Moo Shu Pork

If you’re a Chinese take-out lover like me, then you’re probably familiar with Moo Shu Pork. If not, allow me to change your life. This classic dish is found on the menu of nearly every Chinese restaurant in America, and for good reason.

The other great thing about this dish, it’s super easy to make and comes together from start to finish in about 15 minutes.

My take on Moo Shu Pork is made with pork tenderloin, mushrooms, cabbage, and green onions. The pork and veggies are married in a savory Moo Shu sauce that is guaranteed to have you reaching for seconds before you’ve even finished your first plate. I’m speaking from experience, of course.

When I’m craving Chinese food but trying to eat healthy and save money, this is one of my go-to dishes. It’s quick, easy, wholesome, and insanely tasty. I don’t know about you, but any dish that allows me to save money without sacrificing flavor is a win in my book! We also love making this dish with chicken, beef, and vegetables.

Whether you’re looking for Chinese-inspired dinner recipes or quick and easy lunch recipes, this Moo Shu Pork guarantees to please. Serve it up on its own for a super satisfying meal or alongside white rice, fried rice, or chow mein for a larger meal.

What is Moo Shu Pork?

Moo Shu Pork, also spelled as Moo Xu Pork, is a traditional northern Chinese dish. Over the years, it gained tremendous popularity and spread throughout China and eventually to Western countries. Today, it is a staple in most American Chinese restaurants and one of my favorite take-out dishes.

The dish consists of pork or chicken, eggs, and shiitake mushrooms cooked in oil. Veggies like scallions and cabbage are also commonly added to the dish. A classic Moo Shu sauce typically contains ingredients like hoisin sauce, rice vinegar, garlic, and ginger. When everything is combined and cooked, this dish is seriously delicious.

Normally Moo Shu Pork is served with very thin flour pancakes or tortillas. Since these pancakes can be difficult to make at home, many people serve this dish with flour tortillas.

Key Ingredients

To make this incredible dish, you will need the following key ingredients:

• Pork tenderloin: Make sure to slice the pork into very thin strips for the best results. This ensures the pork comes out super tender.
• Veggies: You will need green onions, coleslaw mix (or sliced cabbage and carrots), and mushrooms for this dish. I like to use shiitake mushrooms or wood ear mushrooms, but you can use any kind you prefer.
• Hoisin sauce: This is a thick, salty, and slightly sweet sauce that is commonly used in a variety of Chinese dishes. It coats our pork and veggies, adding a ton of amazing flavor to every bite. For a thinner sauce, add some soy sauce to the hoisin.
• Rice vinegar: The acidity in rice vinegar helps to enhance the rest of the flavors in this recipe, making it extra tasty.
• Aromatics: Fresh ginger, garlic, and cilantro add a ton of incredible flavor to this dish. For the best results, I highly recommend sticking to the fresh variations of these ingredients.
• Sriracha: I love adding Sriracha or Asian chile paste for a really delicious kick. If you aren’t a fan of spicy food, feel free to leave it out.

Recipe Tips and Substitutions

Here are some of my top recipe tips and substitutions to help you make this Asian-inspired dish:

• If you can’t find cabbage slaw at the store, you can grab a head of cabbage and chop it up yourself. I prefer to use slaw when I can find it because it cuts down on my prep time.
• While shiitake mushrooms are traditionally used in this dish, you can use any mushrooms that you like. Button and oyster mushrooms both work well.
• If you can’t find pork tenderloin, feel free to use boneless pork chops or pork loin instead.
• If you’re worried about the spice level, try reducing the amount of the sriracha or Asian chile paste by half. Alternatively, you can leave it out altogether. Try swapping in black pepper for the chile paste for spiciness without the heat. Some recipes call for white pepper.
• If you want to add more veggies, go right ahead! Some of my top picks include bamboo shoots, bean sprouts, bell peppers, water chestnuts, and green beans.
• If you don’t want to use pork, you can swap it out for chicken breast or flank steak.
• For the best results, cook this dish at high heat in a wok or heavy skillet. When cooking at very high temperatures, you may want to use vegetable or canola oil instead of cooking spray.
• For even more flavor, use the sauce as a marinade for the pork mixture.
• Never overcrowd the pan or the pork will steam instead of sear. A large skillet is best so the pork cooks correctly.

How to Store Moo Shu Pork

I will admit that I don’t typically wind up with leftovers of this dish. This is mainly because my family goes nuts over it every time I make it. However, if you make too much, you can transfer the leftovers to an airtight storage container and store it in the fridge for up to 4 days.

I don’t recommend freezing this dish, as this would likely alter the texture and flavor. That being said, if you have leftover cooked pork that hasn’t been added to the dish, you can store it in the freezer for up to 3 months.