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Have I told you that I have joined the Insta Pot cult?
Yeah. I got myself a Insta 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 on 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 in 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 corn starch
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 tablespon 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 corn starch 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 insta 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 Insta Pot and cook on high pressure for fifteen minutes. Vent insta pot and your filling is finished. wrap the moo shu pork in rice pancakes or flour tortillas. garnish with plum sauce and green onions.