Unforgettable Moo Shu Pork

There’s something about the first bite of Moo Shu Pork that immediately transports me to a cozy evening around our family dinner table—wok sizzling in the background, the warm scent of garlic and hoisin filling the kitchen. This isn’t just a stir-fry; it’s a full-bodied experience. Savory, slightly sweet, rich with umami and texture, Moo Shu Pork is a Chinese-American classic that we’ve made dozens of times, always with slight twists to fit the moment. Every time we prepare it, we fall in love all over again—with the juicy slivers of pork, the crisp vegetables, the paper-thin Mandarin pancakes (or lettuce wraps when we feel like a lighter spin), and of course, that irresistible hoisin glaze.

What makes this recipe special is how easily it adapts to our preferences and dietary needs, and how the cooking process itself becomes a cherished ritual. Whether you’re using a sizzling wok on the stovetop, a quick-cooking Instant Pot, or testing the versatility of your air fryer, Moo Shu Pork never disappoints.

Preparation Time

• Prep time: 25 minutes

• Cook time (pan/wok): 12–15 minutes

• Cook time (air fryer/Instant Pot): 10–12 minutes

• Total time: 35–40 minutes

• Serves: 4 people

• Difficulty: Medium

The Necessary Ingredients (Possible in All Kinds of Variations)

• 400g (14 oz) boneless pork tenderloin or loin, sliced into thin strips

• 1 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tsp cornstarch

• 1 tbsp vegetable oil (or sesame oil for more depth)

• 2 large eggs, lightly beaten

• 2 cups Napa cabbage, thinly sliced

• 1 cup shiitake mushrooms, julienned (fresh or rehydrated dried)

• 1/2 cup bamboo shoots, julienned

• 1/2 cup carrots, matchstick cut

• 3 scallions, sliced (white and green parts separated)

• 2 garlic cloves, minced

• 1 tsp fresh ginger, minced

• 1/4 cup hoisin sauce (store-bought or homemade)

• Mandarin pancakes, warm flour tortillas, or butter lettuce for wraps

For the sauce:

• 2 tbsp hoisin sauce

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1/2 tsp sesame oil

• Optional: 1 tsp chili paste or sriracha for heat

Alternative Options:

• Vegan version: Use tofu or seitan instead of pork, omit eggs, and use tamari and plant-based hoisin.

• Gluten-free: Use tamari and gluten-free hoisin, and serve with rice paper or lettuce wraps instead of pancakes.

• Low-carb: Replace pancakes with crisp lettuce cups and reduce hoisin quantity slightly.

• No pork? Try chicken breast, turkey, or shrimp—just adjust cooking times accordingly.

Now that we’ve got everything prepped and ready to go, it’s time to bring this dish to life. Let’s cook!

The Steps of Preparation (Possible in All Kinds of Variations)

Depending on your tools, Moo Shu Pork can be made quickly in a variety of ways. I personally love it in a carbon steel wok, but it works beautifully in a skillet, air fryer, Instant Pot, or even oven-baked.

1. Mix pork strips with soy sauce, Shaoxing wine, and cornstarch in a bowl; marinate for 15 minutes.

2. In a small bowl, whisk together all sauce ingredients until smooth and set aside.

3. Heat a wok or large skillet over medium-high heat; add 1/2 tbsp oil.

4. Pour in beaten eggs, swirl quickly to form a thin omelet, cook until just set, then remove and slice into thin ribbons.

5. In the same pan, add remaining oil and stir-fry marinated pork for 3–4 minutes until browned and cooked through. Remove and set aside.

6. Add garlic, ginger, and white parts of scallions to the pan and stir-fry for 30 seconds.

7. Add mushrooms, carrots, cabbage, and bamboo shoots; stir-fry for 3–4 minutes until just tender.

8. Return pork and egg ribbons to the pan, add sauce mixture, and toss everything together until evenly coated and warmed through.

9. Warm the Mandarin pancakes or tortillas (steam for 2 minutes or microwave for 30 seconds wrapped in a damp towel).

10. Spoon the filling onto each pancake or wrap, sprinkle with green scallion tops, and roll up to enjoy.

Cooking Method Variations:

• Air fryer: Cook marinated pork strips at 400°F (200°C) for 8 minutes. Sauté vegetables separately, then toss all with sauce and reheat 2 minutes.

• Instant Pot: Use the sauté function for steps 3–8. Everything cooks fast and stays juicy.

• Oven: Spread pork and vegetables on a baking tray, roast at 425°F (220°C) for 15–18 minutes, then toss with sauce and serve.

Nutritional Benefits

• High in lean protein: Pork tenderloin is a great source of low-fat protein.

• Rich in vitamins: Napa cabbage and carrots provide vitamin C, K, and beta-carotene.

• Good source of fiber: Mushrooms and bamboo shoots support digestion.

• Eggs add choline: Important for brain function and cellular repair.

• Low sugar (if mindful of hoisin): With careful use of sauce, it’s low on added sugars.

• Anti-inflammatory spices: Ginger and garlic offer immune-boosting and anti-inflammatory benefits.

• Versatile for meal prep: Stores well and supports balanced lunches.

• Supports gut health: Fermented hoisin and fresh vegetables can aid digestion.

Possible Additions or Upgrades

Let’s take this dish even further with a few creative add-ons that I’ve tried over the years:

• Add toasted sesame seeds for crunch.

• Serve with a side of jasmine rice or cauliflower rice.

• Sprinkle crushed peanuts or cashews on top.

• Add fresh bean sprouts for texture.

• Mix in snow peas or bell peppers for more color and nutrients.

• Drizzle with a touch of plum sauce for sweetness.

• Add a fried egg on top for indulgence.

• Serve with kimchi or pickled daikon for tang and contrast.

Frequently Asked Questions

Can we use store-bought pancake wrappers for this dish?
Yes! Mandarin pancakes, flour tortillas, or even rice paper wraps all work beautifully.

What cut of pork is best for this recipe?
Pork tenderloin or loin works best for tender strips. Avoid fatty or bone-in cuts.

Is Moo Shu Pork spicy?
Not traditionally, but you can add chili paste or fresh chilies if you like heat.

Can we make this ahead of time?
Yes, you can prep all ingredients and sauce ahead. Assemble just before serving for freshness.

Is it freezer-friendly?
I recommend freezing just the cooked pork and vegetables—avoid freezing pancakes or raw cabbage.

Can we double the recipe?
Absolutely. Just use a large wok or cook in batches to avoid steaming the ingredients.

Can we use pre-cut coleslaw mix?
Definitely—it’s a great shortcut and works well in texture and flavor.

What’s the best side dish for this?
Jasmine rice, scallion pancakes, or a light cucumber salad complement it perfectly.

Can we make this fully vegetarian?
Yes, tofu, mushrooms, or scrambled JustEgg-style alternatives work great!

What’s the best sauce substitute for hoisin?
A mix of miso paste, soy sauce, honey, and five-spice powder makes a great alternative.

If this recipe made your taste buds dance just from reading, imagine how satisfying it will be to cook and share it! From my own kitchen to yours—please don’t keep this goodness to yourself. Share the recipe on your social media, tag your friends, and let’s spread the Moo Shu Pork joy together.

Want more recipes like this? Let me know what you’re craving next!