5 from 10 votes
Moo Shu Pork
Moo Shu Pork features thin julienned pork strips marinated and stir-fried with a mix of vegetables including wood ear fungus, lily buds, cabbage, carrots, green onions, and optional cucumber. The dish incorporates eggs cooked into thin strips and a savory sauce blended with oyster sauce and chicken stock. It is traditionally served with thin pancakes and hoisin sauce to assemble wraps.
Prep Time
15 mins
Cook Time
20 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 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.
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
- 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
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%)
Nutrition Facts
Serving: 4 Serving
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.