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Mu Shu Pork
Mu Shu Pork
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
115 minutes
Savory pork and cabbage stir-fry with shiitake mushrooms, wrapped in Chinese pancakes for a delicious Asian twist.
Ingredients:
  • 2 tablespoons soy sauce
  • 2 tablespoons white wine
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 1 pound pork tenderloin, cut into thin strips
  • 1.75 ounces dried shiitake mushrooms
  • 0.5 cup sliced green onions
  • 3 tablespoons minced garlic
  • 2 tablespoons peeled and minced fresh ginger
  • 1 head napa cabbage
  • 3 tablespoons soy sauce
  • 3 tablespoons white wine
  • 0.5 teaspoon cornstarch
  • 0.5 teaspoon white sugar
  • 0.25 teaspoon ground black pepper
  • 1 tablespoon vegetable oil, plus more if needed
  • 2 large eggs, beaten
  • 1 cup hoisin sauce
  • 1 tablespoon soy sauce
  • 16 frozen Chinese moo shu pancakes, thawed and warmed
Instructions:
  • In a non-reactive bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch until smooth. Add pork strips to the marinade, ensuring they are fully coated, then chill in the refrigerator for 1 hour.
  • Place shiitake mushrooms in a bowl and cover with hot water. Let them soften for 15 to 20 minutes. Drain, pat dry, discard tough stems, and finely chop. Mix with green onions, garlic, and ginger in a bowl. Set aside.
  • Separate the Napa cabbage leaves from the central stalks. Slice the stalks lengthwise into thin pieces and then into 1-inch pieces. Finely chop the leafy greens and keep the sliced stems and chopped leaves in separate bowls.
  • Combine 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper in a small bowl. Let it sit.
  • In a sizzling wok, heat vegetable oil and 1 teaspoon of fragrant sesame oil over medium-high heat. Sear and stir the marinated pork until beautifully cooked, golden-brown edges forming, for around 5 minutes. Transfer the irresistible pork to a waiting bowl.
  • 1. Heat a wok and pour in beaten eggs, adding more vegetable oil if needed. Stir until eggs are scrambled and cooked, about 2 minutes. 2. Add the mushroom mixture and cook for 1 to 2 minutes. Then add Napa cabbage stem pieces and stir until hot but slightly crunchy, about 1 minute. 3. Mix in the cabbage leaves, pour in 2 tablespoons of white wine, and cook until hot, about 1 minute. 4. Finally, stir in the cooked pork and reserved cornstarch mixture. Cook until slightly thickened and hot, around 2 minutes. Enjoy!
  • Combine the hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl, ensuring they are well blended. Spread approximately 1 tablespoon of the hoisin mixture on each pancake, add around 1/2 cup of the pork mixture, roll, and serve.

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