Moo Shu Pork takeout easily made at home! This pork stir fry recipe is a simple 30 minute meal packed with strips of tender marinated pork and fresh fragrant vegetables.
Serve with mandarin pancakes, crepes, flour tortillas, or in lettuce cups for a low-carb option.
Moo Shu Pork
Moo Shu Pork is 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 pretty regularly now, but usually serve with flour tortillas instead of the traditional Mandarin pancakes, because those take more time and effort – not ideal for a busy weeknight. This Moo Shu Pork recipe comes together in less than 30 minutes and it’s wonderful!
What is Moo Shu Pork?
Moo Shu Pork is a Chinese stir-fry dish made with pork, fresh vegetables, and a chopped egg omelette, which are rolled up in thin Mandarin pancakes (similar to crepes), painted with sweet Hoisin sauce. The simple marinade for the pork really takes this dish to another level, with a bold savory and sweet Asian BBQ taste, that’s slightly salty.
Moo Shu Pork Recipe
Moo Shu Pork ingredients needed include the following:
(Scroll below to the printable recipe card for details and measurements.)
For the Marinade:
- Hoisin sauce: This has a very bold salty-sweet flavor that mimics American-style barbecue, but much richer and less sweet. It really has a distinct flavor all its own. We just love it.
- Oyster sauce: This is another condiment very common in Asian cuisine, but different from Hoisin in that it’s more savory and tangy, than sweet.
- Rice vinegar: Adds a mild, slightly sweet ad tangy flavor.
- Low sodium soy sauce: We prefer low sodium to control the salt content.
- Sesame oil: Rich, nutty, with a distinct toasted sesame aroma and punch of flavor.
- Garlic: Use fresh for best flavor.
For the Stir Fry:
- Pork: We use boneless pork chops for this recipe, excess fat removed, cut into long thin strips. See protein variations below.
- Eggs: Eggs are whisked, cooked like an omelette, rolled and sliced.
- Vegetables: Bean sprouts, Shiitake mushrooms, coleslaw mix, and scallions.
- Garlic and Ginger: For flavor and aromatics. Use fresh.
- Salt and pepper: For seasoning.
- Hoisin sauce: Added to the stir fry and also for serving.
- Vegetable oil: For sautéing the pork and vegetables.
- Not a fan of pork? You can use chicken instead or even tofu if you need this to be meatless. Keep in mind that cooking times can vary when using different proteins.
- Coleslaw mix: We use bagged pre-shredded coleslaw mix for convenience, but you can chop up your own carrots and cabbage, if preferred. Try using both green and red cabbage for color.
- Use a different mushroom: Can’t find Shiitakes? Use button or cremini.
How to Make Moo Shu Pork
Moo Shu Pork takeout at home is easy! Here’s a brief summary:
(Don’t miss the detailed printable recipe card below and the video for a visual demonstration.)
- Marinade: Whip up the simple marinade, toss in the sliced pork and let it sit while you prep the other ingredients.
- Cook the egg: Cook beaten eggs in hot oil until you have a large, flat omelette. Then, roll and slice it into strips.
- Stir fry: Sauté the marinated meat, transfer to a bowl. Then sauté the vegetables, adding the cooked pork back in to combine until it’s all coated in the sauce.
- Serve: Brush some hoisin sauce on warmed tortillas and pile with the pork and veggie mixture. Enjoy!
To store: Allow any leftover moo shu pork to cool completely. Transfer to an airtight container and store in the fridge for up to 3 days. Reheat in the microwave until warmed through.
To freeze: You can extend leftovers even further by freezing them. Allow to cool completely, then transfer to an airtight, freezer-safe container or Ziploc bag (with any excess air removed before sealing.) Freeze for up to 2 months. Thaw in the fridge overnight.
How to Serve Moo Shu Pork
Traditionally, this dish is served with thin Mandarin pancakes. You can use crepes instead, which are similar, or go the easiest route and pile the filling on flour tortillas, which is what we usually do. Baste the tortilla lightly with some Hoisin or drizzle a little over the pork mixture.
You can also enjoy this dish as a stir-fry over cooked white rice, or in lettuce cups if you need a low-carb option. All the ways are totally delicious!
More Stir Fry Recipes:
Moo Shu Pork
For the Marinade
- 1/4 cup hoisin sauce
- 2 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon low sodium soy sauce
- 1/2 teaspoon toasted sesame oil
- 2 cloves garlic , minced
For the Stir Fry
- 1 pound boneless pork chops , cut into 2-inch long thin strips
- 3 tablespoons vegetable oil , divided
- 3 large eggs , lightly beaten
- 3 cloves garlic , minced
- 1 tablespoon minced fresh ginger
- 2 cups bagged coleslaw mix
- 1 1/2 cups bean sprouts
- 8 ounces shiitake mushrooms , stem removed, sliced thin
- 4 scallions , diced (reserving some for garnish)
- coarse salt and freshly ground black pepper
- 2 tablespoons hoisin sauce (plus more for serving)
- 2 tablespoons water
- 6 small (6-inch) flour tortillas
- or crepes, white rice, Asian noodles, or lettuce cups
- In a mixing bowl, whisk together all the marinade ingredients. Add the pork and toss until the meat is evenly coated in the marinade. Set aside for 5 minutes.
- Make the filling: Heat 1 tablespoon of the oil in a wok (or large nonstick saute pan) over medium-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 2 tablespoons of the oil in a wok over medium-high heat. Using a pair of tongs, lift the meat out of the marinade and transfer it to the wok. Stir quickly for 1-2 minutes; transfer to a bowl with a slotted spoon.
- Add in the garlic and ginger; stir for a 20-30 seconds until fragrant. 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 2 tablespoons of hoisin sauce and 2 tablespoons water. Mix to combine. Taste, and add a pinch more salt and pepper, if necessary. Transfer filling to a bowl.
- Warm tortillas slightly in the microwave. Lay on a plate and brush hoisin sauce on each one; top with the moo shu filling, the egg strips, and a sprinkle of scallions. Roll up or fold like a taco and enjoy!
- Note: nutrition calculation does not include any of the serving suggestions.