Chinese · Lunch · Dinner
Moo Shu Pork
木须肉 (Mù xū ròu)
Tender strips of lean pork stir-fried with fluffy egg, crisp cabbage, shiitake and scallions in a glossy ginger-hoisin sauce, wrapped in warm, thin pancakes. It is lighter than takeout, with less oil and more vegetables.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 38% · Fat 31% · Protein 31%
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Ingredients
For 4 servings- 400 g (about 14 oz)Pork tenderloin, trimmed
- 4 tsp21 gLow-sodium soy sauce
- 1 tbsp15 gShaoxing rice wine (or dry sherry)
- 2 tsp5 gCornstarch
- 3 large150 gEggs
- 150 g (about 2 cups sliced)Fresh shiitake mushrooms, sliced
- 4 cups300 gGreen cabbage, finely shredded
- 1 medium60 gCarrot, cut into thin matchsticks
- 460 gScallions, cut into 4 cm lengths
- 2 cloves6 gGarlic, minced
- 1 tbsp6 gFresh ginger, grated
- 1 tbsp14 gCanola oil
- 1 tsp5 gToasted sesame oil
- 3 tbsp48 gHoisin sauce
- 2 tbsp30 gWater
- 12 small180 gMandarin pancakes (or small flour tortillas)
Steps
- 1
Slice the pork across the grain into thin strips about 5 mm wide.
- 2
Toss the pork with 1 tsp of the soy sauce, the rice wine and the cornstarch; set aside for 10 minutes.
- 3
Whisk the eggs in a bowl.
- 4
Mix the remaining 1 tbsp soy sauce, 1 tbsp of the hoisin sauce, the sesame oil and the water in a small bowl to make the stir-fry sauce.
- 5
Heat 1 tsp of the canola oil in a large non-stick wok or skillet over medium heat, add the eggs and scramble into soft curds; tip onto a plate.
- 6
Heat the remaining 2 tsp canola oil over high heat and stir-fry the pork for 3-4 minutes until no longer pink and cooked through to 63 °C / 145 °F; move to the plate with the eggs.
- 7
Add the garlic and ginger to the pan and stir for 30 seconds until fragrant.
- 8
Add the shiitake and carrot and stir-fry for 2 minutes until the mushrooms soften.
- 9
Add the cabbage and stir-fry for 2-3 minutes until just wilted but still crisp.
- 10
Return the pork and egg to the pan, add the scallions and pour in the sauce; toss for 1 minute until glossy and hot.
- 11
Warm the pancakes in a steamer or microwave, covered with a damp towel, for about 1 minute.
- 12
Spread each pancake with a little of the remaining 2 tbsp hoisin sauce, spoon in the filling, roll up and serve.
Swaps, storage and make-ahead
Swaps
- Use thinly sliced boneless skinless chicken breast instead of pork tenderloin, cooking it until it reaches 74 °C / 165 °F.
- Swap the shiitake for rehydrated dried wood ear mushrooms for a more traditional crunchy texture.
- Use a bagged coleslaw mix in place of shredding the cabbage and carrot yourself to save prep time.
- Replace the pancakes with crisp butter lettuce or iceberg leaves for a lighter wrap.
Storage
Refrigerate the filling in a covered container within 2 hours and use within 3 to 4 days, reheating in a pan or microwave until steaming hot; store pancakes separately, wrapped. The cabbage softens on reheating and the egg turns rubbery, so freezing the filling is not recommended.
Make ahead
Slice the pork, shred the vegetables and mix the sauce up to a day ahead, keeping each covered in the fridge. Marinate the pork just before cooking and stir-fry everything fresh.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoyEggsSesameSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (362 g) | Per 100 g | |
|---|---|---|
| Calories | 426 kcal | 118 kcal |
| Protein | 32.6 g | 9 g |
| Carbohydrates | 39.6 g | 10.9 g |
| of which sugars | 9.5 g | 2.6 g |
| Fiber | 5.6 g | 1.5 g |
| Fat | 14.7 g | 4.1 g |
| of which saturated | 3.7 g | 1 g |
| Sodium | 835 mg | 231 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
