Mu Shu Pork Meatball Bowls

• 1 pound ground pork
• 2 scallions, thinly sliced (for meatballs)
• 1/3 cup plum sauce
• 1 tablespoon peanut oil
• 2 eggs, beaten
• 2 tablespoons peanut oil
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 2 cups fresh mushrooms, diced
• 2 cups Napa cabbage, thinly sliced
• 2 carrots, julienned
• 1 cup bean sprouts, drained
• 2 tablespoons hoisin sauce
• 1/4 cup plum sauce (for serving)
• 2 scallions, thinly sliced (for serving)

1. Preheat oven to 425 degrees and brush a rimmed baking sheet with 1 tablespoon peanut oil.
2. Stir together ground pork, 2 thinly sliced scallions and 1/3 cup plum sauce until well mixed. Scoop meatballs onto prepared baking sheet and bake for 15 minutes, until cooked through.
3. Heat 1 tablespoon peanut oil in large sauté pan over medium heat.
4. Pour beaten eggs into hot pan and swirl to cover bottom of pan. Let cook until set and dry on the top, covering with a lid, if necessary. Transfer to cutting board and slice into thin strips.
5. Wipe out pan, return to heat and add 2 tablespoons peanut oil. Stir fry garlic and ginger briefly. Then add mushrooms, cabbage, and carrots and stir fry briefly. Add bean sprout and hoisin, stirring to combine and heat.
6. Divide stir fried vegetables among two serving bowls. Arrange scrambled egg strips in bowls and top with Plum-Scallion Meatballs. Drizzle with additional plum sauce and sprinkle with thinly sliced scallions.

Enjoy!