Moo Shu Pork with Pancakes

Moo shu takes its name from golden flecks of scrambled egg that recall osmanthus blossoms. This northern Chinese classic wraps tender marinated pork, crisp cabbage, and hoisin in soft thin pancakes for a hands-on family dinner.

Serves 4

Estimate for one serving

• 520 cal
• 28g protein
• 48g carbs
• 24g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 12 oz pork tenderloin
• 3 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 2 tsp cornstarch
• 1 tsp sesame oil
• 3 eggs
• 4 cups green cabbage
• 2 carrots
• 6 scallions
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1/3 cup hoisin sauce
• 3 tbsp vegetable oil
• 8 flour tortillas (6-inch)
• 1/4 tsp salt

Instructions

1. 1Slice the pork tenderloin into very thin 2-inch strips. Place in a bowl.
2. 2Add soy sauce, Shaoxing wine, cornstarch, and sesame oil to the pork. Mix well and let marinate for 15 minutes.
3. 3Beat the eggs with salt in a small bowl.
4. 4Heat vegetable oil in a large skillet or wok over medium-high heat. Pour in the eggs and scramble until just set, about 1 minute. Remove to a plate and chop roughly.
5. 5Shred the cabbage into thin strips. Julienne the carrots into matchsticks. Slice scallions into 2-inch pieces, separating whites and greens. Mince garlic and ginger.
6. 6In a small bowl, mix remaining soy sauce, cornstarch, and hoisin sauce with water to make a sauce.
7. 7Wipe out the skillet and heat oil over high heat. Add the marinated pork and stir-fry until browned and just cooked through, about 3 minutes. Remove to a plate.
8. 8Add remaining oil to the skillet. Stir-fry garlic, ginger, and scallion whites for 20 seconds until fragrant.
9. 9Add cabbage and carrots. Stir-fry for 3-4 minutes until cabbage wilts but is still crisp.
10. 10Return pork and scrambled eggs to the skillet. Add the prepared sauce and scallion greens. Stir-fry 1-2 minutes until everything is coated and hot.
11. 11Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
12. 12Serve by spreading hoisin sauce on each tortilla, adding a generous spoonful of the pork-vegetable mixture, and rolling up like a burrito.