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Moo Shu Pork is a classic Chinese dish known for its savoury and slightly sweet flavours, paired with the satisfying crunch of stir-fried vegetables. Traditionally served with thin pancakes or wrapped in lettuce leaves, it offers a delicious balance of textures and tastes. Originating from northern China, this dish has gained popularity worldwide, particularly in Chinese-American cuisine, where it is often enjoyed with hoisin sauce for added richness.
What Is Moo Shu Pork?
Moo Shu Pork is a stir-fried dish featuring thinly sliced pork, scrambled eggs, and a mix of vegetables such as cabbage, mushrooms, and carrots. The dish is typically flavoured with a combination of soy sauce, sesame oil, and hoisin sauce, which adds a layer of sweetness and umami to the savoury pork. One of the highlights of Moo Shu Pork is the variety of textures, tender pork, crisp vegetables, and soft scrambled eggs all come together in each bite.
While the dish is traditionally served with Mandarin pancakes, many people also enjoy it with rice or lettuce wraps, creating a meal that is both hearty and light. The combination of rich and flavourful pork with fresh, crunchy vegetables makes Moo Shu Pork a versatile and satisfying dish, perfect for a quick weeknight dinner or a larger family-style meal.
Ingredients and Taste
Moo Shu Pork is typically made with ingredients that are easy to find, but when combined, they create a complex and flavourful dish. The main protein, pork, is often marinated in soy sauce and rice wine to tenderize it and enhance its savoury flavour. Vegetables like napa cabbage, wood ear mushrooms, and carrots are stir-fried at high heat to retain their crunch and brightness. Eggs are scrambled and mixed in, adding a rich, soft texture that complements the crisp vegetables.
The flavour profile of Moo Shu Pork is balanced and harmonious. The salty richness of the pork is lifted by the slight sweetness of hoisin sauce, while the vegetables add freshness and the sesame oil imparts a subtle nuttiness. The dish is often served with a bit of extra hoisin sauce for those who enjoy more sweetness or depth in their wraps. The final result is a flavourful combination of savoury, slightly sweet, and earthy notes that appeal to a wide range of palates.
A Taste of History
Moo Shu Pork has its origins in northern China, where wheat-based foods like pancakes are more common than rice. It is believed that the dish’s name, “Moo Shu,” refers to the scrambled eggs in the dish, which resemble the blossoms of the Osmanthus tree, a flower known as “moo shu” in Mandarin. Originally, this dish was enjoyed more frequently in the Shandong province, where stir-frying and the use of ingredients like pork and mushrooms are prevalent.
Over time, Moo Shu Pork became a popular dish in Chinese-American cuisine, particularly in the mid-20th century when Chinese immigrants adapted traditional dishes to suit local tastes. In this version, hoisin sauce became more prominent, and the dish was often served with thin flour pancakes, sometimes referred to as Mandarin pancakes. These pancakes, similar to tortillas, are used to wrap the stir-fried pork and vegetables, creating a handheld meal that’s both fun and delicious to eat.
Moo Shu Pork (Stir-Fried Pork with Vegetables) Recipe
Serves: 4 People
Ingredients:
- 300g pork tenderloin, thinly sliced
- 2 eggs, lightly beaten
- 1 cup napa cabbage, thinly shredded
- 1/2 cup wood ear mushrooms, rehydrated and sliced
- 1 small carrot, julienned
- 1/2 cup bamboo shoots, julienned
- 3 cloves garlic, minced
- 2 scallions, sliced (white and green parts separated)
- 2 tbsp vegetable oil (for stir-frying)
For the Marinade:
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp corn starch
- 1 tsp sesame oil
For the Sauce:
- 2 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
Directions
To begin, prepare the pork. In a large bowl, combine 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon corn starch, and 1 teaspoon sesame oil. Add the thinly sliced pork and toss to coat. Let the pork marinate for at least 15 minutes while you prepare the other ingredients. This will tenderize the pork and infuse it with flavour.
In a small bowl, whisk together the sauce ingredients: 2 tablespoons hoisin sauce, 1 tablespoon light soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1 teaspoon sesame oil. Set aside. This sauce will bring a rich and savoury flavour to the dish with just a hint of sweetness.
Heat a large skillet or wok over medium heat. Add 1 tablespoon of vegetable oil and pour in the beaten eggs. Cook the eggs like you would a soft scramble, stirring occasionally, until just set. Remove the eggs from the pan and set aside. This step ensures that the eggs remain tender and don’t overcook.
In the same pan, heat another tablespoon of vegetable oil over medium-high heat. Add the marinated pork and stir-fry for about 3-4 minutes, until the pork is browned and cooked through. Remove the pork from the pan and set it aside with the scrambled eggs.
Add the minced garlic and the white parts of the scallions to the pan. Stir-fry for 30 seconds, allowing the garlic to become fragrant. Be careful not to burn the garlic, as it can become bitter.
Add the shredded napa cabbage, wood ear mushrooms, julienned carrot, and bamboo shoots to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still retain their crunch. Stir constantly to prevent the vegetables from steaming and losing their vibrant texture.
Return the cooked pork and scrambled eggs to the pan with the vegetables. Pour in the prepared sauce and toss everything together, ensuring the pork and vegetables are evenly coated. Stir-fry for another 1-2 minutes to allow the flavours to meld.
Once everything is well-mixed and heated through, remove the pan from the heat. Garnish the dish with the green parts of the scallions for a fresh pop of flavour. Serve the Moo Shu Pork with Mandarin pancakes or lettuce wraps, allowing each person to create their own rolls with a bit of extra hoisin sauce for dipping.
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