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Moo Shu Pork is a classic Chinese-American stir-fry that features tender, marinated pork strips cooked with shredded cabbage, mushrooms, and eggs in a rich, savory sauce with notes of garlic, ginger, and hoisin. This vibrant, flavorful dish is traditionally served with Chinese pancakes or flour tortillas and makes for a comforting and satisfying homemade meal that rivals your favorite takeout.

Full Recipe:

Ingredients

For the Marinade/Sauce:

⅔ cup hoisin sauce
2 tbsp rice wine (or dry sherry)
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp fresh grated ginger
2 tsp cornstarch
1 tsp sesame oil
½ tsp freshly ground black pepper
2 tbsp mirin (optional)

For the Stir-Fry:

1¼ lb pork tenderloin, sliced thinly into strips
2–3 tbsp vegetable oil
2 large eggs, lightly beaten
1 (16 oz) bag tricolor coleslaw (or 6–7 cups shredded cabbage mix)
8 oz shiitake mushrooms, stemmed and sliced
4 green onions, thinly sliced (divided for cooking and garnish)

Directions

Make Marinade:
In a bowl, whisk hoisin, rice wine, soy sauce, rice vinegar, garlic, ginger, cornstarch, sesame oil, pepper, and mirin (if using). Reserve ½ cup of the sauce for later.
Marinate Pork:
Toss the pork strips in the remaining marinade. Let sit while you prep the rest of the ingredients.
Cook Eggs:
Heat 1 tbsp oil in a skillet over medium-high heat. Pour in the eggs and cook until just set. Flip once, remove, slice into strips, and set aside.
Cook Pork:
Heat another tbsp of oil. Remove pork from marinade, shake off excess, and stir-fry in batches for 2–3 minutes until browned and cooked through. Set aside.
Cook Vegetables:
Heat 1 tbsp more oil in the pan. Add coleslaw, mushrooms, and half the green onions. Stir-fry until cabbage wilts and mushrooms are tender.
Combine & Finish:
Return pork and eggs to the pan. Whisk and add reserved sauce. Stir to coat all ingredients. Cook briefly over low heat until heated through.
Serve:
Garnish with remaining green onions. Serve hot with pancakes, rice, or flour tortillas.

Nutrients (Per serving, approx.)

Calories: 482 kcal
Carbohydrates: 31g
Protein: 36g
Fat: 24g
Saturated Fat: 5g
Sodium: 1208mg
Fiber: 3g
Sugar: 16g

A Beloved Takeout Favorite with Authentic Roots

Though Moo Shu Pork has become a staple in American Chinese cuisine, its origins lie in Northern Chinese cooking. The original dish often featured shredded pork, wood ear mushrooms, scrambled eggs, and cucumber, with rice or thin pancakes on the side. In its Westernized version, common in Chinese takeout across the U.S., cabbage and hoisin sauce take center stage, adding crunch and sweetness for a more approachable flavor profile.

Despite these adaptations, Moo Shu Pork retains the essence of traditional Chinese stir-fry: quick cooking, high heat, fresh ingredients, and balance across the flavor spectrum. It’s a perfect showcase of sweet, salty, and umami, with a light touch of acidity and spice.

Why This Recipe Works

This version of Moo Shu Pork is designed to be both delicious and weeknight-friendly. The marinade doubles as the finishing sauce, streamlining prep and boosting flavor. Using a bag of tricolor coleslaw instead of hand-shredding cabbage cuts down prep time significantly without sacrificing taste or texture. Shiitake mushrooms bring an earthy, meaty depth, while the pork tenderloin stays juicy and tender with a short marinade and hot, fast cooking.

Eggs, a key component in the dish, add richness and texture. Once thinly sliced and reintroduced into the stir-fry, they contribute to the visual appeal and create a satisfying, protein-packed element that balances the vegetables and meat.

Flavor Profile and Texture

The combination of hoisin, soy sauce, sesame oil, garlic, and ginger creates a rich, layered sauce that infuses every bite with umami, sweetness, and a mild tang. Hoisin is the standout, delivering that signature barbecue-like sweetness and dark depth, while mirin and rice vinegar offer subtle brightness.

Texturally, this dish is a delight. The pork is tender and slightly caramelized from searing. The vegetables remain crisp-tender, especially the cabbage, which adds freshness and crunch. The mushrooms are soft and savory, and the egg ribbons provide contrast with their smooth, delicate consistency. Every forkful offers variety and satisfaction.

Efficient and Easy to Prepare

Moo Shu Pork may appear complex, but it comes together in under 30 minutes with simple steps:

Marinate the pork while prepping the vegetables and sauce.
Cook the eggs and set aside.
Stir-fry the pork in hot oil for a caramelized, seared finish.
Sauté the vegetables quickly to maintain texture.
Toss everything together with the reserved sauce and serve hot.

By preparing the marinade and sauce together, this recipe reduces the number of bowls and steps. Using prepared coleslaw mix and pre-sliced mushrooms (if desired) further simplifies the cooking process, making it approachable for any skill level.

Versatile Serving Options

Moo Shu Pork is as flexible as it is flavorful. Here are a few popular ways to serve it:

With Chinese pancakes (Mandarin pancakes): Traditional and ideal for wrapping with a smear of hoisin sauce.
In flour tortillas: A Western twist that’s widely accepted and easy to find.
Over steamed rice or cauliflower rice: For a bowl-style meal with fewer carbs.
In lettuce wraps: For a fresh, low-carb alternative that highlights the savory stir-fry.

No matter how you serve it, be sure to garnish with extra green onions and even a sprinkle of toasted sesame seeds for extra flavor and texture.

Tips for Perfect Moo Shu Pork

Slice pork thinly across the grain for tender, quick-cooking strips.
Don’t overcrowd the skillet—cook the pork in batches for even browning.
Use high heat for stir-frying to sear the meat and keep vegetables crisp.
Prep all ingredients ahead since stir-frying goes quickly and doesn’t allow for multitasking.
Whisk the sauce before adding to the pan again to reincorporate any cornstarch that may have settled.

Make-Ahead and Storage

Moo Shu Pork is great for leftovers and meal prep:

Marinade: Can be made and refrigerated up to 3 days in advance.
Prepped ingredients: Can be sliced, portioned, and stored in airtight containers the day before.
Leftovers: Store in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.

Note that pancakes or tortillas should be stored separately and reheated lightly to maintain softness.

Nutrition Overview

Approximate per-serving nutrition:

Calories: 482 kcal
Protein: 36g
Carbohydrates: 31g
Fat: 24g
Sugar: 16g
Sodium: 1208mg
Fiber: 3g

The dish offers a healthy balance of protein and vegetables, though sodium and sugar are slightly high due to hoisin sauce and soy sauce. For lighter options:

Use low-sodium soy sauce.
Choose a reduced-sugar hoisin or make your own.
Replace pork tenderloin with chicken breast or tofu for a leaner protein.

Conclusion

Moo Shu Pork is a vibrant, satisfying stir-fry that brings the flavors of your favorite takeout into your own kitchen—healthier, fresher, and just as flavorful. With savory pork, crisp vegetables, a rich hoisin-based sauce, and a quick-cooked method, this recipe is perfect for busy nights when you still want something warm and comforting.

Whether you serve it wrapped in pancakes, over rice, or as part of a family-style dinner, Moo Shu Pork is sure to impress with its colorful presentation, bold taste, and irresistible aroma. Once you make it at home, you’ll be hooked on its convenience and crave-worthy flavor.

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