Chinese Take Out Mu Shu Pork
Bring the bold, savory flavors of your favorite Chinese takeout straight to your kitchen with this delectable Mu Shu Pork recipe! Tender pork tenderloin is marinated in a rich blend of hoisin sauce, soy sauce, and Shaoxing wine, then stir-fried to perfection alongside crisp cabbage, sweet matchstick carrots, and earthy shiitake mushrooms. Fluffy scrambled eggs and fresh green onions add texture and balance to this vibrant dish. Serve the Mu Shu Pork wrapped in warm Mandarin pancakes or with a side of steamed rice for a satisfying meal. Perfectly seasoned with fragrant ginger and garlic, and optionally paired with a sweet plum sauce, this quick and easy recipe is the ultimate homemade Chinese comfort food!
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Recipe Information
Ingredients
- 0.5 lb pork tenderloin
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- 2 tsp sesame oil
- 3 tbsp canola oil (or vegetable oil)
- 3 large eggs
- 2 cups cabbage, shredded
- 1 cup matchstick carrots
- 5 pieces shiitake mushrooms, thinly sliced
- 4 stalks green onions, sliced into 1-inch pieces
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 8 pieces Mandarin pancakes (optional, for serving)
- 4 tbsp plum sauce (optional, for serving)
Instructions
Thinly slice the pork tenderloin into small, bite-sized strips. In a small bowl, mix hoisin sauce, soy sauce, Shaoxing wine, and cornstarch. Add the pork to the marinade, toss to coat, and set aside for 10-15 minutes.
In another small bowl, whisk the eggs and set aside.
Heat 1 teaspoon of sesame oil and 1 tablespoon of canola oil in a large wok or skillet over medium-high heat. Pour in the whisked eggs and scramble until just set. Remove from the wok and set aside.
Add the remaining canola oil to the wok and heat over medium-high heat. Add the marinated pork to the wok and stir-fry for about 3 minutes, until cooked through. Remove the pork from the wok and set aside.
Using the same wok, add a little more oil if needed. Stir-fry the ginger and garlic for 30 seconds, until fragrant.
Add the cabbage, carrots, and shiitake mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the pork and scrambled eggs to the wok, and toss to combine with the vegetables. Add the green onions and stir well. Drizzle with the remaining sesame oil and adjust seasoning with extra soy sauce if needed.
Warm the Mandarin pancakes according to package instructions, if using.
Serve the Mu Shu Pork by spooning the mixture into the pancakes and rolling them up, or enjoy it as-is with a side of steamed rice. Optionally, serve with a dollop of plum sauce for extra flavor.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 4776 mg | 208% | |
| Total Carbohydrate | 246.6 g | 90% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 66.2 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 417 mg | 32% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3253 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
