Tonight I had three lovely pork chops and tortillas which in no way inspired me to some sort of Mexican cuisine, all my brain could fathom was Moo Shu.
A bonus is that I already had everything on hand excluding a nappa cabbage. I did not swing by the market to pick one up as my kids would not eat stir fried cabbage. It seemed like an added step that would be a waste in the end. I substituted some matchstick carrots along with the cucumber. The pork marinated in a mixture of soy sauce, rice wine, ginger, garlic and green onions.
I stir fried the pork, added the vegetables for about two minutes, then poured over the sauce to finish with an additional two minutes of cooking to combine the ingredients and thicken the final supper. The nappa cabbage would have been a wonderful addition to this meal, adding some crunchy texture and balancing the sauce. Without the cabbage the flavors were harsh and overwhelming. Is this what authentic Moo Shu tastes like?