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
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
- 2-3 tablespoon vegetable oil
- 1 1/4 lb pork tenderloin sliced into very thin strips
- 2 tablespoons 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 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.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Angela
This was so flavorful and tasted just like my favorite Chinese restaurant’s moo shu pork!! I’m definitely making this instead of getting takeout next time!
Beth Pierce
Thank you, Angela!
MacKenzie
This was 1000 times better than takeout. We made it tonight and even my picky eaters enjoyed it. We liked it so much that I added it to the menu for next week.
Beth Pierce
That is awesome, MacKenzie! I agree 100%.
Gianne
The flavors are so delicious and the combination of tender pork, crispy vegetables, and savory sauce is just heavenly. I could eat it every day!
Beth Pierce
I feel the same way, Gianne!
Sarah W
I love recreating my favorite take out dishes from home, and this was no exception! Quick, easy and packed with flavor; definitely, a new favorite recipe!
Beth Pierce
Thank you, Sarah!
Krissy
Super tasty and I love how easy it was to put together! I actually made this as a meal planning option at the beginning of the week.
Beth Pierce
That is fantastic, Krissy! So glad that you liked it!
Marie
Incredible recipe. The pork was so tender and the flavour is amazing!
Beth Pierce
Thanks, Marie!
Kassandra
As a fan of pork, I always order this when I go to my favorite restaurant however this time I made the decision to stay in and cook it myself. It was pretty easy to make and tasted so much better than the restaurants version. I think I need to do this more often. You are right cooking is therapeutic.
Beth Pierce
Hey Kassandra! I am so glad that you like cooking and the pork recipe. When I am cooking, I am in my own little world singing and enjoying myself.
Sonia
I love this moo shu pork with rice noodles or Chinese pancakes. It is one of my favorite meals. I made it last night and my brother came over for dinner. We both loved it.
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.
Tayler
We had this moo shu pork for dinner last night and it was delicious! So flavorful and pretty easy to make!
Beth Pierce
Thank you, Tayler! It is one of our favorite recipe.
Caroline
I love the mix of flavors and textures in this – makes such a great dinner!
Beth Pierce
Thanks, Caroline! I agree!
dana
This was so tasty and honestly better than takeout. There was so much flavor and it wasn’t all sugar! Total hit at our table.
Jennifer L Prince
Ohh yum! this seems like such a great recipe for pork. I’d love to try this unique spin on dinner!
Gerry
I made this dish and I love how delicious and easy to make this dish. So yummy!
Beth Pierce
Thanks, Garry! So glad that you liked the moo shu pork. It is one of my favorite recipes.
Ntensibe Edgar
Great recipe for moo shu pork. The whole family loved it. Thanks for sharing,
Christina
I don’t eat a lot of pork because it doesn’t seem to like me. However I had a pork tenderloin to use up in the freezer. This recipe was AMAZING!!! I have heard about Mooshu Pork, but never tried it. This was soooo good and tender. I did add udon noodles instead of tortillas or pancakes. I ate an entire bowl and did not share with my 3 dogs. They were very upset that there was no leftovers!! Excellent. If I could rate higher, I would!
Thank you very much for such a fabulous recipe!! 🙂
Beth Pierce
Thanks so much Christina! The pleasure is all mine! I am so glad that you liked it. You are cracking me up about your dogs!
Tammie
I don’t know exactly how many of STW’s recipes I’ve made (dozens), but I’ve come to the conclusion that Beth Pierce is the best cook on the planet. Every recipe has been awesome & this Moo Shu Pork is just another example! Thank you so much!
Beth Pierce
Oh, that is so sweet. You are so kind. Thanks for making my day!
Lasonia
I love Moo Shu Pork. I’ve never actually made it before though. I am going to save this recipe in hopes of making it real soon.
Jasmine Martin
I have heard about Moo Shu Pork and I would absolutely love to try it. It looks very delicious! I may make it for dinner this weekend.
Rosey
That’s a great way to use pork. We don’t serve it all that often but when we do the family always enjoys it.
Tammy
Ooh this looks so good! I love moo shu! Nothing beats homemade takeout 😀
Beth Pierce
So true!
Yonca
Easy to follow instructions. Moo Shu pork was a great choice to celebrate the New Year. I served it with some potstickers and your egg roll recipe. It was the perfect meal. 🎊
Karen
This was SO GOOD!!! I never had moo shu pork before now! I don’t know why, because it is delicious.
Becky, Cuddle Fairy
This sounds like a great use of pork tenderloin! I cooked one a few days ago and it turned out a little dry, I will save this recipe for next time!
Samantha Donnelly
I love this moo shu pork recipe! Skip the takeout and make it at home. You will not be disappointed.
Sandra
What a tasty and delicious meal! So quick and easy to make, too! So perfect!
Beti
This dish was absolutely amazing!! My family loved it! Thanks for sharing the recipe!
katerina
This was incredibly delicious!! The perfect meal!
Amanda
The flavor in this dish is out of this world good!