Alpha Gal Friendly Moo Shu Pork

Total time1 hr 10 min

Prep time30 min

Cook time20 min

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Ingredients

4 servings

For the pork marinade

1 lb pork tenderloin, thinly sliced against the grain into 2-inch strips
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
Chef's tip
Choose chicken breasts of similar thickness, or pound them evenly. Cooking time may vary, so cook to 165°F (74°C) before slicing.
2 tbsp soy sauce
1 tbsp shaoxing rice wine
1 tsp sesame oil
1 tsp cornstarch
½ tsp sugar

For the stir-fry

½ oz dried wood ear mushrooms (about ½ cup dried)
3 large eggs
¼ tsp salt
3 tbsp neutral oil (such as vegetable oil or canola oil), divided
3 cups napa cabbage, thinly shredded
4 scallions, white and green parts separated, cut into 2-inch pieces
3 cloves garlic, minced
1 tsp fresh ginger, grated

For the stir-fry sauce

2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp shaoxing rice wine
1 tsp sesame oil
1 tsp cornstarch

For serving

12 mandarin pancakes (store-bought or homemade)
3–4 tbsp hoisin sauce

Instructions

1
Place the dried wood ear mushrooms in a medium bowl and cover with boiling water. Soak for 20 minutes, until fully softened and pliable. Drain, rinse, trim off any tough stems, and slice into thin strips. Set aside.
2
In a medium bowl, combine the pork strips with 2 tbsp soy sauce, 1 tbsp Shaoxing rice wine, 1 tsp sesame oil, 1 tsp cornstarch, and 1/2 tsp sugar. Toss to coat evenly and let marinate at room temperature for 15–20 minutes.

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