Classic Moo Shu Pork
Traditional dish · Chinese
A traditional stir-fry featuring thinly sliced pork and crisp vegetables, seasoned with a savory sauce and served with delicate Mandarin pancakes. This is the authentic rendition of the beloved dish.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Pork loin1 lb
- Soy sauce3 tbsp
- Shaoxing wine1 tbsp
- Cornstarch1 tsp
- Sesame oil1 tsp
- Vegetable oil3 tbsp
- Garlic3 cloves, minced
- Ginger1 tbsp, minced
- Eggs2
- Cabbage1/2 head, shredded
- Wood ear mushrooms1/4 cup, rehydrated and sliced
- Bamboo shoots1/2 cup, sliced
- Hoisin sauce3 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Water2 tbsp
- Scallions2, chopped
- Cilantro2 tbsp, chopped
- Mandarin pancakes (Moo Shu wrappers)12-16
Steps
- 1
Slice pork thinly against the grain. Marinate with soy sauce, Shaoxing wine, cornstarch, and sesame oil for at least 15 minutes.
- 2
Whisk eggs and scramble them in a lightly oiled wok or skillet. Remove and set aside.
- 3
Heat 1 tbsp vegetable oil in the wok. Add garlic and ginger, stir-fry until fragrant.
- 4
Add marinated pork and stir-fry until browned and cooked through. Remove pork and set aside.
- 5
Add remaining 2 tbsp vegetable oil to the wok. Add shredded cabbage, wood ear mushrooms, and bamboo shoots. Stir-fry until vegetables are tender-crisp.
- 6
In a small bowl, whisk together hoisin sauce, oyster sauce, sugar, and 2 tbsp water to make the sauce.
- 7
Return pork and scrambled eggs to the wok with the vegetables. Pour the sauce over the mixture. Stir-fry to combine and heat through.
- 8
Stir in chopped scallions and cilantro.
- 9
Serve immediately with warm Mandarin pancakes.
