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This moo shu pork is so quick and easy and absolutely delicious. Thin slices of seared pork, an assortment of tender cooked veggies, and slices of cooked egg are all coated in a silky smooth umami sauce. Who needs takeout when you can make this Chinese favorite at home?
This quick and easy moo shu pork is bursting with flavor. The chicken is perfectly cooked to crispy yet tender, and the veggies lend just the right amount of crunch. The sauce, however, is really what makes it in my opinion. It’s mind-blowingly addictive. Savory, tangy, and ever so slightly sweet, this sauce coats every centimeter of the dish, making each bite an explosion of flavor. I really like the use of egg in moo shu as well. It makes the dish a little heartier and adds a fun extra layer of texture.
Is your mouth watering yet? Good. Put the phone down and skip takeout. Make this moo shu pork at home. It really is restaurant quality and will be ready in just over a half hour. It’s so worth it.
Why You’ll Love This Moo Shu Pork Recipe
Moo shu chicken is one of the more popular items ordered from Chinese restaurants. I love recreating it in my own kitchen. Here are some of the reasons I think this particular recipe is a must-try.
- Quick and easy. This recipe is perfect for any culinary skill level. In just a few simple steps and 35 minutes, you’ll have a restaurant-quality meal.
- All of your veggies and protein. This flavorful entree is not only packed with protein but also a hefty dose of veggies. Serve it with some rice or thin wheat pancakes and you’ve got yourself a full meal!
- Better (and better for you) than takeout. Mu shu is one of the more commonly ordered items from Chinese takeout restaurants. Not that I have anything against takeout food, but it often contains less-than-healthy additives and mystery ingredients that you can easily eliminate by making this dish at home. Plus, serving it straight from the stovetop makes it a zillion times better than the stuff you would find in those cardboard takeout boxes.
What Is Moo Shu Pork?
Moo shu (also spelled mu shu) pork is a well-liked Chinese main dish consisting of thinly sliced pork that has been simply marinated in soy sauce, seared to a crispy golden brown, and then combined with a blend of thinly sliced vegetables (typically carrots and cabbage) cooked to al dente. The whole thing is finished in a delicious, savory sauce with sliced, cooked egg.
This dish is usually served with thin, wheat pancakes that are meant to be wrapped around the moo shu and eaten with your hands. Note that moo shu refers to the style of the dish (the veggies, the egg, the sauce) and can be applied to a variety of proteins. Check out my post on moo shu chicken if you’re not a pork person.
Here’s what you will need to make this classic mu shu pork. Scroll on down to the recipe card below for exact measurements.
- Vegetable oil
- Pork tenderloin – Chicken or beef would work here as well. Feeling adventurous? Try duck! Note that the protein must be sliced very thin.
- Soy sauce – You are more than welcome to use liquid aminos instead.
- Hoisin sauce
- Rice vinegar
- Cornstarch – Arrowroot would make for a fine substitute.
- Green cabbage
- Carrots – Feel free to add thinly slice bell peppers in addition to the carrots.
- Shiitake mushrooms – Shiitake are my favorite here but baby bellas or white mushrooms would work as well.
- Green onions
How to Make Moo Shu Pork
In just a few simple steps and 35 minutes, you’ll have a taste bud-wooing Chinese classic sitting on your stovetop ready to be served. Here’s a quick look at how to make moo shu pork. Be sure to scroll to the recipe card below for more detailed instructions.
- Marinade the pork. Leave the pork to marinate in 2 tablespoons of soy sauce for 15 minutes.
- Make the sauce. Whisk together the remaining 2 tablespoons of soy sauce, hoisin sauce, rice vinegar, and cornstarch.
- Cook the eggs. Pour the beaten eggs into a pan and cook over medium heat until mostly firm. Flip and cook until set. Slice into strips.
- Cook the pork. Sauté the pork in some vegetable oil over medium heat until browned and cooked through. Remove from the pan.
- Cook the veggies. Add more oil to the pan and sauté the garlic and ginger for 1 minute. Add the cabbage, carrots, mushrooms, and green onions. Sauté until tender.
- Put it all together. Stir in the pork and the sauce and cook until the sauce has thickened. Stir in the eggs.
Tips & Variations
This moo shu recipe is wonderfully simple. That being said, I can’t help but leave you without a few tips and tricks that will help take your entree from good to fantastic.
- Slice the pork thin. The pork should be sliced into thin strips. If they are too thick, they will take longer to cook and will likely toughen up.
- Don’t crowd the pan. When browning the pork, don’t crowd the pan. The temperature in the pan will drop and cause the pork to steam instead of sear. It will release its juices and become tough. Cook the pork in batches if necessary.
- Al dente veggies. Don’t overcook the veggies. You want them to be tender, not mushy.
- Let the sauce thicken. After adding the pork and sauce back to the pan, allow it to cook for a couple of minutes. As the sauce cooks, the cornstarch will work to thicken it. So have a little patience. You don’t want a runny sauce here.
What to Serve with Moo Shu Pork
Wondering how to serve this savory entree? Here are some of my favorite ways to do it. Feel free to share yours in the comments section below.
- All wrapped up. Wrap paper-thin Chinese wheat pancakes around the mu shu and eat it with your hands. Or, stuff them between Bao Buns.
- Add some carbs to the mix. I love serving this dish over steamed white rice or soaking up the sauce with Chinese Steamed Buns. Looking for something a little more substantial? Try my Chicken Fried Rice or these Chilled Sesame Noodles.
- With veggies. Moo shu is already loaded with veggies but if you’re craving more, try my Smashed Asian Cucumber Salad, Garlic Roasted Green Beans, or this Spicy Chinese Cucumber Salad.
How to Store & Reheat Leftovers
Mu shu pork makes for great leftovers. Once it has cooled completely, seal it in an airtight container and store it in the refrigerator for up to 4 days. When you’re ready to enjoy, reheat it in a pan on the stovetop over medium heat to the desired temperature. Alternatively, heat it in the microwave at 30-second intervals until warm.
Can I Freeze This?
Allow the mu shu pork to cool to room temperature before transferring it to an airtight container. Close the container and store it in the freezer for up to 3 months. Allow it to thaw in the refrigerator before following the reheating instructions in the section above titled “How to Store & Reheat Leftovers”.
More Chinese Recipes To Try
I get so excited about making Chinese takeout classics in the comfort of my own home (for a fraction of the price). This moo shu pork is a great place to start but have a look at some of these other recipes as well.
- Beijing Beef Panda Express Copycat
- Spicy Chili Garlic Noodles
- Orange Chicken
- Easy Kung Pao Chicken
- Chicken Lettuce Wraps
- General Tso’s Chicken Ramen
Moo Shu Pork
- 2 tablespoons vegetable oil, divided
- 1 pound (454 g) pork tenderloin, thinly sliced
- 2 eggs, lightly beaten (season with salt and pepper)
- 4 tablespoons soy sauce, divided
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch, can also use arrowroot
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated or finely minced
- 2 cups (140 g) green cabbage, thinly sliced
- 1 cup (128 g) carrots, julienned
- 1 cup (226 g) shiitake mushrooms, thinly sliced
- 1 cup (100 g) green onions, thinly sliced
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- In a large bowl, combine the pork with 2 tablespoons of soy sauce. Let marinate for about 15 minutes.
- In a separate small bowl, whisk together the remaining 2 tablespoons of soy sauce, hoisin sauce, rice vinegar, and cornstarch. Set aside.
- Heat a small nonstick skillet over medium. Once heated, add in the beaten eggs. Let cool (undisturbed) until the edges and top are mostly cooked, then carefully flip and cook until just set.
- Remove from heat and slice into thin strips.
- Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium heat. Add the marinated pork and cook until seared on all sides and cooked through (~6-8 minutes). Remove the pork from the pan and set aside.
- In the same skillet, add the remaining tbsp of vegetable oil. Add the garlic and ginger and sauté for 1 minute.
- Add in the cabbage, carrots, mushrooms, and green onions. Sauté for 4-6 minutes until the vegetables start to get tender.
- Return the cooked pork to the skillet along with the sauce. Stir well and continue cooking for 3-5 minutes, until the sauce thickens. Stir in the eggs and serve warm.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.