Moo Shu Pork

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

Prep Time1 15

Cook Time45

Total Time2

Course: Main Course

Cuisine: American/Chinese

Servings:

Calories: 252kcal

Author: Bill

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

US Customary - Metric

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!

Notes

Nutrition information is for 1 serving of moo shu pork filling only (1/6 of recipe). See Moo Shu Pancake recipe for separate nutrition information.

Nutrition