaw and scallion pieces. Pour in the reserved sauce mixture and toss everything together over the heat for 2-3 minutes until heated through and well combined.
Remove the skillet from heat. Warm the flour tortillas according to package directions or by heating them briefly in a dry skillet.
Serve the pork mixture in the warm tortillas with additional hoisin sauce on the side for drizzling.

Comments

Grocery List Plus Editorial Staff3.75

Rice vinegar and hoisin sauce require a trip beyond Harris Teeter or Walmart's standard pantry aisle—Food Lion and Kroger banners carry them, but not consistently, and ALDI will not have them; budget an extra stop if you shop local. The pork tenderloin (around $12–15 per pound) and shiitake mushrooms ($8–10 per package) drive the cost to roughly $5–6 per serving, which is reasonable for a stir-fry but not budget-conscious. The stated 45 minutes ignores the 10–15 minutes of slicing meat, mincing garlic and ginger, and shredding or chopping the coleslaw, bringing the real time closer to 55–60 minutes, though the wok time itself is quick. This is a good weeknight dinner—it feeds four, reheats decently, and comes together in one pan—but the ingredient hunt and ingredient cost are genuine trade-offs.