This quick and easy moo shu pork is ready in less than 30 minutes! Tender strips of stir-fried pork, shredded cabbage, mushrooms, and eggs come together in a sweet-savory hoisin sauce. Wrap it in warm tortillas, serve it over rice, or enjoy it straight from the bowl.
If you love easy Asian-inspired dinners, try this egg roll in a bowl or these dump-and-bake sesame chicken noodles. You’ll find more favorites in our Asian recipes collection.
Photography by BEA MORENO.
Before You Get Started
A few quick tips to set you up for stir-fry success:
- Slice the pork as thin as possible. Thin strips cook quickly and stay tender. Use a sharp knife, and if you’re having trouble getting thin slices, pop the pork in the freezer for about 20 minutes first. The firmer texture makes slicing much easier.
- Prep everything before you start cooking. Stir-frying moves fast. Once the pan is hot, you won’t have time to mince garlic or measure sauces. Have all your ingredients sliced, measured, and ready to go before you heat the oil.
- Don’t skip the hoisin sauce or sesame oil. These two ingredients give the dish its signature sweet, savory, nutty flavor. You’ll find both in the Asian or international foods aisle at most grocery stores.
How to Make Moo Shu Pork
This homemade version uses simple grocery store ingredients and comes together in less than 30 minutes. Have everything prepped and ready to go before you start cooking.
Step 1: Cook the Eggs First
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
Pour in the beaten eggs and let them sit undisturbed for about 3 to 4 minutes, until they set like a large omelet. You’re not scrambling them here.
Let them cook through, then slide the cooked eggs onto a cutting board and set aside. You’ll chop them into strips later.
Step 2: Stir-Fry the Pork and Vegetables
Add the remaining 2 tablespoons of oil to the same skillet and crank the heat to high. When the oil is shimmering and almost smoking, add the pork strips.
Stir-fry for about 1 ½ minutes, moving the meat around constantly so it cooks evenly. The pork should be just cooked through with a little color on the edges.
Add the garlic, mushrooms, coleslaw mix, and green onions.
Keep everything moving in the pan for about 2 more minutes. The cabbage will start to soften but should still have some crunch.
While the vegetables cook, slice the cooked eggs into thin strips.
⇢ High heat matters here. A screaming hot pan gives you that slightly charred, restaurant-style flavor. If the pan isn’t hot enough, the vegetables will steam and release water instead of getting that nice stir-fry texture.
Step 3: Add the Sauce and Finish
Add the chopped eggs back to the skillet along with the salt, soy sauce, hoisin sauce, sugar, sesame oil, ginger, pepper, and the chicken broth mixed with cornstarch.
Stir everything together and let it simmer for about 2 more minutes. The sauce will thicken and glaze the pork and vegetables. The cabbage should be tender but not mushy.
Taste and add more salt or pepper if needed.
⇢ If the sauce seems too thick, splash in a bit more chicken broth. If it’s too thin, let it simmer another minute or two until it coats everything nicely.
What to Serve with Moo Shu Pork
Traditional moo shu pork is served with thin flour pancakes called moo shu pancakes or Mandarin pancakes. Since those can be hard to find, warm flour tortillas work perfectly as a substitute. Spoon some of the pork and vegetable mixture into a tortilla, drizzle with extra hoisin sauce, and top with sliced green onions or a squeeze of lime. Eat them like moo shu pork tacos!
Warm your tortillas by wrapping them in a damp towel and microwaving for 20 to 30 seconds, or wrap them in foil and pop them in a 350°F oven for a few minutes. A soft, warm tortilla makes all the difference.
You can also serve the moo shu pork over steamed rice or enjoy it straight from the bowl.
For a full Chinese-inspired spread, try it alongside:
Storage Tips
How to Store: Keep leftover moo shu pork in an airtight container in the refrigerator for up to 3 days. The vegetables will soften as they absorb the sauce, but the flavor stays great.
How to Freeze: I don’t recommend freezing the leftovers. The cabbage and vegetables get mushy when thawed and release extra water that thins the sauce.
How to Reheat: Warm individual servings in the microwave for about 1 minute. For larger quantities, reheat in a skillet over medium-low heat just until warmed through.
Frequently Asked Questions
Can I make this with chicken instead of pork?
Yes! Substitute 1 pound of boneless, skinless chicken breast for the pork tenderloin. Slice it into thin strips and cook the same way. You can also make a vegetarian version by omitting the meat entirely and bulking up the stir-fry with extra mushrooms, diced tofu, and other vegetables like bean sprouts. Use vegetable broth instead of chicken broth in the sauce.
What are moo shu pancakes and what can I use instead?
Moo shu pancakes (or Mandarin pancakes) are thin, soft flour wrappers traditionally served with moo shu pork. They can be hard to find at regular grocery stores and take time to make from scratch. Flour tortillas are the easiest substitute and work great. Just warm them before serving so they’re soft and pliable.
What sauce is used for moo shu pork?
This recipe uses a combination of hoisin sauce, soy sauce, and sesame oil for that classic sweet-savory flavor. Hoisin is a thick, rich Chinese sauce that’s a bit like barbecue sauce. It’s not spicy and gives the dish its signature taste. You can also serve extra hoisin sauce on the side for drizzling. Some restaurants use plum sauce instead, which has a similar sweet flavor.
What does “moo shu” mean?
The name comes from the Chinese word for sweet osmanthus (mù xī), a tree with tiny yellow flowers. The scrambled eggs in the dish are said to resemble these small blossoms, so the dish is named after two of its main ingredients: eggs and pork.
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Watch How to Make It
Moo Shu Pork
Equipment
- large skillet or wok
Ingredients
- 3 tablespoons vegetable oil, divided
- 3 large eggs, lightly beaten
- 1 (1 lb.) pork tenderloin, cut into very thin strips
- 2 cloves garlic, finely minced (about 2 teaspoons)
- 5 ounces sliced shiitake mushrooms
- 1 (14 ounce) bag coleslaw mix (about 6 ¾ cups)
- 2 green onions (white and green parts), sliced into 1-inch pieces
- ¾ teaspoon kosher salt
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce, plus extra for serving
- 1 tablespoon sesame oil
- 1½ teaspoons grated fresh ginger (or ½ teaspoon ground ginger)
- 1 teaspoon sugar
- Dash of ground black pepper
- ⅓ cup chicken broth whisked with 1 teaspoon cornstarch
- For serving: extra hoisin sauce; flour tortillas or rice; additional sliced green onions; toasted sesame seeds; lime wedges
Instructions
- Cook the eggs: In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Add the eggs and let them sit undisturbed for about 3 to 4 minutes, until they set like a large omelet. Remove the cooked eggs to a cutting board and set aside.
- Stir-fry the pork and vegetables: Add the remaining 2 tablespoons of oil to the skillet and heat over high heat until shimmering. Add the pork strips and stir-fry for about 1½ minutes. Add the garlic, mushrooms, coleslaw mix, and green onions. Stir-fry for 2 more minutes. While the vegetables cook, slice the eggs into thin strips.
- Add the sauce: Add the chopped eggs, salt, soy sauce, hoisin sauce, sugar, sesame oil, ginger, pepper, and the broth-cornstarch mixture to the skillet. Cook and stir until the sauce thickens and the vegetables are tender, about 2 more minutes. Taste and season with additional salt and pepper if needed.
- Serve: Spoon the mixture into warm tortillas or serve over rice. Top with extra hoisin sauce, sliced green onions, sesame seeds, or a squeeze of lime.
Notes
- Slice the pork thin: Use a sharp knife and slice against the grain. For easier slicing, freeze the pork for about 20 minutes first.
- Prep ahead: Have all ingredients sliced and measured before heating the pan. Stir-frying moves fast!
- High heat is key: A very hot pan gives you that slightly charred, restaurant-style flavor. If the pan isn’t hot enough, the vegetables will steam instead of stir-fry.
- Don’t skip the hoisin and sesame oil: These are essential for the dish’s signature sweet, nutty, savory flavor.
- Warm your tortillas: Wrap in a damp towel and microwave for 20 to 30 seconds, or wrap in foil and heat in a 350°F oven for a few minutes.
- Make it with chicken: Substitute 1 pound of boneless, skinless chicken breast, sliced thin.
- Make it vegetarian: Omit the pork and add extra mushrooms, diced tofu, or bean sprouts. Use vegetable broth in the sauce.
- Add some heat: Moo shu pork isn’t traditionally spicy, but you can add sriracha or crushed red pepper flakes to individual servings.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or in a skillet over medium-low heat.
- Mushroom options: Shiitake mushrooms are traditional, but baby bella or white button mushrooms work well too. Wood ear mushrooms are most authentic if you can find them.
Nutrition
Originally published in April, 2021, this post was updated in February, 2026.
5 stars are hard to come by with my hubby but this was close!!
Only thing I changed was reduced oil for the eggs to 1/2 tbsp. and my tenderloin was too big so I used center cut pork loin chops and sliced them thin to cut into strips.
Served with Jasmine rice…..DELISH!!! Another Seasoned Mom winner!!!!
The best
Thank you! 🙂