Moo Shu Pork combines marinated, thin, tender pieces of pork stir-fried with cabbage, mushrooms, and eggs in a savory sauce with the flavors of garlic and ginger.
It is traditionally served with flour tortillas, Chinese pancakes, or rice. When I serve it to my family, I like to include cream cheese wontons or gyoza. This recipe tastes so much better than takeout and is easily made at home.
Ingredient Notes and Substitutions
- Hoisin sauce: often referred to as Chinese ketchup but more flavorful
- Rice wine: substitutes would be dry sherry or sake
- Soy sauce: low sodium is best
- Rice vinegar: also used in my pork stir fry and vegetable stir fry
- Vegetables: garlic, ginger or ginger paste, tricolor coleslaw, shitake mushrooms and green onions
- Cornstarch: to thicken the sauce
- Sesame oil: just a touch adds a lot of flavor
- Black pepper: freshly ground is always best
- Mirin: sweetened Japanese wine. It is optional as it can be challenging to find.
- Pork tenderloin: with the silverskin removed
- Vegetable oil: canola oil or olive oil
- Eggs: large ones
How to make Moo Shu Pork
First, in a small bowl, whisk together the Hoisin Sauce, rice wine, soy sauce, rice vinegar, garlic, ginger, cornstarch, sesame oil, black pepper, and mirin, if using. Remove half a cup of the marinade and set it aside.
Add the cut pork to the remaining marinade and stir to combine. Let it set and marinate while you cook the eggs. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beaten eggs and cook until the eggs are set enough to flip. Then, using a spatula, flip and cook the other side. Remove the eggs, cut them into thin strips, and cover to keep warm.
Heat another tablespoon of vegetable oil in the skillet over medium-high heat. Using tongs, remove the pork from the marinade, letting the excess drip off. Add the pork to the hot skillet, cook until browned and cooked through or about 2-3 minutes. Work in batches, then remove to a plate and cover to keep warm.
Heat 1 more tablespoon of oil in the skillet over medium heat. Add the coleslaw, mushrooms, and half of the green onions. Stir fry until the cabbage starts to wilt and the mushrooms are tender. Add the pork and eggs back to the skillet. Whisk the sauce mixture that was set aside. Drizzle with the sauce and stir to combine, cooking over low heat. Sprinkle with the reserved scallions. For best results, serve promptly.
Preparation Tips
- The marinade doubles as a sauce, so remember to remove 1/2 cup before adding any raw meat.
- I like to use pork tenderloin for this recipe. It is inexpensive and cooks up delicious, tender, and not as dry as boneless pork chops.
- Use a sharp knife to slice the pork tenderloin into pieces about 1/3-1/2 inch thick. Then, pile the pieces and slice them into strips.
- Shake the excess marinade off so it does not make too much of a mess in your pan. I like to use Bar Keepers Friend to clean up some of my stir-fry messes.
- This recipe also works with chicken and beef.
- You can substitute white button mushrooms for the shiitake mushrooms.
Serving Suggestions
In addition to flour tortillas, mandarin pancakes, rice, and Chinese noodles, you can serve it with egg drop soup, hot and sour soup, potstickers, ramen noodle salad, or wonton soup. You can also serve it with steamed mixed vegetables like broccoli, zucchini, and snow peas.
Frequently Asked Questions
Mirin is sweetened sake. If you can find it, you will love it in your stir-fries. Look for it in the Asian Food Section of your local grocery store. You can substitute with dry sherry and granulated sugar in a 3:1 ratio. For every tablespoon of sherry, add one teaspoon of sugar.
I use a 16-ounce bag of pre-shredded cole slaw to make this recipe easier. If shredding your own, you will need 6-7 cups of shredded green cabbage, red cabbage, and carrots, with green cabbage accounting for most of the mix.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
I do not recommend freezing moo shu pork. Cabbage is mostly water and will destroy the texture of the dish.
More stir-fry recipes
Moo Shu Pork
Ingredients
Marinade
- ⅔ cup Hoisin sauce
- 2 tablespoons rice wine
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 cloves minced garlic
- 1 tablespoon grated ginger
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon fresh ground black pepper
- 2 tablespoons mirin optional
Moo Shu Pork
- 1 ¼ lb pork tenderloin sliced into very thin strips
- 2-3 tablespoon vegetable oil
- 2 large eggs lightly beaten
- 1 16-ounce bag tricolor coleslaw (see notes)
- 8 ounces shiitake mushrooms stemmed and sliced
- 4 green onions thinly sliced
Instructions
- In a medium bowl, whisk together the Hoisin Sauce, rice wine, soy sauce, rice vinegar, garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin if using. Remove 1/2 cup of the marinade and set it aside.
- Add the cut pork to the remaining marinade and stir to combine. Let it set and marinate while you cook the eggs.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the beaten eggs and cook until the eggs are set enough to flip. Using a spatula, flip and cook the other side. Remove the eggs and cut them into thin strips and cover to keep warm.
- Heat another tablespoon of vegetable oil in the skillet over medium-high heat. Using tongs remove the pork from the marinade letting the excess drip off. Add the pork to the hot skillet, cooking until browned and cooked through, about 2-3 minutes. Work in batches and remove to a plate and cover to keep warm.
- Heat 1 more tablespoon of oil in the skillet over medium heat. Add the coleslaw, mushrooms, and half of the green onions. Stir fry until the cabbage starts to wilt and the mushrooms are tender.
- Add the pork, and eggs back to the skillet. Whisk the sauce mixture that was set aside. Drizzle with the sauce and stir to combine, cooking over low heat. Sprinkle with the reserved green onions. For best results, serve promptly.
Video
Notes
- The marinade doubles as a sauce, so remember to remove 1/2 cup before adding any raw meat.
- I like to use pork tenderloin for this recipe. It is inexpensive and cooks up delicious, tender, and not as dry as boneless pork chops.
- Use a sharp knife to slice the pork tenderloin into pieces about 1/3-1/2 inch thick. Then, pile the pieces and slice them into strips.
- Shake the excess marinade off so it does not make too much of a mess in your pan. I like to use Bar Keepers Friend to clean up some of my stir-fry messes.
- This recipe also works with chicken and beef.
- White button mushrooms can be subbed for the shiitake mushrooms.
Nutrition
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Katie
This is a great recipe to cook on the Blackstone!
Clarice
I am running out of ideas on what to prepare and this Moo Shu Pork looks delicious. Thank you for sharing the recipe. Will try this on Saturday.
Beth Pierce
Thanks, Clarice! Enjoy!
Carol
Wow! I love this recipe and have added it to my list of dishes on rotation. Thanks!!!
Beth Pierce
My pleasure, Carol!
Kimberleigh
This moo shu pork recipe was absolutely delicious and full of flavor! I loved how you made the dish approachable and easy to follow—thanks for sharing this fantastic take on a classic favorite!
Beth Pierce
The pleasure is all mine, Kimberleigh
Barbie R.
YUMMY!!! This Moo Shu Pork recipe was fantastic! I love how it’s broken down step by step, making it easier to recreate the dish at home without feeling intimidated
Catherine
I’ve always loved moo shu pork but never thought I could make it at home. Your recipe was simple and delicious!
Emily
I’ve always been nervous about making Chinese food at home, because I feel like it won’t be as good as it is from my favourite local restaurant. This looks so easy to make though, and like it would turn out so delicious!!
Beth Pierce
Thanks, Emily! Enjoy!
Ben
This is so good! I get moo shu pork from a local take out joint here. The guy who owns it is about 50 million years old, I’d say he’s probably been cooking for most of those years. This version is just as good.
Beth Pierce
Thank you, Ben! So happy that you enjoyed it!
Stacie Kiselman
I’m no chef by any means, but I will definitely be making this!!
Beth Pierce
Thanks Stacie! Enjoy!
Magnus
I’ve made this 4 or 5 times. This is a great, easy recipe and is now in regular rotation. My family raves about it. Thanks!
Beth Pierce
You are most welcome, Magnus!
Mahy
Great moo shu pork! It was even better than my favorite Chinese takeout. I will hold on to this recipe!
Beth Pierce
Thanks, Mahy! I am so glad that you liked the moo shu pork!
Tiffany
It’s like having a takeout restaurant in my home! Such a treat!
Beth Pierce
Thank you, Tiffany!
Kraig
Love the combination of flavors. So delicious. Thanks for sharing.
Beth Pierce
My pleasure, Kraig!
Taylor M
I made this moo shu pork for dinner last night and it was delicious! SO flavorful and easy to make!
Ann
Looks delicious! I love moo shu but have never seen a recipe for it. Do you have a recipe for the pancakes, as well?
Beth Pierce
No, I am sorry I do not.
Sara W
This was such a quick and easy recipe that did not disappoint! Loved the balance of texture and flavor; the perfect meal for a busy weeknight, indeed!
Beth Pierce
Thanks Sara! So glad that you enjoyed it!
Paula
This Moo Shu Pork was so fantastic! Loved every single bite.
Beth Pierce
Thanks, Paula!