Moo Shu Pork in Wraps is a dish from Northern China that can be served with rice or as we like it – in wraps making it another quick, easy and flavourful meal!
What is Moo Shu Pork?
Moo Shu Pork, also spelled as Mu Shu Pork, is a traditional Chinese dish that originated in northern China, particularly in the Shandong province. Its exact origins are somewhat unclear, but it is believed to have been a popular dish among the imperial court during the Qing Dynasty.
The name “Moo Shu” is derived from the Mandarin Chinese words “mó shù” (木须), which translates to “wood shavings.” This name is thought to refer to the thin, shredded ingredients used in the dish, resembling wood shavings.
Originally, Moo Shu Pork was made with thinly sliced pork, wood ear mushrooms, day lily buds, and scrambled eggs. The mixture was served with thin, crepe-like pancakes made from flour and water. They would be assembled by spreading Hoisin sauce on a pancake, adding a spoonful of the pork mixture, and then rolling it up like a burrito.
We’ve changed up the traditional recipe slightly and roll them in flour wraps. They are a huge hit in our family and the recipe comes together quickly as long as you have all your ingredients prepped.
Cabbage Swap
Napa cabbage is the traditional choice for this dish due to its milder flavour and softer texture, however, you can use green cabbage to substitute if Napa is not available. It will be firmer and have a slightly stronger flavour, therefore we recommend it’s sliced thin to ensure it cooks through.
How to eat it
Serve Moo Shu Pork in Wraps with Hoisin sauce (a Chinese BBQ sauce) or even plum sauce but taste the Hoisin sauce first! Our Vietnamese student didn’t taste it before adding and found the Hoisin really really sweet. We do not find it that sweet but her palate is quite interesting and intrigues me.
Flour tortillas are the wrap of choice for us instead of the traditional pancakes or crepes. I use both whole wheat wraps and plain white. Rice paper with vermicelli noodles would be equally delicious.
Here’s some pro tips we’ve learned along the way while making this recipe, to help you get started.
PRO TIPS:
- Prep all your ingredients in advance so they are ready when you start to stir fry.
- Sprinkle the cooked egg on top just before serving so it doesn’t soak up the sauce and you can still taste the egg.
- If you do not eat pork, substitute chicken making it Moo Shu Chicken!
- Avoiding carbs? Go crazy and serve it in lettuce wraps!
- To kick it up a notch I love to add some sriracha sauce. I will dish out half for the kids and toss a few good drops of hot sauce into whats left, for the adults. Or who am I kidding, just drizzle the sauce all over the Moo Shu Pork.
Love pork? Here are some of our most popular pork recipes!
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
Ingredients
- 2-3 large eggs lightly beaten
- 1 pork tenderloin trimmed of fat, halved lengthwise and thinly sliced crosswise
- 1-2 tbsp cornstarch
- 1 lb mushrooms we used button, but any will work, sliced thin
- 2 tbsp fresh ginger peeled & minced
- 1/2 head napa cabbage shredded
- 5 green onions thinly sliced
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- olive oil or canola oil
- salt & pepper
- flour tortillas/wraps small size
- Hoisin sauce
- cooked white rice optional
Instructions
- In a nonstick pan on medium, heat a little oil. Add eggs and without stirring cook until set. Sometimes I put a lid on pan and lower heat. Transfer to cutting board, let cool off and then roll into log and slice into thin strips. Set aside.
- Place pork strips into a bowl, season with salt, pepper and add cornstarch, mixing well. In a clean skillet add a little more oil. Add pork and saute until lightly browned. Transfer to a plate or bowl.
- If you need it add another drop of oil and add in mushrooms and ginger. Once the mushrooms have started to brown season with salt & pepper. Add cabbage (set aside about 1/2 cup to sprinkle on top), green onions, soy sauce, vinegar and pork. Cook, stirring occasionally, a few more minutes or until cabbage is wilted slightly and pork cooked through. Remove from heat and sprinkle on egg slices.
- Warm your tortillas in the oven or in the microwave for about 5-10 minutes.
- To assemble put some Hoisin sauce on the tortilla, add some cooked rice if you have some and a good spoonful of the moo shu pork filling. Roll and enjoy.
oooooh this looks really good. I’m going to do it his week