Moo shu pork is a quick and flavorful Chinese dish consisting of strips of pork and veggies wok fried in a savory sauce. Traditionally, it's served with thin moo shu pancakes for wrapping up all the delicious ingredients! I've featured recipes for both, so you can enjoy moo shu pork the way it was meant to be eaten!
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Instructions
Moo Shu Pancakes
In a large mixing bowl, combine the flour and boiling water. Mix together with a fork or chopsticks until the dough comes together into a shaggy ball.
Add the cold water to the bowl and continue mixing until the dough comes together into a smooth ball.
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 each ball with your palm and then use a rolling pin to roll it into a thin, round pancake about 6 inches in diameter. Dust each pancake with flour to prevent sticking.
Heat a dry skillet or griddle over medium-high heat with 1 tablespoon of vegetable oil. Once hot, place one pancake in the skillet and cook for about 30 seconds on each side, or until lightly browned and slightly puffed up.
Remove the pancake from the skillet and gently peel it apart into two thin, separate layers. Stack the layers on a plate and cover them with a clean towel to keep warm. Repeat the process with the remaining pancakes.
Moo Shu Pork
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and sugar. Set aside.
Heat 1 tablespoon of vegetable 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.
Add another tablespoon of vegetable oil to the wok. Add the garlic and stir-fry for 30 seconds, then add the cabbage, carrots, and mushrooms (if using). Stir-fry for 2-3 minutes or until the vegetables start to soften.
Add the green onions and stir-fry for an additional 1-2 minutes.
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.
Notes
Moo shu pork is a versatile dish, so feel free to customize it to your liking by adding or substituting vegetables or using a different protein like chicken or tofu.
If you prefer a softer and more pliable pancake, you can add a small amount of vegetable oil to the dough before kneading it.
You can swap the pancakes for flour tortillas for an even quicker family dinner!
To store: 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 or frozen for longer storage. Moo shu pork leftovers can be placed in an airtight container and refrigerated for up to 3 days.
To reheat: Pancakes and individual portions of moo shu pork can be reheated in the microwave seperately (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.
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