Mu Shu Pork Recipe -
Mu Shu Pork Recipe
  • READY IN ABOUT 2 hrs

Mu Shu Pork

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    40 mins
  • COOK

    15 mins

    1 hr 55 mins


  1. Place 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a nonreactive bowl, and stir until smooth. Stir the pork strips into the marinade until thoroughly coated, and refrigerate for 1 hour.
  2. Pour hot water over the shiitake mushrooms in a bowl, and allow to soften for 15 to 20 minutes. Drain, pat dry, remove any hard stem pieces, and finely chop the mushrooms. Combine the mushrooms, green onions, garlic, and ginger in a bowl, and set aside.
  3. Remove the leaves from the Napa cabbage, and tear the green leafy portions from the central stalks of the leaves. Slice the stalks the long way into thin slices, then cut them into 1-inch pieces. Finely chop the green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.
  4. In a small bowl, stir together 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper. Set the mixture aside.
  5. Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat, and cook and stir the marinated pork until cooked through, no longer pink, and the edges have begun to brown, about 5 minutes. Remove the pork to a bowl.
  6. Pour the beaten eggs into the hot wok, adding more vegetable oil if necessary, and cook and stir until the eggs are scrambled, firm, and well-broken up, about 2 minutes. Stir in the mushroom mixture, and cook and stir 1 to 2 minutes; then stir in the Napa cabbage stem pieces. Cook and stir until the stem pieces are hot but still crunchy, about 1 minute, and then add the chopped cabbage leaves. Pour in 2 tablespoons of white wine, cook and stir the mixture until hot, about 1 more minute, then mix in the cooked pork and the reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.
  7. Mix the hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined. To serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.
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  • Cook's Note:
  • Look for frozen thin Chinese pancakes (sometimes called Mandarin pancakes, duck pancakes, or moo shu pancakes) at Asian grocery stores, or substitute small flour tortillas.

Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2010

I love mu shu and this really hit the spot for me. Yum!

Most Helpful Critical Review
May 19, 2011

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.

Oct 26, 2010

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.

Mar 30, 2010

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.

Jan 31, 2012

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!

Jul 06, 2011

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.

Feb 28, 2015

This makes a great, quick at home Asian dish that the family likes. Changes: I used pre-packaged slaw mix, leftover chicken or pork, any mushroom mostly for texture rather than flavor and flour wraps instead of pancakes. Don't skip the green onions and add extra ginger. Definitely spread the hoisin all over the wraps, as this is what gives the dish its flavor. If you like spice, add sriracha or cayenne powder.

Oct 21, 2014

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.


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  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 53 g
  • 17%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 1244 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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