Moo Shu Pork

Experience the Authentic Flavors of Moo Shu Pork: A Delicious Journey to Chinese Cuisine

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Are you ready to embark on a culinary adventure that will transport your taste buds to the vibrant streets of China? Look no further than Moo Shu Pork! This beloved Chinese dish features tender strips of pork, savory shiitake mushrooms, and colorful coleslaw, all enveloped in a flavorful marinade and served with delicate Mandarin pancakes. Whether you’re craving a taste of authentic Chinese cuisine or looking to impress your dinner guests with a culinary masterpiece, Moo Shu Pork is sure to delight. Let’s dive into the intricacies of this tantalizing dish and discover the secrets to its exquisite flavor.



  • 2/3 cup Hoisin sauce
  • 2 tablespoons rice wine
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 cloves minced garlic
  • 1 tablespoon grated ginger
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoons mirin (optional)

Moo Shu Pork:

  • 2-3 tablespoons vegetable oil
  • 1 1/4 lb pork tenderloin, sliced into very thin strips
  • 2 tablespoons vegetable oil
  • 2 large eggs, lightly beaten
  • 1 16-ounce bag tricolor coleslaw (see notes)
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 4 green onions, thinly sliced


  1. Prepare the Marinade: In a bowl, whisk together the Hoisin sauce, rice wine, soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin (if using). Set aside.
  2. Marinate the Pork: Place the thinly sliced pork tenderloin in a shallow dish and pour half of the marinade over the pork, ensuring it is evenly coated. Cover and refrigerate for at least 30 minutes, or ideally, overnight for maximum flavor.
  3. Cook the Pork: Heat 2-3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork slices and stir-fry until cooked through and slightly caramelized, about 5-6 minutes. Remove the pork from the skillet and set aside.
  4. Scramble the Eggs: In the same skillet, heat 1 tablespoon of vegetable oil over medium heat. Pour the lightly beaten eggs into the skillet and scramble until cooked through but still moist. Remove the scrambled eggs from the skillet and set aside.
  5. Sauté the Vegetables: Add another tablespoon of vegetable oil to the skillet if needed. Stir in the sliced shiitake mushrooms and cook until tender, about 3-4 minutes. Add the tricolor coleslaw and thinly sliced green onions to the skillet and cook until the vegetables are crisp-tender, about 2-3 minutes.
  6. Combine the Ingredients: Return the cooked pork and scrambled eggs to the skillet with the vegetables. Pour the remaining marinade over the mixture and stir well to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
  7. Serve Warm: Transfer the Moo Shu Pork to a serving dish and serve immediately with Mandarin pancakes or steamed rice. Garnish with additional sliced green onions, if desired.

Cook Notes and Variations:

  • Use Pre-Made Mandarin Pancakes: If you’re short on time, you can use store-bought Mandarin pancakes instead of making them from scratch. Simply heat the pancakes according to the package instructions before serving.
  • Add Crunchy Texture: For added texture and flavor, sprinkle toasted sesame seeds or chopped peanuts over the finished Moo Shu Pork just before serving.
  • Make it Vegetarian: Substitute the pork with tofu or extra vegetables such as sliced bell peppers, carrots, or bamboo shoots for a vegetarian version of this dish.

FAQs (Frequently Asked Questions):

Q: What is tricolor coleslaw, and can I use regular coleslaw mix instead? A: Tricolor coleslaw is a blend of shredded green cabbage, red cabbage, and carrots. While you can use regular coleslaw mix as a substitute, the tricolor coleslaw adds visual appeal and a variety of flavors to the dish.

Q: Can I omit the mirin from the marinade? A: Yes, you can omit the mirin if you don’t have it on hand. The mirin adds a touch of sweetness and depth of flavor to the marinade, but the dish will still be delicious without it.

Q: Can I use a different type of mushroom instead of shiitake? A: Absolutely! While shiitake mushrooms are traditional in Moo Shu Pork and add a unique umami flavor, you can use any type of mushroom you prefer or have available, such as button mushrooms or sliced portobello mushrooms.

Q: How do I store leftovers of Moo Shu Pork? A: Leftover Moo Shu Pork can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

Keto and Low-Carb Versions:

For those following a keto or low-carb lifestyle, here’s how you can modify the recipe:

  • Replace Hoisin Sauce: Opt for a low-carb or sugar-free Hoisin sauce or make your own keto-friendly version using a combination of soy sauce, peanut butter, and sweetener.
  • Serve Over Cauliflower Rice: Instead of Mandarin pancakes or steamed rice, serve the Moo Shu Pork over cauliflower rice for a low-carb option that’s just as delicious.
  • Reduce Cornstarch: Decrease the amount of cornstarch used in the marinade to lower the carb content, or omit it altogether for a thinner sauce consistency.

Moo Shu Pork is a delightful dish that captures the essence of Chinese cuisine with its bold flavors and vibrant colors. Whether enjoyed as a quick weeknight meal or as part of a festive feast, this recipe is sure to please even the most discerning palates. With its versatile ingredients and customizable options, Moo Shu Pork invites you to explore the rich tapestry of flavors that Chinese cuisine has to offer. So gather your ingredients and get ready to savor every delicious bite of this iconic dish!

Do you have any questions or suggestions about this recipe? Feel free to leave a comment below!

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