Moo Shu Pork
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This Moo Shu Pork recipe is super quick and easy to make! Made entirely in one pot, this less than 30 minute dish is chock full of tender pork, fresh and vibrant veggies, as well as bold, sweet and savory flavors.
Moo Shu Pork
The first time I made this dish was probably 20 years ago and it has been one of my favorites ever since. This recipe comes together in just 25 minutes and hosts both sweet and savory flavors. Tender strips of pork stir fried together with an array of bright veggies and earthy shiitake mushrooms make this the best “takeout-fakeout” meal ever!
- Easy To Make
- Simple Ingredient List
- Less 30 Minute/One Pot Meal
- Better Than Takeout
Put down the phone, we’re not ordering takeout tonight! You can have this flavorful moo shu pork stir fry ready to serve in just 25 minutes, with only one pan to clean! The simple marinade for the pork is so easy to make and really makes the meat in this recipe POP.
Ingredient Notes
Marinade
- Orange Juice – Use your favorite! You can also substitute this for pineapple juice.
- Hoisin Sauce – I love hoisin sauce, I highly recommend picking up a bottle if you don’t have one already! You can also use oyster sauce with a small scoop of brown sugar or honey as a substitute for hoisin.
- Soy Sauce – I like to use low sodium soy sauce to control the salt levels.
- Sesame Oil – Regular or toasted will work!
- Garlic – Fresh is best! Minced.
- Cornstarch – This is going to help coat our pork and it will aid in thickening up the sauce a bit.
Moo Shu Pork
- Pork Chops – I used boneless pork chops, sliced thinly. Pork tenderloin can also be used for this recipe.
- Peanut Oil – I like the flavor peanut oil adds to the dish. Substitute canola oil, sunflower oil, grapeseed oil, vegetable oil, walnut oil, almond oil or safflower oil.
- Vegetables – I used shredded red cabbage, sliced shiitake mushrooms, and some sliced radishes and green onions for garnish.
How To Make Moo Shu Pork
- Marinate Pork: In a ziploc bag, combine all the marinade ingredients together. Reserve ½ cup of the marinade mixture. Add the pork pieces to the bag and toss well until the meat is evenly coated in the marinade. Set aside for 5 minutes.
- Cook: Add the peanut oil to a large skillet and heat over high heat. Add the meat from the marinade to the skillet, discarding the remaining marinade in the bag. Saute the pork for 2 to 3 minutes, breaking it up with your tongs, until lightly browned. Add the vegetables and cook for 3 to 4 minutes, until vegetables are tender-crisp. Stir in the reserved ½ cup sauce and cook for another minute, until sauce thickens.
- Serve: Serve over tortillas or Chinese pancakes and drizzle with additional hoisin sauce. Garnish with green onions and radishes.
Frequently Asked Questions
What Is Moo Shu Pork?
Moo shu pork is a dish originating from China in the late 1960s, and has since become a staple of Chinese-American cuisine. Traditionally, moo shu pork consists of sliced pork, cucumber, and scrambled eggs, stir fried together in sesame or peanut oil with mushrooms.
What Else Can I Add To My Moo Shu Pork?
I kept it simple and basic. If you want to go a more traditional route feel free to add scrambled egg, sliced cucumbers as garnish, or any veggies you see fit! Sliced carrot, different types of cabbage, etc., would all be excellent options.
How To Serve
Serve your moo shu pork over tortillas, or go a more traditional route and serve them with Chinese/Mandarin pancakes, drizzled with some additional hoisin sauce! This dish can also be served over a bed of rice, or whatever you see fit.
Tips
- Not a fan of pork? Use chicken or beef! Keep in mind when using different proteins, the cook time can vary.
- Instead of taking the time to chop up the cabbage, use a bag of coleslaw!
- You can buy packages of pre-sliced shiitake mushrooms at most grocery stores, but if you can’t find shiitakes, white button or baby-bella mushrooms will also work.
Storing Leftovers
Transfer leftover moo shu pork to an airtight container and store in the fridge for 3-4 days.
Freezing
If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover moo shu pork will keep for 3–4 months in the freezer.
More Great Recipes To Try
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Moo Shu Pork
Ingredients
Marinade
- ½ cup orange juice
- ½ cup hoisin sauce
- 2 tablespoon soy sauce
- 2 teaspoon sesame oil
- 4 cloves garlic (minced)
- 2 teaspoon cornstarch
Moo Shu Pork
- 1 pound pork chops (boneless, sliced thinly, or pork tenderloin)
- 3 tablespoon peanut oil
- 1 cup red cabbage (shredded)
- 8 ounce shiitake mushrooms (sliced)
- 3 green onions (chopped into 1" pieces, cut on the diagonal)
- ½ cup radishes (sliced)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Marinate Pork: In a ziploc bag, combine all the marinade ingredients together. Reserve ½ cup of the marinade mixture. Add the pork pieces to the bag and toss well until the meat is evenly coated in the marinade. Set aside for 5 minutes.
- Cook: Add the peanut oil to a large skillet and heat over high heat. Add the meat from the marinade to the skillet, discarding the remaining marinade in the bag. Saute the pork for 2 to 3 minutes, breaking it up with your tongs, until lightly browned. Add the vegetables and cook for 3 to 4 minutes, until vegetables are tender-crisp. Stir in the reserved ½ cup sauce and cook for another minute, until sauce thickens.
- Serve: Serve over tortillas or Chinese pancakes and drizzle with additional hoisin sauce. Garnish with green onions and radishes.
Equipment
Notes
- Not a fan of pork? Use chicken or beef! Keep in mind when using different proteins, the cook time can vary.
- Instead of taking the time to chop up the cabbage, use a bag of coleslaw!
- You can buy packages of pre-sliced shiitake mushrooms at most grocery stores, but if you can’t find shiitakes, white button or baby-bella mushrooms will also work.
- Transfer leftover moo shu pork to an airtight container and store in the fridge for 3-4 days.
- If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover moo shu pork will keep for 3–4 months in the freezer.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is the second recipe of yours that I’ve made and I have to say that it is delicious. I will definitely be making it again.
Have you ever tried freezing the marinading port and then thawing before cooking? Do you think it would work?
Yes, you can certainly freeze the pork in the marinade. Freezing meat in a marinade can be a great time-saver and can also allow the flavors to penetrate more deeply. When you’re ready to cook, simply thaw in the refrigerator overnight and then proceed with the recipe as directed. Do keep in mind that the texture might slightly differ due to the freezing process, but the taste should be just as delicious.
I found this easier than other mu shu recipes. Easier with less to clean up. OJ was a surprising and successful addition.
Glad you enjoyed it!
Another great recipe!! Went great with the pancakes I made today. The marinade/ sauce has so much flavor. Got many compliments on how good it was. Thanks Jo for a wonderful recipe.
We’re so glad you liked it!
All ingredients were in my pantry and refrigerator for this delish dish. It was therefore easy to prepare our dinner this evening. Two lbs, of beef tenderloin and an 8 oz. jar of mixed mushrooms, were used with amazing results. Using all the ingredients, and following the recipe as written resulted in a fabulous dinner and a promise to file the recipe in the “Keeper Folder”. Served with angel hair noodles; additional time approx. 10 mins to cook noodles, Total time to prepare and cook was a little longer than stated… approx. 45 mins. which I believe is no hardship. Thanks once again, JO for a winning recipe with an Asian influence.
Love it! So glad you liked it 🙂