Moo Shu Pork

Moo Shu Pork combines marinated, thin, tender pieces of pork stir fried with cabbage, mushrooms, and eggs in a savory sauce with the flavors of garlic and ginger. It is traditionally served with flour tortillas, Chinese pancakes, or rice. This traditional recipe is so much better than takeout and easily made at home.

How to make Moo Shu Pork

First, in a small bowl, whisk together the Hoisin Sauce, rice wine, soy sauce, rice vinegar, garlic, ginger, cornstarch, sesame oil, black pepper, and mirin if using. Remove 1/2 cup of the marinade and set it aside.

Add the cut pork to the remaining marinade and stir to combine. Let it set and marinate while you cook the eggs. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the beaten eggs and cook until the eggs are set enough to flip. Then using a spatula, flip and cook the other side. Remove the eggs and cut them into thin strips and cover to keep warm.

Heat another tablespoon of vegetable oil in the skillet over medium-high heat. Using tongs remove the pork from the marinade letting the excess drip off. Add the pork to the hot skillet, cooking until browned and cooked through about 2-3 minutes. Work in batches and remove to a plate and cover to keep warm.

Heat 1 more tablespoon of oil in the skillet over medium heat. Add the coleslaw, mushrooms, and half of the green onions. Stir fry until the cabbage starts to wilt and the mushrooms are tender. Add the pork, and eggs back to the skillet. Whisk the sauce mixture that was set aside. Drizzle with the sauce and stir to combine, cooking over low heat. Sprinkle with the reserved scallions. For best results, serve promptly.

Recipe tips

• The marinade doubles as a sauce, so remember to remove 1/2 cup before you add any raw meat to it.
• Stir fry recipes move fast. Have what you need cut and ready to go and in close proximity to your stovetop.
• I like to use pork tenderloin for this recipe. It is relatively inexpensive and cooks up delicious, tender, and not as dry as boneless pork chops.
• Use a sharp knife and slice the pork tenderloin from side to side width-wise. Then pile the pieces and slice them into strips.
• Shake the excess marinade off so it does not make too much of a mess in your pan. I like to use Bar Keepers Friend to clean up some of my stir fry messes.
• This recipe also works with chicken and beef.
• White button mushrooms can be subbed for the shiitake mushrooms.
• Moo Shu Pork is traditionally served with flour tortillas or mandarin pancakes, and rice or Chinese noodles.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
• I do not recommend freezing moo shu pork. Cabbage is mostly water and will destroy the texture of the dish.

What to serve with Moo Shu Pork

Besides flour tortillas, mandarin pancakes, rice, and Chinese noodles, you can serve it with egg drop soup, hot and sour soup, potstickers, ramen noodle salad, or wonton soup. Or go really simple and serve it with steamed mixed vegetables like broccoli, zucchini, and snow peas.

Can I cut my own cabbage?

For ease with this recipe, I use a 16-ounce bag of pre-shredded cole slaw. If shredding your own, you will need 6-7 cups of shredded green cabbage, red cabbage, and carrots, with green cabbage accounting for most of the mix.

What is mirin?

Mirin is sweetened sake. If you can find it, you will love it in your stir-fries. Look for it in the Asian Food Section of your local grocery store. You can substitute with dry sherry and granulated sugar in a 3:1 ratio. So for every 1 tablespoon of sherry, you will add 1 teaspoon of sugar.

More stir-fry recipes

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