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5.0 from 3 votes

Moo Shu Pork

This easy version of Moo Shu Pork comes together in a matter of minutes, making this recipe perfect for a weeknight dinner.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 - 3 servings
Course: Dinner
Cuisine: Chinese

Ingredients

  • 3 eggs
  • 2 tsp peanut oil or sesame oil
  • ¾ lb pork loin, thinly sliced
  • 1 garlic clove, minced
  • 1 Tbsp fresh ginger, minced, or 1/2 tsp dry, ground ginger
  • 3 cups napa cabbage, shredded
  • 1 c mushrooms, sliced
  • 3 scallions, sliced
  • 1 Tbsp rice wine or dry white wine or dry sherry
  • 2 tsp soy sauce
  • 8 Mandarin pancakes or flour tortillas (to serve)
  • hoisin sauce (to serve)

Instructions

    Cup of Yum
  1. In a small bowl, lightly beat the eggs with a pinch of salt. Set aside.
  2. Heat about 1/2 tsp of oil in a skillet (or large wok) over medium low heat. Pour in the scrambled eggs and cook, undisturbed, until the eggs are set and feel dry on top, 3-4 minutes. Transfer the eggs to a plate and cut into strips.
  3. Heat another ½ tsp of oil in the skillet. Increase the heat to medium high. Add the sliced pork, ginger, and garlic and sauté for 4-5 minutes, until the pork is cooked through. Transfer to a bowl and set aside. (Drain the liquid from the pan if necessary.)
  4. Heat the remaining oil in the pan. Add the cabbage, mushrooms, and scallions. Sauté until the cabbage takes on a bright color, 2-3 minutes. Add the soy sauce and rice wine. Mix well and continue stirring for another 1-2 minutes until cabbage has wilted.
  5. Add the egg strips and pork back to the pan. Stir to incorporate.
  6. Remove the pan from the heat and serve.
  7. Serve the Moo Shu Pork over rice or rolled in a thin pancake with Hoisin sauce.