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Tortillas filled with moo shu pork recipe

Tortillas filled with moo shu pork recipe

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  • Recipes
  • Dish type
  • Bread
  • Flatbread
  • Tortillas

Moo shu is a Chinese dish with pork, baby pak choi, fresh root ginger and bamboo shoots rolled up in a wrap, normally a Chinese pancake. I used ready made tortilla wraps in this dish for ease of preparation.

London, England, UK

1 person made this

IngredientsServes: 6

  • 500g boneless pork chops, cut into strips
  • Marinade
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons caster sugar
  • 1 tablespoon cornflour
  • Sauce
  • 6 tablespoons water
  • 3 tablespoons chicken stock
  • 1 tablespoon soy sauce
  • 2 teaspoons sherry vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornflour
  • Vegetables
  • 3 tablespoons oil
  • 3 eggs, lightly beaten
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon fresh root ginger, minced
  • 2 spring onions, chopped
  • 2 garlic cloves, minced
  • 100g bamboo shoots
  • 3 baby pak choi, chopped
  • 6 tortillas
  • hoison sauce (optional)

MethodPrep:15min ›Cook:20min ›Extra time:4hr marinating › Ready in:4hr35min

  1. To make the marinade whisk together soy sauce, vinegar, sugar and cornflour in a medium bowl. Add pork and stir until well coated. Cover and marinate in the fridge for 4 hours.
  2. For the sauce mix water, chicken stock, soy sauce, sherry vinegar, sesame oil and cornflour in a small bowl. Set aside.
  3. Heat 1 tablespoon oil in a wok or a large frying pan over high heat. Remove pork from the marinade and sear in the hot oil while constantly stirring. Discard marinade. When the meat is evenly browned on all sides, take out with a slotted spoon and set aside.
  4. Add another tablespoon oil to the wok and fry the eggs until scrambled. Take out of the pan and set aside.
  5. Pour the remaining oil and sesame oil into the wok and stir-fry ginger, spring onions and garlic for 5 minutes until soft. Add bamboo shoots and pak choi and stir-fry until wilted.
  6. Mix scrambled eggs and pork with the vegetables in the wok and pour sauce over it. Bring to the boil and simmer for a few minutes until sauce is thickened and all ingredients are hot.
  7. Heat tortillas in the oven or microwave until soft and warm. Ladle some of the pork mixture onto each tortilla and adda dash of hoisin sauce, when using. Roll up and serve.

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Use real butter

Recipe: mu shu pork

It’s actually mu as in mu shu pork. When I was a kid, I ordered this at Chinese restaurants and my parents would exclaim, “Why do you order this? We make it at home much better!” They were right, but I loved the pancakes. I was also the one who ordered chicken strips at the seafood restaurant. My, how times have changed. I now refuse to order any Chinese dish that I can make at home. I usually go for those plates that make a fantastic mess to prepare… better their kitchen than mine.

Mom’s homemade mu shu pork (and yes, she always used pork – no chicken, no beef, no tofu, no shrimp versions) included homemade pancakes – the mu shu shells. We called them bing and I have no idea if that is the proper Mandarin word or just some nickname my parents made up. I learned that one of the terms of affection they had for me translates into “stinky egg” and not “dearest daughter” as I had assumed, so you will forgive me if I am cautious about littering the page with what I *think* is accurate Mandarin terminology.

lazy chinese girl solution: buy mu shu shells

Make sure you get the mu shu shells and not egg roll wrappers. I’ve tried making the mu shu shells myself and wound up forgetting some crucial step and never got around to asking mom why my memory failed me and what the real process is. I’m sure that memory was overwritten with endless recollections of “JenJen, these SAT scores will not get you into MIT.” [Well they did, and I turned them down!] And imagine my horror and indignation when some 20 years ago, I caught the Frugal Gourmet telling folks they could substitute tortillas for the mu shu shells. Please don’t do that, and if you do, don’t tell me about it.

pork, cabbage, bean sprouts, bamboo shoots, green onions, garlic, chinese mushrooms, eggs

Certainly, you can make it chicken, beef, shrimp. If you decide on vegetarian and use tofu, my preference is to use the dried tofu cakes, julienned. Better texture, in my opinion. You can also use napa cabbage instead of regular cabbage. It’s all very flexible.

mix the pork with some soy sauce, sesame oil, cornstarch

To cook the eggs, I beat them and make an egg sheet in the frying pan. It’s like a giant omelette that never gets filled or folded. Cook until done enough to flip and cook a little more. I cut the egg sheet into strips. Some folks will just cook scrambled eggs and chop it up into tiny bits in the frying pan. It’s really up to you.

cutting the egg sheet into strips

Next, I like to stir fry the cabbage and sprouts in a little oil with half of the green onions until they are wilted, but still a little crunchy.

cabbage and bean sprouts

Then I’m ready to stir fry the pork. I heat a little oil in the pan and toss in the rest of the green onions and garlic. When it smells fragrant, then pork goes in and is cooked to just underdone.

stir fry the meat

At this point, the bamboo shoots, mushrooms, cooked cabbage and sprouts, and egg sheet go in and everything is cooked into a glorious pile of stir-fried goodness.

mu shu

The shells usually have some instructions on the back of the package. Thing to remember is that they have almost zero thermal capacity, so you need to heat them and keep them warm somehow. I used to steam them, but if you nuke them in the microwave covered, they work just fine. Ah, okay – steaming is better. Just take care that they don’t get wet and soggy and nasty.

fill the shell

A happy smear of a good hoisin sauce is a requirement. I typically avoid hoisin brands with more English than Chinese on the label. That’s just me. I can’t even read Chinese, but I recognize the labels. Go figure.

it is not a chinese burrito, damn it

Mu Shu Pork
[print recipe]

1/4 – 1/2 lb. pork loin, cut into strips
2-4 tbsps soy sauce
1-2 tbsps sesame oil
1 tsp cornstarch
1/2 medium head cabbage, cored and shredded
2 cups bean sprouts
3-4 eggs, beaten
3-4 stalks, green onion, julienned on the diagonal
3 cloves garlic, chopped or julienned
1 cup chinese mushrooms, stemmed and cut into strips
1 cup bamboo shoots, cut into strips
5 tbsps vegetable oil
package mu shu shells
hoisin sauce

Heat a tablespoon of vegetable oil in a large flat frying pan (a wok is gonna make you upset if you make an egg sheet) over medium high heat. When oil is hot, pour in the beaten eggs. Let the eggs set up until firm enough to flip as one sheet. Cook for a few more seconds and remove from heat to a chopping board. Slice the egg sheet into strips and set aside. Heat 2 tablespoons of oil in the same pan over high heat and add half of the green onions. Stir until the onions are sizzling for a minute. Add the cabbage and bean sprouts. Sauté until cabbage is wilted but still a little crunchy. Remove from heat and set aside in an extra bowl. Heat the remaining oil in the same pan over high heat and add the garlic and the rest of the green onions. Sauté until fragrant and add the pork. Stir fry until the pork is just cooked. Add the Chinese mushrooms, bamboo shoots, cabbage, sprouts, and egg sheet. Stir fry for another few minutes. Heat the mu shu shells according to the instructions on the package. Serve each mu shu shell with a smear of hoisin sauce down the middle. Place several spoonfuls of mu shu on the shell and fold the sides in.

59 nibbles at “moo – no… oink!”

That looks so good! I’m definitely going to try it. Thanks!

I just want to confirm that your parents did not just make “bing” or “bi-ing” up, that is the correct pronunciation (and word) for round Chinese flatbreads. And my parents did the same thing as your’s did–I always thought the term for “silly donkey” was actually more akin to “cute daughter.”

Tortillas as a substitute…I think not!

I am no expert, so I cannot contribute any more to the conversation than to say – gorgeous stuff! What a fresh and tempting photo.

Hmm…looks like a Chinese burrito to me. But a tasty one!

Jen – So, no corn tortillas either, right? :)

I always ordered this at Chinese restaurants since I didn’t know how to make it. In fact, I just had this last week at PF Chang’s and it was so not as good looking as yours. I vowed to try making it and now, it’s here on your blog. I’m so glad to see it!

On a random note: Can anyone chop as nicely as this woman here?!

Looks lovely! Does the pork have to marinate for a while in the soy sauce, sesame oil, and cornstarch mixture?

I love Mu Shu Pork! This is what I’m making for dinner tonight, except with tofu.

Oh, this is absolutely delicious.Speaking of sauce, I usually buy lee kum kee brand for chinese sauces- oyster sauce, hoisin sauce, black pepper sauce etc.

Mu shu pork is a favourite of mine too, the first time I made it at home I was thrilled to learn it wasn’t actually hard to do!

I love anything to do with wrapping and rolling. Delicious!

great post! i love mu shu…i always order it with tofu b/c i’m veg…i can’t wait to try your recipe!

I have been meaning to try Mu Shu Pork for a while now. It looks really good! bookmarked

I’ve been looking for something Asian to try with barbecue, and I think you’ve inspired me… Smoked Shu Pork!

I love mu-shoo with plenty of plum sauce! Nice description of everything.

Passionate Eater – actually, we call them bing bing, which seems to be a habit in my family, of naming things twice. Silly donkey seems a tad better than Stinky Egg, don’t you think? )

Peabody – *hands on hips* My sentiments exactly!

Tara – you don’t have to be an expert, babe – I’m not! :)

Bridget – I always cringed when the Chinese waiter would say, “Chinese burrito!” when serving mu shu to a mixed crowd (i.e. with white peeps). I wonder if he’d have said that to the Emperor? )

Christine – let me get back to you on the corn tortillas – pshaw! ha ha ha. I can only imagine what a lovely dish you’d make. Seems that anything coming out of your kitchen is a work of art, lady. As for my chopping… hee hee – I am in love with this ceramic knife my parents sent to me… *super* sharp. Every Asian girl should own one!

Karen – nope, the pork doesn’t have to marinate at all, just mix and go!

Marie – yay! It’s great veggie-style!

Mandy – I recycled my jar, otherwise I would tell you the name brand I use. I’m okay on Lee Kum Kee sauces. I prefer a different brand of Hoisin, but their chili garlic paste or black bean garlic paste are not bad!

Brilynn – totally! The hardest part for me is finding a place that carries the shells :)

Anh – that’s so funny! Come to think of it, I’m a fan of wrapping and rolling too.

Queen bee – I haven’t made veg mu shu in a long time, but as long as you load the filling with good vegetables, it’s awesome.

Kevin – you’re a machine, Kevin. You cook something new like every day!

Curt – that sounds amazing. I’d love to know how it comes out :)

We love Mu Shu Pork around here. When my daughter was a toddler she used to call it “mooshy” pork, but she ate it. Yours looks way better than any I’ve had in a restaurant. I’ve got to try it!

Hi Jen,
First time writing in. I made this tonight and it was really fantastic and very authentic although I didn’t have bamboo shoots. I actually used one of thos Joseph’s Lavash Square Bread in place of the mooshu pancakes but it was still fabulous. Is that just blasphemous?! Anyway, I absolutely love your blog, your courage and your spirit. You are amazing.
I’m trying to get the mojo to make that beautiful baklava that you made recently. Yummmmy.

SGCC – I hope you do try it! It’s pretty easy and soooo good :) Mooshy actually sounds closer to the Chinese way of saying it: mu shi ro.

Helen – oh yay! Don’t worry about not having bamboo shoots. It’s a total free for all, really. I don’t think using the lavash is horrible, but it’s definitely not the same as the pancakes. I’ll have to call my mom and ask her about how to make the pancakes from scratch. I hate relying on purchasing them as they aren’t always readily available! Thanks for the sweet comments. You will totally rock that baklava :)

You do this to me everytime: making me hungry. ) Looks delicious! Made it once in my life and although it was prep work allright, the results were so worth it. This recipe is on the menu for saturday…you make me happy too:)

Tartelette – it’s the least I can do when you keep posting those mouth-watering desserts and pastries on your blog ) I find Chinese cooking is a lot of that – lots of prep and then it all comes together in minutes of cooking.

[…] latest such recipe is moo shu pork. I’d heard of moo shu before – the term seems to get tossed around a lot just […]

[…] I will Not Do”. Tofu, on the other hand, was in my refrigerator so mu shu tofu it was. I used this recipe because it seemed easy and I had most of the ingredients on […]

Sweet! I’ve been looking around for a good burrito recipe, thanks!

I love your cooking instruction and your easy to follow recipes!

I also have lots of people commenting that this is like a “chinese burrito”, like you said!

Adelina – you’re very welcome and thanks for dropping by.

i think my friends and me will like it.

[…] (adapted from The Way The Cookie Crumbles. originally from Use Real Butter) […]

That looks fabulous! Would you be able to ask your mother for the ‘bing’ (mu shu wrapper) recipe pretty please?

Jenny – oh boy… getting a recipe from a Chinese mother… that’s hard to do. I might find one at some point, but probably not anytime soon. Sorry.

[…] broccoli to hand-made beef and vegetable dumplings. Tonight, Michael, Sean, and I made authentic mushu with spicy and sour shredded potatoes and scrambled eggs with scallions (Sarah is in Chile!). Well, […]

An interesting recipe for moo-shoo (mu-xu) pork. It has neither the moo (clouds ear), nor shoo (lily buds). Like your parents, when I make mu-xu pork, I make the bo-bing wrappers too. It doesn’t take too much time and they taste better than the commercial ones.

[…] I want, and make the stir fry to go along with them. At the end of the pancake post is a link to this recipe for mu shu pork, from Use Real Butter (a new blog discovery for […]

[…] They went pretty well with the Mu Shu Pork. […]

Wow, loved the mi fun last night, so tonight we are making the mu shu pork with rest of ingredients…..Thanks!

I made this and it was great. I used rice paper wrappers like they use in Vietnamese food because I am allergic to wheat and so can’t do mu shu shells. They’re bigger around and thinner so you wrap it up more like a burrito. But it totally worked and made it a safe meal for me. And my wheat eating friends liked it too.

[…] Mu Shu Pork – it seems this is becoming an instant classic! […]

[…] Tuesday Lunch: leftover lamb and bread and artichokes Dinner: Mu Shu Pork […]

Thanks for the recipe – Moved from NYC to New Orleans, and there is a serious lack of good Chinese food here… Learned several dishes (also learning to cook Thai, Japanese and Vietnamese – next attempt will be Ethiopian), but been missing my Mu Shu for over 3 years now!

Anyway, as for the pancakes, Food network has a recipe from Emeril Lagossi that looks fairly easy.

Now, I just have to find a source for plum sauce, and I am going to have a FEAST! UUuuuuUUUuuummm… Muuuuuuu Shuuuuuuuu!

Thank you my dear! Just made this tonight in Germany, had a little trouble finding all the right ingredients, but it worked out wonderfully!! Your pictures tempted me, it was the most appetizing thing I had seen in a long time. Still have leftovers, but will make a light sauce with the rest tomorrow (chicken broth and something or the other),some rice, and voila, another evening meal. Thanks again, Monika

Hi – American expat in Beijing, and I was just informed that mu shu pork is a Chinese staple… previously, all that I recognized as an American was Kung Pow Chicken. That said – I tried it tonight in Beijing and it is a million miles from anything we would recognize in the states.

1. – In BJ no hoisin, and no pancake
2. – Cucumbers, pork, egg, and black fungus – only.
3. – Oil bath, even by Chinese standards

And yes – bing is the proper word for just about anything round and edible. So now I am thinking I will make my Chinese gf some ‘proper’ Mu shu rou! Thanks for the detailed instructions, but I fear you left out the magic ingredient MSG

[…] doubled this recipe and I most definitely took some shortcuts. It still tasted pretty darn good. Here’s what you’ll […]

Oops! I ordered mu shu pork from my local Chinese take out last friday. It included 4 pancakes with the order, but after the 4 pancakes were used up, I still had a lot of mu shu pork left. So I went out and bought tortilla wraps to use up the rest. Now I used up all the mu shu pork, but still have 6 tortilla wraps that I don’t know what to do with. Oh, and my parents’ nickname for me when I was growing up tranlates to “little devil”. I, of course, didn’t know what it meant at the time.

lol Love this recipe so much, laughing because this is the first recipe I came across that stated NOT TO SUBSTITUTE the wraps with tortillas LOL. that was the best indication for me that this was the right recipe. Anyone that suggests tortillas are a suitable substitute for moo shu wraps doesnt have the palate for food that I want to eat. THANK YOU for that. Tortillas are meant for beans and rice not vegis and rice.

This is the recipe that drew me to your site and my mouth waters every time that I come to ogle all the yummy goodness you post. I currently live in Australia and have found it really hard to find Mu Shu shells out here. Any chance you could try to post the recipe to the best of your recollection for those of us that refuse to use tortillas?

Many thanks and please keep up the beautiful pictures and the tasty recipes!

Jessica – hrm, I’ve never made them myself. I’m sure if you google, you can find a recipe for homemade mushu shells? I don’t think they’re all that difficult, but like I’ve said, I’ve never made them myself. Perhaps I should try? :)

The only thing is, I would never, ever use “vegetable oil,” which is highly processed, often using hexane and other chemicals to extract the oils, and is bleached, etc. Peanut oil is less toxic and has a high smoke point.

Thank you for this recipe, I have been wanting to channeling my inner Asian and make this but the only thing that has held me back is the shells…now I have a name brand to hunt for. Since I live in Bodunk Tennessee and even our small city North of us does not have an Asian market do you know anywhere to buy these online? This is my must have dish when I eat Chinese, even if I get something else I get an order to go for the next day. And I agree pork is the best, and like you, I have seen some restaurants around here actually use a flour tortilla….those places are automatically off my list. Unfortunately that happens way too often around here so I always ask first. Thank you again.

Irene – I don’t know about ordering them online, since they’re perishable, but I did post a recipe for making your own. They won’t be as thin as the store bought, but they have a nice homemade feel to them.

Ohhhh, mu shu pork, how I love you. This recipe brings back memories of eating at Yu Shan in Sunnyvale, CA every week when my mom went back to work. They didn’t serve it with Mandarin pancakes, though — they had these pita-like rolls, but rectangular, about 3″ x 4″, flaky and topped with sesame seeds IIRC. I’ve been googling on and off for a couple of years, trying to figure out what they were… no dice. I keep ending up with “Mu Shu Pork on a Hoagie Roll” and other such abominations. And Yu Shan is long gone now… alas.

Thanks for this recipe — I’m going to try it this week.

I’m so psyched that I found your website and have made lots of your Chinese dishes (much to my family’s delight) since a Christmas visit to my parents’ in St. Louis. My 1st-gen parents live a couple of miles from Chinatown in St. Louis, and we seem to eat our way through their favorite restaurants while I’m there. I live in small town Minnesota where the “Chinese” food is a complete joke. Leaving St. Louis and arriving back home leaves a complete void.

Oh, I’m so thankful for you!

Just yesterday, I followed your instructions for Mu Shu Shells at the request of my 17-yr-old wishing for Beijing Duck for her Birthday Meal.

Did I say this already? Thanks so much for your blog and recipes. I can easily relate to the Mandarin thing. It was many years before I figured out my mom was calling me “Little Butt.”

I’ve always had this on my list of dishes to try and replicate at home. It’s my second favorite, twice cooked pork being my first. Thanks for giving such great directions.

Elizabeth – do you know what happened to gingernand Charlie, owners!of the Shan? I’m looking for them

I’m living in Norway and thrilled to see this recipe since Chinese food here is adapted very differently to American Chinese and mu shu is never on a menu, nor have I seen the pancakes.

I’m thinking of just doing them lettuce/bok choy leaf wrap style until I can either buy or make the pancake since the filling seems to be the easy part even a good weeknight or tired day kind of dish with your beautiful instructions. :)

In Your Box (serves 2)

  • 2 Green Onions
  • 3 Heads of Baby Bok Choy
  • 3½ oz. Shiitake Mushrooms
  • 5 oz. Slaw Mix
  • ¾ fl. oz. Seasoned Rice Vinegar
  • 1 Tbsp. Chopped Ginger
  • 3 oz. Shredded Red Cabbage
  • 14 oz. Pork Tenderloin

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

Easy Mu Shu Pork in the Instant Pot

When I learned about Egg Roll in a Bowl--the fast & easy method of using a couple of bags of coleslaw mix in place of chopping AllTheThings--I thought it would be perfect for my Instant Pot on Campus series. This series consists of recipes that use few ingredients with simple preparation, and I spent the summer teaching my son several recipes before sending him off with an Instant Pot electric pressure cooker to start his own Instant Pot on Campus adventures. You can find my other Instant Pot on Campus recipes here.

After I made the Egg Roll in a Bowl recipe I realized how, with a couple of tweaks, I could re-create my favorite Chinese restaurant dish--Mu Shu Pork. The Mu Shu Pork I get in Chinese restaurants has mushrooms in it, but not every eater in my household likes mushrooms. That's the beauty of cooking at home--you can customize your meals to your eaters' tastes.

Pin for later!

The first time I made this recipe the result was pretty watery. The second time I drained it after releasing pressure and before adding soy sauce. If you like crispy cabbage, consider just stirring in the eggs and coleslaw mix after the meat is browned and skipping the Steam cooking step.

Using Seasoned Meat Saves Time and Effort

One of my best time savers in the kitchen is to use sausage in place of plain meat to boost flavor quickly. I've used chorizo in my Spicy Corn and Sweet Potato Chowder recipe and kielbasa in my Braised Turnips and Potatoes with Sausage recipe--to give you some examples.

I tried making this using a ground chicken blend seasoned with garlic, ginger, scallions and cilantro and WOW--that's the ticket for me. I'll be making Mu Shu Chicken whenever I can get my mitts on a package of Mighty Spark brand Sweet Thai-style Chicken. This is not a sponsored post--the company is unaware of my existence, but since they are becoming more nationally available I figure I'll suggest it here as an option. Swapping in a package of Thai-seasoned Chicken would skip the step of onions, garlic, and Chinese 5 spice powder with an even better (in my opinion) flavor.

Where do you find mu shu shells?

I find mu shu shells in the freezer section of Asian grocery stores. I've bought them in Hawaii, Maryland, Minnesota, Ohio, and Virginia so I suspect they are a standard item to stock. I don't usually live near an Asian grocery store, but since the item is already frozen I pick up several packages when I am near one and store them in my freezer until I'm ready to use.

If your life doesn't put you in the vicinity of an Asian grocery store, ever, consider using tortillas or wraps instead. You could serve this over rice--I freeze leftover sticky rice in single serve patties so that I can easily stretch out a bit of leftovers into a nice lunch. You can even eat this straight out of the pot with a fork if you like--but be sure to add a squirt of hoisin sauce (available in the Asian section of most grocery stores) since it goes very nicely.

What can I make with a Chinese Cabbage from my farm share?

If you are lucky enough to have a locally grown head of cabbage (Chinese, Napa, Savoy, or green) this is a terrific recipe to use it in! Simply slice the cabbage in half root to tip, cut out the core, and slice the remainder thinly. You may wish to add some thinly sliced carrot sticks and purple cabbage for color if you've got 'em.

For more recipes with cabbage, please see my Cabbage Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?


  1. I like to make this recipe with good quality coleslaw mix. The more colorful the mixture and the larger the pieces, the better I feel it turns out. Tiny pieces of sliced and diced cabbage--while great for a coleslaw--turn to mush in this recipe.
  2. If you cannot find mu shu shells, feel free to substitute tortillas or wraps instead.
  3. This recipe is even faster and more flavorful using preseasoned ground meat such as Mighty Spark brand Sweet Thai-seasoned Ground Chicken (not sponsored, just bowled over by the flavor).

Instant Pot Mu Shu Pork
By Kirsten Madaus

Easy Instant Pot Mu Shu Pork is a simple meal of pork, cabbage, and eggs seasoned with plummy hoisin sauce and served with a Chinese pancake. Skip the restaurant and control your own ingredients by making this quick meal!

Prep time: 00:05
Cook time: 00:08
Total time: 00:25

Yield: 4 to 6 servings
1 to 2 teaspoons cooking oil
1 pound ground pork (see Note for a fast/flavorful chicken option)
1 pound sliced mushrooms (optional)
1 package mu shu shells (see Note above for alternatives)
1 Tablespoon dried minced onion
1 teaspoon dried minced garlic
1 to 2 teaspoons soy sauce
½ teaspoon Chinese 5 spice powder (optional but adds much flavor)
½ cup chicken or vegetable broth
2 bags coleslaw mix (try different kinds)
2 eggs, beaten
about ¼ cup hoisin sauce

Steps to Make It

The Spruce / Diana Chistruga

In a large bowl, combine the flour and boiling water, starting with 3/4 cup. Begin stirring it immediately, adding a little more water at a time until a shaggy dough forms.

The Spruce / Diana Chistruga

Knead the warm dough for about 6 minutes, or until you have a smooth dough. If the dough sticks to your hands or the counter, add a sprinkle of flour.

The Spruce / Diana Chistruga

Cover the dough and let it rest for 30 minutes.

The Spruce / Diana Chistruga

Turn the rested dough out onto a lightly floured surface. Cut the dough in half to form two balls. Use a lightly floured rolling pin to roll each half out until it is 1/4-inch thick.

The Spruce / Diana Chistruga

Use a cookie cutter or trace a glass or mug with a knife to cut out 3-inch circles of dough.

The Spruce / Diana Chistruga

Use a pastry brush to brush 1/4 to 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one pancake on top of the other, so that the oiled sides are together. (Don't worry if one of the edges hangs over the other.)

The Spruce / Diana Chistruga

Roll out the pancakes together to form a 6-inch circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while preparing the remaining dough.

The Spruce / Diana Chistruga

Heat a nonstick or cast-iron frying pan over medium heat. Add one of the pancake pairs and cook until browned on both sides—about 3 minutes altogether the second side will cook more quickly than the first side.

The Spruce / Diana Chistruga

Remove the paired pancakes from the pan and pull them apart while they are still hot. Cover to keep warm. Continue with the remainder of the pancakes. Serve immediately.

Rice Paper Wrappers

Rice paper is an ingredient that originated in Vietnam and is shelf-stable, so you&aposll find them in your grocery store&aposs inner aisles. Made with a blend of rice flour and tapioca flour, each piece of rice paper starts off with a dry and stiff paper-like texture that&aposs nearly see through. But the rice paper magically transforms into a pliable and chewy ingredient once it&aposs had a quick dip into water. It&aposs then rolled into non-fried spring rolls and summer rolls that are filled with ingredients like raw or cooked vegetables, herbs, cooked meats or seafood, and rice noodles. Rice paper rolls are great for no-cook dishes, plus they&aposre also naturally gluten-free and vegan-friendly. The only downside is that once they&aposve sat for a while, the rice paper wrapper becomes gummy, so spring and summer rolls are best eaten within an hour of making them.

Mu Shu For Two

Cookbook time again, you know how much I love them. Today we have Mu Shu For Two from Easy Everyday Slow Cooker Recipes by Donna-Marie Pye. This is another great cookbook from Robert Rose Publishing. I love how they have their books set up, there are always lots of recipes, this cookbook has 200 recipes. There are plenty of photos to whet your appetite. They have easy to follow instructions and great tips. They have fantastic introductions and a helpful index. All around they are great cookbooks to add to your collection. This one meets all those categories plus it is filled with EASY recipes one after another that will make your slow cooker and you sing with joy!

I choose the Mu Shu For Two recipe, which I easily converted to Mu Shu For Three just by adding a few more chicken pieces. There is actually a whole chapter in the book for recipes for two for the slow cooker, brilliant idea for smaller families that still like the convenience of the slow cooker but don&rsquot want huge batches of food. Then there is a section for just that Big Batch Dinners for a Crowd.

The recipe has plenty of sauce so the conversion from a meal for two to three was so simple. Kids and adults love a great wrap and this one with it&rsquos Asian flavors and crunchy veggies was a real hit in our house.

The cookbook has so many great looking recipes with influences from North American and globally. Recipes like Buffalo Chicken and Potatoes, Pot Roast with Dill Sauce and Princess Stew to Greek Chicken Chili, Jerk Pork Ribs and Sweet Potatoes and Stuffed Mediterranean Meatloaf. This cookbook has 80 color photos, which is what I love to see.

The author Donna-Marie Pye is a professional Home Economist and food writer who has written four cookbooks already, all on slow cooking. She has had a 20 year career in the food industry working with such companies as Kraft Foods, Ontario Turkey Farmers and Ontario Pork.

Donna-Marie now creates recipes and is a media spokesperson for companies such as Piller&rsquos Meats, Maple Leaf Foods, California Raisins and Dare. She lives with her family in Waterloo, Ontario.

How Do I Cook a Pork Roast?

There are a lot of ways to make pork roast the first time. One way is to make a traditional pot roast with carrots, potatoes. Add salt, pepper, onion and you have a delicious first meal. My favorite way to make pot roast is in the oven. This is a great meal for a weekend. When I was growing up Sunday “dinner”, noon meal after church was always beef or pork roast pot roast.

If you have a pork loin roast it is delicious fixed on the grill a great option in the summer to avoid heating up the house. Pork loin roasts are best cooked by indirect heat on the grill to avoid having them dry out. Brush the roast with some barbeque sauce, Italian dressing or just pepper an onion salt. Soy sauce, a little bit of molasses and spices also makes a great marinade for pork.

A dry rub is another good option for grilling pork. An easy rub is paprika, brown sugar, cumin, pepper, chili powder, onion & garlic powder. If you don’t have all of these spices no worries just use what you have.

On a weeknight, a crockpot is my favorite way to cook a pork roast. Before you leave for work put a partially frozen pork roast in with a half to three-quarters of an inch of vegetable broth or water. Add onion and seasonings like garlic, salt, pepper, cumin, chili powder or paprika. Another option is less water and a generous amount of your favorite barbeque sauce.

Tortillas filled with moo shu pork recipe - Recipes

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Roast Pork for Today & Tomorrow


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Reviews (13 reviews)

I made a variant of this, using char siu pork I'd frozen, and a bag of "asian salad slaw" -- then, for an extra treat, lightly fried the completed wraps in toasted sesame oil before serving. We call this "chalupification" with apologies to Taco Bell. Great recipe, thank you!

As good as the local Chinese restaurant. I followed it exactly as written however, the next time, I would not cook the match stick pork very long it seemed a little tough. I would also cook the ginger and garlic a moment before putting in the cabbage to take the raw taste out. Overall, fabulous.

This is an easy way to do something different with your leftover pork. Prep all the vegetables first, then the meal will come together more quickly. My family really liked this dish. We will make it again since it is so simple to make with ingredients you already have in your pantry. Enjoy!

I was looking for something different to do with leftover pork tenderloin and I stumbled upon this recipe. I'm so glad I did! It was fantastic! Do yourself a favor and give it a try!


  1. Abdul-Bari

    YES SUPER !!!!!!!!!!!!

  2. Orick

    I have a CGI character :)

  3. Friduwulf

    Of course. I agree with all of the above. Let's discuss this issue.

  4. Oubastet

    How long can you talk about one and the same topic, the whole blogosphere is fucked up?

  5. Ts~egan

    well what can you say ...

  6. Abdul-Rahman

    Really and as I have not recognized before

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