The first time I made this, I ended up making another batch the next week, and then the week after that. It appeals to be as it is fairly simple, very quick, and makes use of items I commonly have around. Plus, it is fairly versatile in more ways than one. While no vegetables are listed in this recipe, the picture shows a version with asparagus and broccoli. I have also used frozen spinach, frozen peas, and cubed bell pepper. The marinade can also be adjusted for certain flavors. I believe the important part there is to have some combination of baking soda and an acid to give the pork a silky texture. For example, when making pork fajitas once, I replaced the soy sauce and sherry with lime juice and spices such as chili powder, cumin, and Mexican oregano.
A key part to keep in mind when cooking this is that it should be done over high heat and you need to move fast to not overcook things. To me this is especially important when cooking the eggs and the pork. Since these are removed from the pan then added back later to cook a little more, those should be undercooked the first time around. Stirring and tossing constantly I think is also important. The eggs especially can pick up some color if you don’t keep them moving, and I personally do not like the flavor that “toasted” eggs adds to this dish.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/moo-shu-pork