Moo Shu Pork
A classic Chinese-American takeout favorite made at home! Tender pork, crisp vegetables, and scrambled eggs are tossed in a savory hoisin sauce and served in delicate pancakes. A fun, interactive meal that's ready in under 40 minutes.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Pork, Sauce, and Mushrooms
- b.In a medium bowl, combine the thinly sliced pork with 15 ml (1 tbsp) soy sauce, Shaoxing wine, and cornstarch. Toss to coat evenly and set aside to marinate for at least 15 minutes.
- c.In a small bowl, whisk together the hoisin sauce, remaining 15 ml (1 tbsp) soy sauce, rice vinegar, sesame oil, and white pepper. This is your stir-fry sauce.
- d.If using dried wood ear mushrooms, place them in a bowl and cover with hot water. Let them soak for 15-20 minutes until rehydrated and softened, then drain and slice thinly.
- 2
Step 2
- a.Cook Eggs and Pork
- b.Heat 5 ml (1 tsp) of vegetable oil in a large wok or skillet over medium-high heat.
- c.Pour in the beaten eggs and gently scramble for 1-2 minutes until they form soft curds. Remove the eggs from the wok and set aside.
- d.Increase heat to high. Add 15 ml (1 tbsp) of oil to the hot wok. Add the marinated pork in a single layer, working in batches if necessary to avoid crowding. Stir-fry for 2-3 minutes until the pork is golden brown and just cooked through. Remove from the wok and set aside.
- 3
Step 3
- a.Stir-fry Vegetables
- b.Add the remaining 25 ml (1.5 tbsp) of oil to the wok. Swirl to coat.
- c.Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
- d.Add the fresh shiitake mushrooms and rehydrated wood ear mushrooms. Cook for 2-3 minutes until they soften and release their moisture.
- e.Add the shredded cabbage, julienned bamboo shoots, and the white parts of the scallions. Stir-fry for 3-4 minutes until the cabbage is tender-crisp. It should still have a slight bite.
- 4
Step 4
- a.Combine and Finish
- b.Return the cooked pork and scrambled eggs to the wok with the vegetables.
- c.Pour the prepared sauce over everything and toss vigorously to coat all ingredients evenly.
- d.Stir in most of the green parts of the scallions, reserving some for garnish. Cook for 1 more minute until everything is heated through and the sauce has slightly thickened.
- 5
Step 5
- a.Serve
- b.Warm the Mandarin pancakes according to package directions (usually by steaming or microwaving).
- c.To serve, spread a thin layer of extra hoisin sauce on a warm pancake, top with a generous spoonful of the Moo Shu pork filling, roll it up, and enjoy immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For easier slicing, place the pork in the freezer for 15-20 minutes until it's firm but not frozen solid.
- 2Mise en place is key! Have all your ingredients chopped and measured before you start cooking, as stir-frying is a very fast process.
- 3Ensure your wok or skillet is very hot before adding ingredients to achieve the classic 'wok hei' or smoky flavor.
- 4Don't overcook the cabbage; it should remain tender-crisp for the best texture.
- 5To save time, use a food processor with a shredding disc for the cabbage.
Adapt it for your goals.
Protein Swap
Substitute the pork with thinly sliced chicken breast, shrimp, or firm tofu. Adjust cooking times accordingly.
VegetarianVegetarian
Omit the pork and use 14-16 oz of pressed, firm tofu (crumbled or sliced). You can also add more varieties of mushrooms like cremini or oyster.
Gluten FreeGluten-Free
Use tamari or a gluten-free soy sauce instead of regular soy sauce, and ensure your hoisin sauce is certified gluten-free. Serve the filling in crisp lettuce cups instead of pancakes.
Low CarbLow-Carb
Serve the Moo Shu filling in large butter lettuce or iceberg lettuce cups instead of Mandarin pancakes.
Why this is on our healthy list.
Excellent Source of Protein
The combination of pork and eggs provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Fiber and Nutrients
Loaded with vegetables like Napa cabbage, mushrooms, and bamboo shoots, this dish is a great source of dietary fiber, which aids digestion. It also provides essential vitamins and minerals like Vitamin K, Vitamin C, and potassium.
Provides B Vitamins
Pork is a natural source of several B vitamins, including niacin, B6, and B12. These vitamins are crucial for converting food into energy, supporting brain function, and forming red blood cells.
Frequently asked questions
One serving of the Moo Shu Pork filling (about 1/4 of the recipe, or 325g) contains approximately 480-550 calories. This does not include the Mandarin pancakes or extra hoisin sauce, which can add 100-150 calories per serving.