Mu Shu Pork and Mandarin Pancakes
Delight your taste buds with Mu Shu Pork and Mandarin Pancakes, a classic Chinese-inspired dish that combines tender strips of marinated pork, crispy stir-fried vegetables, and fluffy scrambled eggs, all wrapped in soft, paper-thin Mandarin pancakes. Bursting with bold flavors from hoisin sauce, ginger, and garlic, this quick and versatile recipe is perfect for a satisfying weeknight dinner or an impressive meal for guests. The delicate balance of savory, slightly sweet, and umami notes creates a harmonious bite in every roll, while the fresh green onion garnish adds a vibrant touch. Easy to prepare in just 35 minutes, this crowd-pleaser is customizable and great for sharing. Whether you're craving restaurant-quality takeout at home or looking for a fun and interactive dining experience, Mu Shu Pork and Mandarin Pancakes deliver every time!
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Recipe Information
Ingredients
- 300 grams Pork tenderloin
- 3 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Vegetable oil
- 2 large Eggs
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 100 grams Shiitake mushrooms, thinly sliced
- 200 grams Cabbage, thinly shredded
- 1 medium Carrot, julienned
- 4 tablespoons Hoisin sauce
- 3 stalks Green onions, thinly sliced
- 12 pieces Mandarin pancakes
Instructions
Trim any excess fat from the pork tenderloin and slice it into thin strips about 2 inches long.
In a medium bowl, combine 2 tablespoons soy sauce, Shaoxing wine, sesame oil, and cornstarch. Add the pork and toss to coat evenly. Let it marinate for 10-15 minutes.
While the pork marinates, prepare the vegetables by shredding the cabbage, julienning the carrot, slicing the mushrooms, and mincing the garlic and ginger.
In a small bowl, beat the eggs until uniform. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs, scrambling them gently until just set. Remove the eggs and set aside.
Increase the heat to high and add the remaining 1 tablespoon of vegetable oil to the skillet. Add the marinated pork and stir-fry for 2-3 minutes until just cooked through. Remove the pork and set aside.
In the same skillet, add the garlic and ginger, stir-frying for 30 seconds until fragrant. Add the mushrooms, cabbage, and carrot, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked pork and scrambled eggs to the skillet. Add the hoisin sauce and remaining 1 tablespoon of soy sauce, tossing everything to coat evenly. Cook for 1-2 minutes, then remove from heat.
Warm the Mandarin pancakes in a steamer or by wrapping them in foil and placing them in a 350°F (175°C) oven for 5 minutes.
To serve, place a small portion of the Mu Shu pork and vegetable mixture onto a Mandarin pancake. Garnish with sliced green onions and an additional drizzle of hoisin sauce, if desired. Roll up the pancake and enjoy!
Nutrition Facts
Calories |
2654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5820 mg | 253% | |
| Total Carbohydrate | 304.6 g | 111% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 42.7 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 384 mg | 30% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3163 mg | 67% | |
*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.
