Pork Continued… Mostly Moo Shu Pork Stir Fry

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So, last night I cooked the spice rubbed pork loin and tonight I continued with the leftovers to make a very good, very fast and very cheap Moo Shu type stir fry. Now I’m not going to pretend that this is authentic, but it is very tasty and for about $3 for the whole meal who cares if it’s authentic.

Mostly Moo Shu Pork Stir Fry

2 cups of cubed pork loin
2 t. vegetable oil
4 cups ( about half a bag) of shredded cabbage and carrots ( cole slaw mix)
1/2 onion, thinly sliced
1/4 cup hoisin sauce or plum sauce ( you may want to add more)
1 clove garlic, smashed
4 cups cooked white rice

Heat oil over high heat in a wok or large nonstick skillet. Add garlic clove and saute for about 30 seconds. Add cabbage, carrots, and onions and cook about 4 minutes.

Stir in pork and hoisin sauce, heat through. Serve on top of rice.

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Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.