Moo Shu Pork is one of my fav Chinese dishes.  But it is a bit time-intensive to make.  This is why I am so happy to have found this dish!  It is a super flavorful, super-fast Moo Shu alternative perfect for a weeknight dinner!  

Ingredients

• 1 lb sausage, with or without casing (I really like chorizo!)
• 2 T olive oil
• 6 oz mushrooms, thinly sliced (shiitake would be delish)
• 6 c cabbage, thinly sliced
• 1″ piece ginger, minced
• 4 garlic cloves, minced
• 2 T seasoned rice vinegar
• 2 T soy sauce
• 8 lg flour tortillas (or moo shu wraps)
• Hoisin sauce
• Sriracha (optional)

If using sausage in casings, cut into 1/4′ pieces. Heat 2 T olive oil in large skillet over med-high heat & cook sausage until browned, crisp & cooked through, 6-8 min. Transfer sausage to a bowl leaving fat in skillet.

Increase heat to high & cook mushrooms in the remaining fat, stirring often, until browned & starting to release juices, about 4 min. Add cabbage, garlic & ginger & cook, tossing often, until cabbage is wilted & tender, about 4 min. Drizzle in vinegar & soy sauce & cook, tossing, until liquid is mostly reduced, about 2 min.

Remove cabbage mixture from heat & mix in sausage.

Heat tortilla & spread with a bit of Hoisin sauce. Pile sausage mixture onto tortilla & top with Sriracha (if using). Enjoy!!

Adapted from One-Skillet Hot Sausage and Cabbage Stir-Fry with Chives Recipe | Bon Appétit (bonappetit.com).