Moo Shu Pork is a delicious stir fry dinner filled with tender veggies, scrambled eggs, and the most amazing marinated pork. Serve in mandarin pancakes, lettuce cups, or over cooked rice for a complete meal.
Stir fry meals are the absolute best. Any meal where we don’t have to keep an eye on four different dishes and sides cooking at the same time is an absolute win. Cooking an intricate meal like that can be nice and all, but we are all about the quick, easy, and delicious dinners; and Moo Shu Pork is one of the best. It is chock-full of tender veggies, but even our picky eaters don’t care. We call that a win in our household, where everyone can easily agree on dinner and eat all their veggies too. Get ready to add this one to your favorite meal rotation.
Moo Shu Pork is not an authentic Chinese recipe, but rather a typical American version of Chinese-American takeout restaurants. The Stay At Home Chef uses ingredients that are easily accessible for most people in the United States and Canada so that anyone can easily celebrate world cuisines even if their opportunities for travel or access to regional ingredients are limited.
Meat Options in Moo Shu Pork:
We know that not everyone eats pork, whether for dietary or religious reasons. You can absolutely substitute the pork tenderloin with one pound of thinly sliced chicken breasts.
Some of the veggies called for can be difficult to find but should be available in many large grocery stores. The wonderful thing about this type of recipe is that you can make it according to your own personal taste preferences by adding in your favorite vegetables and leaving out the rest. If you need or want to omit any of the veggies for any reason, you certainly can.
There are a few traditional options for how to serve up moo shu pork. You can keep it fairly simple with cooked rice or lettuce cups. However, if you want to really take this over the top, we highly recommend mandarin pancakes.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet on the stovetop over medium-low heat until warmed through.
If you like this recipe, you may be interested in these other delicious Asian inspired recipes:
Better Than Takeout Moo Shu Pork
- 3 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon sugar
Moo Shu Pork
- 1 pound pork tenderloin cut into thin strips
- 2 tablespoons vegetable oil divided
- 2 large eggs beaten
- 8 ounces shitake mushrooms thinly sliced
- 8 ounce can sliced bamboo shoots drained and rinsed
- 3 cups thinly sliced Chinese cabbage
- 2 teaspoons minced ginger
- 1/4 cup sliced green onions
- For serving: 12 mandarin pancakes lettuce leaf cups, or cooked rice.
- Make the marinade in a small bowl by whisking together soy sauce, rice vinegar, sesame oil, cornstarch, and sugar.
- Place strips of pork into a large mixing bowl. Pour half of the marinade over the pork and reserve the other half for later. Let pork marinate while you prepare other ingredients.
- Heat 2 teaspoons of vegetable oil in a large skillet over medium-low heat. Add in beaten eggs, cover, and let cook through to form an omelet. Once cooked through, remove from pan and set aside.
- Increase heat in the skillet to medium-high heat. Add in pork, discarding any excess marinade, and cook pork to an internal temperature of 145 degrees Fahrenheit, about 5 and 7 minutes. Once pork is cooked through, remove from skillet and set aside.
- Add 1 tablespoon of vegetable oil to the skillet and let heat over medium-high heat. Add in mushrooms, bamboo shoots, cabbage, and ginger. Let cook 3 to 5 minutes, until mushrooms and cabbage are softened.
- Pour remaining reserved marinade into the skillet and bring to a simmer. Sauce should thicken immediately.
- Slice omelet into strips and return to the skillet along with the cooked pork. Toss to combine. Garnish with green onions.
- Serve hot wrapped in mandarin pancakes, in lettuce cups, or over cooked rice.
Mandarin Pancake Recipe (makes 12)
- 8 ounces all-purpose flour
- 3/4 cup boiling water
- 1 tablespoon sesame oil
- Add flour and boiling water to a medium-sized mixing bowl. Use a wooden spoon to stir to combine. Turn out onto a clean surface and knead until smooth, about 3 minutes. Let dough rest, covered, for 30 minutes.
- Roll and shape the dough into a 12-inch long cylinder. Use a sharp knife to slice into twelve 1-inch pieces. Be sure to keep the pieces round.
- Flatten each slice into a 2-inch disc. Brush the top of each disk with sesame oil.
- Stack two discs on top of each other, oiled sides facing each other. Roll each pair into a 6 or 7 inch circle. They should be very thin, like a tortilla.
- Heat an ungreased nonstick or cast iron skillet over medium-high heat. Working one at a time, cook pancakes for 1 minute, until it starts to bubble and brown, then flip and cook another 30-45 seconds until the other side is lightly browned.
- While the pancakes are still warm, find the seam and pull the two mandarin pancakes apart.