20-Minute Moo Shu Pork (or Chicken)

Learn how to make restaurant-quality Moo Shu Pork (or Moo Shu Chicken!) at home in just 20 minutes. So easy, so fresh, and soooo good! | gimmesomeoven.com


Daylight Savings has finally arrived!  And I could not think of a better reason to lose an hour of sleep and wake up a little groggy.  Because I don’t know about you, but I’m one of those people who feels like the extra hour of daylight in the evening is freaking life-changing.


I mean, sure, I’m all for some extra sun shining through my window in the mornings to help get me out of bed in the winter.  But if given the choice between sun in the morning, and glorious, warm, bright, makes-you-feel-like-there’s-actually-more-of-the-day-left in the evenings after work, I will choose DST any day in a heartbeat.  (In fact, yes, I’m totally one of “those people” who wishes Congress would let us keep saving daylight year-round….)  But in the meantime, I’m fully appreciating every second of these sunshiny evenings that celebrate the beginning of this warm season to come.

And one of my favorite things to do when it’s light out in the evenings?  You’d better believe it — cook!  It nearly felt like summer here last night, so I decided to whip up a quick batch of my new favorite “better than takeout” recipes that I’m recently obsessed with making — moo shu!  (Or moo shoo, mu shoo, it seems that the spelling options are endless.)  It has been one of my long-time favorite dishes to order when I’m doing Chinese takeout.  And after studying the ingredients, I recently decided it was worth a try to make at home.

Turns out, Moo Shu Pork (or Chicken!) is super quick and easy to make, it’s chocked full of fresh and vibrant ingredients, and it’s full of those bold sweet and savory flavors we all love.  But best of all, it can be ready to go in 20 minutes, so you can get on with your evening out in the warm spring sunshine.  ;)

Let’s make some!

Learn how to make restaurant-quality Moo Shu Pork (or Moo Shu Chicken!) at home in just 20 minutes. So easy, so fresh, and soooo good! | gimmesomeoven.com

So, I was a little too excited about a few shortcuts I discovered to making Moo Shu extra-speedy at home:

  1. Instead of taking the time to chop up a green and purple cabbage and some carrots — you guessed it — just buy a bag of your favorite cole slaw!  (Organic, if you can.)  I found one with green and purple cabbage, but either or both colors will do.  I really loved the pop of the purple against the other colors.
  2. Instead of chopping up a bunch of mushrooms (and traditional moo shu uses shiitake and wood-ear/black mushrooms), I just went for the prepared package of thinly-sliced shiitake mushrooms.  If you can’t find them pre-sliced, you can obviously slice them yourself.  And if you can’t find shiitakes, white button or baby-bella mushrooms will also work.
  3. Instead of taking the time to make those homemade flour Mandarin pancakes — which I love at Chinese restaurants — I took the easy route and just used some Mexican flour tortillas.  Not quite the same, but still delicious and ultra-easy.

Other than that, the basic stir-fry instructions are pretty simple!

20-Minute Moo Shu Pork (or Chicken!) -- quick and easy to make, and SO delicious! | gimmesomeoven.com

Just whip up a simple marinade, and toss your thinly-sliced pork or chicken in it.  Then while the meat marinates, cook your eggs.  And then saute the meat.  And then saute the veggies.  And then toss everything (including the reserved marinade) back in the pan and saute it all together until it’s cooked and evenly-coated in the sauce.

Learn how to make restaurant-quality Moo Shu Pork (or Moo Shu Chicken!) at home in just 20 minutes. So easy, so fresh, and soooo good! | gimmesomeoven.com

Then, this rainbow of deliciousness if going to be yours to enjoy.

Learn how to make restaurant-quality Moo Shu Pork (or Moo Shu Chicken!) at home in just 20 minutes. So easy, so fresh, and soooo good! | gimmesomeoven.com

Serve it up in some flour tortillas, or lettuce cups, or over a bed of rice, or whatever sounds good.  Then drizzle with a little extra hoisin if you’d like.  And voila — a delicious batch of homemade Moo Shu is ready for dinner!

Totally easy.  Totally colorful.  Totally packed with veggies and protein.  And totally delicious.

Enjoy!  And happy DST to all of you!

20-Minute Moo Shu Pork (or Chicken)

This 20-Minute Moo Shu Pork (or Moo Shu Chicken!) recipe is quick and easy to make, full of fresh and delicious flavors, and it tastes just as good as the restaurant version!


Marinade Ingredients:

  • 1/4 cup hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 3 cloves garlic, minced
  • freshly-cracked black pepper

Moo Shu Ingredients:

  • 1 pound boneless pork chops (or boneless skinless chicken breasts), sliced into very thin strips
  • marinade (see below)
  • 3 tablespoons peanut or vegetable oil
  • 2 large eggs, whisked
  • 1 (14-ounce) bag cole slaw
  • 8 ounces shiitake mushrooms, stemmed and thinly-sliced
  • 4 scallions, thinly sliced (green parts only)
  • for serving: flour tortillas, lettuce cups, rice or quinoa
  • optional toppings: extra hoisin, extra soy sauce, extra thinly-sliced green onions, toasted sesame seeds


To Make The Marinade:

  1. Whisk all ingredients together in a medium mixing bowl until combined.

To Make The Moo Shu Pork:

  1. Add the thinly-sliced pork (or chicken) to the marinade, and toss until the meat is evenly coated in the marinade.  Set aside for 5 minutes.
  2. While the meat is marinating, heat 2 teaspoons oil in a large saute pan or wok over medium heat.  Add the whisked eggs, and let them sit and until they are cooked and form a large omelet.  Transfer the eggs to a separate cutting board, and set aside.  When you have a chance (while the pork is cooking), chop the omelet into small, thin pieces.
  3. Return the pan to the stove, and increase heat to high heat.  Add 1 more tablespoon of oil, and then use a pair of tongs (or a fork) to lift the meat out of the marinade and transfer it to the pan, reserving the marinade (you're going to use it later).  Saute the pork, breaking it up and stirring it with your tongs occasionally, until it is cooked and tender, about 3-4 minutes.  Then transfer the pork to a separate plate, and set aside.
  4. Add the remaining oil to the pan, along with the cole slaw, mushrooms, and half of the scallions.  Saute for 2-3 minutes, or until the cabbage begins to wilt and softens.
  5. Add in the marinade, and toss to combine.  Cook for an additional 2 minutes.  Stir in the cooked pork and chopped eggs, and toss until combined.  Taste, and season with extra salt and pepper (and/or hoisin or soy sauce) as needed.  Sprinkle with the remaining green onions.
  6. Serve immediately with flour tortillas (or lettuce cups, rice, or quinoa), and garnish with optional toppings if desired.

I just drizzled some extra (warmed) hoisin on top of the skillet before serving, and also drizzled a little extra on the tacos because I'm obsessed with hoisin.  But feel free to just use as little or more as you'd like.

Recipe slightly adapted from The Food Network and The Woks Of Life.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Comment:


  1. Josh @ The Kentucky Gent — March 14, 2016 @ 10:28 am (#)

    Definitely a little groggy this morning *and yesterday* but 110% worth the extra hour of daylight at night. Means I’m not running around like a mad man trying to get photos in my kitchen before the sun sets. 

    Hoisin always makes everything taste better! And these look delicious. 

    • Hayley @ Gimme Some Oven — March 14th, 2016 @ 10:31 am

      Yes, isn’t it so nice?! We hope you enjoy this! :)

  2. Cally — March 14, 2016 @ 4:00 pm (#)

    This looks amazing and sounds delicious! Can’t wait to try it!

    • Hayley @ Gimme Some Oven — March 15th, 2016 @ 2:27 pm

      Thank you Cally — we hope you love it! :0

  3. Kari — March 14, 2016 @ 5:05 pm (#)

    This looks delicious! I can’t believe that they only take 20 minutes to make!

  4. kimberly — March 14, 2016 @ 6:07 pm (#)

    this looks super great–but I hate mushrooms! what would you sub in instead? my mom used to make this for xmas eve every year!!

    • Hayley @ Gimme Some Oven — March 15th, 2016 @ 2:45 pm

      Thanks Kimberly! And you could use any veggie you like in place of the mushrooms. We hope you enjoy! :)

  5. Michelle Rock — March 14, 2016 @ 10:00 pm (#)

    I do not like seafood and would like to omit the oyster sauce. That being said,  I do eat chinese and thai food regularly so I’m sure I already consume the stuff without knowing it. How much do you think it would alter the flavor if I left it out? If it makes a true difference I’ll give it a try. Thanks!  (Your pics are always so beautiful! )

    • Hayley @ Gimme Some Oven — March 15th, 2016 @ 2:18 pm

      No worries Michelle, you can definitely leave it (just do an extra TBS of soy sauce in its place). We hope you enjoy! :)

  6. Mike Yong — March 15, 2016 @ 5:34 am (#)

    It’s Mike from Queenstown. Just come to say hello! And following your beautiful food. 

    • Hayley @ Gimme Some Oven — March 15th, 2016 @ 2:21 pm

      Hi Mike! We’re so glad you’re here! Thanks for saying “hello.” :D

  7. Tom ~ Raise Your Garden — March 15, 2016 @ 6:58 am (#)

    Hmmmm, wife and I are against daylight savings because it jams up the kids sleep schedules and they are cranky. But these taco’s….doing my happy dance. 

  8. Kavita Goyal — March 15, 2016 @ 9:41 am (#)

    I dont like pork. I will try this recipe with chicken. And definitely home made ingredients and freshly sliced vegetables are going to be more tasty than readily available products. 

  9. John Storeys — March 16, 2016 @ 3:29 am (#)

    Glad I found that Asian spice store down the street – been looking for a proper oyster sauce and finally I found a perfect match!

  10. Tori — March 16, 2016 @ 5:38 am (#)

    This looks totally bomb, Ali!!!!! My favorite things mixed into one!

  11. Kathy R — March 17, 2016 @ 6:24 am (#)

    I love Moo Shu Pork – my husband not so much. Which means we never get it when we order Chinese food! So I made this last night – with chicken thighs – his favorite. I told him it was an Asian stir fry thing. Until he was face planted in his first bowl and then I told him what it was. He loved it and went for bowl number two. This will stay in our rotation!

    • Hayley @ Gimme Some Oven — March 17th, 2016 @ 10:23 am

      Haha! Good for you Kathy, we think that’s awesome! We’re so glad he was pleasantly surprised! :)

  12. Maria — March 17, 2016 @ 4:55 pm (#)

    Yum, yum, yum – made mine with chicken and subbed a few different veggies because I didn’t want to go to the market. Excellent and quick, so glad I had pinned it.

    • Hayley @ Gimme Some Oven — March 17th, 2016 @ 5:12 pm

      Awesome! We’re so glad you enjoyed it Maria! :)

  13. Jocelyn (Grandbaby cakes) — March 18, 2016 @ 4:23 pm (#)

    This is magical!!

    • Hayley @ Gimme Some Oven — March 19th, 2016 @ 10:46 pm

      Thank you Jocelyn! We hope you enjoy it! :D

  14. Amanda Bergagna — March 18, 2016 @ 8:25 pm (#)

    Just made this tonight. It was easy and absolutely delicious. Ill definitely be making it again. I used boneless chicken thighs since thats what I had. Thanks for sharing the recipe!

    • Hayley @ Gimme Some Oven — March 20th, 2016 @ 8:47 am

      Thanks for sharing Amanda — we’re so glad you enjoyed it! :)

  15. Quin — March 18, 2016 @ 10:04 pm (#)

    These tacos are right up my alley!!! They look so good 😊

    • Hayley @ Gimme Some Oven — March 20th, 2016 @ 8:42 am

      Thanks Quin — we hope you love them! :)

  16. Thalia @ butter and brioche — March 18, 2016 @ 10:12 pm (#)

    Yum. I’ve never eaten or made a recipe quite like this moo shu before but it looks so flavoursome and delicious. And yay to daylight savings too – I wish we had it where I live! 

    • Hayley @ Gimme Some Oven — March 20th, 2016 @ 8:41 am

      Thanks Thalia — we hope you’ll get a chance to make it, and the you enjoy! :)

  17. Scarlett — March 20, 2016 @ 4:30 pm (#)

    This looks so tasty! I want to try this recipe out this week, thanks for the posts! 

    • Hayley @ Gimme Some Oven — March 20th, 2016 @ 9:35 pm

      Thanks Scarlett — we hope you enjoy! :)

  18. Matt — March 20, 2016 @ 4:55 pm (#)

    Just had this tonight….Delicious! The layer of flavors is great, the crunch of the cole slaw, the sesame oil and hoisin gave it richness! We made it with the pork and served it in tortillas, but on the side we had rice that I sweetened with a tbsp of sugar. My wife can’t wait to have the left-overs in a bowl just on the rice.

    Thanks for the Recipe!

    • Hayley @ Gimme Some Oven — March 20th, 2016 @ 9:35 pm

      Thanks for sharing Matt — we’re glad to hear you and your wife enjoyed it!

  19. Megan — March 21, 2016 @ 11:30 am (#)

    Made this last night and it tastes just like the restaurant version! I’m not a big fan of green onions, but did add some sliced onions in with the cabbage. Pleased with the ease and flavor of this recipe…will definitely be adding it into the rotation!

    • Hayley @ Gimme Some Oven — March 21st, 2016 @ 11:42 am

      Awesome Megan — we’re so glad you enjoyed it! :)

  20. Karly Campbell — March 25, 2016 @ 10:10 am (#)

    Lay all the sunshine on me, baby. And the pork, too. Definitely the pork. This looks amazing!

    • Hayley @ Gimme Some Oven — March 25th, 2016 @ 10:17 am

      Thanks Karly — we hope you enjoy this if you get a chance to make it! :)

  21. skeptic — April 1, 2016 @ 12:01 pm (#)

    this looks very tasty. However, I have some reserves about putting the marinade back in once you’ve used it. I’ve never seen a recipe that has you use it instead of throwing it away. How do you know you cook the marinade sufficiently to kill all the bacteria that might be on the raw meat?

    • Ali — April 4th, 2016 @ 8:26 am

      Hi there! Yep, with the extra 2 minutes of cook time plus adding it to an already-hot mixture, it should have sufficient time to cook thoroughly. Enjoy!

  22. Ann — April 3, 2016 @ 7:15 pm (#)

    Hi Ali! This is going to be one of my all time FAVORITES!!! I couldn’t find sliced shitake mushrooms so I did have to slice a bunch. I know, I know I could make substitutions but my husband and Iove shitakes! This was a SUPER great recipe. He went back for thirds. Thanks a bunch!

    • Hayley @ Gimme Some Oven — April 3rd, 2016 @ 8:28 pm

      We’re so glad you enjoyed this Ann! :)

  23. Ann — April 3, 2016 @ 7:17 pm (#)

    Ali, My computer burped so I don’t know if you got my first comment. This is AWESOME!! Dear hubbie went back for 3rds! Def. an all time favorite!

  24. Ellen — April 4, 2016 @ 5:14 pm (#)

    Looks delish! My boyfriend is allergic to eggs, can I replace it with something else or just omit? 

    • Hayley @ Gimme Some Oven — April 5th, 2016 @ 9:46 am

      Thanks Ellen, we hope you guys like it! And no worries, you can definitely just leave out the egg! :)

  25. Kaleigh @Lively Table — April 6, 2016 @ 12:02 am (#)

    Can’t wait to try this- moo shu pork was always my favorite chinese takeout, but I haven’t had it in years! I love how you even made a bowl of raw chicken look gorgeous! 

    • Hayley @ Gimme Some Oven — April 6th, 2016 @ 8:17 am

      Thank you Kaleigh — we hope you enjoy the recipe! :)

  26. Paula — April 10, 2016 @ 8:33 pm (#)

    I love to spread a little Plum Sauce on the “tortilla”. Very delicious!

    • Hayley @ Gimme Some Oven — April 11th, 2016 @ 11:55 am

      We think that sounds amazing Paula — great idea! :)

  27. Joy — April 19, 2016 @ 9:16 am (#)

    this was awesome and so easy. it would’ve been even better had I not accidentally dumped out the marinade. i added cilantro and siracha too.  a keeper! 

    • Hayley @ Gimme Some Oven — April 19th, 2016 @ 3:45 pm

      We’re so glad you liked it Joy! :)

  28. Seth — April 22, 2016 @ 5:30 am (#)

    Just did this recipe with brown rice yesterday – it is AWESOME! 

    • Hayley @ Gimme Some Oven — April 22nd, 2016 @ 8:49 am

      We’re so happy you liked it Seth! :)