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Best Moo Shu Pork

Best Moo Shu Pork


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Place the dried mushrooms, cloud ears or wood ears, and lily buds in separate bowls filled with room temperature water and soak for about 30 minutes. Remove any excess water and remove the stems from the black mushrooms and the hard tips for the lily buds. Cut into thin strips

Rinse the bamboo shoots under warm running water, drain, and cut into thin strips.

Heat 2 more tablespoons of oil and cook the ginger until aromatic. Stir-fry the pork until it is cooked through. Remove from the wok.

Heat 2 tablespoons oil in a wok over medium-high heat. When the oil is hot, add the eggs and scramble. Remove the eggs and clean the wok. Heat 2 more tablespoons of oil and cook the wood ears, lily buds, mushrooms, and bamboo shoots. Cook for 1 minute and move to the sides of the pan. Add the sauce into the center of the wok and stir quickly to thicken. Add back in the pork and the scrambled eggs. Stir in the green onions and cook until everything is mixed together. Remove from heat and add in he sesame oil.

Serve with pancakes or crepes and hoisin sauce. Spread the hoisin sauce on the pancake and add the meat mixture.


Recipe Summary

  • 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.


Recipe Summary

  • 8 7-inch flour tortillas
  • 3 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sugar
  • ¼ teaspoon bottled minced garlic
  • ¾ pound pork tenderloin or pork loin
  • 1 tablespoon cooking oil
  • 3 cups packaged shredded cabbage with carrot (coleslaw mix)
  • ⅓ cup hoisin sauce
  • Carrot shreds (optional)
  • Cherry tomatoes, quartered (optional)

Wrap tortillas in foil. Warm in a 350 degree F oven for 10 minutes. Meanwhile, for sauce, in a small mixing bowl stir together water, soy sauce, cornstarch, sesame oil, sugar, and garlic. Set aside.

Trim fat from pork. Cut into thin bite-size strips. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Heat over medium-high heat. Stir-fry the pork for 2 to 3 minutes or until no longer pink.

Push meat from the center of the wok. Stir sauce. Add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add shredded cabbage with carrot to skillet. Stir ingredients together to coat with sauce.

Spread 1 side of each warm tortilla with some of the hoisin sauce. Spoon about 1/2 cup of the pork mixture in the center of each tortilla. Fold bottom edge up over filling. Fold sides to the center, overlapping edges. Secure with wooden toothpicks. Garnish with carrot and cherry tomatoes, if desired. Makes 4 servings.


Recipe Summary

  • 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.


Recipe Summary

  • 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.


Moo Shu Pork with Homemade Pancakes

Moo Shu Pork is pretty much a staple on most Chinese menus and is a dish we test to see if the chef is up to snuff with this dish whenever we go to a new Chinese restaurant. That and a Hot and Sour Soup are really basic, simple and with fresh ingredients shouldn’t be tough to do right, but you would be surprised. We have found so many “Americanized” versions it’s just terrible.

Traditionally Moo Shu Pork consists of shredded pork and scrambled eggs, stir fried in sesame or peanut oil together with thinly sliced Wood Ear or Black Forest mushrooms, thinly sliced bamboo shoots and lily buds. Minced ginger and garlic, scallions, soy sauce, and rice cooking wine adds to the mix. A plum-type hoisin sauce is spread over a fresh pancake and wrapped to seal it up burrito style and devoured.

You may say you love Moo Shu Pork and didn’t really know what was in it or care. If you do and I hope you do, make it for yourself at home. It is a lot of fun preparing and having everything ready to plate and have the family or friends sit around and make them as you chat and enjoy the family time or friends you haven’t seen in a while over a beautiful, fresh and flavorful meal.

The dried mushrooms and dried lily buds can be found at Asian markets. A soak in hot water brings them back to life. Try them – really. Be adventurous in your cooking!

As for all the veggies, we try different one here and there for variety, namely the shredded carrot and bean sprouts, although sometimes the bean sprouts get a little steamed and thin the sauce out a bit. Drop them in at the last minute to keep their crunch.

The shredded pork is done quickly and easily if you firm it up with 10 minutes in the freezer and slice it real thin. In a bowl add minced ginger, garlic, sugar, cornstarch, soy sauce, white pepper and rice cooking wine and allow to marinate for 30 minutes.

Now making the pancakes is fun. And the fact they are made with just 3 ingredients is even better. At first I was a non believer. How could this be all there is in them? But they are wonderful, and once you get the hang of it you will be a pro and guests will be impressed you made them by hand, too.

After rolling to balls of dough out, laying two on top of each other with a little sesame oil in between, you roll them out bigger, and cook them turning and then separating, folding and you are good to go.

A quick stir fry of the meat and then the addition of the veggies and it’s meal time!

Talk about fresh, flavorful and delicious. This is one healthy meal.

Wrap the Moo Shu Pork mixture in a pancake that has been smeared with the hoisin sauce. That is a great sauce that gives a almost tangy, plum taste with mixed Asian spices. Delicious!

Look at that inviting Moo Shu Pork with Homemade Pancake! Do you just want to take a bite?

And for the less adventurous, you don’t have to use the hoisin sauce, but I highly recommend it. Life is too short not to try new things! Be a daredevil in your dining experience!


Related Video

Less than thrilling to say the least. Not bad but Iɽ not bother.

Made this for Chinese New Year. I accidently forgot to buy bean sprouts and it was just fine without. Don't skimp on the bok choy! I doubled the recipe and had the rest for lunch the next day. This is one of those recipes that gets better with age. A good one for kids.

I was expecting this recipe to come out ok but was surprised at how good it was with a few modifications based on feedback on the site. I served this as part of a Chinese dinner and it disappeared amongst the guests who are total foodies and good cooks. I left out the red pepper as I have never seen this in regular mu shu and added more dried shitakes and wood ear tree fungus. Surprisingly I was able to find this at an asian market in Albuqueque so if it can be found here you should be able to find it anywhere! I added about a half a cup of each of these mushrooms (after being reconstituted - drain well) and also some scrambled eggs. Enjoy - easy to make.

There is nothing special about this recipe.

I enjoyed the combination of flavors--with the ginger/garlic/hoisin/soy combo its hard to strike out. Because I live in eastern Europe now I sometimes have to make a whole load of substitutions, but as I said, I think this is a solid performer even if it isn't "authentic." I kept an eye on the moisture level and added some beef stock when it looked like it might dry out too much.

I lost my favorite, quick recipe for Moo Shu Pork so I came to this site to find something similar. After reading the reviews I almost decided not to try this, but I had the ingredients so I went ahead and made it. I used a 16 oz. package of shredded cabbage/carrots used for coleslaw (I doubled the recipe), didn't have any bean sprouts, and substituted sherry for the sake. I tried to make the Mandarin Pancakes also (the first few didn't turn out too well but after that they were really good). It wasn't the "best" I've ever tasted but the kids and husband really liked it. I will make this again just for a bit of variety every once in awhile. Plus I love hoisin sauce!

Being of Chinese descent, I found this recipe very curious as it lacks the ingredient (wood or tree ear) that distinguishes this dish. Moo Shu which refers to the wood or tree ear fungus and the shredded shapes of the vegetables. Since there is no "moo" in this recipe, it should be called mock moo shu pork. I am no cook, but enjoy eating. However, prior comments about the egg (should have) and the ginger (probably a bit much) are right on the money. Traditionally, the scrambled eggs are made into a crepe which is sliced into shreds after cooling and then added back to the dish. The classic vegetable is everyday cabbage, not bok choy, and the other ingredients are reconstitued shiitake mushrooms and bamboo shoots. I admire the attempt to simulate the textural component with bok choy, peppers and bean sprouts - but this dish is correctly a mixed vegetable shredded pork (if you are using pork). But Chinese cooking is mostly about using the ingredients you have on hand and you can get good results with substitutions. However, you can't call this moo shu pork without the critical ingredient (which by the way is supposed to have anti-cancer properties). Just like making coq au vin without the wine. It might be good, but it cannot be called coq au vin.

This dish was just so-so, although I'm not sure what it was missing. I thought it tasted pretty bland and had no depth, but I haven't found any other Moo Shu recipes to replace this with.

This recipe needed a lot of changing, way to much ginger, it overpowered the dish. There wasn't enough cabbage either. I do not recommend this recipe

Nice idea, but didn't work for me. I found the sauce too sweet, Iɽ rather add the hoisin or other sweet sauce as condiment with the pancake. I agree, scrambled eggs are an inherent part of this dish. If I could have only one or the other, Iɽ delete the pork and add scrambled eggs on finish.

Recipe forMandarin Pancakes from 2 Hot Tamales. 2 cups sifted flour, 3/4 cup boiling water, 1 to 2 tablespoons sesame oil. place flour in a medium bowl, making a well in the center. Pour in the boiling water, and use a wooden spoon 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 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 tops of the pancakes lightly with the sesame oil. Place one pancake on top of a second pancake, oiled sides together, so there are 8 pairs. With a rolling pin, flatten each pair into a 6 inch circle. cover with a damp towel to rest. In a ungreased, nonstick skillet over mediuym het, cook pancakes, one at a time, turning once as they puff and bubbles appear on surface, until lightly browned, about 2 minutes on each side. remove from pan and gently separate the halves into 2 pancakes while still hot. Stack on a plate while cooking the rest. Serve while still warm with Mu Shu Pork. Can be prepared in advance, wrapped in plastic, and refrigerated. May be frozen. Reheat by steaming for 5 minutes or warm in 350 degree oven, wrapped in foil for 10 minutes

as a low-sodium food, this doesn't cut it with more than 1000 mg of sodium. i can't possibly make it, as good as it sounds!

If Kevin the Caterer returns or if anyone else knows, please tell me how to make homemade Chinese crepes! How are they different from regular crepes? Tortillas would just be awful in this recipe and since crepes are easy enough to make, I figure make them homemade. Thanks

We make this dish everyday in Chinatown East (Flushing, NY). This is a very good recipe. **Hoisin Sauce** is easy to make yourself. It is nothing more than making a basic BBQ sauce. Brown sugar, rice vinegar (or white vinegar), soy bean water (or plain water) salt, garlic, pepper with some wheat flour, sesame oil and chile (or crushed red pepper) for the finale. Just cook all ingredients down until thick. A table spoon or 2 of red hot sauce doen't hurt either. It is a good recipe.

I found this lacking something, don't know what. It was a little bland. Maybe it depends on the quality of the hoisin sauce.

This was a great simple dish to make, I added some alternative vegetables such as sliced broccli salad and some water chestnuts to add some more flavor, but it was an awsome recipe.

did not use the pepper and i doubled the ginger and garlic quantities. i used shiitakes as the mushroom and added scrambled egg to the dish (more like an authentic moo shu pork). basicly, i used this recipe as a guideline, i don't follow recipes very well.


  • 2 spoons cornstarch
  • 1 spoon sugar
  • 2 spoon sherry wine
  • 2 spoon dark soy sauce
  • 4 spoon sauce
  • ½ spoon salt
  • ½ spoon sesame oil
  • 1 spoon cornstarch
  • 1 spoon soy sauce
  • 2 spoons sherry wine
  • 3 spoons chicken broth
  • 3 spoons water
  • ½ pound pork tenderloin
  • 4 black mushrooms dried
  • 4 spoons of dried wood ear mushrooms
  • 2 eggs
  • 2 sliced green onions
  • 2 sliced gingers
  • ½ can of bamboo shoots
  • 1 spoon of sesame oil
  • Cooking oil to measure
  • ¼ spoon of salt
  • 2 heads of ginger
  • 4 cloves of garlic
  • Other vegetables (optional)

How to prepare Moo Shu Pork- A step by step guide

1. Marinate the pork

I prefer to use pork loin with a little bit of fat for this recipe. It is smoother compared to lean pork and more tender than pork belly. You may substitute the pork with chicken breast meat to make Moo Shu Chicken. I have made that before which turned out as good as by using pork.

Cut the pork into thin slices, and combine the pork with some cornstarch, egg white, and light soy sauce. Cornstarch and egg white help to smoothen the texture, and soy sauce add additional umani to the pork. Marinate for fifteen minutes should be sufficient as the pork is already cut into thin slices.

How much oil is required to stir-fry the pork?

We usually fry the pork with lots of oil in the restaurant and then pour it into a strainer to remove the excess oil. This method has two advantages:

  • Since the pork slices are evenly cooked in the oil.
  • The pork slices will not stick to the bottom of the wok due to the excess of oil.

If you do not want to use this method because it consumes too much oil, pan-fry the pork over low heat, either omit the cornstarch or use a non-stick pan to avoid the pork slices from sticking.

If you use the restaurant method, be generous with the amount of oil as the remaining can be used to stir-fry the vegetables and making the omelet.

Here are the steps to be taken

  • Add the oil into the wok.
  • Add the ginger slices, garlic, and scallion. Stir-fry briefly for about fifteen seconds and then add the pork.
  • Stir fry the pork until the color has changed Remove the pork.
  • Leave the remaining oil in the wok to fry the egg.

2. Make the omelet

Beat two eggs in a bowl and mix with a pinch of salt, a teaspoon of cornstarch and a tablespoon of wine. The cornstarch would mix with the wine to form a slurry before adding to the egg to avoid forming lumps. You can use water instead of wine, but wine gives a better flavor.

Fry the egg with the remaining from frying the pork as it is very flavorful. Add some extra oil if necessary. This oil has a flavor of pork, scallion, garlic, and ginger. Swirl the egg in the wok to form an open omelet. Cut the egg into large pieces with the wok spatula. Set aside.

3. Prepare the vegetables

Cut the carrot and cucumber into thin slices or fine julienne. I have seen both presentations in different restaurants. It is your personal preference, which will not affect the flavor.

Soak the wood ear fungus and dried lily buds until they are fully hydrated, which takes an hour or two. You can soak it even overnight to ensure that they are well hydrated. If this is the first time you encounter these items, I can assure you that they will not have any problem to soak it for even the whole day!

Remove the stem of the wood ear fungus, and cut it into smaller pieces.

4. A quick five minutes stir-frying

Now let me break down the stir-frying steps in detail.

Stir fry the carrots in the wok with the remaining oil after making the omelet. Add some water if necessary.

Start with cooking the carrot since it takes a longer time to turn soft. I usually add some water little by little into the wok to cook the carrot after half a minute of quick stirring. After that, add the bamboo shoots, soaked wood ear fungus and dried lily buds.

You do not need more oil at this point. Add one or two tablespoons of water from time to time if it becomes too dry. There is already sufficient oil in the pork and omelet.

Add the seasoning (oyster sauce, light soy sauce, dark soy sauce, sugar, ground white pepper) to the vegetables in the wok. You can omit the dark soy sauce if you want the vegetables to look brighter. Add the cucumber and egg pieces and mix well.

Now it has come to the final part of cooking. Turn up the heat and give it a few quick stirs and flips, to reduce the liquid if it is too wet. Turn off the heat. Add some sesame oil and wine. Mix well and serve.

Some chefs would prefer to add some cornstarch slurry to thicken the sauce at the end of cooking. I prefer to leave it out but make it less watery instead.


Key ingredients:

Chinese restaurants serve their Moo Shu Pork with house-made Peking pancakes, and include both cloud ear mushrooms and dried lily buds (found in Asian markets) in the pork mixture.

For simplicity, we’ve eliminated those ingredients from our quick homemade version and used low-carb flour tortillas and fresh mushrooms instead.

In addition to boneless pork loin chops, fresh mushrooms, scallions, eggs, garlic, and ginger, these are the special ingredients (with brand recommendations) you’ll need to make this restaurant favorite at home:

  • Store-bought coleslaw mix: Choose a combination of shredded red cabbage, green cabbage, and carrots.
  • Low-carb flour tortillas: We recommend using La Banderita Carb Counter Tortillas because they are thin and light, and most like the Peking pancakes you’d get in a restaurant.
  • Toasted sesame oil: We generally buy Kadoya, a brand imported from Japan. Be careful with this ingredient as a little goes a very long way and be sure to refrigerate it after opening.
  • Hoisin sauce:Lee Kum Kee is our old standby and easy to find in most supermarkets. If you don’t plan to use this condiment frequently, opt for a smaller bottle and look for the expiration date before purchasing.
  • Rice vinegar:Marukan Rice Vinegar is another favorite. It’s available seasoned and plain. For this recipe we use plain, but we keep both on hand because we like the seasoned version for salad dressing.
  • Soy sauce: Any soy sauce will do for this and we usually buy the lower sodium version. For a gluten-free option, use tamari instead.
  • Oyster sauce: Once again, we like the Lee Kum Kee brand and always keep some in the fridge for making quick stir-fries like this one.

RELATED: If you like Moo Shu Pork as much as we do, you might like our Spicy Stir-Fried Pork with Cabbage too!

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Watch the video: Moo Shu Pork, Cantonese Style 木须肉. Chef Daddy Lau teaches us how to make Moo Shu Pork


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