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 garlic and ginger.

It is traditionally served with flour tortillas, Chinese pancakes, or rice. When I serve it to my family, I like to include cream cheese wontons or gyoza. This recipe tastes so much better than takeout and is easily made at home.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Hoisin sauce: You can find this in the Asian food section of your grocery store. It is often referred to as Chinese ketchup, but more flavorful.
• Rice wine: substitutes are dry sherry or sake
• Soy sauce: low-sodium is best
• Rice vinegar: also used in my pork stir fry and vegetable stir fry
• Mushrooms: You can substitute white button mushrooms for the shiitake mushrooms.
• Black pepper: Freshly ground is always best
• Mirin: It is a sweetened Japanese wine. It is optional as it can be challenging to find.
• Pork tenderloin: with the silverskin removed. I like to use pork tenderloin for this recipe. It is inexpensive and cooks up delicious, tender, and not as dry as boneless pork chops. This recipe also works with chicken and beef.
• Vegetable oil: canola oil or olive oil

How to make Moo Shu Pork

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

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 half a cup of the marinade and set it aside.

Add the cut pork to the remaining marinade and stir to combine. Let it sit and marinate while you cook the eggs. Heat 1 tablespoon of 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, cut them into thin strips, and cover them 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, cook until browned and cooked through, or about 2-3 minutes. Work in batches, then 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.

Preparation Tips and Storage

• The marinade doubles as a sauce, so remember to remove 1/2 cup before adding any raw meat.
• Use a sharp knife to slice the pork tenderloin into pieces about 1/3-1/2 inch thick. 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.
• 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.

Serving Suggestions

In addition to 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. You can also serve it with steamed mixed vegetables like broccoli, zucchini, and snow peas.

Frequently Asked Questions

More Stir-fry Recipes

Moo Shu Pork

Moo Shu Pork combines thin slices of marinated pork combined with veggies, eggs, and green onions in an easy savory sauce made with Hoisin, garlic, ginger, and black pepper. 

5 from 74 votes

Print Pin Rate

Course: mail meal pork

Cuisine: Chinese

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 servings

Calories: 482kcal

Author: Beth Pierce

Ingredients

Marinade

• ⅔ cup Hoisin sauce
• 2 tablespoons rice wine
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 2 cloves minced garlic
• 1 tablespoon grated ginger
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• ½ teaspoon fresh ground black pepper
• 2 tablespoons mirin optional

Moo Shu Pork

• 1 ¼ lb pork tenderloin sliced into very thin strips
• 2-3 tablespoon vegetable oil
• 2 large eggs lightly beaten
• 1 (16-ounce) bag tricolor coleslaw (see notes)
• 8 ounces shiitake mushrooms stemmed and sliced
• 4 green onions thinly sliced

Instructions

• In a medium bowl, whisk together the Hoisin Sauce, rice wine, soy sauce, rice vinegar, garlic, grated 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. 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 green onions. For best results, serve promptly. 

Video

Notes

• The marinade doubles as a sauce, so remember to remove 1/2 cup before adding any raw meat.
• Use a sharp knife to slice the pork tenderloin into pieces about 1/3-1/2 inch thick. 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.

Nutrition

Calories: 482kcal | Carbohydrates: 31g | Protein: 36g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 175mg | Sodium: 1208mg | Potassium: 893mg | Fiber: 3g | Sugar: 16g | Vitamin A: 246IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 3mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.