Moo shu pork is an iconic Chinese restaurant dish of stir-fried pork, cabbage, carrots, and mushrooms, served on paper-thin, chewy pancakes with a sweet hoisin-based sauce. It is an absolutely delicious combination, and this moo shu pork recipe will yield that nostalgic flavor from American Chinese restaurants past.
Moo Shu Memories
Fun to eat and super-delicious, Moo Shu Pork was once a popular choice at sit-down Chinese restaurants, especially if you wanted to impress your date.
A waiter would bring warmed pancakes to the table along with a fragrant dish of stir-fried pork and vegetables and a small dish of sweet brown sauce. Then he would pick up two spoons for a show of dexterity and skill.
First a pancake would go on the plate. Next, he smeared some moo shu sauce on the pancake and added a generous portion of moo shu pork filling. He would then skillfully fold and wrap the pancake and offer it to the guest. What’s not to like about that?
I remember seeing my uncle serve moo shu pork in a restaurant just like that, and he proudly told me that the skill of serving moo shu was a requirement at the best Chinese restaurants.
Today, it’s all self-service, whether you have it at the restaurant or at home. It’s still a fun and delicious experience. I promise you that after enjoying homemade moo shu pork, you’ll be glad you tried this recipe.
The “Real” Moo Shu
Moo shu pork in China is quite different from the American version most people are familiar with. Judy describes how to make the Chinese moo shu pork that the mainland Chinese population knows and loves.
For us here in America and for American Born Chinese (ABC) like me, this recipe is the moo shu pork we’re familiar with—what Chinese restaurants have been serving here for decades.
I grew up cooking moo shu pork in our family restaurant, and we served it with scratch-made moo shu pancakes.
As you can see from the photo comparison above, the traditional Chinese version and the American Chinese version are quite different!
That said, both dishes are packed with vegetables and actually quite healthy!
What Are Moo Shu Pancakes?
Moo Shu Pancakes, sometimes called Mandarin pancakes, are paper-thin pancakes made from a simple dough of flour, salt, and boiling water. The pancakes are cooked in a wok or frying pan and served as a “wrap” for other dishes, like moo shu pork, moo shu chicken, vegetable moo shu or Peking duck.
Lots of moo shu recipes on the internet tell you to use Mexican flour tortillas. I may be a purist, but homemade moo shu pancakes are both traditional and superior!
A good moo shu pancake is thin, stretchy, and has a really nice chewy texture. I know it’s an extra step, but you actually cook two at a time, making the process surprisingly quick. They’re totally worth making.
It’s best to make the moo shu pancakes ahead of time, just before you cook the filling. The dough has to rest, so it’s best to make the dough first. While it’s resting, you can assemble the rest of the ingredients for the dish.
Check out our Moo Shu Pancake recipe for all the details. And watch our Youtube video for step by step instructions on how to make both the moo shu pancakes and the moo shu pork!
Tip!
To save some time, you can also make the moo shu pancakes in advance and refrigerate or freeze them. When you’re ready to have your moo shu, just steam them to reheat!
Moo Shu Pork Recipe Instructions
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. 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.
Note:
If you don’t have dried shiitake or wood ear mushrooms, you can substitute sliced fresh mushrooms. Dried mushrooms pack a ton of flavor that enhance your moo shu pork. But many Chinese restaurants substitute fresh or even canned mushrooms for cost savings and simplicity.
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!
Watch: How to Make Moo Shu Pork & Pancakes!
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Recipe
Moo Shu Pork
Ingredients
For the pork:
- 12 ounces boneless pork shoulder (partially frozen and julienned into thin strips)
- 1 tablespoon water
- 1 tablespoon oyster sauce (or soy sauce)
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil (such as canola, vegetable, or avocado oil)
For the moo shu sauce:
- 3 tablespoons hoisin sauce
- 2 teaspoons hot water
- 1 teaspoon soy sauce
- ¼ teaspoon sesame oil
For the rest of the dish:
- ¼ cup hot water
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon cornstarch
- ½ teaspoon dark soy sauce
- ⅛ teaspoon white pepper
- 4 tablespoons neutral oil (divided)
- 2 large eggs (beaten)
- 2 cloves garlic (chopped)
- 3 cups Taiwanese flat cabbage or green cabbage (finely shredded)
- 1½ cup julienned carrots – 140g
- 4 dried shiitake mushrooms (soaked and sliced; about ½ cup or 80g rehydrated)
- 0.3 ounce dried wood ear mushrooms (soaked and roughly chopped, about ½ cup or 65g rehydrated)
- 1 tablespoon Shaoxing wine
- 2 scallions (julienned)
- 1 recipe moo shu pancakes
Instructions
- 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!
