Best 4 Tortilla Moo Shu Pork Recipes

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Welcome to the realm of culinary delight, where flavors dance and taste buds rejoice. Today, we embark on a tantalizing journey to explore the irresistible Tortilla Moo Shu Pork, a dish that harmoniously blends the essence of Chinese cuisine with the practicality of Mexican tortillas.

In this article, we present not one but two delectable recipes that showcase the versatility of Tortilla Moo Shu Pork. The first recipe takes you on a classic culinary adventure, honoring the traditional method of preparing this mouthwatering dish. Step by step, we guide you through the process of creating tender pork filling infused with aromatic spices, crispy vegetables that add a delightful crunch, and a savory sauce that brings it all together. The result is a symphony of flavors that will transport your taste buds to culinary heaven.

The second recipe takes a creative turn, introducing a fusion of flavors that will excite your palate. We introduce the concept of lettuce wraps instead of tortillas, providing a lighter and healthier alternative. The same succulent pork filling and flavorful sauce are artfully wrapped in crisp lettuce leaves, creating a vibrant and refreshing dish that will leave you craving more.

Whether you're a seasoned home cook or just starting your culinary journey, these recipes are designed to guide you with ease and precision. Detailed instructions, helpful tips, and vibrant photos accompany each recipe, ensuring that you'll recreate these culinary gems in your own kitchen effortlessly.

So, prepare to embark on a culinary adventure that promises to tantalize your senses and leave you craving more. Let's dive into the world of Tortilla Moo Shu Pork and discover the secrets behind this delectable fusion dish!

Check out the recipes below so you can choose the best recipe for yourself!

MOO SHU PORK



Moo Shu Pork image

Whip up your favorite Chinese take-out dish at home with this quick and easy Moo Shu Pork recipe -- ready in less than 30 minutes!

Provided by Blair Lonergan

Categories     Dinner

Time 26m

Number Of Ingredients 16

3 tablespoons vegetable oil, divided
3 eggs, lightly beaten
1 (1 lb.) pork tenderloin, cut into thin strips
2 cloves garlic, finely minced
5 ounces sliced shiitake mushrooms
1 (14 ounce) bag coleslaw mix (about 6 ¾ cups)
2 green onions, white and green parts, sliced into 1-inch pieces
¾ teaspoon kosher salt
3 tablespoons soy sauce
3 tablespoons hoisin sauce, plus extra for serving
1 tablespoon sesame oil
1 ½ teaspoons grated fresh ginger (or ½ teaspoon ground ginger)
1 teaspoon sugar
Dash of ground black pepper
⅓ cup chicken broth whisked with 1 teaspoon cornstarch
For serving: extra hoisin sauce; flour tortillas or rice; additional sliced green onions; toasted sesame seeds; lime wedges

Steps:

  • In a large skillet, heat 1 tablespoon of oil over medium heat. Add the eggs; let them sit, undisturbed, for about 3-4 minutes (or until they set and form a large omelet). Remove the eggs to a cutting board and set aside.
  • Add 2 more tablespoons of oil to the skillet and heat the oil over high heat. Add the pork; stir-fry for 1 ½ minutes. Add the garlic, mushrooms, coleslaw mix, and green onion; stir-fry for 2 more minutes. While the meat and vegetables cook, cut the eggs into thin strips. At the very end, add the chopped eggs, salt, soy sauce, hoisin sauce, sugar, sesame oil, ginger, pepper, and broth-cornstarch mixture. Cook and stir until the sauce thickens and the vegetables are tender, about 2 more minutes. Taste and season with additional salt and pepper, if necessary.
  • Serve the mixture on top tortillas or rice with hoisin sauce and additional optional toppings.

Nutrition Facts : ServingSize 1 /4 of the moo shu pork (not including tortillas, rice or optional toppings), Calories 355 kcal, Carbohydrate 14 g, Protein 30 g, Fat 20 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 197 mg, Sodium 1030 mg, Fiber 4 g, Sugar 7 g

MOO SHU PORK POCKETS



Moo Shu Pork Pockets image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 39m

Yield 4 to 6 servings

Number Of Ingredients 24

1 pound ground pork
2 cups shredded cabbage (1/2 a 16-ounce package cole slaw mix)
A few pinches ground cayenne pepper
2 cloves garlic, minced
8 gingersnap cookies, ground in food processor
1/4 cup aged tamari soy sauce
1 tablespoon (1 turn around the pan in a slow drizzle) wok or vegetable oil
6 large (12-inch) flour tortillas
1 cup hoisin sauce
Shred up a pile of your favorite raw vegetables or
2 cups shredded cabbage
Shredded carrots
Fresh bean sprouts
Thinly sliced scallions
Cooked jasmine rice
Water
Salt
Duck sauce
Toasted sesame seeds
1 European seedless cucumber or 2 Kirby cucumbers, thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup rice wine vinegar or white distilled vinegar
2 rounded teaspoons sugar
1 tablespoon soy sauce

Steps:

  • Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side.
  • Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.
  • Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed "sprinkles". This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.
  • Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers.
  • Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.

MOO SHU PORK



Moo Shu Pork image

Stir-fried vegetables make a nice accompaniment to this moo shu pork recipe. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon cornstarch
1/4 cup cold water
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
5 boneless pork loin chops (4 ounces each), cut into thin strips
1 teaspoon minced garlic
2 teaspoons sesame oil
1/4 cup hoisin sauce
3 cups coleslaw mix with carrots
8 flour tortillas (8 inches), warmed

Steps:

  • In a small bowl, combine the cornstarch, water, soy sauce and ginger until blended; set aside. In a large skillet, saute pork and garlic in oil for 3-5 minutes or until meat is no longer pink. , Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in hoisin sauce. Add coleslaw mix; stir to coat. Spoon about 1/2 cup pork mixture into the center of each tortilla; roll up tightly.

Nutrition Facts : Calories 564 calories, Fat 17g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1111mg sodium, Carbohydrate 63g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.

EASY MOO SHU PORK WITH TORTILLAS



Easy Moo Shu Pork with Tortillas image

Get dinner rolling with this do-it-yourself Chinese favorite, featuring an extra helping of veggies. For these homemade Asian wraps, everyone fills warmed tortillas with a drizzle of store-bought hoisin sauce and some sweet-spicy shredded pork.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 12

1 teaspoon plus 1 tablespoon vegetable oil, such as safflower
4 large eggs, lightly beaten
1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced crosswise
2 tablespoons cornstarch
Coarse salt and ground pepper
1 pound shiitake mushrooms (stems removed), caps thinly sliced
2 tablespoons minced peeled fresh ginger
1/2 head napa cabbage, shredded
5 scallions, thinly sliced
1/3 cup soy sauce
1/4 cup rice vinegar
Flour tortillas and hoisin sauce, for serving

Steps:

  • In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; cook, without stirring, until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, roll up, and slice crosswise into 1/4-inch-wide strips; set aside. Wipe skillet clean; reserve.
  • Place pork in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. In reserved skillet, heat remaining tablespoon oil over medium-high. Add pork, and cook until browned on one side, 4 to 5 minutes (pork will cook more later); transfer to a plate (reserve skillet).
  • Add mushrooms and ginger to skillet; season with salt and pepper. Cook until mushrooms are lightly browned, 3 to 5 minutes. Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage has wilted and pork is opaque throughout, 2 to 3 minutes.
  • Stack tortillas between damp paper towels; microwave on high for 2 minutes. To assemble, spread center of a tortilla with hoisin sauce; top with moo shu filling, and roll up.

Tips:

  • Choose high-quality ingredients: Use fresh, flavorful ingredients for the best results.
  • Marinate the pork: Marinating the pork in a mixture of soy sauce, rice wine, ginger, and garlic adds tons of flavor.
  • Cook the pork in a hot skillet: This will help to create a nice sear on the outside of the pork and keep it juicy on the inside.
  • Use a variety of vegetables: This will add color, texture, and flavor to the dish.
  • Cook the vegetables until they are tender but still have a bit of a crunch: This will help to preserve their nutrients and flavor.
  • Use a flavorful sauce: The sauce is what really brings the dish together, so be sure to use a sauce that you enjoy. You can find a few great sauce recipes in the article.
  • Serve the moo shu pork with warm tortillas: This will help to keep the pork and vegetables warm and make them easier to eat.

Conclusion:

Tortilla moo shu pork is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover pork. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you are looking for a quick and easy meal, give tortilla moo shu pork a try!

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