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Better Than Takeout Moo Shu Pork

Moo Shu Pork is a delicious stir fry dinner filled with tender veggies, scrambled eggs, and the most amazing marinated pork. Serve in mandarin pancakes, lettuce cups, or over cooked rice for a complete meal.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 people
Calories: 184 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Marinade
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 teaspoon granulated sugar
Moo Shu Pork
  • 1 pound pork tenderloin cut into thin strips
  • 2 tablespoons vegetable oil divided
  • 2 large eggs beaten
  • 8 ounces sliced shitake mushrooms
  • 8 ounce canned sliced bamboo shoots drained and rinsed
  • 3 cups chinese cabbage thinly sliced
  • 2 teaspoons grated ginger
  • 1/4 cup sliced green onion
  • 12 Mandarin pancakes lettuce leaf cups, or cooked rice.

Instructions

    Cup of Yum
  1. Make the marinade in a small bowl by whisking together soy sauce, rice vinegar, sesame oil, cornstarch, and sugar.
  2. Place strips of pork into a large mixing bowl. Pour half of the marinade over the pork and reserve the other half for later. Let pork marinate while you prepare other ingredients.
  3. Heat 2 teaspoons of vegetable oil in a large skillet over medium-low heat. Add in beaten eggs, cover, and let cook through to form an omelet. Once cooked through, remove from pan and set aside.
  4. Increase heat in the skillet to medium-high heat. Add in pork, discarding any excess marinade, and cook pork to an internal temperature of 145 degrees Fahrenheit, about 5 and 7 minutes. Once pork is cooked through, remove from skillet and set aside.
  5. Add 1 tablespoon of vegetable oil to the skillet and let heat over medium-high heat. Add in mushrooms, bamboo shoots, cabbage, and ginger. Let cook 3 to 5 minutes, until mushrooms and cabbage are softened.
  6. Pour remaining reserved marinade into the skillet and bring to a simmer. Sauce should thicken immediately.
  7. Slice omelet into strips and return to the skillet along with the cooked pork. Toss to combine. Garnish with green onions.
  8. Serve hot wrapped in mandarin pancakes, in lettuce cups, or over cooked rice.

Notes

  • 8 ounces all-purpose flour
  • 3/4 cup boiling water
  • 1 tablespoon sesame oil
  • Add flour and boiling water to a medium-sized mixing bowl. Use a wooden spoon to stir to combine. Turn out onto a clean surface and knead until smooth, about 3 minutes. Let dough rest, covered, for 30 minutes.
  • Roll and shape the dough into a 12-inch long cylinder. Use a sharp knife to slice into twelve 1-inch pieces. Be sure to keep the pieces round.
  • Flatten each slice into a 2-inch disc. Brush the top of each disk with sesame oil.
  • Stack two discs on top of each other, oiled sides facing each other. Roll each pair into a 6 or 7 inch circle. They should be very thin, like a tortilla.
  • Heat an ungreased nonstick or cast iron skillet over medium-high heat. Working one at a time, cook pancakes for 1 minute, until it starts to bubble and brown, then flip and cook another 30-45 seconds until the other side is lightly browned.
  • While the pancakes are still warm, find the seam and pull the two mandarin pancakes apart. 

Nutrition Information

Calories 184kcal (9%) Carbohydrates 9g (3%) Protein 21g (42%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 111mg (37%) Sodium 584mg (24%) Potassium 583mg (17%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 401IU (8%) Vitamin C 4mg (4%) Calcium 52mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 184

% Daily Value*

Calories 184kcal 9%
Carbohydrates 9g 3%
Protein 21g 42%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 111mg 37%
Sodium 584mg 24%
Potassium 583mg 12%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 401IU 8%
Vitamin C 4mg 4%
Calcium 52mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.