Moo Shu Pork is a Chinese take-out favorite, but it’s also to easy make your own with readily available supermarket ingredients.

Moo Shu Pork in a frying pan made with stir-fried strips of pork, scallions, cabbage, and carrots.

Moo Shu Pork (a.k.a. Mu Shu Pork) is a simple stir-fry made with thinly sliced strips of boneless pork, scrambled eggs, cabbage, carrots, and scallions.

Seasoned with ample quantities of garlic and fresh ginger, and a simple hoisin-based sauce, the dish has a sweet-and-savory flavor that’s sure to satisfy any craving for Chinese food.

Key ingredients:

Chinese restaurants serve their Moo Shu Pork with house-made Peking pancakes, and include both cloud ear mushrooms and dried lily buds (found in Asian markets) in the pork mixture.

For simplicity, we’ve eliminated those ingredients from our quick homemade version and used low-carb flour tortillas and fresh mushrooms instead.

In addition to boneless pork loin chops, fresh mushrooms, scallions, eggs, garlic, and ginger, these are the special ingredients (with brand recommendations) you’ll need to make this restaurant favorite at home:

  • Store-bought coleslaw mix: Choose a combination of shredded red cabbage, green cabbage, and carrots.
  • Low-carb flour tortillas: We recommend using La Banderita Carb Counter Tortillas because they are thin and light, and most like the Peking pancakes you’d get in a restaurant.
  • Toasted sesame oil: We generally buy Kadoya, a brand imported from Japan. Be careful with this ingredient as a little goes a very long way and be sure to refrigerate it after opening.
  • Hoisin sauce: Lee Kum Kee is our old standby and easy to find in most supermarkets. If you don’t plan to use this condiment frequently, opt for a smaller bottle and look for the expiration date before purchasing.
  • Rice vinegar: Marukan Rice Vinegar is another favorite. It’s available seasoned and plain. For this recipe we use plain, but we keep both on hand because we like the seasoned version for salad dressing.
  • Soy sauce: Any soy sauce will do for this and we usually buy the lower sodium version. For a gluten-free option, use tamari instead.
  • Oyster sauce: Once again, we like the Lee Kum Kee brand and always keep some in the fridge for making quick stir-fries like this one.

RELATED: If you like Moo Shu Pork as much as we do, you might like our Spicy Stir-Fried Pork with Cabbage too!

Two flour tortillas filled with Moo Shu Pork on a serving plate, one is partially open to show the ingredients.
Moo Shu Pork

Quick and Easy Moo Shu Pork

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Tender strips of pork and store-bought coleslaw mix combine with a tangy sauce to make a fast, easy version of this Chinese restaurant favorite.
Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
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Ingredients

  • 3/4 lb boneless pork loin chops
  • 2 teaspoons toasted sesame oil
  • Vegetable oil
  • 6 cloves garlic, minced
  • 1 tablespoon minced ginger
  • Freshly ground black pepper
  • 8 flour tortillas (8-inch)
  • 2 eggs, lightly beaten
  • 8 ounces cremini or white button mushrooms, sliced
  • 5 cups store-bought coleslaw mix, see notes
  • 3 scallions, sliced

For the sauce:

  • 1/3 cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons oyster sauce

Instructions

  • Place the pork chops between two sheets of plastic wrap, gently pound to a thickness of about 1/4-inch, then cut them across the grain into thin strips.
  • Transfer to a mixing bowl, drizzle with sesame oil and 1 tablespoon of vegetable oil. Add the garlic, ginger and a few grinds of black pepper, combine well and set aside for 15 minutes.
  • While the pork marinates, combine the hoisin sauce, rice vinegar, soy sauce, and oyster sauce in a measuring cup or small bowl and set aside.
  • Wrap the tortillas tightly in foil and place in a warm oven (275°F) to soften.
  • Preheat a wok or large frying pan over medium-high heat, add 1 tablespoon of vegetable oil and swirl to coat the pan.
  • Add the eggs and stir-fry until soft-scrambled, about 30 seconds. Transfer to a small bowl, break up into small pieces and set aside.
  • Return the pan to the stove, add the pork and stir-fry until all traces of pink have disappeared, 2 to 2-1/2 minutes. Transfer to a plate and set aside.
  • Coat the pan with another tablespoon of vegetable oil and add the mushrooms. Stir-fry until lightly browned, 2 minutes.
  • Add the coleslaw mix and stir-fry just until wilted, 1 to 2 minutes. Stir in the sauce and return the pork to the pan.
  • Stir in the eggs and scallions, remove from the heat and transfer to a serving bowl.
  • Serve the moo-shu family-style, letting each person fill their tortillas and roll as desired.

Tips for Making This Recipe

Ready-made coleslaw mix is available in the produce section of most supermarkets, but you can replace it with thinly shredded cabbage and one large carrot cut into julienne strips.
Author: Lynne Webb
Course: Pork
Cuisine: Asian
Calories: 696kcal, Carbohydrates: 82g, Protein: 40g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 16g, Cholesterol: 162mg, Sodium: 1411mg, Fiber: 9g, Sugar: 13g
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