Moo Shu Pork Recipe

Name: Moo Shu Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons vegetable oil, such as safflower; 4 large eggs, lightly beaten; 1 pork tenderloin (about 1 pound), trimmed of excess fat, halved lengthwise and thinly sliced crosswise; 2 tablespoons cornstarch; Coarse salt and freshly ground pepper; 1 pound shiitake mushrooms, stems removed, caps thinly sliced; 2 tablespoons minced peeled fresh ginger; 1/2 head napa cabbage (1/2 pound), shredded; 5 scallions, trimmed and thinly sliced; 1/3 cup soy sauce; 1/4 cup rice vinegar (unseasoned); 8 flour tortillas (6-inch size), for serving; Hoisin sauce, for serving

Servings: persons

4 teaspoons vegetable oil, such as safflower
4 large eggs, lightly beaten
1 pork tenderloin (about 1 pound), trimmed of excess fat, halved lengthwise and thinly sliced crosswise
2 tablespoons cornstarch
Coarse salt and freshly ground pepper
1 pound shiitake mushrooms, stems removed, caps thinly sliced
2 tablespoons minced peeled fresh ginger
1/2 head napa cabbage (1/2 pound), shredded
5 scallions, trimmed and thinly sliced
1/3 cup soy sauce
1/4 cup rice vinegar (unseasoned)
8 flour tortillas (6-inch size), for serving
Hoisin sauce, for serving

1
In a large nonstick skillet, heat 1 teaspoon oil over medium.
2
Add eggs; cook, without stirring, until just set, 1 to 2 minutes.
3
Transfer to a cutting board.
4
When cool enough to handle, roll into a log, and slice crosswise into 1/4-inch-wide strips.
5
Place pork in a medium bowl, and sprinkle with cornstarch.
6
Season with salt and pepper, and toss to coat.
7
Wipe skillet clean with paper towels, and heat remaining 3 teaspoons oil over medium-high.
8
Add pork, and cook until browned on one side, 4 to 5 minutes (pork will finish cooking later); transfer pork to a plate.
9
Add mushrooms and ginger to skillet; season with salt and pepper.
10
Cook until mushrooms are lightly browned, 3 to 5 minutes.
11
Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage is wilted and pork is cooked through, 2 to 3 minutes.
12
Hold each tortilla with tongs and heat over a gas-burner flame until warm.
13
(Alternatively, wrap stacked tortillas in foil, and heat in a 375F oven.)
14
To assemble, spread center of a tortilla with a thin layer of hoisin sauce; top with moo shu filling, and roll up.
15
Serve extra hoisin sauce on the side.

1049

kcal

Calories

Fat

166

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 4 teaspoons vegetable oil, such as safflower, 4 large eggs, lightly beaten, 1 pork tenderloin (about 1 pound), trimmed of excess fat, halved lengthwise and thinly sliced crosswise, 2 tablespoons cornstarch, and more.

Yes, Moo Shu Pork falls under the Meat & Poultry 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