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Moo Shu Pork

Whip up your favorite Chinese take-out dish at home with this quick and easy Moo Shu Pork recipe -- ready in less than 30 minutes!
Course Dinner
Cuisine American, Chinese
Keyword moo shu chicken, moo shu pork
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 4 people
Calories 355kcal
Author Blair Lonergan

Ingredients

  • 3 tablespoons vegetable oil, divided
  • 3 eggs, lightly beaten
  • 1 (1 lb.) pork tenderloin, cut into thin strips
  • 2 cloves garlic, finely minced
  • 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
  • 1 ½ teaspoons grated fresh ginger (or ½ teaspoon ground ginger)
  • 1 teaspoon sugar
  • Dash of ground black pepper
  • 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

  • In a large skillet, heat 1 tablespoon of oil over medium heat. Add the eggs; let them sit, undisturbed, for about 3-4 minutes (or until they set and form a large omelet). Remove the eggs to a cutting board and set aside.
  • Add 2 more tablespoons of oil to the skillet and heat the oil over high heat. Add the pork; stir-fry for 1 ½ minutes. Add the garlic, mushrooms, coleslaw mix, and green onion; stir-fry for 2 more minutes. While the meat and vegetables cook, cut the eggs into thin strips. At the very end, add the chopped eggs, salt, soy sauce, hoisin sauce, sugar, sesame oil, ginger, pepper, and broth-cornstarch mixture. 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 necessary.
  • Serve the mixture on top tortillas or rice with hoisin sauce and additional optional toppings.

Notes

  • Slice the pork as thin as possible. A really sharp knife is key! You can also freeze the pork for about 20 minutes to make it easier to slice into very thin strips.
  • Wrap the tortillas in a towel and microwave them for a few seconds so that they're warm before serving, or wrap them in foil and pop them in a 350°F oven for a few minutes. A soft, warm tortilla is so much better than a cold one!
  • Do not omit the sesame oil or hoisin sauce. These are essential ingredients that give the dish its classic Asian flavor.
  • Make moo shu chicken by substituting 1 lb. of boneless, skinless chicken breast for the pork tenderloin.
  • For a vegetarian option, make moo shu vegetables by omitting the pork and bulking up the stir-fry with additional mushrooms, diced tofu, and other veggies of choice (like bean sprouts). Substitute vegetable broth for the chicken broth in the sauce.
  • If you choose to shred your own green cabbage and carrots instead of using a bag of coleslaw mix, you will need a total of about 6 ¾ cups of finely-shredded vegetables.
  • Moo shu pork isn't typically a spicy dish, but you can add some heat by garnishing individual servings with sriracha sauce or crushed red pepper flakes.

Nutrition

Serving: 1/4 of the moo shu pork (not including tortillas, rice or optional toppings) | Calories: 355kcal | Carbohydrates: 14g | Protein: 30g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 1030mg | Potassium: 807mg | Fiber: 4g | Sugar: 7g | Vitamin A: 279IU | Vitamin C: 38mg | Calcium: 71mg | Iron: 3mg