Thinly sliced pork loin chops, stir fried with egg, cabbage, and kale, and tossed in a thick, savoury sauce; Healthy Moo Shu Pork is not only delicious, but is also budget and family friendly!
HEALTHY MOO SHU PORK
I like to think of my Healthy Moos Shu Pork as a complete meal. It has everthing you need for a well balanced, wholesome dinner. The dish starts off with pork loin chops. They are lean and probably the less fatty than any other cut of pork.
Not only does this dish have lean protein, but it’s also loaded with lots of vegetables. It has finely chopped kale, shredded cabbage, sliced onions, minced garlic, grated ginger, and sliced green onions.
Next comes the sauce. It’s a thick and savoury sauce made with soy and hoisin sauce, a little sesame oil, and honey. It tastes rich, but it really couldn’t be more simple or more homey.
Oh, I almost forgot; like all really good stir fries, this one has egg in it too. Moo Shu Pork just isn’t the same without strips of fried egg. And, do you want to know something really cool about this recipe? It all comes together in about thirty minutes. That’s a bonus! I’ve also got some tips and tricks for you too!
PORK LOIN CHOPS
Healthy Moo Shu Pork was prepared using pork loin chops. Because that is what the recipe has been tested with, I strongly advise you to use pork loin chops if you make this recipe at home. One might argue that pork is pork, but it’s not. Depending on which part of the pig the cut of pork came from, the cooking techniques applied will vary.
Pork loin chops should not be confused with pork tenderloin. In face, where pork loin chops come from the back of the pig, pork tenderloin is from the muscle which runs along the backbone. Both cuts are lean, but in most cases, pork loin chops will come with a fat cap, and will have more marbling thoughout.
Pork tenderloin is great for high heat cooking. It cooks rather quickly, which is why it’s easy to end up with a dried out piece of pork. Pork loin chops can take a bit more cooking time, so there’s less risk of overcooking the meat.
Personally, I tend to prefer pork loin chops. I buy the ones without the bone to make it easier. And, because the chops are usually thick, I can slice it in half and cut it into really thin strips across the grain. That always ensures a tender piece of meat!
TIPS AND TRICKS
I love to cook and bake. I’m sure that much is evident. However, on occasion, I do like a fast and easy recipe just like everyone else. That is why, oftentimes, I will take shortcuts to make things go a little smoother.
For example, for this recipe, you will need four cups of and four cups of shredded cabbage. To get that, I need to buy a whole cabbage and a bunch of kale. I’m going to need less than half of each, depending on the size. Having leftover veggies is not something I’m fond of.
So, rather than all of that washing and chopping, I usually pick up a bag of salad mix at the grocery store. My favourite one to use is the Kale Slaw. I use the entire bag, even though it has some broccoli and cauliflower in it too. The more veggies, the better, right?
You can use another brand and there’s no need to measure it out exactly. This recipe is very forgiving. Just buy a bag that is as close to 340 grams as possible. Trader Joes has a similar product, and so does Walmart.
If you’re a recipe purist, and would like to practice your knife skills, then you go right ahead and buy a cabbage and some kale. In the end, Dear Reader, both ways are going to be super delicious and healthy!
When it comes to eating Healthy Moo Shu Pork, you have a few options. Like I had mentioned in the first section of this post, I think it’s a complete meal just as it is. Sure, it might be a little heavy on the pork side, but I’ve never been one to turn down meat!
Traditionally, and most often, Moo Shu Pork is served with Mandarin Pancakes. Much like a common flour tortilla, but thinner, the pork is eaten with the pancakes. The pancakes are sometimes prepared with lots of sliced green onions.
In our home, we use just plain flour tortillas. Brush the tortillas very lightly with hoisin sauce and top it with finely sliced green onions. Pile on the Moo Shu Pork and that’s it. Eat it up while it’s hot and then come back for more, because this recipe makes a lot!
Healthy Moo Shu Pork
- 2 pounds pork loin chops, cut into thin slices
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 large eggs, beaten
- 4 cups chopped kale
- 4 cups shredded cabbage
- 2 tablespoons grated ginger
- 1 tablespoon minced garlic
- 1/4 cup low sodium soy sauce
- 3 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup green onions, sliced into 1/2-1" lengths
- sesame seeds, for garnish
- In a large skillet, over medium-high heat the butter until melted. Pour in the whisked eggs and cook until firm. Flip and cook for 1-2 minutes more. Transfer cooked egg to a large cutting board to cool.
- Add the olive oil to the skillet, along with the prepared pork, salt, and ground black pepper. Fry until the meat is browned, but not overcooked.
- Transfer cooked pork to a bowl and set aside.
- Add the kale, cabbage, ginger, and garlic to the skillet. Toss well to combine and sauté until the kale and cabbage begin to wilt slightly.
- In the meantime, add the cornstarch to a bowl and whisk until dissolved with one tablespoon of water. Add in the soy sauce, hoisin sauce, sesame oil, and honey. Whisk into the cornstarch and water mixture. Set aside.
- Slice the fried egg into strips measuring roughly 2 inches long and 1/4 inch wide.
- Once the cabbage and kale are wilted, add the cooked pork and sliced egg back into the skillet. Toss well to combine.
- Whisk the sauce mixture again to ensure the cornstarch has not settled on the bottom. Pour over the pork, egg, and veggie mixture. Toss well and cook until the sauce has thickened.
- Turn off the heat. Stir through the green onions.
- Plate, garnish with more green onions (optional) and sesame seeds (optional). Serve immediately.