0 from 15 votes
Moo Shu Pork
Moo Shu Pork has stir fried tender marinated pork strips with julienned vegetables and egg all wrapped in a warm pancake with hoisin sauce. Made in less than 40 minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 598 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
Pork / Marinade
- 8 ounces pork julienned thin strips (See Note 1)
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- 1 tsp light soy sauce (or soy sauce)
- 1/2 tsp white pepper
- 3 cloves garlic minced
- 1 tbsp ginger minced
Vegetables
- 1 ounce dried black wood ear fungus (or 8 dried shitake mushrooms)
- 20 dried lily buds (optional)
- 2 cups green cabbage cut thin
- 1 cup carrot shredded
- 4 green onions cut 45° slices
- 1 cucumber halved and cut 45° slices (optional)
Eggs
- 3 eggs beaten lightly
- 2 tbsp oil
Sauce
- 1/4 cup chicken stock
- 1 tsp cornstarch
- 1 tablespoon oyster sauce
- 1 tsp soy sauce
- 1/2 teaspoon sesame oil
Assembly
- 8 Moo shu pancakes
- 1/2 cup hoisin sauce (8 tablespoons, 1 per pancake)
- cilantro leaves (optional)
Instructions
Prep
- Rehydrate the wood ears or mushrooms by submerging in hot water for 10 minutes. Whisk together the Sauce ingredients in a bowl and set aide.
- In a bowl add the julienned pork and then add Marinade ingredients. Use you hands or spatula and toss pork in marinade. Set aside.
- Squeeze excess water from rehydrated vegetables. Cut your wood ears or mushrooms and cabbage into thin strips. Add to a bowl with carrot, green onions and cucumber (if using). Set aside.
- Whisk the eggs in a small bowl. Set aside.
Cup of Yum
Cook
- Set your wok over high heat for 2-3 minutes. Add the 1 tablespoon oil and swirl around to coat wok. Add the beaten eggs and swirl to coat bottom of wok, cook 1 minute. Carefully using a spatula, try and flip it over and cook another minute. Remove from wok and cut into thin strips. Set aide.
- Set your wok over high heat for 1 minutes and add remaining 1 tablespoon oil and swirl to coat bottom of wok again. Add the pork and cook until pork is no longer pink and turns white (2-3 minutes). Remove from wok and set aside. Add all the vegetables and stir fry for 8 minutes.
- Stir the Sauce and pour the mixture over the vegetables and add the pork and eggs back to the wok. Stir for 2 minutes for sauce to thicken and coat all.
Assemble
- Spread a tablespoon of hoisin sauce on each warm pancake and divide filling for 8 total. Top with optional cilantro leaves. Roll up like a burrito and serve.
Notes
- I use a lean 4 ounce piece of pork, either pork loin, pork tenderloin, a boneless pork chop.
Nutrition Information
Calories
598kcal
(30%)
Carbohydrates
63g
(21%)
Protein
23g
(46%)
Fat
28g
(43%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
165mg
(55%)
Sodium
1391mg
(58%)
Potassium
789mg
(23%)
Fiber
6g
(24%)
Sugar
17g
(34%)
Vitamin A
5739IU
(115%)
Vitamin C
21mg
(23%)
Calcium
153mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 598
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 63g | 21% |
| Protein | 23g | 46% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 165mg | 55% |
| Sodium | 1391mg | 58% |
| Potassium | 789mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 5739IU | 115% |
| Vitamin C | 21mg | 23% |
| Calcium | 153mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.