Not only can this tasty Moo Shu Pork satisfy your cravings for take-out at home, but it only takes 30 minutes to make! With loads of fresh veggies stir-fried with tender strips of pork and a sweet and savory sauce, it’s both healthy and delicious. Serve it over rice, in a lettuce wrap, a Mandarin pancake, or a tortilla.
Looking for more Asian-inspired dishes to make at home? Try our Easy Chicken Ramen or these Crispy Homemade Egg Rolls. Also, try our other recipe for Moo Shu Chicken; we used Mandarin Pancakes in this recipe!!
With my busy family and work life, there is nothing I love more than a simple, delicious dinner recipe that I can get on the table quickly. This Moo Shu Pork recipe checks all the boxes and gets big bonus points because everyone in my family loves it, too. There are never any leftovers when I make this for dinner!
Helpful Items For This Recipe
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HexClad Hybrid Nonstick Wok, 10-Inch, Stay-Cool Handle, Dishwasher Safe
Reusable Chopsticks Japanese Natural Wooden 5 Pairs
Genuine Brewed Rice Vinegar, 12 Ounce Glass Bottle (Pack of 1)
What is Moo Shu Pork Made Of?
This recipe is made in two parts: first, the marinade for the meat; second, the veggies and eggs for the filling. Here’s what you’ll need for the marinade/sauce.
Moo Shu Pork is packed with ingredients that give you sweet, salty, and umami flavors. It is a one-skillet/wok meal that is loaded with pork, egg, and veggies.
Sauce Ingredients
Boneless Pork Chops – Look for thin-cut pork chops. If you have thick pork chops, you’ll need to slice them in half horizontally before you cut them into thinly sliced strips. If the pieces are too thick, they’ll be tough and chewy.
Hoisin Sauce – This sweet and savory umami sauce is the delicious flavor base for the whole recipe. You can find it in the Asian section of most large grocery stores.
Soy Sauce – This adds a rich depth of flavor to the sauce. Low-sodium soy sauce is fine. If you need gluten-free, then use Tamari sauce.
Rice Wine Vinegar – This adds a mild acidity to the stir fry and a touch of sweetness. You should be able to find this in most large grocery stores, but in a pinch, you can substitute white wine vinegar.
Toasted Sesame Oil – The nutty flavor this adds to the finished dish is incredible!
Honey – Adding a bit of honey to the sauce improves both its texture and its flavor, with a natural sweetness.
Garlic – Use finely minced garlic for a punch of flavor.
Corn Starch – Adding this helps thicken the sauce without interfering with the flavor, and it keeps the dish gluten-free.
In addition to the sauce and meat, you’ll also need these ingredients for your Moo Shu Pork recipe. Everything should be easy to find at your local grocery store!
Ingredients
Tri-Color Coleslaw Mix – You could chop up cabbage and carrots yourself, but buying a bag of coleslaw mix simplifies this recipe. Make sure you get a mix of both green and purple cabbage!
Sliced Mushrooms – Traditionally, Moo Shu Pork is made with Shiitake Mushrooms or Wood Ear Fungi, which aren’t always easy to find unless you have access to a good Asian market. I’ve subbed in sliced Baby Bella Mushrooms here, and they work fine, too. (You can also skip the mushrooms if you have a fungi hater at your house like I do.)
Bean Sprouts – Fresh or canned work fine. These add a really delicious crunch to the dish!
Green Onions – You’ll use this in the stir fry as well as for a garnish when serving. They add a tasty burst of flavor and color to the dish.
Toasted Sesame Oil – You can use regular vegetable oil here for the stir fry, but I like using the sesame oil for a little added flavor.
Eggs – These add extra protein and texture to the dish and are cooked omelet style.
Toasted Sesame Seeds – These are optional, but I love the way they look and taste as a garnish for the finished dish.
For serving – You can serve this dish over cooked rice (brown or white), in a crunchy romaine lettuce wrap, or in a thin flour tortilla. If you want to stay traditional, a Mandarin pancake is best but may be hard to find.
How to Make Moo Shu Pork
To begin, whisk together all of the sauce ingredients in a medium bowl. Reserve 1/2 cup of the sauce, then pour the remaining sauce over the thinly sliced pork strips to marinate. You can let the meat marinate in the fridge for a few hours, or you can proceed with the recipe right away.
In a small bowl, lightly beat the two eggs. Heat a teaspoon of oil in a small (8 to 10-inch) non-stick skillet over medium heat. Pour the beaten eggs into the hot skillet and cook, undisturbed, for about 4 minutes or until an omelet forms. Turn the omelet out of the pan onto a cutting board and slice into bite-sized pieces. Set aside.
Now, you’re ready to cook the meat. In a large, deep skillet, heat 2 teaspoons of the sesame oil (or canola oil) over medium-high heat. Add the pork and cook, stirring occasionally, until the meat is browned and cooked through (about 5 minutes). Transfer the meat to a plate and set aside.
Add the remaining oil along with the cabbage mix, bean sprouts, mushrooms, and green onions to the pan and cook over medium-high heat until the vegetables begin to soften and wilt (about 3 minutes). Add the reserved sauce and bring to a low simmer. Cook until the sauce has thickened, about 5 minutes. Remove from heat and gently stir in the pork and egg pieces until well combined.
Top with additional sliced green onions and toasted sesame seeds, plus additional hoisin sauce for serving if desired.
How is Moo Shu Pork Served?
At a Chinese Restaurant, Moo Shu Pork will typically be served in a Moo Shu Pancake or Mandarin Pancake. The pancakes look like French crepes but are chewier. For a shortcut at home, you can serve Moo Shu Pork in a thin flour tortilla, like a burrito.
Alternatively, Moo Shu Pork is also delicious (and low carb!) when served in a lettuce wrap. You can also serve it over rice, and that tastes delicious, too. You can eat it however you like it best!
Recipe Pro Tips!
What is Moo Shu Pork?
Moo Shu Pork is a dish from northern China. The dish was named after the blossoms of a tree, in particular the osmanthus tree, because of the egg omelet that is used in the dish. It contains pork and mushrooms also in a sweet sauce. The dish has been Americanized and also now includes cabbage, carrots, green onions, and bean sprouts.
Traditionally, Moo Shu Pork is served in a thin pancake or crepe-like wrap. Because it adds many steps to an otherwise simple recipe, most people making Moo Shu Pork at home serve it in thin flour tortillas. At our house, we prefer to eat it in a crunchy lettuce wrap or over rice. The nice thing about cooking at home is you can make it how you like it best!
WANT MORE EASY ASIAN DISHES?
We love easy Asian dishes, and here are some of our all-time favorites.
Moo Shu Pork
Ingredients
For the Meat and Sauce
- 1/2 cup hoisin sauce plus more for serving
- 1/4 cup rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons honey
- 6 cloves of garlic minced
- 1 tablespoon corn starch
- 1 lb thin sliced boneless pork chops cut into strips (pork tenderloin works too)
For the Stir Fry
- 2 eggs
- 3 tablespoons oil divided
- 1 14 oz bag of tri-color coleslaw mix
- 1 bunch green onions divided
- 1/2 cup bean sprouts
- 1/2 cup sliced shiitake mushrooms or similar
For Serving
- Cooked rice thin flour tortillas, or romaine lettuce leaves for wrap
Instructions
- In a medium bowl, whisk together all of the sauce ingredients. Reserve 1/2 cup of the sauce, then pour the remaining sauce over the thinly sliced pork strips to marinate. You can let the meat marinate in the fridge for a few hours, or you can proceed with the recipe right away.
- In a small bowl, lightly beat the two eggs with a pinch of salt. Heat a teaspoon of the oil in a small (8 to 10-inch) non-stick skillet over medium heat. Pour the beaten eggs into the hot skillet and cook, undisturbed, for about 4 minutes or until an omelet forms. Turn the omelet out of the pan onto a cutting board and slice into bite-sized pieces. Set aside.
- In a large, deep skillet, heat 2 teaspoons of oil over medium-high heat. Add the pork and cook, stirring occasionally, until the meat is browned and cooked through (about 5 minutes). Transfer the meat to a bowl and set aside.
- Add the remaining oil to the skillet, along with the cabbage mix, bean sprouts, sliced mushrooms, and 4 sliced green onions. Cook over medium-high heat until the vegetables begin to soften and wilt, about 3 minutes. Add the reserved sauce and bring to a low simmer. Cook until the sauce is thick, about 4 to 5 minutes. Remove from heat and gently stir in the pork and egg pieces until well combined.
- Top with additional sliced green onions, toasted sesame seeds, and hoisin sauce if desired. Serve over rice, in lettuce wraps, or in thin flour tortillas as desired. You can also use traditional Mandarin pancakes if they are available.
Comments & Reviews
Maureen | Orgasmic Chef says
How easy is this and it looks amazing!
Joanne T Ferguson says
G’day! What a great Slow Cooker recipe Tara! Love Moo Shu Pork and is now on the list!
Cheers!Joanne @ What’s On The List
Noshing with the Nolands says
Thank you Joanne, it was really good, and so it that cookbook.
Linda | Brunch with Joy says
Totally love mu shu for two especially with hoisin sauce. Gonna check her slow cooker recipes book which I’m sure has lots of yummy recipes.
Noshing with the Nolands says
Thank you so much Linda!