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.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
355 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Mix hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined.
Step 8
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.
Ingredients
2 teaspoons cornstarch
3 tablespoons minced garlic
2 large eggs, beaten
2 tablespoons soy sauce
1 tablespoon soy sauce
2 tablespoons white wine
1 teaspoon sesame oil
3 tablespoons soy sauce
3 tablespoons white wine
1 head napa cabbage
1 cup hoisin sauce
1 pound pork tenderloin, cut into thin strips
2 tablespoons peeled and minced fresh ginger
1 tablespoon vegetable oil, plus more if needed
16 frozen Chinese moo shu pancakes, thawed and warmed
