Chinese Moo Shu Pork Recipe – Family Favorite
I’m about to share something that’ll transform your weeknight dinner game forever – and honestly, it might make you question why you’ve been ordering takeout all this time. This Chinese Moo Shu Pork recipe has become my secret weapon for those nights when I need something impressive on the table in under thirty minutes, but there’s one vital technique that makes all the difference between restaurant-quality results and soggy disappointment.
Why You’ll Love this Chinese Moo Shu Pork
This Chinese Moo Shu Pork recipe will become your new weeknight obsession, and honestly, I can’t think of a single reason why you wouldn’t fall head over heels for it.
First off, it’s ridiculously quick. We’re talking 30 minutes from start to finish, which means you can whip this up faster than you can say “takeout delivery.”
The flavors? Absolutely incredible. That sweet-savory hoisin sauce paired with tender pork and crispy cabbage creates this perfect harmony that’ll make your taste buds do a little happy dance.
Plus, wrapping everything in those soft pancakes feels like unwrapping tiny, delicious presents.
What Ingredients are in Chinese Moo Shu Pork?
Creating this incredible Moo Shu Pork starts with gathering the right ingredients, and trust me, this shopping list is invigoratingly straightforward. You won’t need to hunt down any obscure ingredients or make special trips to specialty stores.
Most of these items are probably already hanging out in your pantry or can be easily found in any regular grocery store. The beauty of this dish lies in how simple, everyday ingredients transform into something absolutely magical when combined.
Ingredients:
- 1 lb pork tenderloin, thinly sliced
- 2 eggs, lightly beaten
- 1 cup shiitake mushrooms, sliced
- 3 cups shredded cabbage
- 2 tsp minced ginger
- 1 tsp minced garlic
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp honey
- 2 tsp cornstarch
- Salt and pepper to taste
- 1/4 cup green onions, cut into 1-inch pieces
- 1 tbsp vegetable oil
- Mandarin pancakes or flour tortillas for serving
Ingredient Considerations
When it comes to the pork tenderloin, this cut works beautifully because it’s naturally tender and cooks quickly. If you can’t find tenderloin or want to save some money, pork shoulder or even boneless pork chops work just fine, though they might need a few extra minutes of cooking time.
The shiitake mushrooms add an incredible earthy depth to this dish, but don’t panic if your store doesn’t carry them. Regular button mushrooms or cremini mushrooms will absolutely do the trick, though you might miss out on that rich, umami flavor that shiitakes bring to the party.
For the pancakes, authentic Mandarin pancakes are the traditional choice, and you can usually find them in the frozen section of Asian markets. However, small flour tortillas make an excellent substitute and are way easier to find.
Some people even use lettuce wraps if they’re going for a lighter option, which honestly sounds pretty genius.
The hoisin sauce is really the star of the flavor show here, so don’t skip it or try to substitute with something else. It’s that sweet, tangy, slightly spicy sauce that gives Moo Shu its distinctive taste, and most grocery stores carry it in their international aisle these days.
How to Make this Chinese Moo Shu Pork
Making this Moo Shu Pork is honestly way simpler than you’d think, and the whole process flows together beautifully once you get your ingredients prepped and ready to go.
The key is having everything within arm’s reach because once you start cooking, things move pretty quickly.
Start by cooking your 2 lightly beaten eggs into a flat omelet in your pan. Don’t worry about making it Instagram-perfect here, just get those eggs cooked through and set them aside after slicing them into strips.
This step always feels a bit weird because you’re basically making scrambled eggs but in pancake form, but trust the process.
Next up, heat about half of that 1 tablespoon of vegetable oil in the same pan and toss in your 1 pound of thinly sliced pork tenderloin. You want to sear these strips until they’re nicely browned on the outside, which usually takes just a few minutes since they’re cut thin.
Once they’re looking good, set them aside with the eggs.
Now comes the vegetable party. In that same pan, add your 3 cups of shredded cabbage, 2 teaspoons of minced ginger, 1 teaspoon of minced garlic, and 1 cup of sliced shiitake mushrooms.
Cook everything until it’s tender, which takes about 3-4 minutes depending on how crispy you like your cabbage. Some people prefer it with a bit of crunch, others like it completely soft, so adjust your timing accordingly.
Here’s where everything comes together beautifully. Return both the pork and those sliced eggs back to the pan with all the vegetables.
It might look like a lot of stuff in there, but that’s exactly what we want.
While everything’s warming up together, quickly whisk up your sauce mixture. Combine 2 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon honey, 2 teaspoons cornstarch, and salt and pepper to taste in a small bowl.
The cornstarch might clump up a bit at first, but just keep whisking and it’ll smooth out.
Pour this sauce mixture right over everything in the pan and give it all a good stir. Let it simmer for just a minute or two until the sauce thickens up and coats everything nicely.
You’ll know it’s ready when the sauce isn’t watery anymore and actually clings to the pork and vegetables.
The final touch is sprinkling in those 1/4 cup green onions cut into 1-inch pieces. They add this perfect fresh bite and a pop of color that makes the whole dish look restaurant-worthy.
Serve everything up in those Mandarin pancakes or flour tortillas with extra hoisin sauce on the side and more green onions for anyone who wants to go wild with the toppings.
The whole thing from start to finish takes maybe 20 minutes, which feels almost too easy for something this delicious.
Chinese Moo Shu Pork Substitutions and Variations
Want to switch things up or work with what you’ve got in your fridge? I totally get it.
Swap pork for chicken thighs, beef strips, or even tofu if you’re going meatless. No shiitake mushrooms? Regular button mushrooms work perfectly fine.
Out of cabbage? Try coleslaw mix or shredded lettuce.
Can’t find mandarin pancakes? Flour tortillas are your best friend here. I actually prefer them sometimes because they’re easier to handle.
For a spicier kick, add sriracha to your sauce mixture. Want it sweeter? Bump up that honey.
The beauty of moo shu is its flexibility.
What to Serve with Chinese Moo Shu Pork
How do you turn this delicious pork dish into a proper feast? I always start with fluffy jasmine rice – it’s perfect for soaking up those savory drippings that inevitably escape the pancakes.
Hot and sour soup makes an incredible appetizer. The tangy flavors wake up your taste buds before the main event.
For vegetables, I love steamed broccoli with garlic or simple stir-fried bok choy.
Want something crispy? Vegetable spring rolls or pot stickers work beautifully.
Don’t forget extra hoisin sauce for dipping – trust me, you’ll need it for everything on the table.
Final Thoughts
After all this talk about tender pork, silky eggs, and those irresistible pancakes, I can’t help but think moo shu pork might just be the perfect weeknight dinner.
It’s got everything going for it, really. Quick cooking time, minimal prep work, and ingredients you can actually pronounce.
Plus, there’s something deeply satisfying about wrapping your own little bundles at the dinner table.
I’m betting your family will love the interactive element too. Kids especially seem to enjoy building their own wraps, even if half the filling ends up on their plates instead of inside the pancakes.
Chinese Moo Shu Pork
Ingredients
- 1 lb pork tenderloin thinly sliced
- 2 eggs lightly beaten
- 1 cup shiitake mushrooms sliced
- 3 cups shredded cabbage
- 2 tsp minced ginger
- 1 tsp minced garlic
- 1/4 cup green onions cut into 1-inch pieces
- 1 tbsp vegetable oil
- Mandarin pancakes or flour tortillas for serving
For the Sauce:
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp honey
- 2 tsp cornstarch
- Salt and pepper to taste
Instructions
- Heat half the oil in a large skillet or wok over medium-high heat. Pour in beaten eggs and cook into a flat omelette. Remove, slice into strips, and set aside.
- Add remaining oil to the same pan and sear pork strips until browned and cooked through, about 3-4 minutes. Remove and set aside.
- In the same pan, add cabbage, ginger, garlic, and mushrooms. Cook until tender, about 5 minutes.
- Return pork and eggs to the pan with the vegetables.
- In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey, cornstarch, salt, and pepper. Add to the pan.
- Simmer until sauce thickens, about 2-3 minutes.
- Remove from heat and garnish with green onions. Serve immediately in warm pancakes with extra hoisin sauce on the side.
Notes
Nutrition
Frequently Asked Questions
Can I Make Moo Shu Pork Ahead of Time?
I’d recommend making moo shu pork fresh since the vegetables lose their crispness when reheated. However, you can prep ingredients ahead – slice pork, chop vegetables, and mix sauce separately for quick assembly.
How Do I Store Leftover Moo Shu Pork?
I’ll store leftover moo shu pork in an airtight container in your refrigerator for up to three days. I’ll reheat it gently in a skillet over medium heat until warmed through before serving.
What’s the Difference Between Moo Shu and Mu Shu?
“Moo shu” and “mu shu” are simply different spellings of the same Chinese dish. I’ve seen both used interchangeably in restaurants and cookbooks – there’s no actual difference in the recipe or preparation method.
Can I Freeze the Prepared Moo Shu Pork?
I’d recommend freezing the cooked moo shu pork in airtight containers for up to three months. You’ll get best results reheating it in a skillet rather than microwaving to maintain texture.
Where Can I Buy Mandarin Pancakes?
I’d check Asian grocery stores first for authentic mandarin pancakes in the frozen section. If unavailable, I’ll find them at larger supermarkets or order online from specialty food retailers.