Best 2 Moo Shu Pork Stir Fry Recipes

Moo shu pork is a classic Chinese dish that is typically made with shredded pork, vegetables, and a savory sauce. It is a popular dish to order at Chinese restaurants, but it is also easy to make at home. This article provides two recipes for moo shu pork: a traditional recipe and a healthier version.

The traditional moo shu pork recipe uses pork tenderloin, which is a lean and flavorful cut of meat. The pork is shredded and then stir-fried with a variety of vegetables, including cabbage, carrots, and scallions. A savory sauce made with hoisin sauce, soy sauce, and rice vinegar is added to the stir-fry, and the mixture is served with thin pancakes or rice.

The healthier version of moo shu pork uses ground turkey instead of pork tenderloin. Ground turkey is a lean and healthy protein that is also lower in calories than pork. The ground turkey is cooked with the same vegetables as the traditional recipe, and a healthier sauce made with low-sodium soy sauce and honey is added. This version of moo shu pork is just as flavorful as the traditional recipe, but it is also healthier and lower in calories.

Here are our top 2 tried and tested recipes!

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.

MOO SHU PORK STIR-FRY

Moo Shu Pork Stir-Fry image

This is a delicious moo shu pork recipe that I adapted to meet our family's tastes. Cutting the ingredients into small pieces makes for a very quick stir-fry. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1/2 cup hoisin sauce
2 teaspoons plus 2 tablespoons reduced-sodium soy sauce, divided
2 teaspoons plus 1 tablespoon sherry or chicken broth, divided
4 teaspoons cornstarch, divided
1 pork tenderloin (3/4 pound), cut into thin strips
1/2 cup chicken broth
1 teaspoon sesame oil
1/2 teaspoon sugar
2 teaspoons plus 1 tablespoon canola oil, divided
2 eggs, lightly beaten
1-3/4 cups sliced fresh mushrooms
1 small carrot, shredded
2 cups bean sprouts
1 can (5 ounces) bamboo shoots
2 green onions, cut into 1-1/2 inch pieces
1 teaspoon minced fresh gingerroot
Hot cooked rice

Steps:

In a large bowl, mix hoisin, 2 teaspoons soy sauce, 2 teaspoons sherry and 1 teaspoon cornstarch until smooth. Add meat; toss to coat. Marinate at room temperature 20 minutes., In a small bowl, mix broth, sesame oil, sugar and remaining soy sauce, sherry and cornstarch until smooth., In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Pour in eggs. Mixture should set immediately. Swirl pan to move uncooked portions toward the outside. When eggs are set and no liquid remains, roll up egg. Slide onto cutting surface; cut crosswise into 1/4-in. slices., In same skillet, heat remaining oil over medium-high heat. Stir-fry mushrooms 4 minutes. Add carrots, bean sprouts, bamboo shoots and onions; cook 2-3 minutes longer or until vegetables are crisp-tender. Add ginger; cook 1 minute longer. Remove from pan., Add pork to skillet; stir fry 3-4 minutes until cooked through. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return vegetables and eggs to pan; heat through. Serve with rice.

Nutrition Facts :

Tips:

To get the best flavor and texture, use high-quality ingredients. This means using fresh vegetables, lean pork, and a good quality soy sauce.
Make sure to slice your vegetables thinly and evenly. This will help them cook evenly and quickly.
Don't overcrowd the wok or pan when cooking. This will prevent the vegetables from cooking properly.
Cook the vegetables over high heat until they are tender but still slightly crunchy. This will help them retain their nutrients and flavor.
Add the sauce to the wok or pan and stir-fry for a few minutes, or until the sauce has thickened.
Serve the moo shu pork stir-fry immediately with steamed rice or pancakes.

Conclusion:

Moo shu pork stir-fry is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its combination of tender pork, crisp vegetables, and flavorful sauce, this dish is sure to be a hit with your family and friends. So next time you're looking for a tasty and satisfying meal, give moo shu pork stir-fry a try.