Moo Shu Pork

Moo-shu pork is full of flavor but without a lot of heat.

If you’ve never had this dish, it’s like Asian soft tacos, and everyone will love it. Moo-shu pork is full of flavor but without a lot of heat; kick it up with a little chile oil at the end if you like. Regular shiitakes or Chinese shiitakes both work equally well.

Serves | 4 to 6 |


  • 1 Tbsp dark mushroom soy sauce
  • 2 Tbsp light soy sauce
  • 2 Tbsp shaoxing rice wine
  • 1½ tsp sesame oil
  • 1 lb ground pork

Stir-Fry Sauce

  • 1 ⁄3 cup hoisin sauce
  • 3 Tbsp light soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 tsp granulated sugar
  • 1 tsp cornstarch

Moo-Shu Pork

  • 4 Tbsp vegetable or peanut oil, divided
  • 2 large eggs, beaten
  • 2 Tbsp peeled and grated fresh ginger
  • 3 cloves garlic
  • 2 bunches scallions, white and light green parts in ½-inch pieces, greens reserved to serve
  • 4 cups julienned Chinese (napa) cabbage
  • 1 English cucumber, peeled, seeds removed, ½-inch dice
  • ½ oz dried wood ear mushrooms, rehydrated in boiling water and chopped into bite-sized pieces
  • 5 oz Chinese shiitake mushrooms, cleaned, stems removed, chopped into ½-inch slices

To Serve

  • 12 to 16 Chinese pancakes or flour tortillas
  • ¾ cup hoisin sauce
  • ¼ cup chile oil (optional)

| Preparation – Marinade | In a medium bowl,whisk together everything but pork. Add pork and incorporate marinade into meat using hands. Cover and set aside, 30 to 45 minutes.

| Preparation – Stir-Fry Sauce | In a medium bowl, add all ingredients and whisk until combined; set aside.

| Preparation – Moo-Shu Pork | Prepare a paper towel-lined plate. Heat wok over high heat; add 1 tablespoon oil and swirl over bottom and sides. Add pork, stirring constantly and breaking up until nicely browned, 5 minutes. Remove using a spider strainer to prepared plate to drain; drain excess fat from wok. Add 1 tablespoon oil to hot wok; add eggs, stirring constantly until fluffy and cooked through. Transfer to plate. Add remaining 2 tablespoons oil to hot wok; swirl over bottom and sides to coat. Add ginger, garlic and chopped scallions, stirring constantly until fragrant, 20 seconds, being careful not to burn. Add cabbage, cucumber and both mushrooms and cook for 1 minute; add drained pork, eggs and stir-fry sauce and cook until heated through.

| To Serve | Wrap Chinese pancakes or tortillas in aluminum foil and warm in the oven on low heat. Spread hoisin sauce in the middle of each warm pancake or tortilla and fill with moo-shu pork; roll or fold over like a taco. Top with reserved scallions, cut into very thin ribbons, and a little chile oil for heat if desired, and serve.

Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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