Mooshu pork

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Whisk all ingredients together in a medium mixing bowl until combined.

Step 2

Add the thinly-sliced pork (or chicken) to the marinade, and toss until the meat is evenly coated in the marinade

Step 3

Set aside for 5 minutes.

Step 4

While the meat is marinating, heat 2 teaspoons of oil in a large sauté pan or wok over medium heat

Step 5

Add the whisked eggs, and let them sit until they are cooked and form a large omelet.

Step 6

Transfer the eggs to a separate cutting board, and set aside.

Step 7

When you have a chance (while the pork is cooking), chop the omelet into small, thin pieces.

Step 8

Return the pan to the stove, and increase heat to high heat.

Step 9

Add 1 more tablespoon of oil, and then use a pair of tongs (or a fork) to lift the meat out of the marinade and transfer it to the pan, reserving the marinade (you're going to use it later).

Step 10

Sauté the pork, breaking it up and stirring it with your tongs occasionally, until it is cooked and tender, about 3-4 minutes.

Step 11

Then transfer the pork to a separate plate, and set aside.

Step 12

Add the remaining oil to the pan, along with the coleslaw, mushrooms, and half of the scallions.

Step 13

Sauté for 2-3 minutes, or until the cabbage begins to wilt and softens.

Step 14

Add in the marinade, and toss to combine.

Step 15

Cook for an additional 2 minutes.

Step 16

Stir in the cooked pork and chopped eggs, and toss until combined.

Step 17

Taste, and season with extra salt and pepper (and/or hoisin or soy sauce) as needed.

Step 18

Serve immediately with flour tortillas (or lettuce cups, rice, or quinoa), and garnish with optional toppings if desired.