Moo Shu Pork for Two


Though I made this moo shu pork recipe for 2 as a delicious way to use leftover hoisin sauce, it can easily be adapted for larger groups and makes a fun party food.

Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
5 mins
Total Time:
45 mins
2 servings


  • 1 teaspoon cooking oil

  • 1 egg, beaten

  • 5 ounces pork tenderloin, sliced into thin strips

  • 1 dash salt

  • 1 dash ground black pepper

  • 1 dash ground Sichuan pepper

  • ½ ounce dried cloud ear mushrooms

  • 1 ounce bean thread noodles

  • 1 tablespoon sesame oil

  • 1 teaspoon oyster sauce

  • 1 tablespoon soy sauce

  • 1 bunch scallions, cut into 3/4-inch lengths

  • cup shredded napa cabbage


  • 2 tablespoons hoisin sauce

  • 1 teaspoon grated ginger

  • 1 teaspoon sake

  • 1 teaspoon soy sauce

  • 1 clove garlic, grated

  • 8 frozen Chinese moo shu pancakes, thawed and warmed


  1. Heat cooking oil in a square Japanese omelet pan or small skillet over medium heat. Pour beaten egg into the skillet and spread evenly. Cook until just set, 3 to 5 minutes. Transfer to a cutting board lined with a paper towel to cool.

  2. Sprinkle pork with salt, black pepper, and Sichuan pepper. Set aside.

  3. Place cloud ear mushrooms in a bowl and cover with warm water. Place noodles in a separate bowl and cover with warm water. Let mushrooms and noodles soak until reconstituted and soft, about 5 minutes.

  4. Drain mushrooms and slice into thin strips. Drain noodles and cut into shorter lengths.

  5. Heat sesame oil in a frying pan or wok over medium heat. Add pork and stir-fry until it changes color, about 3 minutes. Add mushrooms and noodles and cook 1 minute more. Swirl in oyster sauce and soy sauce and stir-fry until evenly coated, about 1 minute more. Transfer to a small plate.

  6. Place scallions, cabbage, and cooked egg in individual serving dishes.

  7. Combine hoisin sauce, ginger, sake, soy sauce, and garlic in a small bowl.

  8. Place moo shu pancakes on a microwave-safe plate and warm in the microwave for about 45 seconds.

  9. Place moo shu pancakes in the center of the table surrounded by meat, vegetables, and sauce. Moo shu is eating by taking a moo shu pancake in your hand, spread the inner side with sauce, then add pork mixture, egg, and vegetables as desired, wrap, and eat.

Cook's Note:

Ideally, this recipe calls for moo shu pancakes or Chinese crepes (like for Peking duck), but you can substitute thin soft-shell tortillas, spring roll wrappers, or even pita bread.

Nutrition Facts (per serving)

541 Calories
16g Fat
74g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 541
% Daily Value *
Total Fat 16g 21%
Saturated Fat 4g 18%
Cholesterol 133mg 44%
Sodium 1160mg 50%
Total Carbohydrate 74g 27%
Dietary Fiber 10g 35%
Total Sugars 8g
Protein 25g
Vitamin C 26mg 129%
Calcium 151mg 12%
Iron 4mg 24%
Potassium 752mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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