Moo Shu Pork
From Emeril Lagasse
In a huge, life-changing, breakthrough moment today, I have officially won my quest to wear comfortable, preferably elastic, clothing 24/7: my boss gave me permission to wear scrubs to work all month! I have long said that if I could find a hospital where the dietitians get to wear scrubs, I would apply immediately. In a building jam packed with people clad in the pinnacle of comfy clothes, dietitians are always stuck in cute, high heel requiring, look-how-skinny-I-am-because-I-eat-healthy professional attire. And I am one jealous skinny girl. But not this month. Unfortunately this breakthrough is paired with the somewhat less thrilling fact that I have to start work at 5:45am most days this month and spend between 5 and 10 hours on my feet weighing and measuring the entire employee population at the hospital where I work. Yup, it’s employee health screening month, which equals craziness for the employee health dietitian. I’ve been waking up at 4am every day and trying to force myself to go to bed by 8pm (which isn’t going great, considering it’s currently 8:15…). Along with this crazy schedule comes a retirement home-style dinner around 5pm. Miraculously, I’ve managed to cook every night so far, thanks in part to easy weeknight dinners like this one. With the help of pre-sliced mushrooms, bagged coleslaw and perhaps some jarred minced garlic, the hardest part is cutting up the pork chop, which is hardly rocket science. Admittedly, we’ve never nailed the pancake recipe, but you could always throw some rice in the rice cooker and eat it that way. You’ll have dinner on the table by 5pm sharp…or whatever time normal people eat!
- 8-oz boneless pork chops, cut into matchstick strips
- 2 Tbsp saki or dry vermouth
- 4 Tbsp soy sauce, divided
- 1 Tbsp garlic + 1 clove, minced, divided
- 1 Tbsp fresh ginger, minced or grated
- 1 tsp sesame oil
- 1 tsp cornstarch
- 4 Tbsp peanut oil, divided
- 3 eggs, beaten
- 8 oz bag coleslaw (just the shredded cabbage and veggie mix, no dressing)
- 4 oz button mushrooms, thinly sliced
- 1/3 cup green onions, sliced
- 1 tsp sugar
- Hoisin sauce, for serving
- pancakes, for serving (we tried this whole wheat recipe and thought they were good, but a little thick and cakey, and then this more traditional recipe, which were thin but a little too chewy – the search for the perfect pancake recipe continues – and you could always serve over rice instead to make it easier)
- Combine pork, saki, 3 tablespoons of soy sauce, 1 tablespoon of garlic, ginger, sesame oil and cornstarch in a small bowl. Cover and refrigerate for 30 minutes up to 4 hours.
- In a large wok or saute pan, heat 2 tablespoons of the peanut oil over medium-high heat. Add eggs, quickly scramble, and then remove from pan and set aside.
- Add remaining 2 tablespoons of oil to the pan. Drain the pork from its marinade, then add pork to the pan. Saute 3 minutes, then remove from pan and set aside.
- Add coleslaw, mushrooms, green onions, 2 tablespoons of soy sauce, 1 teaspoon of garlic and sugar to the pan. Stir fry until well combined and a little wilted, about 2 minutes.
- Return eggs and pork to the pan, stir to combine and heat.
- Serve in pancakes or over rice, topped with hoisin sauce.