Moo Shu Pork: The Ultimate Guide to Authentic Recipe & Variations

Moo Shu Pork, a stir-fried symphony of flavors and textures, is ready to grace your dinner table! Have you ever craved a dish that’s both satisfyingly savory and delightfully fun to eat? This is it. Imagine tender, shredded pork, crisp vegetables, and delicate pancakes coming together in a culinary experience that’s both comforting and exciting.

Originating from Northern China, Moo Shu Pork (???) boasts a rich history, evolving from imperial kitchens to become a beloved staple in Chinese restaurants worldwide. The name itself, “wood ear meat,” hints at the inclusion of wood ear mushrooms, a key ingredient that contributes to the dish’s unique earthy flavor. While variations exist, the core elements of pork, eggs, and vegetables remain constant, reflecting the dish’s adaptability and enduring appeal.

People adore Moo Shu Pork for its incredible versatility and satisfying combination of tastes and textures. The tender pork, scrambled eggs, and crunchy vegetables create a delightful contrast, while the hoisin sauce adds a touch of sweetness and umami. Plus, the interactive element of wrapping the filling in thin pancakes makes it a fun and engaging meal for the whole family. It’s a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. Let’s get cooking!

this Recipe

Ingredients:

• For the Pork:
• 1 pound pork tenderloin, thinly sliced against the grain
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing rice wine (or dry sherry)
• 1 teaspoon cornstarch
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 2 tablespoons vegetable oil
• For the Vegetables:
• 1 tablespoon vegetable oil
• 4 dried shiitake mushrooms, rehydrated and thinly sliced (reserve soaking liquid)
• 4 ounces wood ear mushrooms, rehydrated and thinly sliced
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup sliced scallions, white and green parts separated
• 2 large eggs, lightly beaten
• 1/4 cup bamboo shoots, julienned
• 1/4 cup water chestnuts, thinly sliced
• For the Sauce:
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing rice wine (or dry sherry)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/4 cup reserved mushroom soaking liquid (or chicken broth)
• For Serving:
• Moo Shu pancakes (Mandarin pancakes)
• Hoisin sauce (for serving)
• Scallions, thinly sliced (for serving)

Preparing the Pork:

1. In a medium bowl, combine the thinly sliced pork tenderloin with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing rice wine (or dry sherry), 1 teaspoon of cornstarch, 1/2 teaspoon of sugar, and 1/4 teaspoon of white pepper. Make sure the pork is evenly coated with the marinade.
2. Mix well with your hands or a spoon, ensuring that the marinade is thoroughly incorporated into the pork. This process helps to tenderize the pork and infuse it with flavor.
3. Let the pork marinate for at least 15 minutes, or up to 30 minutes, in the refrigerator. The longer it marinates, the more flavorful it will become. I usually aim for the full 30 minutes if I have the time.

Rehydrating the Mushrooms:

1. Place the dried shiitake mushrooms and wood ear mushrooms in separate bowls. I find it easier to keep them separate as they sometimes require different soaking times.
2. Cover each bowl with hot water. Make sure the mushrooms are fully submerged.
3. Let the mushrooms soak for at least 30 minutes, or until they are soft and pliable. The shiitake mushrooms may take a bit longer than the wood ear mushrooms.
4. Once rehydrated, remove the mushrooms from the water. Squeeze out any excess water. Don’t discard the soaking liquid from the shiitake mushrooms! We’ll be using that in the sauce for extra flavor.
5. Thinly slice the rehydrated shiitake mushrooms and wood ear mushrooms. Discard the tough stems of the shiitake mushrooms.
6. Strain the shiitake mushroom soaking liquid through a fine-mesh sieve or cheesecloth to remove any grit or sediment. Set aside 1/4 cup of this liquid for the sauce.

Preparing the Sauce:

1. In a small bowl, whisk together 2 tablespoons of hoisin sauce, 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing rice wine (or dry sherry), 1 teaspoon of sesame oil, 1 teaspoon of sugar, and 1/4 cup of the reserved mushroom soaking liquid (or chicken broth if you don’t have mushroom liquid).
2. Stir well until all the ingredients are fully combined and the sugar is dissolved. Taste the sauce and adjust the seasonings as needed. You might want to add a little more hoisin sauce for sweetness or soy sauce for saltiness.
3. Set the sauce aside.

Cooking the Moo Shu Pork:

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. The wok should be very hot before you add the pork. This will help to sear the pork and prevent it from sticking.
2. Add the marinated pork to the wok and stir-fry until it is cooked through and lightly browned, about 2-3 minutes. Be careful not to overcrowd the wok, as this will lower the temperature and cause the pork to steam instead of sear. If necessary, cook the pork in batches.
3. Remove the cooked pork from the wok and set aside.
4. Add another tablespoon of vegetable oil to the wok.
5. Add the sliced scallions (white parts only) to the wok and stir-fry for about 30 seconds, until fragrant.
6. Add the rehydrated and sliced shiitake mushrooms and wood ear mushrooms to the wok. Stir-fry for 1-2 minutes, until they are slightly softened.
7. Add the shredded cabbage, shredded carrots, bamboo shoots, and water chestnuts to the wok. Stir-fry for 2-3 minutes, until the cabbage is slightly wilted but still crisp-tender.
8. Push the vegetables to one side of the wok.
9. Pour the lightly beaten eggs into the empty side of the wok. Let the eggs set for a few seconds, then scramble them with a spatula.
10. Combine the scrambled eggs with the vegetables.
11. Return the cooked pork to the wok.
12. Pour the prepared sauce over the pork and vegetables.
13. Stir-fry everything together for 1-2 minutes, until the sauce is heated through and evenly coats the pork and vegetables.
14. Remove the wok from the heat.

Assembling and Serving:

1. Warm the Moo Shu pancakes according to the package instructions. I usually steam them for a few minutes to make them soft and pliable. You can also warm them in a dry skillet or in the microwave.
2. To assemble the Moo Shu pork, spread a thin layer of hoisin sauce on a warm pancake.
3. Spoon a generous amount of the Moo Shu pork mixture onto the pancake.
4. Sprinkle with thinly sliced scallions (green parts).
5. Fold the bottom of the pancake up over the filling, then fold in the sides to create a small wrap.
6. Serve immediately.
7. Enjoy your homemade Moo Shu Pork! It’s a delicious and satisfying meal that’s perfect for sharing with family and friends.

Conclusion:

And there you have it! I truly believe this Moo Shu Pork recipe is a must-try for anyone looking to recreate that authentic Chinese takeout experience right in their own kitchen. It’s surprisingly simple to make, bursting with flavor, and infinitely customizable to suit your preferences. From the tender, perfectly seasoned pork to the satisfying crunch of the vegetables and the sweet-savory hoisin sauce, every bite is a delightful explosion of textures and tastes.

But why is this recipe so special? It’s all about the balance. We’ve carefully crafted the ingredient ratios to ensure that no single flavor overpowers the others. The pork is marinated to perfection, guaranteeing a melt-in-your-mouth tenderness that you won’t find in many homemade versions. And the vegetables are stir-fried just until crisp-tender, preserving their natural sweetness and adding a delightful textural contrast. Plus, let’s be honest, who can resist that addictive hoisin sauce? It’s the glue that holds everything together, adding a touch of sweetness, a hint of saltiness, and a whole lot of umami goodness.

Beyond its incredible flavor, this recipe is also incredibly versatile. Feel free to experiment with different vegetables. Shredded cabbage, carrots, and wood ear mushrooms are classic choices, but you could also add sliced bell peppers, bean sprouts, or even some water chestnuts for extra crunch. If you’re not a fan of pork, you can easily substitute it with chicken, shrimp, or even tofu for a vegetarian option. Just adjust the cooking time accordingly.

Speaking of serving suggestions, the traditional way to enjoy Moo Shu Pork is with thin, crepe-like pancakes, often called “Moo Shu pancakes.” You can find these at most Asian grocery stores, or you can even try making your own if you’re feeling ambitious! Simply spread a thin layer of hoisin sauce on the pancake, add a generous spoonful of the Moo Shu Pork filling, and roll it up like a burrito. It’s a fun and interactive way to enjoy this dish, and it’s perfect for sharing with friends and family.

Alternatively, you can serve the Moo Shu Pork over rice or noodles for a heartier meal. It’s also delicious as a filling for lettuce wraps, providing a lighter and healthier option. And if you have any leftovers (which I highly doubt!), they make a fantastic addition to omelets or stir-fries the next day.

I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experience! Don’t be afraid to get creative and put your own spin on it. After all, cooking should be fun and enjoyable. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece.

I encourage you to try this Moo Shu Pork recipe as soon as possible. Once you do, please come back and share your thoughts in the comments below. Let me know what variations you tried, what you liked, and what you would change. Your feedback is invaluable, and it helps me to improve my recipes and create even better content for you. Happy cooking! I hope you enjoy this recipe as much as I do. I’m sure it will become a family favorite.