Moo Shu Pork

Moo shu pork, or mu shu, is an easy and delicious Chinese stir-fried dish of marinated pork, mushrooms, ginger, and egg, served in Chinese pancakes with hoisin sauce.

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Prep Time 15

Cook Time 15

Total Time 1

Servings: 8 servings

Course: Dinner

Cuisine: Chinese

Calories: 355

Ingredients Method Nutrition

Ingredients

2 tablespoons soy sauce
2 tablespoons white wine
1 teaspoon sesame oil
2 teaspoons cornstarch
1 pound pork tenderloin, cut into thin strips
1.75 ounces dried shiitake mushrooms
0.5 cup sliced green onions
3 tablespoons minced garlic
2 tablespoons peeled and minced fresh ginger
1 head napa cabbage
3 tablespoons soy sauce
3 tablespoons white wine
0.5 teaspoon cornstarch
0.5 teaspoon white sugar
0.25 teaspoon ground black pepper
1 tablespoon vegetable oil, plus more if needed
1 teaspoon sesame oil
2 large eggs, beaten
2 tablespoons white wine
1 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
16 frozen Chinese moo shu pancakes, thawed and warmed

Method

Gather the ingredients.
Place 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a non-reactive bowl; stir until smooth. Stir pork into marinade until thoroughly coated; refrigerate for 30 minutes to an hour.
Meanwhile, pour hot water over mushrooms in a bowl; set aside to soften for 15 to 20 minutes. Drain mushrooms; pat dry, remove any hard stem pieces, and finely chop. Combine mushrooms, green onions, garlic, and ginger in a bowl; set aside.
Remove outer leaves from napa cabbage; tear green leafy portions from the central stalks of the leaves. Slice stalks into thin 1-inch pieces. Finely chop green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.
Combine 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper in a small bowl; set aside.
Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat. Add marinated pork; cook and stir until cooked through and edges have begun to brown, about 5 minutes. Transfer pork to a bowl.
Pour beaten eggs into the hot wok, adding more vegetable oil if necessary; cook and stir until eggs are scrambled, firm, and well-broken up, about 2 minutes. Stir in mushroom mixture; cook and stir 1 to 2 minutes. Add napa cabbage stem pieces; cook and stir until hot but still crunchy, about 1 minute. Add chopped cabbage leaves and 2 tablespoons of white wine; cook and stir until hot, about 1 minute. Add cooked pork and reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.
Mix hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined.
To serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.