Quick and Easy Moo Shu Pork

Skip the take-out order tonight and make some homemade Moo Shu Pork instead! It’s super filling, easy to make, and has all of the flavors you’re craving! The sauce here is what really makes it so mouthwatering. Soy sauce, hoisin sauce, sesame oil and honey all come together to create the best blend of salty and sweet flavors.

While this recipe is known for being a Chinese food take-out staple, it’s loaded with nutrients from a medley of fresh veggies! That’s another great benefit of making this recipe at home – you can control exactly how many veggies you sneak onto your plate. Mushrooms, cabbage, carrots, green onions, and more come together to create the best bite with your pork.

You can eat Moo Shu Pork all by itself and enjoy it, or toss it onto a Chinese pancake! That’s definitely my favorite way to enjoy this classic dinner. Need a low carb option? No problem! Moo Shu Pork is also delicious when served on bibb lettuce or white rice. No matter how you plate this saucy, veggie-packed pork entree, you’ll love every last bite.

Simple Ingredients You Will Need

• Pork – To keep things on the lean side, I use pork tenderloin. It’s inexpensive and stays tender during the cooking process. You can also use a Pork loin roast or thick cut boneless pork chops, as well, with great results.
• Vegetables – While you can use any vegetables you have on hand, authentic moo shu pork is made with simple ingredients like yellow onion, shiitake mushrooms or wood ear mushrooms, shredded cabbage, carrots and green onion. Sometimes we like to add bamboo shoots and bean sprouts for extra texture.
• Sauce – The sauce is made with a blend of low sodium soy sauce, hoisin sauce, sesame oil, water and cornstarch. You can add garlic chili paste for a little heat. If you avoid soy sauce you can substitute with fish sauce, Worcestershire sauce or coconut aminos. You can also substitute the hoisin sauce with oyster sauce if that’s what you have on hand.
• Ginger – Don’t skip the fresh ginger, it adds a signature peppery flavor that is evident in moo shu pork.
• Pancakes – If you don’t have moo shu pancakes on hand, you can use flour tortillas or Bibb lettuce leaves for lettuce cups.

For the full ingredient list and instructions, see the recipe card below.

How to Make Moo Shu Pork

This Chinese-inspired entree is easy to make and even easier to eat! It’s all made in just one dish. This recipe moves fast, so make sure you have all of your ingredients chopped, measured, and ready to go.

1. Make the sauce. Combine the ingredients for the savory sauce in a small bowl. Add the cornstarch last, stirring until smooth.
2. Prep the meat. Slice the pork into thin strips and season with kosher salt and black pepper.
3. Cook the pork. Heat oil in a wok or large skillet over medium heat. Add the pork and cook it until it’s cooked through and slightly browned. Remove the cooked pork from the pan.
4. Cook the veggies. Cook the onions, garlic, and ginger until the onions are softened. Add the mushrooms and coleslaw mix to the pan and cook for another 2-3 minutes.
5. Finish it off! Add the pork mixture back to the pan, along with any juices. Pour the sauce into the pan as well and sauté for about 3 minutes until the sauce starts to thicken. Stir in the green onions and serve sprinkled with sesame seeds.

You can serve in pancakes or on a bed of rice.

What does Moo Shu Pork taste like?

Moo Shu Pork is savory, a little salty, and has a great touch of freshness from the green onions. Also, don’t forget to serve it with some sweet hoisin sauce! That final touch of sweetness perfectly balances the other ingredients in the mix.

Why is it called Moo Shu Pork?

This recipe is originated in northern china, as we all know. In the 1960’s, this traditional northern Chinese dish gained popularity like crazy in all of the American Chinese restaurants. The original name is “muhk sēui” in Cantonese, and somewhere along the way, we started referring to it instead as Moo (or Mu) Shu Pork.

How To Eat Moo Shu Pork

Moo Shu Pork is typically served in warm Chinese pancakes or bibb lettuce. Don’t forget to top it with a drizzle of hoisin sauce and a sprinkle of freshly chopped green onions! It’s often served with plum sauce instead of hoisin if that’s what you prefer.

How to Store Leftovers

In an airtight container in the fridge, any leftover moo shu pork you have of this pork and veggie dinner will stay fresh for up to 3 days. Feel free to reheat it in the microwave or right back in your wok/skillet until warmed through. You’ll love how well this dish holds up in the fridge!

Enjoy more of the BEST Chinese-inspired dinners at home!

• Egg Drop Soup is quick and easy, a take out classic.
• This Easy Hunan Shrimp is our go-to busy weeknight dinner.
• Super Easy Mongolian Beef Stir Fry is one of our all time favorite take out fake outs!
• Chicken Chop Suey is the best recipe to clean out the fridge.