Thin slices of pork cooked in a savory hoisin sauce with garlic, ginger, cabbage, mushrooms, and soft ribbons of egg all wrapped up in a warm tortilla - this easy Moo Shu Pork hits that takeout craving without leaving you with a sink full of dishes or a week's worth of leftovers.
The pork stays tender, the cabbage keeps a little crunch, and everything gets tossed together in a savory sauce that tastes even better than takeout.
A Little Note From My Kitchen
When Ken and I were first married, we bought our first house, and there was a little Chinese restaurant just around the corner that made the best Moo Shu Pork I've ever had. It came with these impossibly thin pancakes, little containers of hoisin sauce, and somehow it always tasted better than anything else on the menu.
Back then, Ken used to bring it home for me almost every week while I was pregnant with Ethan. I can still remember sitting in our new house, surrounded by boxes we still hadn't unpacked, carefully building those little wraps and trying not to drip hoisin sauce all over myself.
It's been a long time since we lived in that neighborhood, and I still haven't found another restaurant version that tastes quite the same. So, somewhere along the way, I finally learned to make it at home.
I've never attempted those paper-thin pancakes they used to serve with it, although maybe one day I will. Until then, warm flour tortillas do the job just fine.
~ Holly ❤️
Why You'll Want to Make This Moo Shu Pork
- Ready in about 30 minutes
- Uses easy-to-find grocery store ingredients
- Great way to use part of a pork tenderloin
- Better than takeout and surprisingly simple to make at home
- Makes enough for two without a week of leftovers
- The bagged coleslaw mix saves a lot of prep time
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Pork tenderloin - Tender, quick-cooking, and perfect for slicing thin for stir fry
- Hoisin sauce - Slightly sweet, savory, and the base of the sauce
- Soy sauce - Adds salt and depth. I like low-sodium here
- Rice wine - Adds that classic takeout-style flavor
- Rice vinegar - Brightens everything up and balances the hoisin
- Garlic and fresh ginger - This is where most of the flavor comes from
- Cornstarch - Helps thicken the sauce so it lightly coats the pork and vegetables
- Sesame oil - Just a little adds that classic takeout flavor
- Black pepper - Freshly ground if you have it
- Mirin - Adds a little sweetness and depth to the sauce
- Sambal Oelek (optional) - If you like a little heat
- Eggs - Traditional in Moo Shu Pork, and adds softness to the dish
- Coleslaw mix - One of my favorite shortcuts for quick stir-fries
- Baby Bella mushrooms - Shiitake mushrooms are more traditional for Moo Shu Pork, but I used Baby Bellas because that's what I had in the fridge, and they work great here
- Green onions - For freshness and a little bite at the end
- Vegetable oil - For quickly stir-frying everything over high heat
- Flour tortillas - Not traditional, but they work perfectly for wrapping everything up
How to Make Moo Shu Pork
Start by prepping everything before you turn on the stove.
Slice the pork into thin strips. Whisk together the hoisin sauce, soy sauce, rice wine, rice vinegar, garlic, ginger, cornstarch, sesame oil, black pepper, and mirin.
Set a little of the sauce aside for later, then toss the sliced pork with the remaining marinade and let it sit for at least 30 minutes to absorb the flavors.
Grate the garlic and ginger, slice the onion and mushrooms, and chop the green onions.
While the pork marinates, whisk the eggs until smooth.
Heat a lightly oiled skillet over medium heat and cook the eggs like a thin omelet. Once set, roll or fold them up and slice into thin ribbons.
Next, heat the skillet over fairly high heat and cook the pork in batches so it browns instead of steaming. Let a little color develop before flipping it. Once cooked through, transfer the pork to a plate while you finish the vegetables.
Add the onions and mushrooms to the skillet first and let them pick up a little color.
Next, add the coleslaw mix and cook just until the cabbage starts to soften but still has some texture.
Return the pork to the skillet along with the egg ribbons and green onions.
Pour in the reserved sauce and toss everything together until glossy and warmed through.
Serve in warm tortillas with extra hoisin sauce on the side if you want the full restaurant-style experience.
Tips for the Best Moo Shu Pork
- Slice the pork as thinly as you can
Thin slices cook quickly and stay tender instead of chewy. - Don't skip setting aside some sauce before adding the raw pork
You'll use it at the end to coat everything in the skillet. - Cook the pork in batches if needed
Overcrowding the pan will make it steam instead of brown. - Keep the vegetables slightly crisp
The cabbage should soften a little but still have texture. - Prep everything before you start cooking
Once the skillet gets hot, this recipe moves fast. - Warm the tortillas before serving
It makes them softer and easier to wrap around the filling. - Extra hoisin sauce on the side is always a good idea
Especially if you remember the little containers from takeout nights like I do.
Cooking for Two
One of the reasons I love making Moo Shu Pork at home is that it's easy to scale down without feeling like you're missing anything. You still get all the flavors of the takeout version, just without a refrigerator full of leftovers afterward.
I used one pork tenderloin from the package here, which leaves the second tenderloin for another meal later in the week. You'll still have some of the coleslaw mix left too, which makes this a good recipe for stretching ingredients without feeling like you're eating the same dinner over and over again.
If you do end up with a little leftover Moo Shu Pork, it reheats surprisingly well the next day. We've tucked it into lettuce wraps for lunch, piled it over rice, and honestly, I've eaten it cold straight from the container standing in front of the refrigerator more than once.
What to Serve with Moo Shu Pork
- Steamed jasmine rice
- Potstickers or gyoza
- Egg drop soup
- Hot and sour soup
- Simple cucumber salad
- Stir-fried green beans or broccoli
If we're keeping things simple, I usually just warm tortillas and call it dinner. But if we're extra hungry, I'll throw a bag of potstickers in the air fryer while everything cooks.
Frequently Asked Questions
No. A large skillet works, provided it is extremely hot to achieve the proper texture.
Yes, a short 30-minute marinade is recommended to keep it tender
Yes. Chicken, beef, or shrimp are common alternatives.
It can be kept in an airtight container for up to 3 days and is best reheated in a hot pan.
One Last Thing
I don't know if this version is quite as good as the Moo Shu Pork Ken used to bring home from that little Chinese restaurant all those years ago… or if maybe I only remember it being that good because it's tied to such a sweet season of life.
Either way, this version is easy to make at home and still hits that same craving for something warm, familiar, and a little nostalgic.
More Asian Inspired-Dishes
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Easy Moo Shu Pork Recipe for Two
Ingredients
Sauce / Marinade
- ⅓ cup hoisin sauce
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- 1½ teaspoons rice vinegar
- 2 cloves garlic minced
- 2 teaspoons fresh grated ginger
- 1 teaspoon cornstarch
- ½ teaspoon sesame oil
- ¼ teaspoon black pepper
- 1 tablespoon mirin
- ½ teaspoon Sambal Oelek optional if you like some heat
Stir Fry
- 1 pork tenderloin thinly sliced
- 2 tablespoons vegetable oil divided
- 2 large eggs lightly beaten
- 6-7 ounces coleslaw mix about half a 16 oz bag
- 4-5 ounces baby Bella mushrooms sliced
- 2 green onions sliced
Instructions
- In a bowl, whisk together all sauce ingredients. Remove about ¼ cup and set aside for later.
- Add sliced pork to the remaining sauce and toss to coat. Let it sit while you prep the rest.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add eggs and cook like a thin omelet. Flip, cook through, then remove and slice into strips.
- Add another ½-1 tablespoon oil to the skillet. Using tongs, lift pork from marinade and let excess drip off. Cook in batches until browned and cooked through, about 2-3 minutes. Remove and keep warm.
- Add the onions and mushrooms to the skillet first and let them pick up a little color. Next, add the coleslaw mix and half of the green onions. Cook just until the cabbage starts to soften but still has some texture.
- Return pork and eggs to the skillet. Pour in reserved sauce and toss everything together until coated and heated through.
- Top with remaining green onions and serve right away.
Notes
Nutrition Facts
Approximate per serving - based on 2 servings| Calories | 450 |
| Protein | 32g |
| Carbohydrates | 28g |
| Fat | 22g |
| Fiber | 3g |
| Sodium | 980mg |
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