Moo Shu Pork
Moo Shu Pork features tender shredded pork stir-fried with vegetables and mushrooms, wrapped in thin pancakes, offering a savory and slightly sweet flavor profile perfect for casual or special meals.
Ingredients
- 1/4 cup vegetable oil
- 1/4 pound shredded pork
- 1 clove minced garlic ⓘ
- 1 small chopped onion ⓘ
- 1 tablespoon soy sauce ⓘ
- 1 cup chopped bok choy ⓘ
- 10 dried tiger lily buds presoaked and drained ⓘ
- 4 cloud ear mushrooms presoaked and drained ⓘ
- 3 lightly beaten eggs ⓘ
- 1/4 cup chicken broth
- 1 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/2 teaspoon sugar ⓘ
Instructions
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add shredded pork and cook until browned and heated through.
- Add minced garlic and chopped onion; stir-fry until fragrant and onion is translucent.
- Stir in soy sauce, chopped bok choy, tiger lily buds, and cloud ear mushrooms; cook for a few minutes until vegetables are tender.
- Push ingredients to one side of the pan and pour beaten eggs into the cleared space; scramble until just set.
- Mix the eggs with the pork and vegetables, then add chicken broth, salt, pepper, and sugar.
- Cook for another 2-3 minutes until flavors meld and liquid reduces slightly.
- Serve the filling with Chinese pancakes for wrapping or as a filling for sandwiches.
Tips & Substitutions
For a vegetarian version, substitute the pork with tofu or tempeh. You can also use other vegetables like bell peppers or carrots if bok choy is unavailable. Adjust the soy sauce according to your taste; low-sodium soy sauce works well for a healthier option. If you like a bit of heat, consider adding sliced chili peppers during the stir-fry.
Serving Suggestions
Serve Moo Shu Pork with Chinese pancakes for a traditional experience, or use it as a filling for sandwiches. It pairs beautifully with steamed rice or a fresh salad. For a complete meal, consider serving it alongside other Chinese recipes, like Sesame Pork And Broccoli.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to retain the texture of the vegetables. You can also microwave it, but stir occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Moo Shu Pork contains roughly 932 calories, with 8g protein, 69g carbohydrates, and 70g fat. It is a good source of protein (17% of the Daily Value), iron (13% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 1678mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Moo Shu Pork in advance?
Yes, Moo Shu Pork can be made ahead of time. Just prepare the filling and store it in the fridge. When ready to serve, reheat and wrap in pancakes or use as a sandwich filling. This makes it a convenient option for meal prep.
What can I use instead of tiger lily buds?
If you can't find dried tiger lily buds, you can substitute them with water chestnuts for a similar crunch or omit them entirely. The dish will still be delicious without them, especially if you add extra bok choy or other vegetables.
Can I make this dish gluten-free?
Yes, to make Moo Shu Pork gluten-free, use tamari instead of soy sauce and ensure the other ingredients are gluten-free. This way, you can enjoy the flavors without the gluten concern.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).