Moo Shu Pork

Name: Moo Shu Pork
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 3 tbsp Hoisin Sauce; 1 tbsp Soy Sauce; 1 tbsp Rice Vinegar; 2 tbsp Vegetable Oil; 2 Eggs; 1¼ lb Pork Tenderloin; 7 oz Shiitake Mushroom; 12½ oz Cabbage; 4 Scallions; 2 cloves Garlic; 2½ tbsp Ginger; 8 Tortillas

By Eatpace

Stir-fried pork, cabbage, mushrooms, and eggs are tucked into warm tortillas with hoisin sauce. The filling cooks in one skillet in about 20 minutes.

Total: 35 min; 15 prep · 20 cook
Serves: 4; Scale it below
Calories: 601; kcal per serving
Protein: 44g; per serving

Plan this dinner Jump to recipe

Moo shu pork with cabbage, mushrooms, and egg in folded flour tortillas.

35 min

Method

7 steps 15 min prep · 20 min cook

Prep

Step 1. Stir the Hoisin Sauce, Soy Sauce, Rice Vinegar, and Water together in a small bowl.

Cook

Step 2. Heat half the Vegetable Oil in a large skillet over medium-high heat. Add the Eggs and scramble until just set, about 1 minute; transfer to a plate.
Step 3. Add the rest of the Vegetable Oil to the skillet. Stir-fry the Pork Tenderloin in batches over medium-high heat until browned and cooked through, about 3 minutes per batch; transfer to the plate.
Step 4. Add the Shiitake Mushroom and Cabbage to the skillet. Stir-fry over medium-high heat until the mushrooms brown and the cabbage softens but still has some bite, about 5 minutes.
Step 5. Add the Scallions, Garlic, and Ginger. Stir-fry until fragrant, about 1 minute.
Step 6. Return the pork and eggs to the skillet and pour in the sauce. Toss over medium-high heat until everything is hot and lightly coated, about 2 minutes.

Finish & serve

Step 7. Wrap the Tortilla in a damp paper towel and microwave until warm and pliable, about 1 minute. Divide the filling among them and fold to serve.

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Tips

Swap it

Use sliced cremini mushrooms if shiitakes aren't available.

Good to know

Cooking the pork in batches gives it room to brown rather than steam.

Leftovers

Refrigerate the filling and tortillas separately for up to 3 days, then reheat before serving.

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