Moo Shu Pork

5 from 2 votes

This easy homemade moo shu pork features tender strips of stir-fried pork tenderloin with cabbage, mushrooms, and scrambled eggs in a sweet-savory hoisin sauce. Wrap it in warm tortillas, serve it over rice, or enjoy it straight from the bowl. Ready in less than 30 minutes!

Course Dinner

Cuisine American, Chinese

Keyword 20-minute moo shu pork, authentic moo shu pork, moo shu pork recipe, moo shu pork sauce, mu shu pork recipe

Prep Time 15

Cook Time 11

Total Time 26

Servings people

Calories 355kcal

Author Blair Lonergan

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.

Video

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