Recipe by Lindsay
"This is a great dish that I always order whenever I go to Chinese restaurants--and wanted to try making myself. I combined and modified several authentic recipes that I found elsewhere and this is what I came up with. Present as pre-made wraps or have everyone make their own--just don't forget the hoisin sauce, it absolutely makes the dish!"
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pork tenderloin, cut into thin strips
1 3/4 ounces
dried shiitake mushrooms
sliced green onions
peeled and minced fresh ginger
ground black pepper
vegetable oil, plus more if needed
large eggs, beaten
frozen Chinese moo shu pancakes, thawed and warmed
I love mu shu and this really hit the spot for me. Yum!
I really wanted to like this.. unfortunately it tasted extremely plain despite the ingredients. sorry. no one in my family of 5 cared for it.
Great dish! I made it vegetarian by replacing the pork with tofu sliced in 1 inch strips and by not using the egg. Great recipe. Thank you.
this turned out really well. I made a few adjustments, using chow mein noodles in place of the pancakes, and only adding a little bit of hoisin sauce when I tossed the meat mix and noodles together. My only complaint is that it was a bit salty, so I may cut down on the soy sauce a bit.
I thought this recipe was great. I used rice spring roll wrappers and plum sauce. The wrappers and plum sauce are found at any Asian market or on Amazon, or other places online and very easy to find. I have to be gluten free so I make my own Amerasian food so I get a variety of all the good stuff, and this is good!
Well, here is another case where I didn't see the reviews and as it turns out, it didn't matter. The other one I am referring to is one that had not so favorable reviews and I loved the dish....this one has pretty good ones and ended up something I wasn't impressed with. There is a bunch of steps, the egg provided an odd texture, and the mushrooms were chopped and MIGHT have given the dish some flavor but got lost in the dish to me. I could not find the Chinese pancakes and used the chow mein noodles as others suggested and that was fine but the sauce was like a thick tar that didn't distribute flavor to the overall dish but was confined to wherever you dabbed it on. The pork was mighty tender but that is the only thing that stood out to me. Sorry but I will not be making again.
Mu Shu is my favorite dish in Chinese restaurants and I have had it all over the country. I was hoping this simple recipe would fit the bill - but it didn't. I might try it again adding matchstick carrots and pea pods, as well as strips of bamboo shoots and celery, oyster mushrooms, bean sprouts, and water chestnuts. It just needed more to it. The sauce was OK but a bit thick. With just cabbage and mushrooms it was pretty blah.
* Percent Daily Values are based on a 2,000 calorie diet.
Mu Shu Pork
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 70
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