Best 3 Easy Moo Shu Pork Recipes

Moo shu pork is a classic Chinese dish that is typically made with shredded pork, vegetables, and a savory sauce. It is often served with pancakes or rice. This versatile dish can be made with a variety of vegetables, such as cabbage, carrots, and celery. The sauce is typically made with soy sauce, rice vinegar, and oyster sauce. Moo shu pork can be made in a variety of ways, including stir-frying, pan-frying, or baking. It is a popular dish for takeout and delivery, but it is also easy to make at home.

This article provides three different recipes for moo shu pork:

* **Classic Moo Shu Pork:** This recipe uses a traditional combination of ingredients and cooking methods to create a delicious and authentic moo shu pork dish.
* **Easy Moo Shu Pork:** This recipe is a simplified version of the classic moo shu pork recipe that is perfect for busy weeknights.
* **Baked Moo Shu Pork:** This recipe uses a healthier cooking method to create a flavorful and juicy moo shu pork dish.

No matter which recipe you choose, you are sure to enjoy this delicious and versatile Chinese dish.

Let's cook with our recipes!

EASY MOO SHU PORK

Easy Moo Shu Pork image

Super easy version of a delicious dish. Serve over coconut rice.

Provided by JLC

Categories World Cuisine Recipes Asian Chinese

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
1 teaspoon minced garlic
¾ pound pork tenderloin, fat trimmed and pork cut into 1/4-inch strips
2 tablespoons vegetable oil
2 cups shredded napa cabbage
1 carrot, grated
salt and ground black pepper to taste

Steps:

Mix soy sauce, sesame oil, ginger, and garlic in a bowl until marinade is smooth; pour into a resealable plastic bag. Add pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
Heat vegetable oil in a wok or large skillet over medium heat. Add cabbage and carrot; cook and stir for 1 to 2 minutes. Push cabbage mixture aside and add pork with marinade to middle of the skillet. Cook and stir until pork is cooked through, 3 to 4 minutes. Draw cabbage into the center of the skillet; cook and stir for 1 to 2 minutes. Season with salt and pepper.

Nutrition Facts : Calories 118.3 calories, Carbohydrate 2 g, Cholesterol 24.5 mg, Fat 8.1 g, Fiber 0.5 g, Protein 9.5 g, SaturatedFat 1.4 g, Sodium 351.3 mg, Sugar 0.7 g

EASY MOO SHU PORK STIR-FRY

Easy Moo Shu Pork Stir-Fry image

Moo shu is a sweet and savory stir-fry typically made with pork and thinly sliced cabbage and vegetables. At the table, the mixture is then tucked into thin and chewy pancake wrappers. To make this at home (and make it weeknight-friendly), use storebought flour tortillas and pre-shredded coleslaw mix to save on time and prep work.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 45m

Number Of Ingredients 11

Ingredients

1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices, then cut crosswise into 1 1/2-inch pieces
1/4 cup reduced-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon hoisin sauce, plus more for serving
1/4 cup vegetable oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 bunch scallions, cut into 2-inch pieces
8 ounces shiitake-mushroom caps, thinly sliced
1 bag (12 ounces) coleslaw
8 flour tortillas, warmed

Steps:

In a bowl, toss pork with 2 tablespoons soy sauce; let stand 10 minutes. Whisk together remaining 2 tablespoons soy sauce, vinegar, hoisin, and 2 tablespoons water.
Heat a large cast-iron or nonstick skillet over medium-high. Swirl in 1 tablespoon oil; add half of pork and cook until browned on one side, about 2 minutes. Flip and cook 1 to 2 minutes more; transfer to a plate. Repeat with remaining pork.
Swirl in remaining 3 tablespoons oil. Add garlic, ginger, and scallions; cook, stirring, 30 seconds. Add shiitakes; cook 2 minutes. Add coleslaw; cook, stirring, until vegetables are tender, 2 minutes.
Add soy mixture and return pork to skillet; cook, stirring, until combined, about 1 minute. Serve in tortillas with more hoisin.

EASY MOO SHU PORK (OR BEEF) POCKETS

Easy Moo Shu Pork (or Beef) Pockets image

This is my version of Rachael Ray's from the Food Network Channel. I adjusted it to my own taste and availability of ingredients. They are AWESOME! Easy to make and even better the next day! Fantastic for company to football parties! (Old photo by me)

Provided by Kelly Williams

Categories Beef

Time 35m

Number Of Ingredients 10

Ingredients

1 lb. raw ground pork (not sausage), can sub ground beef but better with pork
1 (16 oz.) bag shredded cole slaw mix
2 garlic cloves, minced, can use the jarred kind
8 gingersnap cookies, crushed to fine crumb
1/4 cup soy sauce, low sodium
1 Tbl. finely sliced green onion
1 dash cayenne
1 Tbl. vegetable or wok oil
6 large flour tortillas, burrito-sized
hoisin sauce, i only use kikkoman (others i've tried ended up in the garbage)

Steps:

1. In large bowl, combine pork, 1 1/2 cups of cabbage (chop a little smaller), garlic, gingersnap crumbs, soy sauce, scallions and cayenne. Mix well with your hands. Form into 6 small, thick patties. In fry pan, heat oil over med-high heat and cook patties for about 5 minutes on each side, will be pretty well browned on both sides. While patties are cooking, mix about 2 1/2 cups cabbage mix and a bit more sliced green onions. Warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of Hoisin sauce to THINLY coat whole tortilla clear to edges. Place a small handful of cabbage mixture in center of each tortilla. Place a cooked patty on top, fold over sides, then far side and close side, overlapping and sealing with a dab of hoisin if needed, sealing making a nice "package". Place seam-side down, continue til all are wrapped. Slice in half with SHARP knife going down across folded side and serve with white or fried rice! These are to DIE for, and even better the next day! Only assemble what is going to be eaten, reheat patties the next day for leftovers.
2. *If you don't see any ground pork in the meat case, just pick out a package of boneless pork loin chops and ask the meat man/butcher to grind it for you. They are always happy to do so.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that you don't miss anything.
Choose the Right Cut of Pork: For Moo Shu Pork, it's best to use a lean cut of pork, such as pork tenderloin or pork loin. These cuts are tender and cook quickly.
Marinate the Pork: Marinating the pork in a flavorful mixture of soy sauce, rice wine, garlic, and ginger helps to tenderize the meat and infuse it with flavor.
Use a Wok: A wok is the ideal cooking vessel for Moo Shu Pork. Its sloping sides and rounded bottom allow for quick and even cooking.
Cook the Pork in Batches: Don't overcrowd the wok when cooking the pork. Cook it in batches to ensure that it cooks evenly and doesn't steam.
Use Fresh Vegetables: Fresh, crisp vegetables are essential for Moo Shu Pork. Use a variety of vegetables, such as cabbage, carrots, celery, and wood ear mushrooms.
Make the Sauce: The sauce for Moo Shu Pork is a key component of the dish. Make sure to use a good quality soy sauce and rice vinegar.
Serve with Warm Pancakes: Moo Shu Pork is traditionally served with warm pancakes. You can make your own pancakes or use store-bought ones.

Conclusion:

Moo Shu Pork is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover pork and vegetables, and it can be served as an appetizer, main course, or side dish. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a quick and easy meal, give Moo Shu Pork a try!