Moo Shu Pork Recipe

Name: Moo Shu Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pounds Pork Shoulder, Sliced Thinly Across The Grain; ⅛ cups Cornstarch; 3 Tablespoons Shaohsing Wine; 1 Tablespoon Soy Sauce; 1 Tablespoon Oyster Sauce; 3 whole Eggs, Scrambled; 1 Tablespoon Vegetable Or Peanut Oil; 3 cloves Garlic, Crushed; 1 teaspoon Minced Ginger; 3 whole Green Onions, Thinly Sliced; 1 cup Bamboo Shoot Strips; 1- 1/2 cup Sliced Wood Ear Mushrooms; 1 pint Shiitake Mushrooms, Stems Removed And Sliced Thinly; 1 pint Sliced Chinese Cabbage; 1 Tablespoon Shaohsing Wine; 2 Tablespoons Oyster Sauce; 3 Tablespoons Soy Sauce; 2 Tablespoons Sugar

Servings: persons

3/4 pounds Pork Shoulder, Sliced Thinly Across The Grain
⅛ cups Cornstarch
3 Tablespoons Shaohsing Wine
1 Tablespoon Soy Sauce
1 Tablespoon Oyster Sauce
3 whole Eggs, Scrambled
1 Tablespoon Vegetable Or Peanut Oil
3 cloves Garlic, Crushed
1 teaspoon Minced Ginger
3 whole Green Onions, Thinly Sliced
1 cup Bamboo Shoot Strips
1- 1/2 cup Sliced Wood Ear Mushrooms
1 pint Shiitake Mushrooms, Stems Removed And Sliced Thinly
1 pint Sliced Chinese Cabbage
1 Tablespoon Shaohsing Wine
2 Tablespoons Oyster Sauce
3 Tablespoons Soy Sauce
2 Tablespoons Sugar

1
1.
2
In a medium bowl, combine pork, cornstarch, shaohsing wine, soy sauce and oyster sauce.
3
Toss to combine and let marinate about thirty minutes.
4
2.
5
Meanwhile, scramble three eggs and set aside.
6
Also, assemble sauce ingredients so they are ready to go.
7
3.
8
Next, cut and assemble all your stir-fry ingredients so that you can add them quickly to the pan.
9
4.
10
Heat a wok over medium-high heat.
11
Add oil, garlic, and ginger.
12
When fragrant (about a minute or less), add scallions.
13
Keep tossing the ingredients around.
14
The key to stir-fry is to keep things moving!
15
5.
16
Add the pork.
17
Cook until lightly browned.
18
6.
19
Add bamboo shoots, sliced wood-ear mushrooms, shiitake mushrooms, and Chinese cabbage.
20
Keep tossing everything, until everything cooks down.
21
7.
22
Add the scrambled egg and half the sauce.
23
Cook until heated through.
24
Give it a taste and add the rest of the sauce if you think it needs more flavor.
25
If not, youre done!
26
Garnish with more sliced green onion and serve with rice or Chinese pancakes.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 pounds Pork Shoulder, Sliced Thinly Across The Grain, ⅛ cups Cornstarch, 3 Tablespoons Shaohsing Wine, 1 Tablespoon Soy Sauce, and more.

Yes, Moo Shu Pork falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moo Shu Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions