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Easy Moo Shu Pork

Rated as 4.29 out of 5 Stars

"Super easy version of a delicious dish. Serve over coconut rice."
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1 h 20 m servings 118
Original recipe yields 6 servings


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  1. Mix soy sauce, sesame oil, ginger, and garlic in a bowl until marinade is smooth; pour into a resealable plastic bag. Add pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
  2. Heat vegetable oil in a wok or large skillet over medium heat. Add cabbage and carrot; cook and stir for 1 to 2 minutes. Push cabbage mixture aside and add pork with marinade to middle of the skillet. Cook and stir until pork is cooked through, 3 to 4 minutes. Draw cabbage into the center of the skillet; cook and stir for 1 to 2 minutes. Season with salt and pepper.


  • Cook's Note:
  • You can marinate the pork for 1 hour, or overnight.

Nutrition Facts

Per Serving: 118 calories; 8.1 2 9.5 24 351 Full nutrition

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Read all reviews 6
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Excellent and succulent pork dish. I also added tree ear (a Chinese mushroom/fungus) to the cabbage/carrot mix. It was a big hit with my Chinese wife who doesn't see me cook a lot of native dish...

Really good and easy recipe. I added some hoisin sauce for extra flavor. Next maybe will add some mushrooms or bean sprouts.

Made as written and this was good. I would have liked the flavor of the marinade to come out a little more so next time I will double the ingredients in the marinade. Good recipe!

I didn't make any changes and would make this often. A delicious eggplant alternative!

The pork comes out so tender! Very nice flavor. See my note about adding pancakes for authenticity.

A good foundation recipe, but it needed more. More spice, more flavor, more texture. A great jumping off point.