Moo Shu Pork Recipes

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Easy Moo Shu Pork image

Super easy version of a delicious dish. Serve over coconut rice.

Provided by JLC

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h20m

Yield 6

Number Of Ingredients 9

2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
1 teaspoon minced garlic
¾ pound pork tenderloin, fat trimmed and pork cut into 1/4-inch strips
2 tablespoons vegetable oil
2 cups shredded napa cabbage
1 carrot, grated
salt and ground black pepper to taste


  • Mix soy sauce, sesame oil, ginger, and garlic in a bowl until marinade is smooth; pour into a resealable plastic bag. Add pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
  • Heat vegetable oil in a wok or large skillet over medium heat. Add cabbage and carrot; cook and stir for 1 to 2 minutes. Push cabbage mixture aside and add pork with marinade to middle of the skillet. Cook and stir until pork is cooked through, 3 to 4 minutes. Draw cabbage into the center of the skillet; cook and stir for 1 to 2 minutes. Season with salt and pepper.

Nutrition Facts : Calories 118.3 calories, Carbohydrate 2 g, Cholesterol 24.5 mg, Fat 8.1 g, Fiber 0.5 g, Protein 9.5 g, SaturatedFat 1.4 g, Sodium 351.3 mg, Sugar 0.7 g


Moo Shu Pork image

This moo shu pork recipe isn't your typical Chinese takeout fare. You may be surprised to know that moo shu pork is actually a home-style dish in China that is served without any pancakes. Try this authentic Chinese recipe at home!

Provided by Judy

Categories     Pork

Time 1h

Number Of Ingredients 19

1/2 pound pork ((225g, thinly sliced))
1 teaspoon light soy sauce
1 teaspoon Shaoxing wine ((or dry sherry))
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1 slice ginger ((minced))
3 eggs
1 teaspoon Shaoxing wine ((or dry sherry))
1/4 teaspoon salt
1 tablespoon oil
2 tablespoons oil
2 scallions ((chopped))
1 cucumber ((halved, deseeded, then cut on a 45-degree angle))
1 cup rehydrated black wood ears ((washed and drained))
2 teaspoons Shaoxing wine ((or dry sherry))
2 teaspoons light soy sauce
1 tablespoon oyster sauce
2 tablespoons water
Salt ((to taste))


  • First, combine the pork with the marinade ingredients and set aside for 20-30 minutes.
  • Then cook the eggs. Whisk together the eggs with the rice wine and salt. Heat 1 tablespoon of oil in a wok over high heat. Add the beaten eggs, scramble, and turn off the heat. Dish out the cooked eggs and set aside.
  • Heat the wok over high heat once again, and add 2 tablespoons of oil. When the oil starts to smoke, add the pork and sear the meat until lightly browned. Then add the chopped scallion and stir.
  • Next, add the sliced cucumbers and wood ear mushrooms. Stir fry to thoroughly combine the ingredients. Now it's time to add the Shaoxing wine, light soy sauce, oyster sauce and water.
  • Stir fry everything well for an additional 30 seconds. Finally add the cooked eggs, stir-fry for another 30 seconds, and serve!

Nutrition Facts : Calories 324 kcal, Carbohydrate 5 g, Protein 16 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 164 mg, Sodium 603 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving


Moo Shu Pork image

Stir-fried vegetables make a nice accompaniment to this moo shu pork recipe. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon cornstarch
1/4 cup cold water
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
5 boneless pork loin chops (4 ounces each), cut into thin strips
1 teaspoon minced garlic
2 teaspoons sesame oil
1/4 cup hoisin sauce
3 cups coleslaw mix with carrots
8 flour tortillas (8 inches), warmed


  • In a small bowl, combine the cornstarch, water, soy sauce and ginger until blended; set aside. In a large skillet, saute pork and garlic in oil for 3-5 minutes or until meat is no longer pink. , Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in hoisin sauce. Add coleslaw mix; stir to coat. Spoon about 1/2 cup pork mixture into the center of each tortilla; roll up tightly.

Nutrition Facts : Calories 564 calories, Fat 17g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1111mg sodium, Carbohydrate 63g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.


Moo Shu Pork image

This is a popular classic in the Chinese restaurant scene. You can replace the pork with chicken or shrimp, but the original recipe is with pork. My parents say this recipe tastes better than the ones they've had in Canadian Chinese restaurants. Once you get the hang of making it, you'll want to make it often. If you don't want to spend the time making pancakes, you can use soft tortillas to replace. The homemade pancakes are much better though. This dish goes well with hot and sour soup, for a Beijing style meal.

Provided by SpiceBunny

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 lb pork, julienned
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 cup shiitake mushroom, sliced
2 cups white cabbage, shredded
3/4 cup bamboo shoot, julienned (may use canned that have been rinsed well in cold water)
3/4 cup wood ear mushrooms, julienned (rehydrated)
10 dried lily buds
1 cup hoisin sauce
1 -2 tablespoon dry sherry (or splash of sake to taste)
3 eggs, beaten lightly
1 bunch scallion, made into scallion brushes (to make brushes, hold scallion green and with a paring knife, make several vertical slices through w)
4 -6 Chinese pancakes, steamed hot
kosher salt
black pepper (freshly cracked is best)
canola oil or grapeseed oil, to cook


  • Rehydrate the wood ears and lily buds a day ahead of time. I usually keep them in a tupperware container in the fridge.
  • In a wok filled with 3 tbsp oil, bring to high temperature and add the pork. Using a strainer, quickly move around the pork and cook until medium rare, only 1 minute. Remove, strain pork and set aside.
  • Leave 2 tablespoons of oil in the wok and return to high heat. Add eggs to hot oil and scramble. Set them aside with cooked pork.
  • With remaining oil in wok, stir fry the garlic, ginger, and shiitake mushrooms until soft, about 2-3 minutes and season with kosher salt and freshly ground black pepper.
  • Add the cabbage, bamboo shoots, and wood ear mushrooms and continue stir frying 2-3 minutes.
  • Add half of the hoisin-lime and check for flavor.
  • Meanwhile, in a steamer, heat the pancakes until hot.
  • Lay individual pancakes on plates and paint on hoisin-lime sauce with the scallion brushes. Top with Moo-Shu, lay on 2 scallion brushes and roll up.
  • How to make the pancakes.
  • 2 cups unsifted flour.
  • 3/4 cup water.
  • Kadoya sesame oil.
  • Place the flour in a mixing bowl, making a well in the center. Bring water to a boil, then add to the flour. Add additional flour or water as needed to produce a non-sticky dough which can be kneaded. Place the dough on a very lightly floured surface and knead for about 5 minutes. Cover the dough and allow to rest for 30 minutes.
  • At the end of 30 minutes, briefly knead the dough for an additional minute or two. Then, roll the dough into a sausage shape, about 1 1/2-inches in diameter. Measure the cylinder into 16 equal size pieces. Cut and roll each piece into a smooth ball. Moisten fingers with a bit of sesame oil. Flatten each ball out to make a round, biscuit shaped disc. Place the disc on a flat surface and brush top with sesame oil. Similarly, flatten out another ball into a disc of similar diameter and place it atop the first. Roll out this double biscuit into a circle about 6 or 7 inches in diameter. Complete this procedure using the rest of the dough.
  • Heat a skillet, brushing the inside bottom with sesame oil. Add one of the double pancakes and cook 30 seconds. Flip and cook another half minute, taking care that they do not brown. Quickly lift the pancake away from the hot surface and slap it down on the work surface. While the pancake is still warm, peel the double cake apart into two pancakes. Reserve. Repeat until all of the cakes have been completed. Stack in a sheet of foil. Carefully seal the foil with pancakes into a packet and steam 20-30 minutes before use. Serve warm.


Moo Shu Pork (木须肉) image

Learn how to make a Cantonese version of this healthy home-cooking favorite from Northern China.

Provided by Made With Lau

Categories     appetizer

Time 30m

Yield 4

Number Of Ingredients 15

1 oz rehydrated wood ear fungus
8 oz cabbage
2 oz lean pork
2 oz carrot
2 oz celery
2 egg
8 flour tortillas
1.5 tsp cornstarch
0.5 tsp water
0.25 tsp salt
hoisin sauce
2 tbsp canola oil
0.5 tsp chicken bouillon
1 tbsp oyster sauce


  • Submerge the wood ear fungus in a bowl of water for 5-15 minutes.
  • Now, we'll cut our lean pork into thin slices, and then into thin strips.
  • As we did with the pork, we'll be cutting our cabbage, celery, and carrots into thin slices, and then into thin strips.
  • Crack your eggs into a bowl and add a little bit of salt (to taste). Mix with your fork until bubbles form.
  • As with most Chinese recipes, we need our wok to be really hot before cooking. Set the stove to high heat and heat the wok for 3-5 minutes. When it's ready, it should just be starting to let off a little bit of steam/smoke.
  • Add more canola oil to the wok, and wait about 1-2 minutes for the wok to heat up again.
  • Since there's already oil in the wok, we don't need to add any more oil.
  • Since a lot of the taste comes from hoisin sauce, we don't need to add too much flavoring to the vegetables themselves.
  • Almost there! We just need to cut our eggs into slices, and warm up our tortillas.


Moo Shu Pork image

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 10

3 tablespoons hoisin sauce, plus more for serving
3 tablespoons rice vinegar
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1 3/4-pound pork tenderloin, trimmed and cut into thin strips
2 tablespoons vegetable oil
8 ounces shiitake mushrooms, stemmed and sliced
1 14-ounce bag coleslaw mix
1 bunch scallions, thinly sliced
12 Bibb lettuce leaves


  • Whisk the hoisin sauce, vinegar, garlic and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate 10 minutes.
  • Heat 1 tablespoon vegetable oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes. Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet, then pour the pan juices over the pork on the plate.
  • Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions. Serve the stir-fry in the lettuce leaves with more hoisin sauce.


Mu Shu Pork image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon hoisin sauce
1/2 pound boneless lean pork, shredded
4 dried black mushrooms
2 cups finely shredded Napa cabbage
1 carrot, julienned
3 scallions, white and light green parts, slivered
1 cup bean sprouts
3 tablespoons peanut oil
2 eggs, lightly beaten with 1/2 teaspoon salt
3 cloves garlic, minced
3 teaspoons freshly grated ginger
3 tablespoons chicken stock
2 teaspoons sesame oil
1 teaspoon sugar
Hoisin sauce
2 cups sifted flour
3/4 cup boiling water
1 to 2 tablespoons sesame oil


  • Combine soy sauce, sherry and hoisin sauce in a bowl. Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
  • Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes. Drain and thinly slice. Set aside on a plate, along with the cabbage, carrot and scallions.
  • Heat a wok or large skillet over medium/high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Pour in the eggs, swirling and tilting the wok to form a thin film. Cook just until the eggs are set and feel dry on top, about 1 minute. Transfer to a platter, let cool slightly and cut into 1 inch strips.
  • Return the wok to high heat, and swirl in the remaining 2 tablespoons oil. Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute. Add the pork and stirfry until lightly browned, about 2 minutes. Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes. Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute. Add egg strips and mix well. To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake. Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.
  • Place flour in a medium bowl, making a well in the center. Pour in the boiling water, and use a wooden spoon or chopsticks to mix until a soft dough is formed. On a lightly floured surface, knead the dough gently until it is smooth and elastic, about 5 minutes. Cover with a damp towel and let rest for 20 minutes.
  • On a lightly floured surface, roll dough into a log, 16 inches long. Cut the log crosswise into 1 inch pieces, shape each piece into a ball, then use your hands to flatten each ball into a pancake. Brush the tops of the pancakes lightly with the sesame oil. Then, place one pancake on top of a second pancake, oiled sides together, so that there are 8 pairs. With a rolling pin, flatten each pair into a 6 inch circle. (A tortilla press also works well for this.) Cover the pancakes with a damp towel to rest.
  • Heat an ungreased, nonstick skillet over medium heat. Cook the pancakes, one at a time, turning them once as they puff and little bubbles appear on the surface, until lightly browned, about 2 minutes on each side. As each pancake is finished, remove from pan and gently separate the halves into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking the remaining pancakes.
  • Serve pancakes while still warm with Mu Shu Pork. Or, pancakes may be prepared up to 1 day in advance, wrapped in plastic, and refrigerated. Pancakes may also be frozen. Reheat them by steaming for 5 minutes, or warming them in a 350 degree F oven, wrapped in foil, for 10 minutes.
  • Yield: 16 pancakes


Moo Shu Pork Stir-Fry image

This is a delicious moo shu pork recipe that I adapted to meet our family's tastes. Cutting the ingredients into small pieces makes for a very quick stir-fry. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

1/2 cup hoisin sauce
2 teaspoons plus 2 tablespoons reduced-sodium soy sauce, divided
2 teaspoons plus 1 tablespoon sherry or chicken broth, divided
4 teaspoons cornstarch, divided
1 pork tenderloin (3/4 pound), cut into thin strips
1/2 cup chicken broth
1 teaspoon sesame oil
1/2 teaspoon sugar
2 teaspoons plus 1 tablespoon canola oil, divided
2 eggs, lightly beaten
1-3/4 cups sliced fresh mushrooms
1 small carrot, shredded
2 cups bean sprouts
1 can (5 ounces) bamboo shoots
2 green onions, cut into 1-1/2 inch pieces
1 teaspoon minced fresh gingerroot
Hot cooked rice


  • In a large bowl, mix hoisin, 2 teaspoons soy sauce, 2 teaspoons sherry and 1 teaspoon cornstarch until smooth. Add meat; toss to coat. Marinate at room temperature 20 minutes., In a small bowl, mix broth, sesame oil, sugar and remaining soy sauce, sherry and cornstarch until smooth., In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Pour in eggs. Mixture should set immediately. Swirl pan to move uncooked portions toward the outside. When eggs are set and no liquid remains, roll up egg. Slide onto cutting surface; cut crosswise into 1/4-in. slices., In same skillet, heat remaining oil over medium-high heat. Stir-fry mushrooms 4 minutes. Add carrots, bean sprouts, bamboo shoots and onions; cook 2-3 minutes longer or until vegetables are crisp-tender. Add ginger; cook 1 minute longer. Remove from pan., Add pork to skillet; stir fry 3-4 minutes until cooked through. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return vegetables and eggs to pan; heat through. Serve with rice.

Nutrition Facts :


Moo Shu Pork image

Fill Moo Shu shells or Tortillas with this delicious Moo Shu Pork. It tastes just like your favorite Chinese restaurant! Shop at an Asian market for the Moo Shu shells and thinly sliced pork. Otherwise ask your butcher to thinly slice the pork for you.

Provided by Momma Jenny

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

5 ounces pork loin, thinly sliced (about 1/8 inch)
2 1/2 tablespoons soy sauce (divided)
1 tablespoon water
1 tablespoon wine
2 tablespoons cornstarch
3 eggs
2 cups shredded cabbage
1 cup shredded carrot
1 cup bean sprouts
3 tablespoons oil (divided)
2 tablespoons hoisin sauce


  • Cut pork into 1/4 inches strips and mix with water, 1 Tablespoon soy sauce, wine and corn starch. Set aside. In a separate bowl mix cabbage, carrots, bean sprouts, 1 1/2 tablespoons soy sauce and Hoisin Sauce. Set aside.
  • Heat 1 Tablespoon oil in wok, scramble eggs in wok. Remove from wok and set aside.
  • Heat 1 Tablespoon oil in wok and cook pork mixture until fully cooked. Remove and set aside.
  • Heat 1 Tablespoon oil in wok and stir fry cabbage mixture. Then add pork mixture and eggs, stir evenly and drain to serve.
  • Wrap mixture and a little Hoisin Sauce in a moo shu shell or tortilla and serve.

Nutrition Facts : Calories 193.9, Fat 12.9, SaturatedFat 2.9, Cholesterol 120.2, Sodium 568.4, Carbohydrate 9.6, Fiber 1.6, Sugar 4.2, Protein 9.9


Moo Shu Pork image

Categories     Pork     Vegetable     Stir-Fry     Low Fat     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 13

6 ounces lean boneless pork loin chops, cut into 1/4-inch-thick strips, well trimmed
1/2 small onion, thinly sliced
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 cups thinly sliced bok choy
1/2 red bell pepper, sliced
5 large mushrooms, cut into matchstick-size strips
2 cups bean sprouts
2 tablespoons sake
1 tablespoon hoisin sauce*
1 tablespoon low-sodium soy sauce
4 8-inch-diameter flour tortillas or frozen Chinese crepes, thawed
*Hoisin sauce is available at Southeast Asian markets and specialty foods stores.


  • Preheat oven to 325°F. Heat wok or heavy large skillet over high heat until very hot. Add first 4 ingredients and stir-fry until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper and mushrooms and stir-fry until red bell pepper is just crisp-tender, about 5 minutes. Add bean sprouts, sake, hoisin and soy sauce and stir-fry until bean sprouts are crisp-tender, about 5 minutes.
  • Meanwhile, wrap tortillas or crepes in foil. Place in oven to warm, about 8 minutes. Divide pork mixture among tortillas and roll up to enclose pork mixture. Serve immediately.


Moo Shu Pork for Two image

Though I made this moo shu pork recipe for 2 as a delicious way to use leftover hoisin sauce, it can easily be adapted for larger groups and makes a fun party food.

Provided by IBNSHISHA

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 2

Number Of Ingredients 19

1 teaspoon cooking oil
1 egg, beaten
5 ounces pork tenderloin, sliced into thin strips
1 dash salt
1 dash ground black pepper
1 dash ground Sichuan pepper
½ ounce dried cloud ear mushrooms
1 ounce bean thread noodles
1 tablespoon sesame oil
1 teaspoon oyster sauce
1 tablespoon soy sauce
1 bunch scallions, cut into 3/4-inch lengths
⅓ cup shredded napa cabbage
2 tablespoons hoisin sauce
1 teaspoon grated ginger
1 teaspoon sake
1 teaspoon soy sauce
1 clove garlic, grated
8 frozen Chinese moo shu pancakes, thawed and warmed


  • Heat cooking oil in a square Japanese omelet pan or small skillet over medium heat. Pour beaten egg into the skillet and spread evenly. Cook until just set, 3 to 5 minutes. Transfer to a cutting board lined with a paper towel to cool.
  • Sprinkle pork with salt, black pepper, and Sichuan pepper. Set aside.
  • Place cloud ear mushrooms in a bowl and cover with warm water. Place noodles in a separate bowl and cover with warm water. Let mushrooms and noodles soak until reconstituted and soft, about 5 minutes.
  • Drain mushrooms and slice into thin strips. Drain noodles and cut into shorter lengths.
  • Heat sesame oil in a frying pan or wok over medium heat. Add pork and stir-fry until it changes color, about 3 minutes. Add mushrooms and noodles and cook 1 minute more. Swirl in oyster sauce and soy sauce and stir-fry until evenly coated, about 1 minute more. Transfer to a small plate.
  • Place scallions, cabbage, and cooked egg in individual serving dishes.
  • Combine hoisin sauce, ginger, sake, soy sauce, and garlic in a small bowl.
  • Place moo shu pancakes on a microwave-safe plate and warm in the microwave for about 45 seconds.
  • Place moo shu pancakes in the center of the table surrounded by meat, vegetables, and sauce. Moo shu is eating by taking a moo shu pancake in your hand, spread the inner side with sauce, then add pork mixture, egg, and vegetables as desired, wrap, and eat.

Nutrition Facts : Calories 540.6 calories, Carbohydrate 74.2 g, Cholesterol 133 mg, Fat 16.3 g, Fiber 9.7 g, Protein 24.5 g, SaturatedFat 3.6 g, Sodium 1159.7 mg, Sugar 7.7 g


Easy Moo Shu Pork Stir-Fry image

Moo shu is a sweet and savory stir-fry typically made with pork and thinly sliced cabbage and vegetables. At the table, the mixture is then tucked into thin and chewy pancake wrappers. To make this at home (and make it weeknight-friendly), use storebought flour tortillas and pre-shredded coleslaw mix to save on time and prep work.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 11

1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices, then cut crosswise into 1 1/2-inch pieces
1/4 cup reduced-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon hoisin sauce, plus more for serving
1/4 cup vegetable oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 bunch scallions, cut into 2-inch pieces
8 ounces shiitake-mushroom caps, thinly sliced
1 bag (12 ounces) coleslaw
8 flour tortillas, warmed


  • In a bowl, toss pork with 2 tablespoons soy sauce; let stand 10 minutes. Whisk together remaining 2 tablespoons soy sauce, vinegar, hoisin, and 2 tablespoons water.
  • Heat a large cast-iron or nonstick skillet over medium-high. Swirl in 1 tablespoon oil; add half of pork and cook until browned on one side, about 2 minutes. Flip and cook 1 to 2 minutes more; transfer to a plate. Repeat with remaining pork.
  • Swirl in remaining 3 tablespoons oil. Add garlic, ginger, and scallions; cook, stirring, 30 seconds. Add shiitakes; cook 2 minutes. Add coleslaw; cook, stirring, until vegetables are tender, 2 minutes.
  • Add soy mixture and return pork to skillet; cook, stirring, until combined, about 1 minute. Serve in tortillas with more hoisin.


Moo Shu Pork image

This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips. The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork. The ingredients are stir-fried in batches to cook evenly and retain the vibrancy of the colors. The sauce is intentionally salty, so underseason the stir-fry and add just a dab of sauce to each wheat wrapper.

Provided by Sara Bonisteel

Categories     dinner, project, main course

Time 45m

Yield 2 to 3 main course servings

Number Of Ingredients 17

2 tablespoons toasted sesame oil
1/4 cup sweet bean paste
2 teaspoons soy sauce
2 teaspoons sugar
2 tablespoons mild rice wine, such as sake
1 teaspoon sugar
4 ounces boneless pork tenderloin (or beef or pressed bean curd)
1/2 teaspoon fine sea salt
1/4 cup shredded dried wood ear fungus (often sold as "black fungus") or 3 fresh wood ears
1/4 cup dried daylily flowers, or 1 small carrot, peeled and julienned
6 tablespoons toasted sesame oil or peanut or vegetable oil, divided
2 cloves garlic, minced
3 large eggs, lightly beaten
1 large fresh winter bamboo shoot, peeled, blanched and julienned (or frozen and defrosted, julienned), or 8 ounces mung bean sprouts
2 green onions, trimmed to 1 1/2-inch lengths and cut into thin shreds
8 thin wheat wrappers (see recipe) or 8 soft flour tortillas, warmed
2 green onions, trimmed to 1 1/2-inch lengths and cut into thin shreds


  • Make the sauce: Heat sesame oil in a wok over medium heat and mix in sweet bean paste. Stir together until smooth and then add soy sauce and sugar. When sauce bubbles, taste and adjust seasoning, then scrape sauce into a small bowl. Rinse out wok.
  • Make the moo shu pork: In a small bowl, mix together rice wine and sugar. Set aside.
  • Slice meat against the grain into 1/4-inch-thick pieces. Cut into batons about 1/8-inch wide. Put batons in a small bowl and toss them with salt. (If using pressed bean curd, cut it into thin julienne before tossing it with salt.)
  • Soak shredded dried wood ear fungus in boiling water until pliable, about 15 minutes, then rinse and drain in colander. (Fresh wood ears should be rinsed before they're trimmed and cut into thin strips.) Meanwhile, if using dried daylily flowers, cover with boiling water and let soak until soft, about 10 minutes, then drain and tear into strips. (Carrots do not need to be soaked.)
  • Place wok over medium heat, and when hot, swirl in 2 tablespoons sesame oil. Toss in garlic and fry until fragrant. Add eggs and scramble them, breaking up large curds into pieces 1/2 inch or smaller. When eggs are barely done, scrape into a large, clean bowl. If any garlic remains in the wok, wipe it out.
  • Raise heat under wok to high. Pour in another 2 tablespoons oil into the hot wok and quickly stir-fry meat until it's browned before scraping it into eggs.
  • Return wok to high heat. Stir-fry bamboo shoots with a little bit more oil as needed, then add wood ears and either the daylily flowers or carrot and cook these until they are barely done before tossing them into the bowl with the meat and eggs. (If you're using bean sprouts in place of bamboo shoots, cook the wood ears and daylily flowers or carrot alone and add them to the bowl with the meat and eggs; then place wok over high heat, swirl in a tiny bit of oil and quickly stir-fry the sprouts until they're just beyond raw but still very crisp before adding them to the bowl with the other cooked ingredients.)
  • Place wok back over high heat, pour in any remaining sesame oil, and add green onions, all of the cooked meat, eggs and vegetables, and the rice wine and sugar mixture. Toss these quickly together for a few seconds, taste and adjust seasoning, and plate in a bowl or on a rimmed platter.
  • Serve hot with the sauce, wheat wrappers and shredded green onions. Have each diner spread about 2 teaspoons sauce down the center of the wrapper, sprinkle on some raw green onions, and pile on about 1/2 cup of the meat mixture. Fold the bottom edge of the wrapper up over the meat mixture, then fold one side over the center before rolling up the rest of the wrapper from the opposite edge. Eat with your hands.

Nutrition Facts : @context http, Calories 935, UnsaturatedFat 42 grams, Carbohydrate 83 grams, Fat 54 grams, Fiber 8 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 2120 milligrams, Sugar 12 grams, TransFat 0 grams


Easy Moo Shu Pork with Tortillas image

Get dinner rolling with this do-it-yourself Chinese favorite, featuring an extra helping of veggies. For these homemade Asian wraps, everyone fills warmed tortillas with a drizzle of store-bought hoisin sauce and some sweet-spicy shredded pork.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 12

1 teaspoon plus 1 tablespoon vegetable oil, such as safflower
4 large eggs, lightly beaten
1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced crosswise
2 tablespoons cornstarch
Coarse salt and ground pepper
1 pound shiitake mushrooms (stems removed), caps thinly sliced
2 tablespoons minced peeled fresh ginger
1/2 head napa cabbage, shredded
5 scallions, thinly sliced
1/3 cup soy sauce
1/4 cup rice vinegar
Flour tortillas and hoisin sauce, for serving


  • In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; cook, without stirring, until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, roll up, and slice crosswise into 1/4-inch-wide strips; set aside. Wipe skillet clean; reserve.
  • Place pork in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. In reserved skillet, heat remaining tablespoon oil over medium-high. Add pork, and cook until browned on one side, 4 to 5 minutes (pork will cook more later); transfer to a plate (reserve skillet).
  • Add mushrooms and ginger to skillet; season with salt and pepper. Cook until mushrooms are lightly browned, 3 to 5 minutes. Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage has wilted and pork is opaque throughout, 2 to 3 minutes.
  • Stack tortillas between damp paper towels; microwave on high for 2 minutes. To assemble, spread center of a tortilla with hoisin sauce; top with moo shu filling, and roll up.


Moo-Shu Pork image

Provided by Shirley Cheng

Categories     Wok     Egg     Ginger     Mushroom     Pork     Marinate     Stir-Fry     Lunar New Year     Cucumber     Cabbage     Sesame

Yield Makes 4 servings

Number Of Ingredients 25

For pancake dough:
3 2/3 cups all-purpose flour
12 ounces pork butt, trimmed and thinly sliced across grain
4 tablespoons light soy sauce
4 tablespoons Shaohsing rice wine
1/4 teaspoon ground white pepper
2 tablespoons cornstarch
1/2 ounce dried Chinese black mushrooms (also known as black fungus or wood ear mushrooms; about 2/3 cup)
3 tablespoons oyster sauce
2 tablespoons sugar
1 teaspoon Asian toasted sesame oil
2 large eggs, lightly beaten
To cook pancakes:
1 tablespoon Asian toasted-sesame oil
2 tablespoons peanut oil
To cook pork:
1/4 cup peanut oil
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 cloves garlic, minced
4 scallions (white and green parts), thinly sliced on diagonal
8 ounces Napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch triangles (about 5 cups)
4 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced (about 1 1/2 cups)
1 English or kirby cucumber, cut crosswise into 2-inch lengths, then thinly sliced lengthwise (about 1 cup)
1 teaspoon Asian toasted sesame oil
2 large eggs, lightly beaten


  • Make pancake dough:
  • In large bowl, stir together flour and 1 cup boiling water until water is absorbed. Add 1/2 cup cold water and knead until smooth dough forms. Cover bowl tightly with plastic wrap and let rest 1 hour.
  • Prep stir-fry:
  • In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine, pepper, and cornstarch. Let marinate 30 minutes.
  • Meanwhile, in small bowl, combine dried black mushrooms and boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit, discard stems, and coarsely chop caps. Set aside.
  • In small bowl, stir together remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice wine, oyster sauce, and sugar. Set aside.
  • In small sauté pan over moderate heat, heat sesame oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.
  • Cook pancakes:
  • On lightly floured work surface, roll dough into long, even cylinder 1 to 1 1/2 inches in diameter. Using sharp knife, cut cylinder crosswise into about 30 (3/4- to 1-inch) slices. Using rolling pin, roll each slice out to 3 1/2-inch-diameter circle (about 1/8 inch thick). Brush 1 circle with sesame oil and top with 2nd circle. Repeat with remaining circles to form 15 "sandwiches." Roll each "sandwich" out to 6-inch diameter. (Pancakes can be made ahead up to this point and frozen, layered between parchment or waxed paper, up to 1 month.)
  • Heat wok or heavy large sauté pan over moderate heat. Brush pan lightly with peanut oil and cook pancake "sandwiches" in batches until lightly golden, about 3 minutes per side, brushing pan with oil between each batch. Transfer each "sandwich" as done to large plate and immediately peel apart 2 halves. Cover with moist towel while cooking remaining pancakes. Keep warm until ready to serve.
  • Cook stir-fry:
  • In wok or heavy large sauté pan over moderately high heat, heat peanut oil until hot but not smoking. Add ginger, garlic, half of scallions (reserve remainder for garnish), and pork and stir-fry until pork is cooked through and caramelized, about 5 minutes. Add black mushrooms, cabbage, shiitake mushrooms, and cucumber and stir-fry until vegetables are tender, 2 to 3 minutes. Add eggs and soy sauce-rice wine-oyster sauce mixture and stir-fry until heated through, about 1 minute.
  • Transfer to serving bowl and garnish with remaining scallions. To serve, divide pork mixture among pancakes and roll up to enclose mixture.

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