Mock Mu Shu Pork

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 239.7
  • Total Fat: 12.1 g
  • Cholesterol: 52.0 mg
  • Sodium: 497.2 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 1.6 g
  • Protein: 22.0 g

View full nutritional breakdown of Mock Mu Shu Pork calories by ingredient
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Introduction

Here's my version of mu shu pork made entirely from pantry and freezer items. It is delicious, healthy, easy and South Beach Diet friendly. I substitute cabbage (in the form of cole slaw mix) because I don't eat rice but of course this tastes great over rice (with or without cabbage). Here's my version of mu shu pork made entirely from pantry and freezer items. It is delicious, healthy, easy and South Beach Diet friendly. I substitute cabbage (in the form of cole slaw mix) because I don't eat rice but of course this tastes great over rice (with or without cabbage).
Number of Servings: 4

Ingredients

    1/2 lb center cut pork loin chops, sliced into strips (trimmed)
    4 cups cole slaw mix (cabbage and carrots)
    Oriental stir fry mix, 1 bag (16 oz) , thawed and dried*
    3 T soy sauce, low sodium
    2 T peanut, soybean or canola oil
    1 T sesame oil
    2 t minced garlic
    2 t grated ginger
    3 T sugar free peach preserves (or apricot)
    1/2 t red pepper flakes (opt)
    5 scallions, chopped into 1" diagnals (opt)

    *mix usually contains green beans, mushrooms, broccoli and onions.

Tips

I usually prep this dish hours earlier so dinner is in 10 minutes. It's easiest to trim and slice the pork half-frozen. Be sure that the vegetables are thawed & dry (pat w/paper towels) and add them at the last minute because they are already parboiled, else they will be overcooked.

Adapts easily to taste. I like to increase the garlic and ginger.


Directions

Heat 1 tablespoon oil in a large skillet or wok over high heat until hot but not smoking, then cook pork strips stirring, until just cooked through. Transfer to a plate. Add remaining 1 T oil to skillet and heat until hot but not smoking, then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.

Stir together soy sauce, sesame oil and peach preserves in a small bowl. Add to skillet/wok along with scallions and cook, stirring, 2 minutes. Remove from heat and serve.

Serving Size: Makes 4 2-heaping-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user EXENEC.

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