Easy Homemade Moo Shu Pork: Restaurant-Quality Chinese Stir-Fry in Your Kitchen

Classic Homemade Moo Shu Pork – A Chinese Takeout Favorite Made Easy

Moo shu pork is a beloved Northern Chinese dish that has become a staple on American-Chinese restaurant menus. This savory stir-fry combines tender strips of marinated pork with scrambled eggs, mushrooms, and crisp vegetables, all wrapped in delicate pancakes with a sweet hoisin sauce.

Why You’ll Love This Homemade Moo Shu Pork Recipe

There’s something magical about the combination of flavors and textures in moo shu pork. The tender pork, earthy mushrooms, and aromatic vegetables create a dish that’s simultaneously light yet satisfying. Making this takeout classic at home allows you to control the ingredients while achieving that authentic Chinese flavor profile you crave.

Ingredients for Authentic Moo Shu Pork

For the Pork Marinade:

• 1 pound pork tenderloin, cut into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch
• 1/2 teaspoon white pepper

For the Stir-Fry:

• 3 tablespoons vegetable oil, divided
• 3 eggs, lightly beaten
• 2 cups shredded cabbage
• 1 cup thinly sliced shiitake mushrooms
• 1/2 cup julienned carrots
• 4 green onions, sliced diagonally
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar

For Serving:

• 16 Mandarin pancakes or flour tortillas
• 1/3 cup hoisin sauce
• 1/4 cup thinly sliced cucumber (optional)

How to Make Traditional Moo Shu Pork

1. Marinate the pork: In a medium bowl, combine the pork strips with soy sauce, Shaoxing wine, cornstarch, and white pepper. Toss to coat evenly and let marinate for at least 15 minutes or up to 30 minutes while you prepare the other ingredients.
2. Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and sugar. Set aside.
3. Cook the eggs: Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set but still soft, about 30 seconds. Transfer to a plate and break into pieces.
4. Stir-fry the vegetables: Add another tablespoon of oil to the wok. Add the garlic and ginger, stir-frying for 30 seconds until fragrant. Add the mushrooms and stir-fry for 2 minutes until they begin to soften. Add cabbage and carrots, cooking for another 2-3 minutes until the vegetables are crisp-tender. Transfer to the plate with the eggs.
5. Cook the pork: Add the remaining tablespoon of oil to the wok. Add the marinated pork in a single layer and allow it to sear for 1 minute without stirring. Then stir-fry for another 2-3 minutes until the pork is cooked through with no pink remaining.
6. Combine everything: Return the vegetables and eggs to the wok. Add the green onions and the sauce mixture. Stir-fry for 1-2 minutes until everything is well combined and heated through.
7. Warm the pancakes: Heat the Mandarin pancakes or flour tortillas according to package directions or in a steamer for 1-2 minutes until warm and pliable.
8. Serve: To serve, spread about 1 teaspoon of hoisin sauce on each pancake. Add a spoonful of the moo shu pork mixture and optional cucumber slices. Fold the bottom edge up slightly, then roll the pancake into a cylinder.

Chef’s Tips for Perfect Moo Shu Pork

• Slice the pork properly: Freeze the pork tenderloin for about 20 minutes before slicing to make it easier to cut into thin, uniform strips.
• Don’t overcook the vegetables: The key to good moo shu is maintaining some crispness in the vegetables. They should be tender-crisp rather than soft.
• Prep ahead: This dish comes together quickly once you start cooking, so have all ingredients prepped and ready before heating your wok.
• Authentic pancakes: While flour tortillas work in a pinch, traditional Mandarin pancakes provide the authentic experience. Look for them in Asian markets or make your own.

Variations on Traditional Moo Shu

The beauty of moo shu is its versatility. Here are some popular variations:

• Moo Shu Chicken: Simply substitute thinly sliced chicken breast for the pork.
• Vegetarian Moo Shu: Skip the meat and add more mushrooms (like wood ear) and vegetables such as bell peppers.
• Seafood Moo Shu: Use shrimp or a combination of seafood for a delicious twist.
• Extra Authentic: Include wood ear mushrooms and lily buds for a more traditional Northern Chinese version.

Nutrition Information

Frequently Asked Questions About Moo Shu

What does “moo shu” mean?

The term “moo shu” (also spelled mu shu) is believed to refer to the flower-like appearance of the scrambled eggs in the dish, resembling the sweet osmanthus (mu xi) flower in Chinese.

Can I make moo shu pork ahead of time?

The filling can be made up to 2 days ahead and refrigerated. Reheat gently before serving with freshly warmed pancakes.

What can I use instead of Mandarin pancakes?

Flour tortillas are a common substitute, but you can also use thin crepes or lettuce wraps for a lower-carb option.

How do I store leftover moo shu pork?

Store the filling separately from the pancakes in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a skillet or microwave until hot.

Conclusion

Moo shu pork is a delightful dish that brings the flavors of Northern China right to your dining table. With its perfect balance of savory, sweet, and umami flavors wrapped in delicate pancakes, it’s no wonder this has become such a beloved dish worldwide. Whether you’re cooking for a family dinner or entertaining guests, this homemade moo shu pork recipe is sure to impress with its authentic flavors and textures.

Recipe adapted from AllRecipes