Moo Shu Pork

Name: Moo Shu Pork
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound pork tenderloin; 1 tablespoon vegetable oil; 2 eggs; 1 cup Shiitake mushrooms; 3 cups shredded cabbage; 2 teaspoons minced ginger; 1 teaspoon minced garlic; 2 tablespoons soy sauce; 2 tablespoons hoisin sauce; 1 teaspoon sesame oil; 1 teaspoon honey; 2 teaspoons cornstarch; salt and pepper to taste; 1/4 cup green onions; For serving: flour tortillas or mandarin pancakes, sliced green onions, hoisin sauce

User Reviews

5.0

129 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
349 kcal
Course
Main Course
Cuisine
Asian

Moo Shu Pork

Benson Pickett

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This moo shu pork is thinly sliced pork tenderloin stir fried with vegetables and egg, all in a savory sauce. A homemade version of the classic take out dish that tastes even better than what you'd get at a restaurant!

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Ingredients

Servings

1 pound pork tenderloin cut into thin matchsticks
1 tablespoon vegetable oil divided use
2 eggs lightly beaten
1 cup Shiitake mushrooms stems removed, thinly sliced
3 cups shredded cabbage can be green, purple or both
2 teaspoons minced ginger
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 teaspoon honey
2 teaspoons cornstarch
salt and pepper to taste
1/4 cup green onions cut into 1 inch pieces
For serving: flour tortillas or mandarin pancakes, sliced green onions, hoisin sauce

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Instructions

Heat 1 teaspoon of oil in a large skillet over medium heat. Add the eggs and season to taste with salt and pepper. Cook, undisturbed, until a flat omelet forms, about 3-4 minutes. Carefully flip the eggs and cook on the other side until done, 1-2 minutes more.
Remove the eggs from the pan and cut into strips. Cover to keep warm.
Wipe out the pan with a paper towel.
Heat the remaining 2 teaspoons of oil in the pan.
Add the pork and cook, stirring occasionally, until meat is browned and cooked through, 4-5 minutes. Season the meat with salt and pepper. Remove the pork from the pan and place on a plate; cover to keep warm.
Add the cabbage, ginger, garlic and mushrooms to the pan and cook for 2-3 minutes or until mushrooms are tender and cabbage is wilted.
Return the pork and eggs to the pan. Stir in the green onions.
In a small bowl whisk together the soy sauce, hoisin sauce, sesame oil, honey and 1 tablespoon of water. Whisk in the cornstarch until smooth.
Add the sauce to the pan and turn the heat to high; bring to a boil. Boil for 30 seconds or just until sauce starts to thicken.
Serve immediately with tortillas or pancakes, extra hoisin sauce and sliced green onions.

Notes

I like to use pork tenderloin for this dish, but boneless pork chops, thinly sliced pork shoulder or pork loin will also work. I recommend placing your meat in the freezer for 20-30 minutes so it can firm up, this helps to make the meat easier to slice into thin pieces.
You can use a bag of pre-shredded cabbage to save on prep time.
I typically use flour tortillas as a shortcut instead of making my own pancakes. It's not as authentic, but saves a ton of time!

Nutrition Information

Show Details

Calories 349kcal (17%) Carbohydrates 20g (7%) Protein 41g (82%) Fat 14g (22%) Saturated Fat 3g (15%) Cholesterol 190mg (63%) Sodium 809mg (34%) Fiber 2g (8%) Sugar 7g (14%)