Moo Shu Pork Recipe

Name: Moo Shu Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mandarin Pancakes; 2 1/3 cups all-purpose flour; 1 cup water, boiling; 4 teaspoons sesame oil (or cooking oil); Marinade; 1 tablespoon water; 1 tablespoon cornstarch; 1 1/2 tablespoons soy sauce; 1/2 teaspoon granulated sugar; 1 tablespoon sake (may substitute sherry); 1/8 teaspoon pepper; Remaining ingredients; 3/4 lb pork tenderloin, cut into 1/4 inch strips (6mm); 3 dried shiitake mushrooms, with boiling water to cover; 3 large eggs; 1/2 teaspoon salt; 1/16 teaspoon pepper; 1 tablespoon cooking oil; 2 cups suey choy, shredded; 1 teaspoon finely grated gingerroot (or 1/4 tsp ground ginger); 1 garlic clove, crushed (or 1/4 tsp garlic powder); 3 green onions, chopped; 2/3 cup bamboo shoot, cut into matchsticks; 1 teaspoon soy sauce; 1 1/2 tablespoons hoisin sauce (to spread on pancakes)

Servings: persons

Mandarin Pancakes
2 1/3 cups all-purpose flour
1 cup water, boiling
4 teaspoons sesame oil (or cooking oil)
Marinade
1 tablespoon water
1 tablespoon cornstarch
1 1/2 tablespoons soy sauce
1/2 teaspoon granulated sugar
1 tablespoon sake (may substitute sherry)
1/8 teaspoon pepper
Remaining ingredients
3/4 lb pork tenderloin, cut into 1/4 inch strips (6mm)
3 dried shiitake mushrooms, with boiling water to cover
3 large eggs
1/2 teaspoon salt
1/16 teaspoon pepper
1 tablespoon cooking oil
2 cups suey choy, shredded
1 teaspoon finely grated gingerroot (or 1/4 tsp ground ginger)
1 garlic clove, crushed (or 1/4 tsp garlic powder)
3 green onions, chopped
2/3 cup bamboo shoot, cut into matchsticks
1 teaspoon soy sauce
1 1/2 tablespoons hoisin sauce (to spread on pancakes)

1
Mandarin Pancakes: Combine Flour and boiling water in medium bowl. Mix until a soft ball is formed. Add more flour if dough is too sticky to handle. Turn out onto a lightly floured surface. Knead for 5 to 8 minutes until smooth and elastic. Cover with plastic wrap. Let stand for 20 minutes. Divide dough into 16 equal portions. Shape each portion into a ball. Flatten into 4 inch (10 cm) circles.
2
Brush top of 1 circle with sesame oil. Place another circle on top. Roll into 6 inch (15 cm) circle on lightly floured surface. Repeat with remaining circles. Keep covered with plastic wrap to prevent drying out. Heat non-stick frying pan until hot. Cook double pancakes, 1 at a time, for about 30 seconds until a few brown spots appear. Turn over. Cook for 30 seconds. Do not overcook or they will become brittle. Separate into 2 pancakes while still hot. Fold each in half and set on greased plate or tray. Cover. To serve, steam for about 5 minutes or cover individual pancakes with damp paper towel and microwave on high for 10 to 20 seconds until warm and soft. Makes 16 pancakes.
3
Marinade: Combine water, cornstarch, soy sauce, sugar, sake, and pepper in medium bowl. Stir until sugar is dissolved.
4
Add pork. Stir 2 or 3 times. Marinate at room temperature for 20 minutes.
5
Remaining: Cover mushrooms with boiling water in small bowl. Let stand for 20 minutes until softened. Rinse, drain and squeeze dry. Discard stems. Cut caps into matchsticks, and set aside.
6
Fork-beat eggs, salt and pepper together in a small bowl. Pour into greased frying pan. Scramble-fry until chunky but still moist. Turn out onto plate. Break up larger pieces.
7
Heat wok until very hot. Add cooking oil and pork strips, discarding marinade. Stir-fry for 3 minutes. Add mushrooms, suey choy, ginger, garlic, green onion, bamboo shoots and second amount of soy sauce. Stir-fry for 3 minutes. Add egg mixture. Cook until heated through.
8
Lightly brush mandarin pancakes with hoisin sauce on 1 side. Place 1/4 cup pork mixture in center of each pancake. Fold up, envelope-style.

1281

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.
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 25 ingredients. The key ingredients include: Mandarin Pancakes, 2 1/3 cups all-purpose flour, 1 cup water, boiling, 4 teaspoons sesame oil (or cooking oil), 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