Moo Shu Pork Recipe

I absolutely love this recipe because it’s a nostalgic take-out favorite that I can whip up at home, capturing all the savory goodness of Moo Shu Pork with fresh ingredients. Plus, it’s so fun and interactive to roll up the flavorful mix in a warm pancake or tortilla for a delicious, hands-on meal experience!

I’m passionate about making recipes that are not just healthy but also packed with flavor. My Moo Shu Pork is a perfect example of that.

It’s got 450 grams of pork that I’ve marinated in soy and hoisin sauce, plus some tender loving care in the form of ginger and garlic. That mix, along with some crisp Napa cabbage and rehydrated mushrooms, makes for a fabulous filling.

And I’ve wrapped it all up in a Mandarin pancake.

Ingredients

Pork tenderloin is a good protein source and boosts satiety largely due to its low fat and lean nature.

Soy sauce: Rich, savory, umami flavor; absolutely essential seasoning.

Hoisin sauce: Sweet, tangy, thick, adds complexity to sauce.

Sherry or rice wine: Adds depth and dimension; heightens and supports rich flavors; aromatic.

Mushrooms, wood ear: Earthy flavor, chewy texture, nutritious fiber.

Napa cabbage has a satisfying crunch, a flavor that is mild enough to pair well with just about anything, and a nutritional profile that makes it wonderfully suited to everyday eating.

It is high in vitamin C and a host of other nutrients, low in calories, and full of the kind of fibrous, crunchy goodness that keeps digestion running smoothly.

Garlic: Aromatic, potent, boosts immune system.

Ginger is spicy, aromatic, and antibacterial; it aids digestion.

Pancakes from China: Gentle spiral, holding everything together, not too assertive.

Ingredient Quantities

• 1 pound (about 450g) pork tenderloin, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon dry sherry or Chinese rice wine
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 1/4 cup vegetable oil
• 2 large eggs, beaten
• 8 dried wood ear mushrooms or dried shiitake mushrooms, rehydrated and sliced
• 1 cup shredded Napa cabbage
• 1/2 cup sliced bamboo shoots
• 1/2 cup sliced scallions
• 2 teaspoons minced garlic
• 1 teaspoon grated fresh ginger
• 6-8 Mandarin pancakes or flour tortillas
• Additional hoisin sauce for serving

Instructions

1. Combine the pork tenderloin in a medium bowl with 1 tablespoon of soy sauce, hoisin sauce, dry sherry, cornstarch, and sugar. Mix well and set aside to marinate for about 15 minutes.

2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beaten eggs, swirl to distribute evenly, and cook until just set, about 1-2 minutes. Remove the eggs, cut them into thin strips, and set aside.

3. Add 2 tablespoons of vegetable oil to the same skillet. Turn the heat to high and stir-fry the marinated pork until browned and cooked through, about 3-4 minutes. Remove from the skillet and set aside.

4. Add the leftover 1 tablespoon of vegetable oil to the skillet. Stir-fry the garlic and ginger for about 30 seconds until they are aromatic.

5. In the skillet, add the rehydrated mushrooms, Napa cabbage, bamboo shoots, and scallions. Stir-fry for about 2-3 minutes until the stir-fry has tender-crisp vegetables.

6. Put the strips of pork and egg back into the skillet. Add the remaining soy sauce—1 tablespoon of it—and stir-fry for 1-2 minutes more. Two ways to make this dish, stir-fried pork with strips of egg (see recipe opposite).

7. Following the package directions, warm the Mandarin pancakes or flour tortillas in a dry skillet, giving each side about 30 seconds in the skillet to warm them through.

8. To serve, put a serving of the vegetable and pork mixture on a pancake or tortilla.

9. Hoisin sauce can be added in extra amounts to lend additional flavor to the vegetable rolls.

10. Serve your delectable Moo Shu Pork right away, with the pancake or tortilla rolled up.

Equipment Needed

1. Medium bowl
2. Measuring spoons
3. Knife
4. Cutting board
5. Whisk or fork (for beating eggs)
6. Large skillet or wok
7. Spatula
8. Plate or small bowl (for setting aside cooked ingredients)
9. Tongs or chopsticks (optional for stirring)
10. Serving platter or plate

FAQ

• Can I use a different cut of pork?Indeed, you can substitute pork loin or even boneless pork chops in place of tenderloin should you not have it on hand.
• What can I substitute for Chinese rice wine?If Chinese rice wine is unavailable, dry sherry makes a great substitute.
• Is there a vegetarian version of Moo Shu Pork?Indeed, substituting the pork with firm tofu or seitan yields a commendable vegetarian version.
• How do I rehydrate dried mushrooms?Immerse them in heated water for roughly 20-30 minutes until they turn tender, then cut as required.
• Can I use regular cabbage instead of Napa cabbage?It is possible to substitute standard cabbage; however, using Napa cabbage produces a more authentic flavor.
• Are Mandarin pancakes the same as flour tortillas?Both can be used to wrap the Moo Shu, but Mandarin pancakes are the more traditional—and much thinner—version.
• How do I prevent the pork from drying out?Keeping the pork tender and juicy requires thin slicing and marinating with cornstarch, soy sauce, and wine.

Substitutions and Variations

You can use chicken breast or firm tofu for a vegetarian option instead of pork tenderloin.
When soy sauce isn’t available, you can use tamari or coconut aminos instead.
Substitute balsamic vinegar or apple cider vinegar for dry sherry or Chinese rice wine to create a non-alcoholic dish.
Replace cornstarch with arrowroot powder or tapioca starch.
To make gluten-free Mandarin pancakes or flour tortillas, use gluten-free large lettuce leaves or these alternatives:

– Gluten-free tortillas
– Large lettuce leaves

Pro Tips

1. Marination Enhancement For an even deeper flavor, consider marinating the pork overnight in the refrigerator. This allows the soy sauce, hoisin sauce, and spices to fully penetrate the meat, making it more tender and flavorful.

2. Mushroom Rehydration Tip When rehydrating dried mushrooms, use warm water and let them soak for at least 20-30 minutes. After rehydrating, squeeze out excess water. This step not only enhances the texture but also preserves the mushroom’s concentrated flavor.

3. Oil Temperature Management Ensure the oil is hot before adding ingredients to the skillet. This helps to quickly sear the proteins and vegetables, locking in flavors and avoiding a greasy texture.

4. Egg Technique When cooking eggs for stir-fries, aim for a slightly undercooked texture initially, as they will have additional cooking time when they are returned to the pan, preventing overcooking and maintaining a soft, tender consistency.

5. Pancake Heating To prevent Mandarin pancakes or tortillas from drying out when warming them, stack them in foil and place them in a warm oven; this will keep them pliable and easier to roll without breaking.