Moo Shu Pork is the perfect weeknight meal. Thinly sliced pork with mushrooms, coleslaw and a delicious sauce all wrapped in a tortilla. It’s quick, easy and delicious. And yes, you heard me right….wrapped in a tortilla.
What is Moo Shu Pork?
Moo Shu pork is traditionally thinly sliced pork with shiitake mushrooms, eggs, cabbage and a yummy hoisin sauce that you serve with a thin pancake, resembling a tortilla. I have made a quicker, more budget friendly version of the traditional Moo Shu Pork recipe.
Pork You can use thinly sliced pork tenderloin, pork loin or pork chops for this dish. You can substitute thinly sliced chicken if you don’t eat pork.
Mushrooms Traditionally this dish uses shiitake mushrooms, but I like to use sliced baby portabella or plain white mushrooms for a more budget friendly and convenient dinner.
Cabbage A bag of classic coleslaw mix is perfect for this recipe. I like to get the slaw with green cabbage, purple cabbage, and carrots for a variety, but the classic shredded green cabbage is great too.
Sauce The sauce is a mix of orange juice, hoisin sauce, soy sauce, sesame oil, garlic and corn starch. You will pour half of it over the pork to let marinade for a few minutes. The remaining sauce is added at the end to finish the dish off.
If you haven’t heard of Dorot Garlic, you’ve got to give it a try. It is portioned and frozen minced garlic that you pop out from the freezer. One cube of garlic is equal to one clove of garlic. You’re life will be forever changed.
Tortilla Traditionally they use thin pancakes for this dish, but tortillas are the perfect replacement. We love HEBs Whole Wheat Tortillas. If you are gluten free or watching your carbs, lettuce wraps are great with this dish. I typically offer both vessels for dinner so people can pick their own wrap.
If you like this recipe, you will love our Asian Chicken Lettuce Wraps or our Crisp Asian Salad with Sesame Ginger Dressing.
Recipe
Moo Shu Pork
Moo Shu Pork is the perfect weeknight meal. Thinly sliced pork with mushrooms, coleslaw and a delicious sauce all wrapped in a tortilla.
Ingredients
- 1 1/2 lbs. Pork Loin or Tenderloin, thinly sliced
- 3 Tbsp. Olive OIl
- 10-14 oz. Bag of Coleslaw
- 8 oz. Sliced Mushrooms
- 3 Green Onions, thinly sliced
- Tortillas or Butter Lettuce
- Sriracha, for serving
- **Sauce/Marinade**
- 1/2 Cup Hoisin Sauce
- 1/2 Cup Fresh Orange Juice
- 2Tbsp. Soy Sauce
- 2 tsp. Sesame Oil
- 4 Cloves of Garlic
- 2 tsp. Corn Starch
Directions
- Step 1 Combine all ingredients for the sauce and stir well. Pour half of it over the thinly sliced pork and save the remaining for the end of the dish.
- Step 2 In a large saute pan on medium-high heat, add oil and saute the pork until just cooked through. Add your mushrooms and cook for about 3 minutes and then add your coleslaw and cook for another 3 minutes. Your pan may seem full but the coleslaw will cook down.
- Step 3 Pour in the remaining sauce and let cook until sauce is bubbly and the vegetables are cooked to desired doneness.
- Step 4 Serve with warm tortillas and/or lettuce wraps. Top with green onion and sriracha.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
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