Make Moo Shu Pork at home! This recipe is packed with delicious fresh ingredients all rolled up in a tortilla for a fun and utensil-free 30 minute meal, perfect for busy weeknights.
This recipe was developed by me for Smithfield, whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
Moo Shu Pork is a savory stir-fry dish made with pork, Napa cabbage, and shiitake mushrooms, which are rolled up in Mandarin pancakes, painted with sweet Hoisin sauce. They’re one of my mom’s favorite Chinese take-out dishes and were a real treat growing up when my Dad would call in an order.
I make them at home every once in a while, but always use flour tortillas instead of the pancakes. Because ain’t nobody got time for that!
This particular recipe is actually adapted from my cookbook. And as if that version wasn’t easy enough, this one is even easier!
Since Smithfield’s fresh pork is already marinated and perfectly seasoned, the prep was already done, making this faster and ideal for a weeknight dinner.
Their products come in a variety of fresh cuts, including loin filets, sirloins, and tenderloins, which can be grilled, roasted, sautéed, put in a slow cooker, or sliced like in this dish, making them a perfect fit for all cooking styles and dishes. It’s a fantastic go-to for a delicious, hassle-free dinner that’s ready in about 30 minutes.
They’re available in an assortment of flavors like Roasted Garlic & Cracked Black Pepper, Slow Roasted Golden Rotisserie, or Applewood Smoked Bacon.
For more 30-minute meal preparation ideas, check out their videos for Smithfield Garlic Herb Pork and Onion Po’ Boys and Smithfield Smoked Bacon and Pork Alfredo, and visit Smithfield or their Facebook page.
- 4 tablespoons vegetable oil , divided
- 3 eggs , lightly beaten
- 1 (27 ounce) Smithfield Marinated Steakhouse Mushroom Pork Loin Filet, cut into 2-inch thin strips
- 3 garlic cloves , minced
- 1 tablespoon minced fresh ginger
- 2 cups coleslaw mix
- 1 1/2 cups bean sprouts
- 8 ounces shiitake (or crimini) mushrooms, sliced
- 8 scallion stalks , trimmed, cut into 2-inch pieces
- coarse salt and freshly ground black pepper
- 1/2 cup hoisin sauce , divided
- 8 (8-inch) flour tortillas
Heat 1 tablespoon of the oil in a wok over high heat. Add eggs and swirl to coat the surface of the wok; cook, without stirring, until set, 1 to 2 minutes. Transfer to a cutting board; roll up and slice crosswise into 1/4-inch wide strips; set aside. Wipe wok clean.
Heat the remaining 3 tablespoons of the oil in a wok over high heat. Add the pork, stir quickly for 1-2 minutes; transfer to a bowl with a slotted spoon.
With remaining oil in wok, add in the garlic and ginger; stir for a few seconds. Toss in the coleslaw, bean sprouts, mushrooms, and scallions. Cook, stirring, for 2-3 minutes until vegetables are soft. Season with a pinch of salt and pepper.
Add the pork back to the wok, along with 1/3 cup of hoisin sauce. Mix to combine. Taste, and add a pinch more salt and pepper, if necessary. Transfer filling to a bowl.
Stack tortillas between damp paper towels; microwave on high for 1-2 minutes. Lay individual tortillas on plates, paint the remaining hoisin on each one; top with the moo shu filling and the egg strips. Roll up and enjoy!
You can also ditch the flour tortillas and serve this over Asian noodles or white rice!
More Stir-Fry meals you might like!
Turkey Sausage and Cauliflower Stir-Fry – Belly Full
Pineapple Chicken Teriyaki – Dinners, Dishes, and Desserts
Spicy Chicken and Bacon Stir-Fry – Barefeet In The Kitchen
15-Minute Shrimp, Snow Pea, and Ginger Stir-Fry – A Beautiful Plate
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