Marvelous Mu Shu Pork Without Cabbage
Experience the vibrant, savory flavors of *Marvelous Mu Shu Pork Without Cabbage*, a fresh twist on the classic Chinese dish. This recipe skips the cabbage but is packed with tender pork tenderloin, earthy shiitake mushrooms, crisp bean sprouts, and fragrant ginger and garlic. Stir-fried to perfection, the ingredients come together in a delicious, hoisin-kissed filling, all wrapped up in soft flour tortillas or Mandarin pancakes for an easy, satisfying meal. Ready in just 30 minutes, this quick and flavorful dish is perfect for weeknight dinners or casual entertaining. With its balance of textures and bold flavors, it’s a must-try for any fan of Asian-inspired cuisine!
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Recipe Information
Ingredients
- 300 grams Pork tenderloin
- 3 tablespoons Soy sauce
- 1 teaspoon Cornstarch
- 2 teaspoons Sesame oil
- 2 large Eggs
- 100 grams Shiitake mushrooms (dried or fresh)
- 1 medium Carrot, julienned
- 1 cup Bean sprouts
- 3 stalks Green onions, thinly sliced
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 4 tablespoons Hoisin sauce
- 8 pieces Flour tortillas or Mandarin pancakes
- 2 tablespoons Vegetable oil
Instructions
Slice the pork tenderloin into thin strips, about 2 inches long. In a small bowl, mix 2 tablespoons soy sauce, cornstarch, and 1 teaspoon sesame oil. Add the pork and marinate for 10 minutes while you prepare the other ingredients.
If using dried shiitake mushrooms, soak them in warm water for 10 minutes until softened, then slice thinly. If using fresh mushrooms, clean and slice them thinly.
Beat the eggs in a small bowl and set aside.
Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of vegetable oil and swirl to coat. Pour in the beaten eggs and cook, stirring gently, until they form soft curds. Remove the eggs from the wok and set aside.
In the same wok, add 1 tablespoon of vegetable oil and heat. Add the marinated pork and stir-fry for 3–4 minutes until the pork is browned and nearly cooked through. Remove the pork and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir-fry the garlic and ginger for 30 seconds until fragrant. Add the shiitake mushrooms, julienned carrot, and bean sprouts, cooking for 2–3 minutes until the vegetables are tender but still crisp.
Return the cooked eggs and pork to the wok. Add the remaining 1 tablespoon soy sauce, hoisin sauce, and 1 teaspoon sesame oil. Stir well to combine and heat through for an additional 1–2 minutes.
Remove the filling from the heat and sprinkle with sliced green onions.
Warm the flour tortillas or Mandarin pancakes according to package instructions.
To serve, spread a small amount of hoisin sauce onto a tortilla or pancake, add a generous scoop of the Mu Shu Pork mixture, and roll up like a wrap. Enjoy!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1598 mg | 69% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.3 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 146 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 761 mg | 16% | |
*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.
