Moo Shu Pork

If your family is a fan of Chinese takeout recipes, this moo shu pork recipe will be an instant hit. It's a classic Chinese recipe full of tender strips of wok-fried pork and vegetables in a bold and savory sauce.

Then, you get to wrap it all up like a burrito in thin made-from-scratch pancakes and dig in.

🌎 Origin

Moo Shu Pork originated in northern China, where it was traditionally made with shredded pork, scrambled eggs, wood ear mushrooms, and fragrant vegetables like cabbage and green onions. The dish was typically served with rice, not pancakes.

When Moo Shu Pork made its way to the United States, particularly during the rise of Chinese-American cuisine in the mid-20th century, it was adapted to suit Western palates.

One of the most notable changes was the introduction of thin wheat-flour pancakes, which replaced rice and allowed the dish to be served more like a burrito. This new presentation quickly became a favorite in Chinese restaurants across America.

🥘 Moo Shu Pork And Pancake Ingredients

Moo Shu Pancakes (Cantonese Pancakes)

• All-Purpose Flour – The base for these chewy, soft pancakes. Use extra for dusting your work surface.
• Water – Boiling water and cold water helps create a pliable dough when mixed with the flour.
• Salt – Just a pinch enhances the dough's flavor.
• Cooking Oil – Use a neutral oil like canola or peanut oil for mixing into the dough.
• Sesame Oil – Brushed between pancake layers for added flavor and to help separate them when cooked.

Moo Shu Pork

• Soy Sauce – Adds salty, umami richness to the marinade and filling.  I always use low-sodium soy sauce.
• Hoisin Sauce – A sweet and tangy sauce that gives moo shu its signature flavor.
• Rice Vinegar – Brightens the dish with a bit of acidity to balance the sweetness of hoisin.
• Sugar – A touch of sweetness to round out the flavors.
• Cooking Oil – Used for stir-frying. Peanut or canola oil works best for high heat, or you can use your preferred cooking oil.
• Pork Loin – Thinly sliced pork strips cook quickly and stay tender. Boneless pork chops or pork shoulder can also be used.
• Garlic – Fresh minced garlic adds depth. You can also use pre-minced garlic from a jar or garlic powder in a pinch.
• Cabbage – Shredded cabbage gives the dish bulk and crunch. Green cabbage is most common, but napa cabbage works too.
• Carrots – Thinly sliced carrots add sweetness, color, and texture.
• Wood Ear Mushrooms (optional) – Traditional in moo shu, these mushrooms add a chewy texture. Soak and slice before using. Shiitake mushrooms are an excellent substitute.
• Green Onions – Sliced thin for a fresh bite and color in the final stir fry.

🍽️ Equipment Needed To Make Moo Shu Pork

For the moo shu pancakes, you will need a mixing bowl and a fork (or chopsticks) to mix the dough. You'll also need a skillet (or griddle), a rolling pin (or wine bottle), and a spatula.

For the moo shu pork, you can use the same skillet or (my preference) a large wok. In addition, you should grab a small mixing bowl and whisk, as well as a wooden spoon or spatula for stir-frying.

🔪 How To Make Moo Shu Pork

Make the pancakes first, then move on to the pork so the pancakes have cooled by the time you're ready to use them.

This recipe makes about 4 servings of moo shu pork with pancakes.

Moo Shu Pancakes

Make the Dough. In a large mixing bowl, combine 2 cups (240 grams) flour and a pinch of salt. Gradually stir in ½ cup (118 milliliters) of boiling water until a shaggy dough forms. Then, add ½ cup (118 milliliters) of cold water to the bowl and continue mixing until the dough comes together into a smooth ball.

Knead and divide. Knead the dough for 5-10 minutes on a floured surface until it becomes smooth and elastic. Then, divide the dough into 16 equal-sized pieces and roll each one into a ball.

Flatten and stack the pancakes. Flatten each dough ball slightly. Brush 8 of the flattened discs with a thin layer of sesame oil. Place an un-brushed disc on top of each oiled one, but do not align the edges perfectly. Press together gently so you have 8 stacks of 2.

Roll Out the Pancakes. Use a rolling pin to flatten each stack. For the smoothest pancakes, I like to press lightly first then rest the dough briefly before rolling thinner. Roll each stack out to about 10 inches in diameter, using flour as needed to prevent sticking.

Cook the Pancakes. Heat 1 tablespoon of cooking oil in a skillet or frying pan over medium heat . Cook each pancake stack for about 35–40 seconds per side, or until lightly golden with some bubbles. Transfer to a plate and let rest for 40 seconds before gently peeling them apart to separate into two thin pancakes.

Moo Shu Pork

Make the sauce. In a small bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of granulated sugar. Set aside.

Brown the pork. Heat 1 tablespoon of cooking oil in a wok or large skillet over high heat. Add the pork and stir-fry until browned, about 2-3 minutes. Remove from the wok and set aside.

Stir fry the veggies. Add another 1 tablespoon of cooking oil to the wok. Add the garlic and stir-fry for 30 seconds, then add 4-5 cups (800 grams) of shredded cabbage, 2-3 shredded carrots, and 4-5 earwood mushrooms (if using). Stir-fry for 2-3 minutes or until the vegetables start to soften.

Add green onions. Add 4-5 thinly sliced green onions and stir-fry for an additional 1-2 minutes.

Combine everything. Return the pork to the wok and add the soy sauce mixture. Stir-fry everything together for another 1-2 minutes, or until the sauce has thickened and the pork is fully cooked.

To serve, spread a small amount of hoisin sauce on each pancake or tortilla. Spoon the moo shu pork mixture onto the center of the pancake or tortilla, and then roll it up like a burrito.

💭 Angela's Pro Tips & Recipe Notes

• Tortilla press shortcut. Save time by using a tortilla press to flatten the pancake dough. Just place each dough ball between two sheets of parchment or plastic wrap and press gently, no rolling pin needed. You may still want to lightly roll the edges for a more even circle.
• Make it your own. Moo Shu Pork is incredibly adaptable. Swap in your favorite vegetables or try it with chicken, beef, shrimp, or tofu for a personalized twist.
• Softer pancakes. For extra tender and pliable pancakes, mix a little vegetable oil into the dough before kneading. It helps keep them moist and flexible after cooking.
• Fast weeknight hack. In a pinch, use soft flour tortillas instead of traditional pancakes. They’re a convenient shortcut and still taste great!

🥡 Storing & Reheating

Moo shu pancakes can be made ahead of time and reheated in the microwave or on a steamer when ready to use. They can also be stored in the refrigerator for up to a week.

Moo shu pork leftovers can be placed into an airtight container and refrigerated for up to 3-4 days.

Freezing

Let it cool and place it in an airtight container or heavy-duty freezer bag with the air squeezed out. It will keep well frozen for up to 3-4 months. Defrost it overnight in the fridge before reheating in a skillet over medium heat.

Reheating

Pancakes and individual portions of moo shu pork can be reheated in the microwave separately (the pancakes will warm up much more quickly than the pork).

Large portions of moo shu pork can be reheated in a skillet over medium heat for 5-10 minutes, stirring frequently.

❓Is Moo Shu Pork Spicy?

Moo shu pork isn't spicy at all, so it's great for kiddos (and they'll love wrapping it up in pancakes). If you're a spice lover though, I highly recommend adding some sambal oelek chili paste to your stir-fried pork mix.

❓What Is In Moo Shu Pork Sauce?

The sauce that moo shu pork is stir-fried in consists of soy sauce, hoisin sauce, rice vinegar, and sugar. Soy sauce adds a rich salty flavor while hoisin sauce has a sweet, nutty, umami flavor. The rice vinegar adds a little tang and the sugar caramelizes to give it the signature sticky consistency of Chinese takeout.

❓What Are Some Alternate Names For Moo Shu?

There are a few common alternative names including mu shu, mu xu, moo shi, and mù xū.

🍜 More Chinese Takeout Recipes

• Chinese Beef Meatballs - These juicy beef meatballs are coated in a sticky hoisin ginger sauce and make a great appetizers or main course.
• Lo Mein - A simple recipe for classic Chinese takeout noodles.
• Sweet & Sour Chicken Meal Prep - Plan lunch and/or dinner for the next few days with this delicious sweet and sour chicken recipe.
• Panda Express Teriyaki Chicken - Sweet and salty teriyaki chicken just like the signature recipe at Panda Express.
• Air Fryer Frozen Potstickers - For perfectly crispy potstickers, bust out your air fryer.
• General Tso's Shrimp - The sweet, salty, and slightly spicy General Tso's sauce makes these shrimp hard to resist.

📖 Recipe Card