Very good, very authentic taste. I DID make some changes. 1. I put two boneless pork chops into the slow cooker with chicken broth, soy sauce, chunks of garlic and ginger. I coated the chops with BBQ sauce (similar taste to hoisin but so much cheaper--just get a cheap bottle, it does not matter). Cook on low for 6 hours. This makes the meat VERY TENDER and you get so much more out of it than just from frying. 2. I'm all for convenience, but you really don't need to pay the extra $$ for prepackaged coleslaw mix. Get 1 head of cabbage. Roughly chop 1/2 of it. Get a handful of baby carrots, roughly julienne them. It really does not take that much more time. 3. I sauteed the veggies along with some garlic and ginger in vegetable oil with a splash of sesame. When nearly cooked but still crunchy, I added hoisin sauce mixed with soy sauce (1 tbsp of hoisin, 1/4 cup of soy). Mix like a green salad to coat. Let that simmer for a while, then remove the pork from the slow cooker. Remove fat. Shred the meat with the fork. After you've warmed the tortillas put a teaspoon of hoisin sauce on the tortilla and then build the rest of the wrap. Delicious.

The recipe was a good starting point. I added red bell pepper, onions, skipped the cornstarch, replaced the water with white wine and used more hoisin sauce then called for as it didn't have that deep rich color I was looking for. Very healthy and easy meal to put together; especially if you happen to have leftover pork. Thank you!

I think this is a wonderful dish, but I made some significant adjustments of my own and some suggested by other reviewers. These were the changes: 1.) I slow cooked the pork in chicken broth, bbq sauce, soy sauce, hoisen sauce, ginger, and garlic for 6-7 hours on high. No cornstarch and no water. 2.) For the sauteed mixture I mixed the following ingredients: cole slaw mix, sliced shitaake mushrooms, bean sprouts, minced ginger and garlic, 1 tablespoon oyster sauce, 1/4 cup soy sauce, 1 tablespoon sesame oil, 1/4 cup of hoisen sauce, and some of the leftover juices I had in the crock pot. My boyfriend prefers it with just white rice, but I prefer it with the tortillas. It made enough for dinner and lunch for two!

This dish was very simple, just make sure you cut your pork into very thin strips. The only change I made was to use hot sesame oil. I made this with my students and there was not a drop left.

This was pretty good. I may tweak it a bit next time. I did not use hoisin sauce because plum sauce is what is used for Moo Shu pork. No big, just a preference. The 2 men in my house ate almost the full batch so that tells me they really liked it.

This has become one of my familes favorites. I actually use left over pork chops to make it. I cut the meat into little strips and add it to the sauce and vegies. On occasion, I have also added a little bit of Chinese Five Spice. Wonderful recipe as written, or adjusted to your own taste.

We liked this. Quick and easy. Can easily substitute chicken for the pork. I actually used strips of pork loin roast because it was cheaper for the amount I was making. I would suggest adding some sliced green onions. I used par-cooked tortillas that you brown at home. I found them at Costco. They are nice and thin and are closer to the traditional pancake that is used with Moo Shu. We added more hoisin sauce to the tortilla before rolling up.

This is a decent way to do moo shu on the fly. I added shitake mushtooms and sliced onion, plus a little more hoisin to the sauce. Thanks!

Easy, fast and so good! Well done!

My husband is so picky and he loves this recipe. I use pork tenderloin and usually it is a leftover tenderloin. I purchase Moo Shu pancakes from the local Asian grocery store and the best Hoisin sauce I found is Lee Kum Kee sold at the same store.