- Rachael Ray - https://www.rachaelray.com -

Daddy Wu’s Moo Shu Pork

Inspired by the real Daddy Wu, father of Rachael’s food stylist, Rach makes this fresh Asian meal with tons of taste and crunch. Control the ingredients when you make-your-own “take-out” food.


For the marinade:


To a plastic bag, add the soy sauce, oyster sauce, sake, sesame oil, ginger, garlic and the pork. Marinade for at least 4 hours or overnight in the refrigerator.

In a wok [1] over high heat, heat a couple tablespoons of canola oil, then add the lightly beaten eggs, season with salt and pepper and scramble until the eggs are set and broken apart. Transfer the eggs to a serving dish with foil, to cover.

Remove the pork from the marinade using tongs and stir fry until cooked through, about 5 minutes; season with salt and black pepper. Transfer the pork to a serving plate with the eggs. Wipe the wok [1] clean.

In that same wok, heat a couple tablespoons of canola oil and stir-fry the shitake mushrooms for 2-3 minutes until lightly golden brown. Add in the cabbage and stir fry for another 2 minutes, until cabbage is cooked through but not wilted. Season and toss with sesame oil. Transfer to pork and egg plate.

In that same wok, heat a couple tablespoons of canola oil and stir fry the carrots and snow peas for 2 minutes. Add in the grated ginger, garlic, sake and oyster sauce and stir fry for 1 minute. Then transfer back the pork, egg, cabbage and mushroom mixture. Mix thoroughly to combine. Season with salt and pepper.

Serve with hoisin sauce over moo shu pork skins (wrappers/pancakes) or over lettuce leaves.