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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Jennifer L Prince
Ohh yum! this seems like such a great recipe for pork. I’d love to try this unique spin on dinner!
Gerry
I made this dish and I love how delicious and easy to make this dish. So yummy!
Beth Pierce
Thanks, Garry! So glad that you liked the moo shu pork. It is one of my favorite recipes.
Ntensibe Edgar
Great recipe for moo shu pork. The whole family loved it. Thanks for sharing,
Christina
I don’t eat a lot of pork because it doesn’t seem to like me. However I had a pork tenderloin to use up in the freezer. This recipe was AMAZING!!! I have heard about Mooshu Pork, but never tried it. This was soooo good and tender. I did add udon noodles instead of tortillas or pancakes. I ate an entire bowl and did not share with my 3 dogs. They were very upset that there was no leftovers!! Excellent. If I could rate higher, I would!
Thank you very much for such a fabulous recipe!! 🙂
Beth Pierce
Thanks so much Christina! The pleasure is all mine! I am so glad that you liked it. You are cracking me up about your dogs!
Tammie
I don’t know exactly how many of STW’s recipes I’ve made (dozens), but I’ve come to the conclusion that Beth Pierce is the best cook on the planet. Every recipe has been awesome & this Moo Shu Pork is just another example! Thank you so much!
Beth Pierce
Oh, that is so sweet. You are so kind. Thanks for making my day!
Lasonia
I love Moo Shu Pork. I’ve never actually made it before though. I am going to save this recipe in hopes of making it real soon.
Jasmine Martin
I have heard about Moo Shu Pork and I would absolutely love to try it. It looks very delicious! I may make it for dinner this weekend.
Rosey
That’s a great way to use pork. We don’t serve it all that often but when we do the family always enjoys it.
Tammy
Ooh this looks so good! I love moo shu! Nothing beats homemade takeout 😀
Beth Pierce
So true!
Yonca
Easy to follow instructions. Moo Shu pork was a great choice to celebrate the New Year. I served it with some potstickers and your egg roll recipe. It was the perfect meal. 🎊
Karen
This was SO GOOD!!! I never had moo shu pork before now! I don’t know why, because it is delicious.
Becky, Cuddle Fairy
This sounds like a great use of pork tenderloin! I cooked one a few days ago and it turned out a little dry, I will save this recipe for next time!
Samantha Donnelly
I love this moo shu pork recipe! Skip the takeout and make it at home. You will not be disappointed.
Sandra
What a tasty and delicious meal! So quick and easy to make, too! So perfect!
Beti
This dish was absolutely amazing!! My family loved it! Thanks for sharing the recipe!
katerina
This was incredibly delicious!! The perfect meal!
Amanda
The flavor in this dish is out of this world good!