Mu Shu Pork is a perennial take-out favorite, but it’s also to easy make your own with readily available supermarket ingredients. The dish is a stir-fried combination of thinly sliced strips of boneless pork, eggs, cabbage and scallions that are seasoned with garlic, ginger, soy sauce and honey and served in a warm flour tortilla with a hoisin-based sauce.Print
Mu Shu Pork
Mu Shu Pork is an easy dish to make at home. Thin strips of pork, eggs, cabbage and scallions are stir fried and served in a flour tortilla spread with a sweet and tangy hoisin-based sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- 1 lb boneless pork loin, trimmed and sliced into very thin strips
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon Chinese rice wine or sherry
- 1 teaspoon honey
- Freshly ground black pepper
- 1 tablespoon toasted sesame oil
- Vegetable oil
- 2 eggs, lightly beaten
- 2 cloves garlic, very finely chopped
- 2 teaspoons fresh ginger, very finely chopped
- 4 to 5 cups cabbage, finely shredded
- 2 carrots, grated
- 4 scallions, chopped
- 4 to 6 large flour tortillas
For the sauce:
- 1/2 cup hoisin sauce
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- Combine the soy sauce, cornstarch, Chinese rice wine and honey in the bottom of a small bowl until the cornstarch is dissolved. Add the pork, season with freshly ground black pepper and toss to combine. Set aside to marinate for 15 minutes at room temperature.
- While the pork marinates, make the sauce. Combine the hoisin sauce, honey, soy sauce and sesame oil. Transfer to a serving bowl and set aside until ready to serve.
- Wrap the tortillas tightly in foil and place in a warm oven (200°F) to soften.
- Heat the sesame oil and 1 tablespoon vegetable oil in a wok or skillet over high heat. Add the garlic and ginger and stir-fry for 30 seconds. Add the pork and stir-fry just until all traces of pink are gone, 2 to 3 minutes. Transfer to a plate and set aside.
- Return the wok to the heat, add a little extra oil if needed, then add the eggs. Stir-fry until set, breaking into small pieces with a spatula. Transfer to the plate with the pork.
- Add the cabbage to the wok and stir-fry until wilted and just beginning to turn golden, 2 minutes. Add the carrots and scallions, stir-fry 1 minute longer, then add the pork and eggs. Combine thoroughly and transfer to a serving dish.
- Serve the tortillas, pork and sauce at the table and let each person make their own. Spread a little of the sauce on each tortilla, fill with the pork mixture and roll it up.
You can make a scallion “paintbrush” for spreading the sauce by trimming the root end from a scallion and making six 3/4-inch long vertical cuts in the trimmed end. Place in a glass of ice water while you’re cooking and the ends should curl slightly to make your “brush.”