Mu Shu Pork (25 Minutes)

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Mu Shu Pork is a flavorful and traditional Chinese dish that combines tender strips of marinated pork with a medley of vegetables, wrapped in thin pancakes. The dish is characterized by its savory and slightly sweet taste, complemented by the rich hoisin sauce and the crunch of fresh vegetables. Let’s get started!

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound pork tenderloin, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 cup sliced mushrooms
  • 4 green onions, sliced
  • 8 small flour tortillas or Chinese pancakes
  • Hoisin sauce, for serving
  • Fresh cilantro, for garnish (optional)

Instructions

  1. In a bowl, combine the soy sauce, hoisin sauce, rice vinegar, and sesame oil. Add the sliced pork and toss to coat. Set aside to marinate for 10 minutes.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.
  3. Add the marinated pork to the skillet and stir-fry for 4-5 minutes until the pork is cooked through and slightly browned. Remove the pork from the skillet and set aside.
  4. In the same skillet, add the shredded cabbage, carrots, mushrooms, and sliced green onions. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
  5. Return the cooked pork to the skillet and toss it with the vegetables to combine. Cook for an additional minute to heat everything through.
  6. Warm the flour tortillas or Chinese pancakes according to package instructions.
  7. To serve, spread a spoonful of hoisin sauce onto each tortilla or pancake. Spoon the Mu Shu Pork mixture onto the center of the tortilla and fold it like a burrito, tucking in the sides.
  8. Garnish with fresh cilantro, if desired, and serve immediately.

Notes

For an authentic touch, you can make your own Chinese pancakes using a simple mixture of flour and water. Just roll out the dough and cook them in a non-stick pan. If you prefer a vegetarian option, you can substitute the pork with tofu or additional vegetables like bell peppers or snap peas. Feel free to experiment with a touch of heat by including a dash of chili sauce or crushed red pepper flakes to the marinade. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 375
  • Sugar: 7g
  • Sodium: 700mg
  • Fat: 11g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 77mg

Pair this with...

Asian Garlic Broccoli

Start by grabbing a bunch of fresh broccoli. Break it down into bite-sized florets. Now, in a small bowl, whisk together about 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce (or hoisin if vegetarian), a tablespoon of honey or brown sugar, and, of course, minced garlic (2-3 cloves or more if you're a garlic lover). In a skillet or wok, heat a touch of oil over medium heat. Toss in the broccoli and stir-fry for a few minutes till it gets vibrant and somewhat tender. Pour in the sauce and let it all mingle until the broccoli is coated and the sauce gets a bit sticky. Finish with a sprinkle of sesame seeds or a dash of chili flakes for some kick if desired.

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

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