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 on the recipe card below.
- 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.
- Whisk the Hoisin sauce, rice wine, soy sauce, rice vinegar, garlic, ginger, cornstarch, sesame oil, black pepper, and mirin. Leave half a cup aside.
- Add the pork to the remaining marinade and stir. Let it sit and marinate while the eggs cook.
- In a skillet, add the beaten eggs and cook. Cut into thin strips and cover them.
- In a skillet, add the pork and cook until browned. Remove and plate.
- Still in the same skillet, add the coleslaw, mushrooms, and half of the green onions and cook.
- Add the pork and eggs back in. Whisk and drizzle the sauce in, cooking on low heat.
Preparation Tips and Storage
- The marinade doubles as a sauce, so remember to remove ½ cup before adding any raw meat.
- Use a sharp knife to slice the pork tenderloin into pieces about ⅓-½ 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.
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
Mirin is a 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 dry sherry and granulated sugar in a 3:1 ratio. For every tablespoon of sherry, add one teaspoon of sugar.
I use a 16-ounce bag of pre-shredded coleslaw to make this recipe easier. 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.
More Stir-fry Recipes
Moo Shu Pork
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
- 1¼ lb pork tenderloin sliced into very thin strips
- 2-3 tablespoon vegetable oil
- 2 large eggs lightly beaten
- 1 (16-ounce) bag tricolor coleslaw
- 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, if using, mirin. Remove ½ 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 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, 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, 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
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave on reduced power.
- I do not recommend freezing moo shu pork. Cabbage is mostly water and will destroy the dish’s texture.
Nutrition
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Gerry
Such an amazing recipe! So tasty. This recipe is easily a new family favorite. Even my super picky toddler had seconds.
Beth Pierce
Thanks, Gerry! You know if it is kid approved, it is delicious!
Elise
Moo Shu Pork is a popular staple at several New York eateries. It tastes ok. Your recipe on the other hand was outstanding. So full of flavor and quite easy to make. Thank you!
Beth Pierce
You are most welcome, Elise!
Frankie
Delicious moo shu pork recipe. Better than any restaurant I have tried so far. Thanks for the recipe.
Beth Pierce
Thanks, Frankie! So glad that you enjoyed it.
pedja
I love making these kinds of dishes but can’t seem to manage to put them correctly into tortillas…
Beth Pierce
Do you mean like proportionally or from a food styling standpoint?
Steph
I would not have thought making my own Moo Shu Pork at home would be so easy and taste this good. I made the recipe exactly as written and it was perfect.
Beth Pierce
Thanks, Steph! We love it too!
Claudia
I love this recipe. I order moo shu pork whenever we go out for Chinese, but I never tried making it before. This tasted so authentic.
Beth Pierce
Thanks, Claudia! I am so glad that you liked it!
Charla
It was quick, easy to make, and so delicious. Next time I make it I am having my sister in law over. She loves pork!
Justine
I’ve always wanted to try moo shu pork – so glad I came across the recipe. It was delicious!
Beth Pierce
Thanks, Justine! So glad that you liked the moo shu pork.
Tayler
We’ve had this pork twice in the last week because it’s SO good! The flavor is outstanding!
Beth Pierce
Thanks, Tayler!
Andrea
This looks and sounds better than take out and I am putting it on my weekly meal plan right now. Can’t wait to dig into this fantastic Moo Shu Pork.