Chinese Moo Shu Pork

This authentic Chinese moo shu pork brings restaurant-quality flavors to your home kitchen! Tender pork, silky scrambled eggs, and crisp vegetables come together in a savory-sweet sauce, all wrapped in soft pancakes for an interactive and delicious meal the whole family will love.

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Course: Main Course

Cuisine: Chinese

Keyword: Pork

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 285kcal

Equipment

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

Freeze pork for 30 minutes before slicing for easier, thinner cuts

Substitute pork with chicken, beef, or tofu for variations

Napa cabbage can be used instead of regular cabbage for a more authentic flavor

Make pancakes ahead and freeze - they reheat beautifully in the microwave

For gluten-free option, use tamari instead of soy sauce and serve with lettuce cups

Recipe can be doubled easily for larger families or meal prep

Nutrition