published Apr 29, 2022 Moo shu pork is a Northern Chinese meat and vegetable stir fry that’s full of authentic Chinese spices and seasonings. You might see it listed on the menu as “mu shi,” or “mu xu,” or “mu shu” pork. Spellings aside, the dish remains relatively consistent: marinated, thinly-sliced pork stir fried with bright, crisp vegetables and smothered in a savory sauce. It wasn’t until around the 1960s in America when moo shu pork found itself wrapped up like the Chinese version of a Mexican burrito. Though not traditional, that’s the version I’m working with – wrapping all of the fillings up in a pancake for easy serving and eating. This dish has such a delicious flavor profile that you can find across a whole spectrum of Chinese cuisine. Next on your list should be Chinese BBQ or my Szechuan Pork and Chinese Eggplant Stir Fry.
INGREDIENT NOTES AND SUBSTITUTIONS
Pork – Julienned thin to absorb the sauce and marinade. I use a lean cut such as the loin, tenderloin, or a boneless pork chop. Marinade – This quick marinade is thickened with cornstarch and flavored with: Shaoxing Wine – A dark, sweet, and fragrant Chinese cooking wine. Dry sherry could be used as a substitute.Light Soy Sauce – Salty without the strong soy flavor in regular soy sauce, though that would work as a substitute.White Pepper – For a slightly milder, mustier heat. Minced Garlic & Ginger – These basic Chinese seasonings are also thrown in to both tenderize and flavor the meat.Stir Fry Vegetables – Thinly cut cabbage, shredded carrots, and sliced green onion are a basic mix with plenty of flavor. Throw in some cucumber if you’d like, as well as:Dried Black Wood Ear Fungus – This mushroom is soft, mild, and crunchy. Substitute with shitake mushrooms if preferred.(Optional) Rehydrated Lily Buds – Also known as “golden needles,” these edible flowers have a crisp texture and a sweet, tart flavor.Eggs – A couple of eggs beaten, fried, and sliced thin.Sauce – A chicken stock base, thickened with cornstarch and seasoned with oyster sauce, soy sauce, and sesame oil.Assembly – Serve with moo shu pancakes, hoisin sauce, and cilantro.
HOW TO PREPARE THE INGREDIENTS FOR MOO SHU PORK
HOW TO MAKE MOO SHU PORK
- Make the Omelet. Heat the wok on high for a couple of minutes before coating with a tablespoon of oil. Pour in the eggs and swirl to cover the bottom of the wok. Let sit for a minute before carefully flipping. Cook on the other side for another minute, remove from the heat, and thinly slice. Set aside.
- Cook the Meat. Add another tablespoon of oil to the wok and saute the meat for a few minutes until it turns white. Remove from the wok and set aside with the eggs.
- Stir Fry the Vegetables. Throw all of the vegetables into the wok and fry for 8 minutes.
- Fry the Meat and Vegetables in Sauce. Take the prepared sauce, stir lightly, and pour into the wok with the vegetables. Return the meat and eggs to the wok and stir everything into the sauce for a couple of minutes while the mixture thickens.
- Assemble & Serve. Warm the moo shu pancakes and coat each with a tablespoon of hoisin sauce. Divide the mu shu pork filling among the pancakes and garnish with the fresh cilantro.
What does moo shu pork taste like?
Mu shu pork is quickly marinated in a mix of rice wine, pepper, garlic, ginger, and soy sauce. Since the meat is cut thin, it doesn’t need to marinate for long, and quickly soaks up all of that savory and salty flavor. It’s served with a fast veggie stir fry, still crisp and sweet, a thin omelet, and covered with a thick, sweet, and salty sauce.
How do you eat moo shu pork?
Traditionally, mu shu pork was not served with pancakes. However, that’s how you’ll find it in restaurants across America, and that’s how I prefer it. You can buy them, but I highly recommend making them fresh. You can try my moo shu pancake recipe, they are easy to make. Then a nice smear of hoisin sauce on the pancake before filling and you’ll be thanking me! You could always eat this saucy stir fry over a bed of rice, or simply on its own.
What is moo shu pork sauce made of?
The sauce for mu shu pork is very simple: chicken stock, oyster sauce, soy sauce, and sesame oil. Stir in just a bit of cornstarch for thickness and to coat the meat, and it’s done.
