Ready to bring the flavors of your favorite Chinese restaurant home? Our moo shu pork recipe delivers authentic taste without the takeout price tag.
Here’s an introduction for a moo shu pork recipe:
“Ready to bring the flavors of your favorite Chinese restaurant home? Our moo shu pork recipe delivers authentic taste without the takeout price tag.
This classic dish combines tender strips of pork with a medley of crisp vegetables and scrambled eggs, all wrapped in delicate mandarin pancakes. Our streamlined method makes this seemingly complex dish accessible to home cooks of all levels. We’ll guide you through each step, from preparing the perfect filling to mastering the art of wrapping.
Whether you’re craving a weeknight adventure or impressing guests with your culinary skills, this moo shu pork recipe has you covered. Get ready to enjoy restaurant-quality Chinese cuisine right from your own kitchen.
Turn your kitchen into a culinary adventure with this flavorful Moo Shu Pork recipe, a classic Chinese dish that’s sure to impress. We pulled this recipe from Cook’s Country Sampler, 2015 and it’s still a family favorite, where we skip the homemade Mandarin pancakes in favor of quick and easy tortillas.
Ingredients for moo shu pork
- For the Pork:
- 1 lb pork tenderloin or country ribs, diced into 1/2″ long thin strips
- 2 tbsp sriracha sauce
- For Stir-Fry:
- 2 tbsp vegetable oil, divided
- 1 egg
- 8 oz shiitake mushrooms, stemmed and sliced
- 1 tbsp fresh ginger, grated
- 1/2 head cabbage, sliced thin
- 1 carrot, julienned
- 1/2 cup hoisin sauce
- 2 tbsp dry sherry
- 3 scallions, green parts only, diced
- For Serving:
- Flour Tortillas, heated
How to make a moo Shu Pork recipe at home
- Marinate the Pork:
- Pat the pork dry with a paper towel. In a bowl, toss the pork slices with sriracha sauce and set aside to marinate.
- Cook the Pork:
- Heat a large wok over medium-high heat. Add 1 tbsp of oil and heat until just smoking. Cook the pork for 3 to 5 minutes, stirring to cook all sides, until no longer pink. Remove from the wok and tent with foil to keep warm.
- Scramble the Egg:
- In the same wok, quickly cook the scrambled egg until set. Set aside on top of the pork under the foil.
- Stir-Fry Vegetables:
- Add the remaining oil to the wok. Sauté the mushrooms until browned, about 5 minutes. Add ginger, cabbage, and carrot, cooking for another 3 to 5 minutes until the vegetables are tender.
- Combine and Coat:
- Return the pork and egg to the wok. In a small bowl, whisk together hoisin sauce and dry sherry. Pour over the pork and vegetables, tossing to coat evenly.
- Finish and Serve:
- Remove the wok from heat. Stir in the scallions. Serve the mixture with warm tortillas and additional hoisin and sriracha sauce if desired.
Why You’ll Love This Recipe
Moo Shu Pork offers a delightful mix of tender pork and crunchy vegetables, all wrapped up in a warm tortilla. It’s a perfect dish for those who love the rich flavors of traditional Chinese cuisine with a twist. The combination of hoisin and sriracha sauces provides a sweet and spicy flavor that’s irresistible.
Tips for Perfect Moo Shu Pork
- Use Fresh Ingredients: Fresh ginger and vegetables make a big difference in taste.
- Adjust Heat: Tailor the amount of sriracha and hoisin to suit your spice preferences.
- Keep Ingredients Ready: Have all your ingredients chopped and ready to go before you start cooking, as stir-frying is a fast process.
How to Serve Moo Shu Pork
Serve the Moo Shu Pork in warm tortillas, rolling them up burrito-style or folding them like tacos. Offer extra hoisin sauce, soy sauce, and sriracha on the side for added flavor.
Pair with jasmine rice or a cucumber salad for a complete meal. If you’re feeling really feisty, make some homemade Crispy Golden Spring Rolls to really round out the meal.
Wine Pairing:
A crisp Riesling or light lager complements the dish’s spicy and sweet notes beautifully, enhancing the dining experience.
This Moo Shu Pork is not only delicious but also a visually appealing meal that’s great for dinner parties or a family dinner at home. Enjoy the savory, slightly sweet notes of this dish with the suggested side dishes and revel in the flavors of Asia!
Who doesn’t love a good Fake-out Take-out. The kind that reminds you that you can in fact make that perfect food previously only found in a paper box. Just like this mouthwatering gluten free teriyaki chicken or some shrimp fried rice recipe.
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Moo Shu Pork Recipe
Ingredients
- 1 lbs pork tenderloin, country ribs, whatever you have, diced into 1/2″ long thin strips
- 2 tbs sriracha sauce
- 2 tbs vegetable oil
- 1 egg
- 8 oz shiitake mushrooms stemmed and sliced
- 1 tbs fresh ginger grated
- 1/2 head cabbage sliced thin
- 1 carrot julienned
- 1/2 cup hoisin sauce
- 2 tbs dry sherry
- 3 scallions green parts only, diced
- tortillas for serving heated
Instructions
- Pat the diced pork with a paper towel to dry. With your hands, toss the pork in a bowl with the sriracha sauce. Set aside.
- Heat a large wok over medium-high heat.
- Add the oil and allow to heat until just smoking.
- Cook the pork 3 to 5 minutes, stirring to cook all sides, until no longer pink.
- Remove from wok and tent with foil.
- Meanwhile, cook the egg until scrambled and set. Set atop the pork and cover again with foil.
- Add the mushrooms, remaining oil, and cook until browned, about 5 minutes.
- Stir in the ginger, cabbage and carrot.
- Cook for 3 to 5 minutes, stirring to evenly spread the love.
- Add the pork and egg, along with any juices, back to the wok.
- Whisk the hoisin and sherry together in a small bowl.
- Pour over the stir-fry and toss to coat.
- Remove from heat and add in the scallions.
- Serve with tortillas and additional hoisin and sriracha sauce if desired.
Notes
Nutrition
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Again with the drool-worthy dish. I’m all about easy weeknight dishes and usually do have leftover pork after roasting up a loin so this is perfect. (I will be going the rice route, however). 🙂