- 1 pound boneless pork chops sliced thin
- 1/2 head cabbage divided
- 3 Tablespoons low-sodium soy sauce
- 2 Tablespoons toasted sesame oil divided
- 1 Tablespoon hoisin sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon minced garlic
- 1/2 cup matchstick carrots
- 3 cups white mushrooms chopped
- 1 cup green onions chopped
- 4 Tablespoons water
Remove 8 cabbage leaves (or lettuce leaves) and set aside to be your tortillas. Chop the remaining cabbage and set aside.
In a large bowl, mix together the soy sauce, hoisin sauce, sliced pork, 1 Tablespoon of the toasted sesame oil and cornstarch.
Turn on the SAUTE mode and add 1 Tablespoon of the sesame oil and the garlic. Saute until the garlic is fragrant, about 3 minutes. Add the sliced pork mixture and water and cook until the pork begins to brown.
Add the carrots, chopped cabbage, mushrooms and water. Lock the lid and cook on MANUAL for 15 minutes. To serve, take 1 cup of the mu shu pork and place it in a cabbage leaf. Serve immediately.
If your dish seems soupy after it's cooked in the Instant Pot, you can strain the pork out of the juices. You can use some of the juice for dipping, if you want.
You can also use large lettuce leaves instead of cabbage.
Calories: 164kcal | Carbohydrates: 8.4g | Protein: 14.6g | Fat: 8.4g | Saturated Fat: 1.4g | Cholesterol: 36.3mg | Sodium: 270.4mg | Fiber: 2.4g | Sugar: 3.7g