Recipe by RUDEDUDE
"I always loved Mou Shu Pork, and I finally found a recipe for it that I think is pretty good."
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lean boneless pork loin, sliced into 1/4 inch thick strips
onion, thinly sliced
minced fresh ginger root
thinly sliced bok choy
red bell pepper, sliced
white mushrooms, julienned
8 (8 inch)
I'm Chinese, and Mu Shu Pork is one of my favorite dishes. I didn't think this tasted quite authentic, though. I would definitely cut back on the ginger next time, and I used cabbage instead of bok choy. I would also suggest using rice pancakes from an Asian grocery instead of flour tortillas. We tried wrapping ours in lettuce leaves, that was good.
I can't quite put my finger on what was wrong with the taste, but I know that in Chinese restaurants, they put either hoisin or plum sauce right on the rice pancake before serving the pork. This way made the dish a little too saucy.
I love chinese, and had some left over ing's that this recipe called for, so I thought I'd give it a try. I've never had mou shu pork before, so I can't really say if this particular recipe makes a good mou shu pork. Personally, none of us liked it. I don't know if it was the soy that's already in the Hoison sauce, and then more soy added to the recipe that did it, but it left a bitter aftertaste. Perhaps if the 2 T. of soy called for was left out, it might be passable. I used low salt soy too.
I was looking for a recipe that I could sneak in some vegetables in my husband's dinner and this is a great way to do it. Next time, I will cut the ginger in half as he said that the ginger was too overwhelming. I would also cut the pork into thin strips to have it cook faster and I would do the meat in two batches as it cooked, but didn't brown. Not a bad dish, but I think it might need some tweaking. I am just not sure how to accomplish that. Hopefully, someone else here will have great ideas to offer. :)
I wanted to pare down the time it took to make this recipe, so I purchased a bagged mix of shredded asian veggies (in the bagged salad section) instead of slicing all the vegetables myself. It worked out great, and saved tons of time I would have spent chopping. Omitted the sake, as I was feeding this to the kids, and used dried ginger powder instead of fresh. I definitely recommend using egg-roll wrappers instead of tortillas - they have the right "asian" texture and taste. Steam them for a few minutes before serving, or microwave a few at a time wrapped in a moist paper towel, for 30-seconds.
Excellent and tasty! Followed recipe exactly. Fast and easy. Have given it out to so many people I lost count!!
Really easy! I used apple cider vinegar instead of Sake.. seemed to work fine. Loved being able to use some different ingredients than what I am use to. Tasted great too!
This was real easy and a big hit in my house. I did not use pork though. I used chicken and it was still wonderful. I will make this again...
Very tasty- my husband really liked this. We added some plum sauce to the tortillas before putting the meat mixture on them since that is how our favorite Chinese restaurant serves them.
* Percent Daily Values are based on a 2,000 calorie diet.
Mou Shu Pork Wraps
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 56
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