I always loved Mou Shu Pork, and I finally found a recipe for it that I think is pretty good.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.

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  • Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.

  • Place tortillas in oven for 8 minutes, or until warm.

  • Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.

  • Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

Nutrition Facts

268.7 calories; protein 14.4g 29% DV; carbohydrates 37.3g 12% DV; fat 6.3g 10% DV; cholesterol 19.8mg 7% DV; sodium 585.2mg 23% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/03/2004
I'm Chinese and Mu Shu Pork is one of my favorite dishes. I didn't think this tasted quite authentic though. I would definitely cut back on the ginger next time and I used cabbage instead of bok choy. I would also suggest using rice pancakes from an Asian grocery instead of flour tortillas. We tried wrapping ours in lettuce leaves that was good. I can't quite put my finger on what was wrong with the taste but I know that in Chinese restaurants they put either hoisin or plum sauce right on the rice pancake before serving the pork. This way made the dish a little too saucy. Read More
(14)

Most helpful critical review

Rating: 3 stars
06/02/2003
I love chinese and had some left over ing's that this recipe called for so I thought I'd give it a try. I've never had mou shu pork before so I can't really say if this particular recipe makes a good mou shu pork. Personally none of us liked it. I don't know if it was the soy that's already in the Hoison sauce and then more soy added to the recipe that did it but it left a bitter aftertaste. Perhaps if the 2 T. of soy called for was left out it might be passable. I used low salt soy too. Read More
(34)
28 Ratings
  • 5 star values: 6
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
06/02/2003
I love chinese and had some left over ing's that this recipe called for so I thought I'd give it a try. I've never had mou shu pork before so I can't really say if this particular recipe makes a good mou shu pork. Personally none of us liked it. I don't know if it was the soy that's already in the Hoison sauce and then more soy added to the recipe that did it but it left a bitter aftertaste. Perhaps if the 2 T. of soy called for was left out it might be passable. I used low salt soy too. Read More
(34)
Rating: 4 stars
09/03/2004
I'm Chinese and Mu Shu Pork is one of my favorite dishes. I didn't think this tasted quite authentic though. I would definitely cut back on the ginger next time and I used cabbage instead of bok choy. I would also suggest using rice pancakes from an Asian grocery instead of flour tortillas. We tried wrapping ours in lettuce leaves that was good. I can't quite put my finger on what was wrong with the taste but I know that in Chinese restaurants they put either hoisin or plum sauce right on the rice pancake before serving the pork. This way made the dish a little too saucy. Read More
(14)
Rating: 3 stars
11/01/2003
I was looking for a recipe that I could sneak in some vegetables in my husband's dinner and this is a great way to do it. Next time I will cut the ginger in half as he said that the ginger was too overwhelming. I would also cut the pork into thin strips to have it cook faster and I would do the meat in two batches as it cooked but didn't brown. Not a bad dish but I think it might need some tweaking. I am just not sure how to accomplish that. Hopefully someone else here will have great ideas to offer.:) Read More
(7)
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Rating: 4 stars
08/15/2005
I wanted to pare down the time it took to make this recipe so I purchased a bagged mix of shredded asian veggies (in the bagged salad section) instead of slicing all the vegetables myself. It worked out great and saved tons of time I would have spent chopping. Omitted the sake as I was feeding this to the kids and used dried ginger powder instead of fresh. I definitely recommend using egg-roll wrappers instead of tortillas - they have the right "asian" texture and taste. Steam them for a few minutes before serving or microwave a few at a time wrapped in a moist paper towel for 30-seconds. Read More
(6)
Rating: 5 stars
07/14/2003
Excellent and tasty! Followed recipe exactly. Fast and easy. Have given it out to so many people I lost count!! Read More
(4)
Rating: 3 stars
03/29/2003
It was okay. Read More
(2)
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Rating: 4 stars
02/27/2005
Very tasty- my husband really liked this. We added some plum sauce to the tortillas before putting the meat mixture on them since that is how our favorite Chinese restaurant serves them. Read More
(2)
Rating: 4 stars
12/30/2004
NOTHING ever tastes like Chinese from a restaurant but I think this one is pretty good. The only part I followed exactly was the sauce which was good but we added more soy at the table. Didn't have ginger or mushrooms and used napa cabbage shredded carrots and thinly sliced snow peas instead of bok choy and red pepper. I also added scrambled egg and a little sesame oil. The sauce was kind of soupy maybe next time I'll add some cornstarch to thicken. Not sure how to kick up the taste without more "sauce". Served over rice instead of with wraps. Read More
(2)
Rating: 5 stars
01/19/2011
Really easy! I used apple cider vinegar instead of Sake.. seemed to work fine. Loved being able to use some different ingredients than what I am use to. Tasted great too! Read More
(2)