Go Back
+ servings
Print Recipe
5 from 1 vote

Moo Shu Pork

Moo Shu Pork has stir fried tender marinated pork strips with julienned vegetables and egg all wrapped in a warm pancake with hoisin sauce. Made in less than 40 minutes!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4
Calories: 598kcal
Author: Kevin

Ingredients

Pork / Marinade

  • 8 ounces pork julienned thin strips (See Note 1)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon cornstarch
  • 1 teaspoon light soy sauce (or soy sauce)
  • ½ teaspoon white pepper
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced

Vegetables

  • 1 ounce dried rehydrated black wood ear fungus (or 8 shitake mushrooms)
  • 20 dried rehydrated lily buds (optional)
  • 2 cups green cabbage cut thin
  • 1 cup carrot shredded
  • 4 green onions cut 45° slices
  • 1 cucumber halved and cut 45° slices (optional)

Eggs

  • 3 eggs beaten lightly
  • 2 tablespoon oil

Sauce

  • ¼ cup chicken stock
  • 1 teaspoon cornstarch
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • ½ teaspoon sesame oil

Assembly

  • 8 moo shu pancakes
  • ½ cup hoisin sauce (8 tablespoons, 1 per pancake)
  • cilantro leaves (optional)

Instructions

Prep

  • Rehydrate the wood ears or mushrooms by submerging in hot water for 10 minutes. Whisk together the Sauce ingredients in a bowl and set aide.
  • In a bowl add the julienned pork and then add Marinade ingredients. Use you hands or spatula and toss pork in marinade. Set aside.
  • Cut your wood ears or mushrooms and cabbage into thin strips. Add to a bowl with carrot, green onions and cucumber (if using). Set aside.
  • Whisk the eggs in a small bowl. Set aside.

Cook

  • Set your wok over high heat for 2-3 minutes. Add the 1 tablespoon oil and swirl around to coat wok. Add the beaten eggs and swirl to coat bottom of wok, cook 1 minute. Carefully using a spatula, try and flip it over and cook another minute. Remove from wok and cut into thin strips. Set aide.
  • Set your wok over high heat for 1 minutes and add remaining 1 tablespoon oil and swirl to coat bottom of wok again. Add the pork and cook until pork is no longer pink and turns white (2-3 minutes). Remove from wok and set aside. Add all the vegetables and stir fry for 8 minutes.
  • Stir the Sauce and pour the mixture over the vegetables and add the pork and eggs back to the wok. Stir for 2 minutes for sauce to thicken and coat all.

Assemble

  • Spread a tablespoon of hoisin sauce on each warm pancake and divide filling for 8 total. Top with optional cilantro leaves. Roll up like a burrito and serve.

Video

Notes

  1. I use a lean 4 ounce piece of pork, either pork loin, pork tenderloin, a boneless pork chop.

Nutrition

Calories: 598kcal | Carbohydrates: 63g | Protein: 23g | Fat: 28g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1391mg | Potassium: 789mg | Fiber: 6g | Sugar: 17g | Vitamin A: 5739IU | Vitamin C: 21mg | Calcium: 153mg | Iron: 4mg