Recipe

Leahs Moo Shoo Pork And Beef Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 1 year, 8 months ago Easy and quick dish will have you think twice from ordering this dish now that you can make a very close version (if not better) at home... Prep:30m Cook:15m Servings:4	Divalisciou
	easy quick chinese stir fry

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Ingredients

1 pound of thinly sliced beef and pork: : (I used boneless pork chops and boneless beef eye rib)

1 savoy cabbage (half a head) sliced in threads like if you were making coleslaw)

2 tablespoons shredded fresh ginger

1 extra large onions sliced large

3-4 garlic cloves minced

1 cup orange juice

3 tablespoons hoisin sauce (extremely important to make it taste like moo shoo)

3 tablespoons light sodium soy sauce

3 tablespoons apple cider or rice vinegar

2 tablespoons Worcestershire sauce

2-3 cups veggies - go for color: U used last night red and green peppers, broccoli, carrots, baby bella mushrooms - chopped into bite sized chunks

1/2 cup celery sliced thin chunks

1 Can of sliced water chestnuts (optional) - drained of their water

crispy fried chinese noodles to place on top if you would like

2 cups boiling water

1/2 cup or more of water

4 tablespoons of cornstarch

salt and pepper

red chili flakes

sesame oil

stir fry oil or mix of veggie oil and sesame oil

***Equipment needed: three or four bowls, deep skillet or wok, strainer,

Directions

Preparing the veggies and meat takes most of the time you will spend in making up this dish.

Place meet in freezer to make slicing it extra thin easier.

It really is a lot easier if you grab several bowls, so when you are ready to stir fry all is ready to get into that hot wok.

**Marinade - you will use the juices later for the sauce so remember to reserve the marinade after straining the meat.

In one bowl, put orange juice, ginger, apple cider or rice vinegar, hoisin sauce. 1/2 of the minced garlic, honey, red chili flakes into bowl.

Stir till combined and add thinly sliced meat to allow to marinate for at least one hour (take out of fridge and allow to come to room temperature) - the more you allow to marinate, the better the meat tastes and is more tender.

Cut up onion and set aside into one bowl.

Cut up broccoli, peppers, carrots, etc. into another large bowl.

Cut up cabbage place that into another bowl.

Cut up celery and yup - you got it, place it in another bowl.

Heat wok

Reserving all liquids, strain liquids from meat.

Sprinkle 2 tablespoons of cornstarch or more over meat and stir with hands a bit to get meat coated.

Boil water.

Add oil to slightly smoking wok and add meat (do this in batches if you have to) Remove meat once done out of wok an place on plate for the time being. It can get a little sticky - don't worry, those little bits are super tasty too.

Add more oil if you have to, and cook onions.

With boiling water, pour over your cut up veggies and let steep for 3 or 4 minutes - no longer...this will keep their crispness and color.

Add cabbage to wok, add 1/2 cup water and stir and add rest of minced garlic as well. Add an additional 2 tablespoons of hoisin sauce.

Cook 2 or more minutes.

Add marinate liquids to dish - let come to a boil. If you need to thicken it a bit - mix up 2 tablespoons of cornstarch with some cold water to make a thin paste and add to cooking liquids.

Once liquid has started to thicken and is bubbling, add your blanched veggies and meats to wok to reheat through and add your celery at this point.

Add water chestnuts, sprouts, etc. at last moment.

Add salt and pepper to taste and voila - excellent moo shoo beef and pork.

Serve it up with rice maybe some crispy noodles on top and enjoy! This is a very colorful and healthy dish which is surprisingly better every time I make it.

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