Moo Shu Pork

INGREDIENTS:

• 4 Teaspoons Toasted Sesame Oil, Divided
• 4 Eggs, Lightly Beaten
• 2 Teaspoons Minced Fresh Ginger
• 2 Cloves Garlic, Minced
• 1 Pound Pork Shoulder, Trimmed, Cut to 1-Inch Pieces
  
• 1 12-Ounce Bag "Broccoli Slaw"
  
• 2 Cups Bean Sprouts
  
• 1 Bunch Scallions, Sliced, Divided
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1/4 Teaspoon Crushed Red Pepper Flakes
  
• 2 Tablespoons Hoisin Sauce

DIRECTIONS:

• Heat 1 teaspoon oil in a large skillet over medium heat and add eggs, cooking and stirring gently, until set, about 3 minutes, then set aside.
• Wipe out the pan and heat 2 teaspoons oil over medium heat, and add ginger and garlic, cooking and stirring, until softened and fragrant, 1 minute.
• Add pork and cook, stirring, until cooked through, about 5 minutes, then set aside.
  
• Wipe out the pan and heat the remaining oil over medium heat, and add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce, vinegar and crushed red pepper, stirring to combine.
• Cover and cook, stirring once or twice, until the vegetables are tender, about 3 minutes.
• Add the cooked eggs, pork and hoisin, then cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, about 2 minutes.
• Stir in the remaining scallions and remove from the heat.

Using a pre-mixed bag of cut vegetables makes this recipe incrediably easy to prepare. You could easily make this vegetarian by simply dropping the pork or substituting it with fried tofu. If you want to get real fancy, serve with moo shu pancakes or small warm tortillas and extra hoisin in order to create moo shu wraps.

This recipe was adapted from one from Eating Well magazine.