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!
20-Minute Moo Shu Pork Recipe | 1-Minute Video
So, I was a little too excited about a few shortcuts I discovered to making Moo Shu extra-speedy at home:
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.
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.
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!
Just whip up a simple marinade, and toss half of it with your thinly-sliced pork or chicken, setting aside the second half of the marinade to be used in cooking.
Then while the meat marinates, cook your eggs. And then saute the meat (discarding its marinade). And then saute the veggies. And then toss the reserved marinade in the pan and saute everything all together until it’s cooked and evenly-coated in the sauce.
Then, this rainbow of deliciousness if going to be yours to enjoy.
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.
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 coleslaw
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:
Whisk all ingredients together in a medium mixing bowl until combined. Separate the marinade into two portions — one to marinate the meat, and one to serve as the cooking sauce.
To Make The Moo Shu Pork:
Add the thinly-sliced pork (or chicken) to half of the marinade, and toss until the meat is evenly coated in the marinade. Set aside for 5 minutes.
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.
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, discarding the marinade. 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.
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.
Add in the reserved marinade for the sauce, 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.
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.
We leave out the mushrooms because I’m allergic but this is one of my husbands favourite meals. Easy and quick to cook
I make this all the time and LOVE it! The recipe and tips are great. Made it with pork (the best!) and chicken. Question…can it be done with ground meat? I thought your info said it, but maybe it was another recipe. I read a lot. Can’t figure out the marinade part. Thanks again for a great meal!
I haven’t tried this yet, but I am looking forward to. I am mainly wondering what is done with the rest of the scallions.
So simple and so flavorful. Instead of tortillas I made Mandarin style scallion pancakes, slathered hoisin on them and rolled them up. Brought back memories of Hung Fong, a restaurant my wife and used to enjoy 30+ years ago in San Antonio TX. I will definitely make it again.
This was fantastic!
Just tried it, with chicken. I rushed a bit and so didn’t set aside half the marinade and had to water down the hoisin a little to get enough for another half marinade, which made it wetter, but still good!
Fantastically tasty. We used fresh, thin tortillas made by our friends’ company – perfect!!!
This is the taste of Moo Shu that I have been looking for. This is what I remember from living in Seattle and LA. AND it’s super simple. Yay! Thanks!
Is this good with Shrimp?
Can this be made without oyster sauce?
I used ground turkey and adjusted for 2 lb weight!! I had all ingredients except oyster sauce and the recipe turned out wonderful!! I browned the turkey with garlic and chopped onion and then added marinade, and followed the rest of the recipe as written. Everybody loved it!!
I used ground turkey and adjusted for 2 lb weight!! I had all ingredients except oyster sauce and the recipe turned out wonderful!! I browned the turkey with garlic and chopped onion and then added marinade, and followed the rest of the recipe as written. Everybody loved it!! Thanks Ali!!
Made this to the recipe and it came out fantastic! Also made a sauce for the moo shu pancakes by heating up some plum sauce and hoisin sauce together.
Bought moo shu pancakes at my local Chinese restaurant along with vegetable fried rice as a side!!! Perfection!
I will definitely be making this again and again.
Can you freeze moo shu pork for further use and for how long in freezer?Thank you and stay safe.
Happy Holidays and all the best in the New Year 2021!
Just made it for my family and everyone loved it. Made it in a wok and served over rice. It’s a keeper for sure, thanks!
Easy! Fast weeknight go to for us minus the mushrooms because my son says he is “allergic” he is not! Maybe someday I will work up the nerve to throw them in and see if he loses his mind! Thank you!
Where I live, no asian restaurant’s serve this dish so I had to make my own. All I can say is easy and YUMMER! My phrase lol.
This was very good- and easy. Note that I would double the coleslaw next time and leave it a little crunchier. Also: if you can find uncooked flour tortillas (in fridge section of grocery store) they are great with this if you cook on a skillet with a little sesame or peanut oil. It changes the flavor from “burrito” to Asian in a snap. Also- thought I would add an extra authenticity to this with dried lily flowers(buds) from the back of the cupboard, but then noticed they expired 2 years ago… lol.
So easy and tasty, have made several times now working on low carb version, moo shubover cauliflower rice or low carb tortillas thanks a buch
My husband and I have made this twice now and absolutely love it ?. We are making it again for dinner. I added bean sprouts also to the mix and turned out delicious ?
Love asian cuisine and this recipe is a winner!
I’ve made this recipe so many times that I had to reprint it to follow it without the food stains I got on it. (probably could make it from memory)
I also added bamboo shoots and water chestnuts for some more crunch. Family adores it. Anytime I have leftover chicken, pork or steak this is my go-to recipe. Having the ready made bag of coleslaw is genius. a real time saver.Thank you so much for this recipe.
Easy to cook and it’s flavorful
Wonderful, delicious recipe. This was very easy and quick. The only thing I changed was fish sauce for the oyster sauce. We love mooshu and this tasted just like our favorite Chinese carry-out.
Soooo good! Made it with Chicken the first time. Had to substitute some of the veggies (lots of shredded carrots and cabbage leaves from my garden…the cabbage hasn’t formed a head yet) But it still tasted great! Served with home made tortillas. Yum
I’m trying it this time with with pork and 1/3 Hoisin and 2/3 Lemongrass chili Hoisin. Can’t wait. I’ll let you know how it turns out.
The sauce is everything! Wondering if I can make a huge batch and keep it in a bottle in the fridge. What do you think?
Michael, I’ll bet it would be good with ground beef. There is a lazy cooks item called Ole El Paso World kits. I’ve done the Korean and Japanese versions with gr. beef and and both were really good. Don’t especially like the tortillas that come with it but still good if you are in a hurry or don’t like making them fresh.
Yummy! Used it with lettuce rather than tortillas.
Made these tonight (with the pork) and whole wheat tortillas. It came out really good! I didn’t quite have as many mushrooms as the recipe called for, but it tasted great.
I want to make this tonight but don’t see the marinade recipe. Help!
Silly me. The marinade recipe was right in front of me!
wrap. Spray a corning ware plate with non-stick, dump the eggs on it and nuke for 45 secs to a minute. Tender and paper thin. For wraps add a teaspoon of starch and a tablespoon of water…or soy sauce…or even orange juice,
Excellent recipe, thank you! The second time I made it, I started late and failed to marinate the chicken, so as I cooked the chicken separately, I added some of the sauce. I also cheated the second time by picking up the pancakes at the Chinese restaurant. I wanted a couple of friends to try it that had never had Moo Shu, and wanted the Chinese pancakes so they would get what I consider the right taste that I am accustomed to. They were quite impressed! Your idea of using a package of coleslaw was absolutely brilliant and makes it easy to pick this as a recipe. I skipped the mushrooms because one friend doesn’t like the texture. I don’t think it took away from the recipe/flavor at all. Again, thank you!
Tried this tonight. Very good. I served it over rice since I didn’t have those rice pancake things or tortillas. I felt there was quite a bit of sauce so next time I may halve it.
Wow, this was delicious! We had it over rice. Thanks!
Fantastic recipe, thank you!
I made this recipe last night and LOVE it. It was quick and easy and just like takeout. My husband really loved it too. I also added additional Hoisen sauce (to yummy not to) I also had leftover hot mustard (that I never throw away) and topped mine with it. This recipe goes in my box for future dinners.
Excellent, easy to make and yummy! I added bean sprouts but otherwise followed the recipe for a dee-licious meal!
I’m making this again tonight. Your recipe is wonderful. Unbelievable smells traveling through the house. We love using street tacos. Thank you for sharing
I cannot wait to make this! Any chance you have nutritional information on this recipe?
Spot on. Enjoyed by the entire family. This recipe is a keeper.
This is totally improper way of making the dish. You don’t marinade the meat with sauce!! You don’t soak the ingredients in sauce. The filling, meat have no sauce on it. You take a wrap, put the sauce inside diagonally, then place all the fillings inside and roll.
I don’t know what this is, it sure is not mu shu pork.
Also, no garlic in the sauce!
I just made this tonight!! Super easy, fast & delicious!! Will definitely be in my rotation! Thank you
What is the nutritional information
Flour tortillas are not the same as Chinese moo shu pancakes. Tortillas are thicker and not as chewy. It’s like saying use english muffins or crumpets for your hamburger instead of using a hamburger bun.
This recipe was perfect! I had leftover roast pork that I just tossed it with the rest of the ingredients and warmed up. Absolutely loved it, thank you!
This is nowhere near the 20 minute moo shu pork. Double the time to 40 minutes