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This Moo Shu Pork recipe is super quick and easy to make! Made entirely in one pot, this less than 30 minute dish is chock full of tender pork, fresh and vibrant veggies, as well as bold, sweet and savory flavors.
Moo Shu Pork
The first time I made this dish was probably 20 years ago and it has been one of my favorites ever since. This recipe comes together in just 25 minutes and hosts both sweet and savory flavors. Tender strips of pork stir fried together with an array of bright veggies and earthy shiitake mushrooms make this the best “takeout-fakeout” meal ever!
Before You Start
- Choose the Right Cut of Pork: Use boneless pork chops or pork tenderloin for the best results. Slice the pork thinly so it cooks quickly and evenly.
- Marinate for Flavor: Allow the pork to marinate for at least 5 minutes. This helps tenderize the meat and infuse it with the bold, sweet, and savory flavors of the marinade.
- High Heat Cooking: Use high heat when cooking the pork to quickly brown the meat and seal in the juices. This method also helps keep the pork tender.
- Prepare Your Ingredients: Have all your vegetables prepped and ready to go before you start cooking. This dish cooks quickly, so having everything prepared will make the process smoother.
- Use a Large Skillet: A 12-inch cast iron skillet works best for this recipe, allowing enough space for the pork and vegetables to cook evenly without overcrowding.
- Reserve Marinade: Don’t forget to reserve ½ cup of the marinade mixture before adding the pork. This will be used later to add extra flavor to the dish.
Main Ingredients You’ll Need
- Orange Juice – Use your favorite! You can also substitute this for pineapple juice.
- Hoisin Sauce – I love hoisin sauce, I highly recommend picking up a bottle if you don’t have one already! You can also use oyster sauce with a small scoop of brown sugar or honey as a substitute for hoisin.
- Soy Sauce – I like to use low sodium soy sauce to control the salt levels.
- Sesame Oil – Regular or toasted will work!
- Garlic – Fresh is best! Minced.
- Cornstarch – This is going to help coat our pork and it will aid in thickening up the sauce a bit.
- Pork Chops – I used boneless pork chops, sliced thinly. Pork tenderloin can also be used for this recipe.
- Peanut Oil – I like the flavor peanut oil adds to the dish. Substitute canola oil, sunflower oil, grapeseed oil, vegetable oil, walnut oil, almond oil or safflower oil.
- Vegetables – I used shredded red cabbage, sliced shiitake mushrooms, and some sliced radishes and green onions for garnish.
In a Ziploc bag, combine ½ cup orange juice, ½ cup hoisin sauce, 2 tablespoons soy sauce, 2 teaspoons sesame oil, 4 minced garlic cloves, and 2 teaspoons cornstarch. Reserve ½ cup of the marinade mixture. Add 1 pound of thinly sliced boneless pork chops or pork tenderloin to the bag and toss well until the meat is evenly coated. Set aside for 5 minutes.
Tip: Marinating the pork infuses it with flavor and helps tenderize the meat.
Add 3 tablespoons of peanut oil to a large skillet and heat over high heat. Once the oil is hot, add the marinated pork, discarding the remaining marinade in the bag. Sauté the pork for 2 to 3 minutes, breaking it up with your tongs, until lightly browned. Add 1 cup of shredded red cabbage, 8 ounces of sliced shiitake mushrooms, 3 green onions (chopped into 1-inch pieces, cut on the diagonal), and ½ cup of sliced radishes to the skillet. Cook for 3 to 4 minutes until the vegetables are tender-crisp. Stir in the reserved ½ cup of marinade and cook for another minute until the sauce thickens.
Tip: Using high heat helps to quickly brown the pork and lock in its juices. Cooking the vegetables briefly keeps them crisp and vibrant.
Frequently Asked Questions
What Is Moo Shu Pork?
Moo shu pork is a dish originating from China in the late 1960s, and has since become a staple of Chinese-American cuisine. Traditionally, moo shu pork consists of sliced pork, cucumber, and scrambled eggs, stir fried together in sesame or peanut oil with mushrooms.
How do I know when the pork is done?
The pork is done when it is no longer pink and has browned lightly. This usually takes about 2-3 minutes of cooking over high heat.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the dish is completely cooled before storing to maintain its quality.
Can I freeze Moo Shu Pork?
Yes, you can freeze it. Place the cooled pork and vegetables in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Great Asian Recipes To Try
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Moo Shu Pork
This Moo Shu Pork recipe is super quick and easy to make! Made entirely in one pot, this less than 30 minute dish is chock full of tender pork, fresh and vibrant veggies, as well as bold, sweet and savory flavors.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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In a ziploc bag, combine all the marinade ingredients together. Reserve ½ cup of the marinade mixture. Add the pork pieces to the bag and toss well until the meat is evenly coated in the marinade. Set aside for 5 minutes.
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Add the peanut oil to a large skillet and heat over high heat. Add the meat from the marinade to the skillet, discarding the remaining marinade in the bag. Saute the pork for 2 to 3 minutes, breaking it up with your tongs, until lightly browned. Add the vegetables and cook for 3 to 4 minutes, until vegetables are tender-crisp. Stir in the reserved ½ cup sauce and cook for another minute, until sauce thickens.
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Serve over tortillas or Chinese pancakes and drizzle with additional hoisin sauce. Garnish with green onions and radishes.
Notes
- Not a fan of pork? Use chicken or beef! Keep in mind when using different proteins, the cook time can vary.
- Instead of taking the time to chop up the cabbage, use a bag of coleslaw!
- You can buy packages of pre-sliced shiitake mushrooms at most grocery stores, but if you can’t find shiitakes, white button or baby-bella mushrooms will also work.
- Transfer leftover moo shu pork to an airtight container and store in the fridge for 3-4 days.
- If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover moo shu pork will keep for 3–4 months in the freezer.
Nutrition Information
Serving: 1servingCalories: 420kcal (21%)Carbohydrates: 28g (9%)Protein: 28g (56%)Fat: 22g (34%)Saturated Fat: 5g (31%)Trans Fat: 1gCholesterol: 77mg (26%)Sodium: 895mg (39%)Potassium: 837mg (24%)Fiber: 4g (17%)Sugar: 15g (17%)Vitamin A: 408IU (8%)Vitamin C: 33mg (40%)Calcium: 50mg (5%)Iron: 2mg (11%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
