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1
For the Pork:.
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2
Cut the pork loin into thin strips.
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3
In a large bowl, combine pork, cornstarch, soy sauce, salt, pepper, sugar, and sesame oil.
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4
Toss to combine.
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5
Cover and refrigerate for at least 30 minutes.
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6
For the Mou Shu:.
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7
Meanwhile, heat a medium saucepan over medium heat.
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8
Season egg with salt and pepper.
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9
Pour egg into pan.
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10
Rotate pan to ensure egg coats the entire surface.
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11
Fry until firm, turning once.
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12
Remove egg from pan and cut into strips.
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13
Remove pork from the fridge.
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14
Heat a large skillet or wok over medium heat.
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15
Add 1/2 tablespoon of sesame oil.
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16
Add garlic and cook for 1-2 minutes, until fragrant.
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17
Add pork and cook until no longer pink.
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18
Add cabbage and mushrooms.
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19
Add remaining tablespoon of sesame oil and toss to coat.
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20
Cook for an additional 8-12 minutes, until cabbage and mushrooms are cooked.
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21
Add chicken stock to de-glaze pan and let cook for 1 minute.
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22
In a small bowl, combine cornstarch, soy sauce, and water.
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23
Stir mixture into pan.
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24
Add green onions and egg.
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25
Toss and cook for an additional 2-3 minutes.
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26
Serve moo shu pork rolled in lettuce leaves.
