Moo Shu Pork
Transport your taste buds to a world of vibrant flavors with this classic Moo Shu Pork recipe! Tender strips of marinated pork are stir-fried to perfection alongside crunchy cabbage, julienned carrots, and earthy shiitake mushrooms, creating an irresistible medley of textures. Infused with aromatic garlic, ginger, and a savory-sweet sauce blend of soy, hoisin, and oyster sauces, this dish delivers a distinctly bold and umami-rich flavor profile. Lightly scrambled eggs add richness, while warm Mandarin pancakes or tortillas provide the perfect vehicle for wrapping up this delectable stir-fry. Ready in just 40 minutes, this quick and versatile dish is served with a side of plum or hoisin sauce for an extra burst of flavor, making it a crowd-pleaser perfect for weeknight dinners or casual entertaining.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 3 units garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 cups green cabbage, thinly sliced
- 1 cup carrot, julienned
- 4 units scallions, sliced
- 1 cup shiitake mushrooms, sliced
- 3 units eggs, lightly beaten
- 8 units thin Mandarin pancakes or tortillas
- optional plum sauce or additional hoisin sauce (for serving)
Instructions
Thinly slice the pork tenderloin into strips, about 2 inches long and 1/4 inch thick.
In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil. Pour the mixture over the pork strips and let them marinate for 10–15 minutes.
In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Prepare the sauce by mixing the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of hoisin sauce, 1 teaspoon of sesame oil, and rice vinegar. Set aside.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the beaten eggs and cook, stirring gently, until scrambled and just set. Remove the eggs from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
Add the marinated pork to the wok and stir-fry for 2–3 minutes until the pork is browned and fully cooked. Remove the pork from the wok and set aside.
Add the cabbage, carrots, mushrooms, and scallions to the wok. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp.
Return the cooked pork and scrambled eggs to the wok. Stir to combine.
Pour the prepared sauce over the mixture in the wok. Stir to coat all ingredients evenly. If the sauce seems too thick, add a splash of water. If it’s too thin, slowly add the cornstarch slurry while stirring to thicken it to your preference.
Serve the Moo Shu Pork with warm Mandarin pancakes or tortillas. Provide plum sauce or additional hoisin sauce on the side for drizzling or dipping.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 12.0 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 127 mg | 10% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1113 mg | 24% | |
*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.
