I forgot how much fun this dish is to eat. I swapped out my original plan to make it with seafood and went with the original Moo Shu pork instead. This was so easy to pull together on a weeknight — almost as fast as delivery — and much, much, healthier.

Moo Shu in the Pan

I served the pork with spring roll wrappers (actually thinner and easier to roll than Moo Shu wrappers) and all the usual trimmings: chopped cilantro, chopped peanuts, chopped green onions, hoisin sauce and hot sauce. Also served it up with a side of roasted vegetables.

Roasted Vegetables