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Moo Shu Pork

November 2, 2010

Moo Shu Pork is a typical stir-fried dish in China. Now, it’s a staple dish at most Chinese restaurants. It’s made with pork, green onions, mushrooms, and scrambled eggs, all rolled into small, thin pancakes instead of being served over rice. But who has time to make pancakes? I found using flour tortillas work just as well. Just heat the tortillas until warm. I used to order this dish all the time. I would slather hoisin sauce on each pancake and carefully wrap a green scallion and the pork and egg mixture into the tortilla and roll it up. Kind of like a Chinese version of a burrito. This one has much less sodium and fat by using lean pork cutlets and veggies as filling. Not to mention, this is also a one pot meal! Delicious and filling and great for leftovers the next day. If you want an even healthier take on this dish, use butter lettuce leaves instead of the tortillas.

Moo Shu Pork

Serves 4


  • Vegetable oil
  • 2 large eggs, lightly beaten
  • 1 pork tenderloin, trimmed of excess fat, thinly sliced
  • Salt and Pepper
  • 1 onion, diced
  • 1/2 head napa cabbage, shredded
  • 5 scallions, trimmed and sliced
  • 2 tablespoons cornstarch
  • 1 teaspoon red pepper flakes
  • 1/3 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 8 flour tortillas
  • Hoisin sauce


1. In a large nonstick skillet, heat 1 teaspoon oil over medium .Add eggs, cook without stirring. Transfer to a cutting board and slice crosswise into strips

2. Season pork with salt and pepper and heat oil in skillet over medium-high heat. Add pork and onion and cook until browned. Add cabbage, scallions, soy sauce, vinegar, red pepper flakes and cornstarch, tossing occasionally. Add the eggs back into the skillet.

3. Toast tortillas in the oven. To assemble, spread center of tortilla with hoisin sauce, top with moo shu filing and roll up.

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