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Have I told you that I have joined the Instant Pot cult?
Yeah. I got myself an Instant pot for my birthday last year, and it has taken me a few months to get the hang of the thing. But Here I am now, sharing my latest and greatest creation with it.
So far, my favorite things to make in it are:
And now this Moo Shu Pork. Here is a little video of how I made it.
Can I tell you something? I love those rice moo shu shells that come with your moo shu pork at restaurants, but I can’t find any place in Eastern Iowa who sells them! I tried to get the Chinese restaurant in Cedar Falls to sell me some, but they wouldn’t. My mom said she has seen them at the Asian grocery store in Naperville, so I will have to get some the next time I’m up there.
Insta Pot Moo Shu Pork This recipe can also be made in a slow cooker.
1-2 pounds of pork tenderloin- cut into cubes
1 tablespoon cornstarch
3 tablespoons of soy sauce
3 tablespoons of rice wine vinegar
1 teaspoon of brown sugar
1 teaspoon of ginger
1 cup of hoisin sauce
6-7 cloves of garlic
1 tablespoon toasted sesame oil
1/2 cup of green onions
1 cup of bamboo shoots
2-3 cups of chopped mushrooms
1 bag of broccoli slaw or 1/2 head of chopped cabbage
rice pancakes, flour tortillas or steamed rice
Method: In a bowl, place cubed pork. add cornstarch and stir. Add soy sauce, rice wine vinegar, brown sugar, ginger, hoisin sauce, ginger, and garlic. Stir. Cover and stick in the fridge for an hour to marinate. Place your instant pot to sautee. Place oil at the bottom of the pot. Add marinated pork and all the sauce. sautee until lightly browned. Add onions, bamboo shoots, mushrooms and broccoli slaw. close the Instant Pot and cook on high pressure for fifteen minutes. Vent instant pot and your filling is finished. wrap the moo shu pork in rice pancakes or flour tortillas. garnish with plum sauce and green onions.