Put this filling in moo shu shells or flour tortillas. It tastes just as good as your favorite Chinese restaurant. If you have an Asian market nearby, you can buy the moo shu shells and the thinly sliced meats from there. Otherwise just ask your butcher to slice it very thin.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut pork into 1/4-inch-thin strips and mix with 1 tablespoon soy sauce, cornstarch, wine, and water.

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  • Mix remaining 1 1/2 tablespoons soy sauce with cabbage, carrot, bean sprouts, and hoisin sauce in a separate bowl.

  • Heat 1 tablespoon oil in a wok over medium-high heat. Pour in eggs. Cook and scramble until set, about 3 minutes. Remove from wok and set aside.

  • Heat another tablespoon of oil in the same wok; cook pork mixture until meat is no longer pink, about 3 minutes. Remove mixture and set aside.

  • Heat remaining tablespoon of oil in the wok. Add cabbage mixture; stir-fry until softened but still crunchy, about 3 minutes. Add the pork mixture and eggs; stir evenly and drain.

Nutrition Facts

256 calories; protein 12.8g; carbohydrates 14.6g; fat 16.4g; cholesterol 156.1mg; sodium 789.7mg. Full Nutrition
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Reviews (2)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
04/01/2021
There was so little flavor in this dish, we really didn't enjoy it at all. Read More
Rating: 5 stars
03/07/2021
I cheated and used a bag of chopped Asian salad, and this made the quickest, tastiest meal that everyone loved. This recipe is great anytime, but especially if you're tight on time. Read More