Moo Shu Pork
Moo Shu Pork is a flavor-packed entree that’s made all in one skillet! And yes, it’s even better than your local take-out joint. Thinly sliced pork is made delicious with a homemade sweet and salty sauce with a medley of veggies you’ll love.
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 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. No matter how you plate this saucy, veggie-packed pork entree, you’ll love every last bite.
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.
Make the sauce. Combine the ingredients for the sauce in a small bowl. Add the cornstarch last, stirring until smooth.
Cook the pork. Heat oil in a wok or skillet over medium heat. Add the pork and cook it until it’s cooked through and slightly browned. Remove from the pan.
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.
Finish it off! Add the meat 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.
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 originally comes from China, as we all know. In the 1960’s, this 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 are you supposed 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 long will Moo Shu Pork stay fresh?
In an airtight container in the fridge, any leftovers 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!
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Get the Recipe: Moo Shu Pork Recipe
- 2 Tablespoons soy sauce
- 5 Tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 Tablespoon water
- 2 teaspoons cornstarch
Moo Shu Pork:
- 2 Tablespoon sesame oil, divided
- 1 pound pork tenderloin, cut into 1” strips
- ½ cup yellow onion, julienned
- 2 teaspoon ginger, chopped fine
- 1 teaspoon garlic, chopped fine
- 4 oz shiitake mushrooms, sliced
- 2 cup Coleslaw mix, shredded cabbage and carrots
- ¼ cup green onions, cut in 1” pieces
- 8 each 6” flour tortillas or moo shu, Chinese Pancakes, or bibb lettuce for lettuce cups
- Extra hoisin sauce to serve with meal
- 1 skillet
- In a small bowl mix the soy sauce, hoisin sauce, sesame oil, honey, and water together well. Then add in the cornstarch and mix until smooth. Set it aside.
- Heat 1 TBSP oil in a large wok or skillet over medium heat.
- Add the pork and cook, stirring occasionally until the meat is cooked through and slightly browned, about 5 minutes. Remove the pork from the pan.
- Add the onions, garlic and ginger to the pan and cook for about 2 minutes to soften the onions
- Add the mushrooms and cole slaw mix to the pan and cook for 2-3 minutes or until the mushrooms are softened and the cabbage wilts
- Add the meat back to the pan and any juices collected.
- Pour the sauce mixture into the pan and saute for about 3 minutes or just until the sauce starts to thicken then stir in the green onions.
- Serve immediately with white tortilla or pancakes with extra hoisin sauce and sliced green onions.