Moo Shu Pork
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 3 main course servings
- 2tablespoons toasted sesame oil
- ¼cup sweet bean paste
- 2teaspoons soy sauce
- 2teaspoons sugar
- 2tablespoons mild rice wine, such as sake
- 1teaspoon sugar
- 4ounces boneless pork tenderloin (or beef or pressed bean curd)
- ½teaspoon fine sea salt
- ¼cup shredded dried wood ear fungus (often sold as “black fungus”) or 3 fresh wood ears
- ¼cup dried daylily flowers, or 1 small carrot, peeled and julienned
- 6tablespoons toasted sesame oil or peanut or vegetable oil, divided
- 2cloves garlic, minced
- 3large eggs, lightly beaten
- 1large fresh winter bamboo shoot, peeled, blanched and julienned (or frozen and defrosted, julienned), or 8 ounces mung bean sprouts
- 2green onions, trimmed to 1½-inch lengths and cut into thin shreds
- 8thin wheat wrappers (see recipe) or 8 soft flour tortillas, warmed
- 2green onions, trimmed to 1½-inch lengths and cut into thin shreds
For the Sauce
For the Moo Shu Pork
For Serving
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
934 calories; 54 grams fat; 9 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 20 grams polyunsaturated fat; 83 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 30 grams protein; 2121 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Make the sauce: Heat sesame oil in a wok over medium heat and mix in sweet bean paste. Stir together until smooth and then add soy sauce and sugar. When sauce bubbles, taste and adjust seasoning, then scrape sauce into a small bowl. Rinse out wok.
- Step 2
Make the moo shu pork: In a small bowl, mix together rice wine and sugar. Set aside.
- Step 3
Slice meat against the grain into ¼-inch-thick pieces. Cut into batons about ⅛-inch wide. Put batons in a small bowl and toss them with salt. (If using pressed bean curd, cut it into thin julienne before tossing it with salt.)
- Step 4
Soak shredded dried wood ear fungus in boiling water until pliable, about 15 minutes, then rinse and drain in colander. (Fresh wood ears should be rinsed before they’re trimmed and cut into thin strips.) Meanwhile, if using dried daylily flowers, cover with boiling water and let soak until soft, about 10 minutes, then drain and tear into strips. (Carrots do not need to be soaked.)
- Step 5
Place wok over medium heat, and when hot, swirl in 2 tablespoons sesame oil. Toss in garlic and fry until fragrant. Add eggs and scramble them, breaking up large curds into pieces ½ inch or smaller. When eggs are barely done, scrape into a large, clean bowl. If any garlic remains in the wok, wipe it out.
- Step 6
Raise heat under wok to high. Pour in another 2 tablespoons oil into the hot wok and quickly stir-fry meat until it’s browned before scraping it into eggs.
- Step 7
Return wok to high heat. Stir-fry bamboo shoots with a little bit more oil as needed, then add wood ears and either the daylily flowers or carrot and cook these until they are barely done before tossing them into the bowl with the meat and eggs. (If you’re using bean sprouts in place of bamboo shoots, cook the wood ears and daylily flowers or carrot alone and add them to the bowl with the meat and eggs; then place wok over high heat, swirl in a tiny bit of oil and quickly stir-fry the sprouts until they’re just beyond raw but still very crisp before adding them to the bowl with the other cooked ingredients.)
- Step 8
Place wok back over high heat, pour in any remaining sesame oil, and add green onions, all of the cooked meat, eggs and vegetables, and the rice wine and sugar mixture. Toss these quickly together for a few seconds, taste and adjust seasoning, and plate in a bowl or on a rimmed platter.
- Step 9
Serve hot with the sauce, wheat wrappers and shredded green onions. Have each diner spread about 2 teaspoons sauce down the center of the wrapper, sprinkle on some raw green onions, and pile on about ½ cup of the meat mixture. Fold the bottom edge of the wrapper up over the meat mixture, then fold one side over the center before rolling up the rest of the wrapper from the opposite edge. Eat with your hands.
Private Notes
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Cooking Notes
anne chaney
Day lily flowers are those ratty orange lilies growing behind your garage or along the road. When they come into bloom, grab some and let them dry. They keep in a jar till the next year's crop. You can order dried cloud ear or shitaki mushrooms on line - way inexpensive.The lily flowers or wood ears are mostly for texture (chewy/rubbery). Use a bag of cole slaw mix instead, add some thinly lhredded red peppers and I promise you will be happy.
Kandy
When we can name every kind of salt in the world, surely we can give the proper names and descriptions for Chinese ingredients. Sweet bean paste tells us nothing. This comment applies to all recipes that call for soy sauce without qualification as light, dark, sweet, Japanese, etc.
Vernonstwhiz
Hoisin sauce is a perfectly acceptable substitute.
Mary
This made a very easy and satisfying Mo Shu Ro. Years ago, I learned to make it from restauranteur and cookbook author Joyce Chen. Her version (Shanghai) was identical except for not using sesame oil and a sauce of any kind to garnish.
It was pretty bland.
I added shredded cabbage for crispness and bulk.
Vernonstwhiz
You can substitute the sauce here with a prepared Hoisin Sauce found in Asian stores or in the Asan food section of most American markets. It's the same sauce that is served with Peking Duck.
My mouth is watering!
Karissima
No need for wrappers or tortillas. It's delicious (and more traditionally in China) served over rice.
Terri Thal
Hoisin sauce is a perfectly acceptable substitute.
chef Pace, milano
very good recipe, much like the one I use. In the 1960's I was a regular customer at Shun Lee Dynasty (could have been Palace) on the upper West Side NYC As a regular, after a very long time I was able to extract the recipe from the chef. I am forever grateful. Still making it, now in Milano, here we have a small Chinatown with some very good food shops, ingredients no problem, very thing is here.
Jakub
For sauce: maple syrup, ssam sauce, soy sauce & sesame oil
Added also shredded cabbage to main; subbed shitake mushrooms for wood ears, and snow peas for bean sprouts.
cafekami
My local Asian grocer has so many different types of bean paste and bean sauces. Is this sweet red bean paste or something else?
diana
if you use the jar hoisin, still warm it up to slightly cook it , makes a better flavor .
Steve
I had roasted a duck and had some left over. So, instead of using pork, I shredded the remainder of the duck and substituted it. The combination worked really well. Am curious, now, to try it with pork.
Mike
Cheese?
Mike
This was good. My grocery store had problems with salmonella in the bean sprouts so I had to use canned. Carrots instead of flowers added nice color. Got black mushrooms from a coworker who's grandma grows them. Will make again with shitaki tonight. Flour tortillas were thick but satisfying. Also, no wok here but skillet made everything come together fine.
Claire
Check online--both are quite common in Chinese cooking (taste good too).
Anne
Used store bought hoisin sauce
me
Made own red bean paste with can kidney beans and sugar (could use adzuki beans if you can find); can of bean sprouts, can of bamboo shoots, leftover dried black fungus mushrooms that Le had given me and used grated carrot in place of lily
kat in Philly
Delicious! I ordered sweet wheat paste from the Mala Market - and some really good hoisin sauce. I added shedded green cabbage. This is a big winner. Small fajita tortillas worked great.
myraf
Did the recipe as written relying on jar of hoisin sauce for saucing, and small flour tortillas for serving. Would be better with thin Chinese pancakes, but filling was great. I used 1/2 cake of tofu (pressed and cut into small cubes) as well as the 4-6 oz of pork (cut into batons). Really worth doing again and again.
Linda S-K
I made this last night and was shocked at how much it tasted like what I'd bring home from a Chinese takeout restaurant! This recipe is definitely a keeper. Thanks!!
James Neal
I have used Mission brand carb balance flour tortillas rather than the wheat wrappers. The burrito size work great and only have 5 gm carb so that it helps me not overload my diabetic diet. Allows a bit more of the hoisin sauce which is a huge flavor component. Also have done this with shredded rotisserie chicken for a change of pace. With pre made tortillas and bottled hoisin I can turn this out in barely more than 20 minutes. It has become a frequent dinner for us
Warren
Good hoisin is a proper substitute for bean paste (of which there's hundreds) but do add sugar, soy and sesame oil but half of what is asked for. It then becomes 'duck sauce'. I'd stay away from the bean sprouts, too watery. I'd use homemade wraps over rice anyday. Fine Cooking has an excellent recipe for wraps somewhere online and they make a big difference. Fantastic dish.
Cesar
Used Thai pepper paste instead of bean paste (didn’t have any). Only had button mushrooms, carrots with tortillas. Better then the local restaurant.
Tanya
I made with bean sprouts, it was delicious. Too many bean pastes at the Asian store. I used plum sauce instead. Milder than hoisin sauce
Karissima
No need for wrappers or tortillas. It's delicious (and more traditionally in China) served over rice.
Steve
I had roasted a duck and had some left over. So, instead of using pork, I shredded the remainder of the duck and substituted it. The combination worked really well. Am curious, now, to try it with pork.
Sara
Everyone (including Eric) liked.
Vernonstwhiz
You can substitute the sauce here with a prepared Hoisin Sauce found in Asian stores or in the Asan food section of most American markets. It's the same sauce that is served with Peking Duck.
My mouth is watering!
diana
if you use the jar hoisin, still warm it up to slightly cook it , makes a better flavor .
Kandy
When we can name every kind of salt in the world, surely we can give the proper names and descriptions for Chinese ingredients. Sweet bean paste tells us nothing. This comment applies to all recipes that call for soy sauce without qualification as light, dark, sweet, Japanese, etc.
cafekami
My local Asian grocer has so many different types of bean paste and bean sauces. Is this sweet red bean paste or something else?
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