Moo Shu Pork
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
598 kcal
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Course
Main Course
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Cuisine
Chinese
Moo Shu Pork
Description
This Moo Shu Pork recipe involves marinating thinly sliced pork with Shaoxing wine, cornstarch, soy sauce, white pepper, minced garlic, and ginger. The pork is stir-fried over high heat to develop a tender texture and savory flavor. Vegetables such as rehydrated wood ear fungus or shiitake mushrooms, lily buds, shredded carrot, sliced green onions, cabbage, and optional cucumber are cooked alongside.
Eggs are cooked separately in the wok as a thin omelette, sliced into strips, and combined into the dish. The sauce made from chicken stock, oyster sauce, soy sauce, sesame oil, and cornstarch brings a balanced, lightly thickened coating throughout the ingredients. The final dish is served with thin pancakes and hoisin sauce, allowing for custom wraps with optional cilantro.
Moo Shu Pork combines tender pork, crisp vegetables, and soft egg into a flavorful stir-fry characteristic of this classic Chinese preparation. The recipe emphasizes high heat stir-frying and layering of flavors. The use of marinade and sauce ensures moist, well-seasoned pork and balanced seasoning throughout.
Lean pork cuts like loin, tenderloin, or boneless chop are recommended for best texture. Proper rehydration and removal of excess moisture from mushrooms or wood ears prevent sogginess. Cooking eggs separately ensures they are fluffy and integrated evenly. Serving with pancakes and hoisin sauce completes the traditional experience.
Ingredients
Pork / Marinade
- 8 ounces pork julienned thin strips (See Note 1)
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- 1 tsp soy sauce or soy sauce, light
- 1/2 tsp white pepper
- 3 cloves garlic minced
- 1 tbsp ginger minced
Vegetables
- 1 ounce black wood ear fungus or 8 dried shitake mushrooms, dried
- 20 lily buds optional, dried
- 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 egg beaten lightly
- 2 tbsp neutral cooking oil generic cooking 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 optional, leaves
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.
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
- Use lean pork cuts such as loin, tenderloin, or boneless pork chop for best texture.
- Ensure mushrooms or wood ear fungus are well rehydrated and excess water is squeezed out to prevent sogginess.
- Cook eggs separately in the wok as a thin omelette before slicing into strips for even distribution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 598 kcal
% 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.
User Reviews
Overall Rating
5
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