moo shu pork

This moo shu pork recipe isn't your typical Chinese takeout fare. You may be surprised to know that moo shu pork is actually a home-style dish in China that is served without any pancakes. Try this authentic Chinese recipe at home!

Moo Shu Pork

pork ((225 grams, thinly sliced))

soy sauce

Shaoxing wine ((or dry sherry))

cornstarch

sesame oil

ginger ((minced))

eggs

salt

scallions ((chopped))

cucumber ((halved, deseeded, then

rehydrated black wood ears ((washed and drained))

oyster sauce

water

Salt ((to taste))

First, combine the pork with the marinade ingredients and set aside for 20-30 minutes.

Then cook the eggs. Whisk together the eggs with the rice wine and salt. Heat 1 tablespoon of oil in a wok over high heat. Add the beaten eggs, scramble, and turn off the heat. Dish out the cooked eggs and set aside.

Heat the wok over high heat once again, and add 2 tablespoons of oil. When the oil starts to smoke, add the pork and sear the meat until lightly browned. Then add the chopped scallion and stir.

Next, add the sliced cucumbers and wood ear mushrooms. Stir fry to thoroughly combine the ingredients. Now it’s time to add the Shaoxing wine, light soy sauce, oyster sauce and water.

Stir fry everything well for an additional 30 seconds. Finally add the cooked eggs, stir-fry for another 30 seconds, and serve!

This Moo Shu Pork recipe is super quick and easy to make! Made entirely in one pot, this less than 30 minute dish is chock full of tender pork, fresh and vibrant veggies, as well as bold, sweet and savory flavors.

orange juice

hoisin sauce

tsp sesame oil

garlic (minced)

pork

peanut oil

red cabbage (shredded)

oz shiitake mushrooms (sliced)

green onions

radishes (sliced)

Marinate Pork:

Marinate Pork: In a ziploc bag, combine all the marinade ingredients together. Reserve ½ cup of the marinade mixture. Add the pork pieces to the bag and toss well until the meat is evenly coated in the marinade. Set aside for 5 minutes.

Cook:

Cook: Add the peanut oil to a large skillet and heat over high heat. Add the meat from the marinade to the skillet, discarding the remaining marinade in the bag. Saute the pork for 2 to 3 minutes, breaking it up with your tongs, until lightly browned. Add the vegetables and cook for 3 to 4 minutes, until vegetables are tender-crisp. Stir in the reserved ½ cup sauce and cook for another minute, until sauce thickens.

Serve:

Serve: Serve over tortillas or Chinese pancakes and drizzle with additional hoisin sauce. Garnish with green onions and radishes.

This moo shu pork is thinly sliced pork tenderloin stir fried with vegetables and egg, all in a savory sauce. A homemade version of the classic take out dish that tastes even better than what you&#039;d get at a restaurant!

vegetable oil (divided use)

eggs (lightly beaten)

shiitake mushrooms (stems removed, thinly sliced)

cabbage

ginger

garlic

honey

salt and pepper

onions

For serving: flour tortillas

Heat 1 teaspoon of oil in a large skillet over medium heat. Add the eggs and season to taste with salt and pepper. Cook, undisturbed, until a flat omelet forms, about 3-4 minutes. Carefully flip the eggs and cook on the other side until done, 1-2 minutes more.

Remove the eggs from the pan and cut into strips. Cover to keep warm.

Wipe out the pan with a paper towel.

Heat the remaining 2 teaspoons of oil in the pan.

Add the pork and cook, stirring occasionally, until meat is browned and cooked through, 4-5 minutes. Season the meat with salt and pepper. Remove the pork from the pan and place on a plate; cover to keep warm.

Add the cabbage, ginger, garlic and mushrooms to the pan and cook for 2-3 minutes or until mushrooms are tender and cabbage is wilted.

Return the pork and eggs to the pan. Stir in the green onions.

In a small bowl whisk together the soy sauce, hoisin sauce, sesame oil, honey and 1 tablespoon of water. Whisk in the cornstarch until smooth.

Add the sauce to the pan and turn the heat to high; bring to a boil. Boil for 30 seconds or just until sauce starts to thicken.

Serve immediately with tortillas or pancakes, extra hoisin sauce and sliced green onions.

https://content.jwplatform.com/videos/tM7JoTDt.mp4

This moo shu pork is thinly sliced pork tenderloin stir fried with vegetables and egg, all in a savory sauce. A homemade version of the classic take out dish that tastes even better than what you'd get at a restaurant!

Whip up your favorite Chinese take-out dish at home with this quick and easy Moo Shu Pork recipe -- ready in less than 30 minutes!

vegetable oil, divided

eggs, lightly beaten

(1 lb.) pork tenderloin,

garlic, finely minced

mushrooms

(14 ounce) bag coleslaw mix (about 6 ¾ cups)

green onions, white and green parts, sliced into 1-inch pieces

hoisin sauce,

ginger (or ½ teaspoon ground ginger)

sugar

black pepper

chicken broth whisked

For serving: extra hoisin sauce; flour tortillas

In a large skillet, heat 1 tablespoon of oil over medium heat. Add the eggs; let them sit, undisturbed, for about 3-4 minutes (or until they set and form a large omelet). Remove the eggs to a cutting board and set aside.

Add 2 more tablespoons of oil to the skillet and heat the oil over high heat. Add the pork; stir-fry for 1 ½ minutes. Add the garlic, mushrooms, coleslaw mix, and green onion; stir-fry for 2 more minutes. While the meat and vegetables cook, cut the eggs into thin strips. At the very end, add the chopped eggs, salt, soy sauce, hoisin sauce, sugar, sesame oil, ginger, pepper, and broth-cornstarch mixture. Cook and stir until the sauce thickens and the vegetables are tender, about 2 more minutes. Taste and season with additional salt and pepper, if necessary.

Serve the mixture on top tortillas or rice with hoisin sauce and additional optional toppings.

This classic Chinese recipe features tender chicken cooked with egg, veggies, and a tangy sauce. It&#39;s easy to make and ready to serve with steamed rice and thin pancakes in just 30 minutes!

Moo Shu Chicken (or Pork) Recipe + VIDEO

chicken breast (or pork tenderloin)

scallions

bamboo shoots (drained)

fry oil

Set out a large bowl and cutting board. Slice the chicken breasts (or pork) into very thin strips, against the grain. Place the strips in the bowl. Add in the hoisin sauce, soy sauce, cornstarch, and sesame oil. Gently stir to coat.

Allow the chicken to marinate while you chop all the remaining ingredients.

Set out a small bowl. Crack the eggs into the bowl and beat well to mix.

Set a wok (or large sauté pan) over medium-high heat. Add 1 tablespoon of oil to the pan and swirl around. Once hot, add the eggs to the pan. Stir fry, creating a large egg disk. When fully cooked on the bottom side, flip and cook for another minute. Then move the egg disk to a cutting board, and chop into short thin strips, about ½ inch by 1 ½ inch long.

Add another tablespoon of oil to the pan. Stir fry the chicken until fully cooked, gently stirring as to not break the strips. Once fully cooked, moved to a holding plate.

Add the remaining tablespoon of oil to the pan. Stir in the minced garlic, grated ginger, scallion whites, and shiitake mushroom slices. Stir fry for 2-3 minutes. Then stir in the shredded cabbage and stir fry another minute.

Add the chicken back to the pan, along with the bamboo shoots and chopped egg. Stir well to coat. Then toss in the scallion greens. If needed, add ¼ - ½  cup of water to loosen the sauce. Taste, then add salt as needed. Serve over steamed rice, or with traditional mu shoo pancakes.

https://content.jwplatform.com/videos/bjHKDG9h.mp4

Moo Shu Chicken - This classic Chinese recipe features tender chicken cooked with egg, veggies, and a tangy sauce. It's easy to make and ready to serve with thin pancakes in just 30 minutes!

Moo Shu Chicken (or Pork)

Moo Shu Pork has stir fried tender marinated pork strips with julienned vegetables and egg all wrapped in a warm pancake with hoisin sauce. Made in less than 40 minutes!

pork (julienned thin strips (See Note 1))

tbsp Shaoxing wine ((or dry sherry))

soy sauce ((or soy sauce))

tsp white pepper

rehydrated lily buds ((optional))

green cabbage (cut thin)

carrot (shredded)

green onions (cut 45° slices)

cucumber (halved and cut 45° slices (optional))

eggs beaten lightly

tbsp oil

chicken stock

moo shu pancakes

cilantro leaves ((optional))

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Shaoxing wine

white pepper

Rehydrate the wood ears or mushrooms by submerging in hot water for 10 minutes. Whisk together the Sauce ingredients in a bowl and set aide.

In a bowl add the julienned pork and then add Marinade ingredients. Use you hands or spatula and toss pork in marinade. Set aside.

Cut your wood ears or mushrooms and cabbage into thin strips. Add to a bowl with carrot, green onions and cucumber (if using). Set aside.

Whisk the eggs in a small bowl. Set aside.

Prep

Set your wok over high heat for 2-3 minutes. Add the 1 tablespoon oil and swirl around to coat wok. Add the beaten eggs and swirl to coat bottom of wok, cook 1 minute. Carefully using a spatula, try and flip it over and cook another minute. Remove from wok and cut into thin strips. Set aide.

Set your wok over high heat for 1 minutes and add remaining 1 tablespoon oil and swirl to coat bottom of wok again. Add the pork and cook until pork is no longer pink and turns white (2-3 minutes). Remove from wok and set aside. Add all the vegetables and stir fry for 8 minutes.

Stir the Sauce and pour the mixture over the vegetables and add the pork and eggs back to the wok. Stir for 2 minutes for sauce to thicken and coat all.

Cook

Spread a tablespoon of hoisin sauce on each warm pancake and divide filling for 8 total.  Top with optional cilantro leaves. Roll up like a burrito and serve.

Assemble

https://content.jwplatform.com/videos/0BBxqvjs.mp4

Moo Shu Pork has stir fried tender marinated pork strips with julienned vegetables and egg all wrapped in a warm pancake with hoisin sauce.

Our Moo Shu Pork recipe (with homemade paper-thin, chewy pancakes and sweet hoisin-based sauce) has that nostalgic Chinese restaurant flavor!

oyster sauce ((or soy sauce))

neutral oil

neutral oil ((divided))

eggs ((beaten))

garlic ((chopped))

Taiwanese flat cabbage or green cabbage ((finely shredded))

carrots

scallions ((julienned))

recipe moo shu pancakes

In a medium bowl, mix the julienned strips of pork, water, oyster sauce (or soy sauce), cornstarch, and oil until well-incorporated. Set aside to marinate for 15 minutes.

Make the moo shu sauce by mixing the hoisin, hot water, soy sauce, and sesame oil in a small bowl. Microwave for 20 seconds and set aside to serve at the table.

In a measuring cup or small bowl, make the seasoning for the filling. Combine the hot water, hoisin sauce, oyster sauce, soy sauce, sesame oil, cornstarch, dark soy sauce, and white pepper.

Heat your wok until it’s just starting to smoke, and spread 2 tablespoons of oil around the perimeter to coat. Pour in the beaten eggs. Quickly mix and scramble the eggs, turn off the heat, and break up the eggs into smaller pieces. Remove to a plate and set aside.

Heat another tablespoon of oil in your wok, and add the pork. Lightly sear on all sides until about 80% done, and remove from the wok.

Add the remaining tablespoon of oil to the wok, increase heat to medium-high, and add the garlic, cabbage, carrots, shiitake mushrooms, and wood ear mushrooms. Stir-fry for 1 minute. Add the Shaoxing wine, and continue stir-frying for another 30 seconds.

Next, add the sauce mixture and cooked pork. Continue to stir-fry for another 1 to 2 minutes. Toss in the cooked egg and scallions, and continue to mix for another 30 seconds, or until the vegetables are wilted and most of the liquid has cooked off. If there is more liquid in the wok (which may happen if your heat is too low), then add a small amount of cornstarch slurry (equal parts of water and cornstarch) to thicken it. Serve immediately with the moo shu pancakes and the moo shu sauce!

Absolutely delicious and very easy to make.

Thank you the excellent, no fail recipes.

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Top 7 moo shu pork recipes from across the web

The most viewed moo shu pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Moo Shu Pork

Moo Shu Pork

Moo Shu Pork

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Moo Shu Chicken (or Pork) Recipe + ...

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Moo Shu Pork

The most viewed moo shu pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine