Jump to Recipe Print RecipeAs I stood in my kitchen, a delightful aroma began to fill the air, swirling with hints of garlic and ginger. That’s when I realized it was time to whip up a comforting plate of Easy Moo Shu Pork with Savory Sauce. This traditional Chinese dish marries tender, marinated pork with crisp vegetables and fluffy scrambled eggs, all draped in a sticky, mouthwatering sauce. Perfect for busy weeknights, this recipe is not only quick to prepare but also offers a customizable twist for any taste preference. Whether you’re looking for a protein-rich dinner that beats fast food or a fresh approach to weeknight meals, Moo Shu hits the spot. Curious how to make this easy favorite your own? Let’s dive into the recipe! Why is Moo Shu a Must-Try? Satisfying, Flavorful Experience: The balance of savory pork and vibrant vegetables creates a delicious harmony that delights the palate. Quick Prep Time: With just a few simple steps, you can whip up this dish in no time—perfect for busy weeknights! Customizable Ingredients: Feel free to swap in chicken, beef, or even tofu to match your dietary needs. Add your favorite veggies for a personal touch! Crowd-Pleasing Choice: Impress your family or guests; everyone loves a comforting, homemade meal that’s reminiscent of Chinese takeout without the wait! Nutrient-Packed Delight: Thanks to its protein-rich components and colorful vegetables, this dish offers a wholesome dining experience. If you love exploring new flavors, this Moo Shu Pork recipe will surely become a staple in your home cooking! Moo Shu Pork Ingredients • Dive into the flavors of Moo Shu with these essential ingredients! For the Marinade Hoisin Sauce – Adds sweetness and depth; substitute with BBQ sauce if you’re in a pinch. Rice Wine – Enhances flavor profile; you can omit it or use white wine as a substitute. Soy Sauce – Provides umami and saltiness; opt for low-sodium soy for a healthier twist. Rice Vinegar – Adds acidity to balance richness; apple cider vinegar can work in a pinch. Garlic (2 cloves, minced) – For aromatic flavor; fresh is best, but powder can be used in lesser quantity. Ginger (1 tbsp, grated) – Adds a warm spice note; ground ginger is a usable substitute. Cornstarch (2 tsp) – Thickens the marinade; arrowroot can be an alternative as well. Sesame Oil (1 tsp) – Imparts a nutty aroma; peanut oil is a delightful swap. Black Pepper (½ tsp) – For mild heat; consider using white pepper for a different flavor. Mirin (2 tbsp, optional) – Sweet rice wine for depth; omit if not available. For the Main Dish Pork Tenderloin (1 ¼ lb, thinly sliced) – The main protein source; feel free to swap it with chicken breast or tofu. Vegetable Oil (2-3 tbsp) – For sautéing; any high-heat oil like avocado oil is a great choice. Eggs (2 large, lightly beaten) – Provide richness; omit for a vegan version or replace with scrambled tofu. Tricolor Coleslaw (16 oz or 6-7 cups shredded mix) – Adds crunch and color; substitute with shredded cabbage or veggies of your choice. Shiitake Mushrooms (8 oz, stemmed and sliced) – Offer an earthy flavor; button mushrooms can work if needed. Green Onions (4, thinly sliced) – For a fresh garnish; chives also make a suitable replacement. Step‑by‑Step Instructions for Moo Shu Step 1: Prepare Marinade In a mixing bowl, combine hoisin sauce, rice wine, soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin. Whisk until smooth, ensuring the cornstarch is fully dissolved. Set aside ½ cup of this flavorful marinade for later. This step enhances Moo Shu’s savory profile, providing a delicious base for your pork. Step 2: Marinate Pork Place the thinly sliced pork tenderloin in the remaining marinade, ensuring every piece is well-coated. Cover the bowl and refrigerate for 30 minutes to 1 hour; this allows the flavors to seep in. As the pork marinates, the tender meat will absorb the delightful aromas, setting the stage for a tasty Moo Shu. Step 3: Cook Eggs Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Pour in the lightly beaten eggs, swirling to coat the pan. Cook until the edges begin to set (about 1-2 minutes), then gently flip to cook the other side until just golden. Remove the cooked eggs from the pan, slicing them into strips for a finishing touch on your Moo Shu. Step 4: Sauté Pork With the skillet still hot, add another tablespoon of vegetable oil. Carefully add the marinated pork, spreading it out to avoid crowding the pan. Sauté for about 2-3 minutes, stirring occasionally, until the pork is browned and cooked through. This quick cooking process keeps the pork tender and juicy, key for an appetizing Moo Shu. Step 5: Stir-fry Vegetables In the same skillet, add the tricolor coleslaw mix, sliced shiitake mushrooms, and half of the chopped green onions. Stir-fry for about 3-4 minutes until the cabbage wilts and the mushrooms are tender. This step brings vibrant colors and textures to your Moo Shu, enhancing both flavor and presentation. Step 6: Combine Ingredients Return the cooked pork and egg strips to the skillet with the vegetables. Drizzle with the reserved marinade and stir gently to combine all ingredients. Heat through over low heat for about 1-2 minutes, allowing the flavors to meld. Your Moo Shu will begin to shine, encapsulating a savory, sticky essence. Step 7: Serve Transfer the completed Moo Shu Pork to a serving dish, garnishing with the remaining green onions. Serve hot alongside warm tortillas or Chinese pancakes. The contrasting flavors and textures will delight your family or guests, making this comforting dish a standout meal any night of the week. How to Store and Freeze Moo Shu Fridge: Store leftover Moo Shu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve the texture of the pork and vegetables. Freezer: For longer storage, freeze Moo Shu in a freezer-safe container for up to 2 months. Allow it to cool completely before freezing to maintain the quality of the dish. Reheating: When ready to enjoy, thaw in the fridge overnight and reheat on low heat in a skillet, adding a splash of water or broth to revive the sauce’s stickiness. Wrap It Up: If you have any tortillas or pancakes left, keep them stored separately in a sealed bag to avoid moisture, ensuring they stay fresh for serving with your Moo Shu. Tips for the Best Moo Shu Marinade Time: Allow the pork to marinate for at least 30 minutes. This enhances flavor absorption, making your Moo Shu more delicious. Don’t Overcrowd: When sautéing the pork, avoid overcrowding the pan. This ensures even cooking and helps keep the meat tender. Vegetable Crunch: Stir-fry vegetables just until tender but still vibrant. Overcooking can lead to soggy veggies, which detracts from the dish’s texture. Egg Cooking: Cook the eggs just until set, then slice them elegantly. This adds a beautiful touch and richness to your Moo Shu presentation. Customize Proteins: Feel free to swap pork with chicken, beef, or tofu, allowing everyone to enjoy this comforting dish their way! Adjust Seasoning: Taste and adjust seasonings toward the end; you can add more soy sauce or hoisin for a flavor boost that suits your palate. Moo Shu Variations & Substitutions Feel free to explore creative twists that let your taste preferences shine through in this delightful dish! Protein Swaps: Replace pork tenderloin with chicken breast, beef, or tofu for diverse protein options. Each swap brings a unique taste to your Moo Shu experience. Veggie Medley: Use vibrant vegetables like bell peppers, carrots, or snap peas for an added crunch. Mixing in a variety of colors not only enhances the dish visually but also boosts nutritional value. Spice It Up: Adjust the heat by incorporating sriracha or gochujang. A splash of chili oil can also elevate the spice level, making it a fiery sensation for spice lovers. Cooking Oils: Substitute vegetable oil with coconut oil or avocado oil, which impart distinct flavors while maintaining high heat stability for perfect sautéing. Gluten-Free Option: Use tamari instead of regular soy sauce to keep this Moo Shu gluten-free without compromising its delightful taste. Egg-Free Alternative: For a vegan twist, omit the eggs completely or incorporate scrambled tofu instead. This maintains the dish’s richness while keeping it plant-based. Delicious Wraps: Swap traditional tortillas with lettuce leaves or rice paper for a lighter, low-carb food option. This twist adds a fresh crunch to every bite! Mushroom Variations: If shiitake mushrooms aren’t available, substitute with button mushrooms or even a mix of wild mushrooms for an earthy taste that enhances the dish. With these variations, let your imagination take flight as you craft the perfect plate of Moo Shu! Ready for the next step? Don’t forget to check out my tips on serving ideas and make-ahead suggestions for enjoying this lovely meal with your loved ones. Make Ahead Options These Easy Moo Shu Pork components are perfect for busy home cooks looking to save time! You can marinate the pork in the flavorful marinade up to 24 hours in advance, ensuring it’s packed with taste. Additionally, the vegetables and scrambled eggs can be prepped up to 3 days ahead—just keep them refrigerated to maintain their freshness. When you’re ready to serve, simply sauté the pork and stir-fry the prepped veggies and eggs together for a quick finish. This approach guarantees that you’ll enjoy a delicious meal that’s just as delightful as if you made it fresh that night, all with minimal effort! What to Serve with Easy Moo Shu Pork As you savor the aromatic flavors of this delightful dish, consider these perfect additions to complete your meal. Fluffy Rice: Steamed jasmine or basmati rice is a classic side that soaks up the savory sauce, enhancing every bite. Crispy Egg Rolls: These crunchy appetizers bring a delightful contrast to the tender Moo Shu, adding crispy texture and rich flavor. Asian Slaw: A fresh, tangy slaw with cabbage and sesame dressing brightens your plate, balancing the dish’s richness with a crisp and crunchy bite. Stir-Fried Greens: Lightly sautéed bok choy or Chinese broccoli adds a vibrant color and nutritional punch, complementing the meal beautifully. Chilled Cucumber Salad: The cool crispness of cucumbers with rice vinegar creates a refreshing side that contrasts with the warm Moo Shu. Hot Green Tea: This soothing beverage aids digestion, while its subtle flavors allow the richness of the Moo Shu to shine through. Sesame Noodles: Tossed with a light soy-sesame sauce, these noodles enhance your meal with an extra layer of flavor and texture that pairs wonderfully with Moo Shu. Moo Shu Pork Recipe FAQs What should I look for when selecting pork for Moo Shu? Absolutely! When choosing pork tenderloin for Moo Shu, look for a cut that is bright pink in color and firm to the touch. Avoid any packages with dark spots or excessive liquid, as these can indicate spoilage. Also, if you’re opting for chicken or tofu, ensure the chicken is fresh and the tofu is firm for best results. How should I store leftover Moo Shu Pork? Store your leftover Moo Shu Pork in an airtight container in the refrigerator for up to 3 days. Make sure to let the dish cool down before placing it in the fridge; this will help maintain its texture and flavor. When you’re ready to enjoy it again, reheat gently on the stovetop to keep everything nice and juicy. Can I freeze Moo Shu for later use? Yes, you can! For freezing, once the Moo Shu has cooled completely, transfer it to a freezer-safe container and store it for up to 2 months. I recommend portioning it out for easier reheating. When you’re ready to enjoy it, simply thaw in the fridge overnight and reheat on low to preserve the flavors and textures. What can I do if my Moo Shu turns out too salty? Very! If your Moo Shu ends up too salty, you can add a bit of sugar or honey to balance the flavors. Start with a teaspoon, and taste as you go. Additionally, adding more vegetables or unsalted broth can help dilute the saltiness while enhancing the overall dish. Is this dish suitable for people with soy allergies? Definitely! If you’re cooking for someone with a soy allergy, you can substitute soy sauce with coconut aminos, which offers a similar flavor without the soy. Just be mindful of the overall saltiness, as coconut aminos are less salty than traditional soy sauce. Always check labels on condiments to ensure no hidden soy ingredients if you’re very sensitive. Can I use different types of vegetables in Moo Shu? The more the merrier! You can absolutely customize the vegetable mixture in your Moo Shu. Feel free to swap tricolor coleslaw with any crunchy veggies like bell peppers, carrots, or snap peas. This adds a delightful crunch and varied flavor to your dish while keeping it colorful and nutritious. Moo Shu Bliss: Quick and Easy Homemade Delight Enjoy a delightful Moo Shu dish featuring tender pork, crisp vegetables, and a savory sauce, perfect for busy weeknights. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 20 minutes minsMarinating Time 30 minutes minsTotal Time 1 hour hr 5 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ChineseCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Marinade2 tbsp Hoisin Sauce Adds sweetness and depth; substitute with BBQ sauce if needed.1 tbsp Rice Wine Enhances flavor; can be omitted or substituted with white wine.2 tbsp Soy Sauce Provides umami; use low-sodium for a healthier option.1 tbsp Rice Vinegar Adds acidity; apple cider vinegar can be used instead.2 cloves Garlic, minced For aromatic flavor; fresh is best.1 tbsp Ginger, grated Adds warm spice; ground ginger can work as a substitute.2 tsp Cornstarch Thickens marinade; arrowroot can be an alternative.1 tsp Sesame Oil Imparts a nutty aroma; can use peanut oil as a swap.½ tsp Black Pepper For mild heat; white pepper is a different option.2 tbsp Mirin (optional) Sweet rice wine for depth; omit if not available.For the Main Dish1 ¼ lb Pork Tenderloin, thinly sliced Main protein source; can swap with chicken or tofu.2-3 tbsp Vegetable Oil For sautéing; use high-heat oil like avocado oil.2 large Eggs, lightly beaten Adds richness; substitute with scrambled tofu for vegan.16 oz Tricolor Coleslaw Adds crunch; substitute with shredded cabbage or other veggies.8 oz Shiitake Mushrooms, stemmed and sliced Offers earthy flavor; button mushrooms can be used.4 Green Onions, thinly sliced Fresh garnish; chives work as a suitable replacement. Equipment Mixing bowlSkilletWhisk Method Step-by-Step Instructions for Moo ShuIn a mixing bowl, combine hoisin sauce, rice wine, soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin. Whisk until smooth, ensuring the cornstarch is fully dissolved. Set aside ½ cup of this marinade for later.Place the thinly sliced pork tenderloin in the remaining marinade, ensuring every piece is well-coated. Cover and refrigerate for 30 minutes to 1 hour.Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Pour in the lightly beaten eggs, and cook until set. Remove from pan and slice into strips.In the same skillet, add another tablespoon of vegetable oil and sauté the marinated pork for about 2-3 minutes until browned.Add the tricolor coleslaw mix, sliced shiitake mushrooms, and half of the chopped green onions. Stir-fry for about 3-4 minutes.Return the cooked pork and egg strips to the skillet and drizzle with reserved marinade. Stir gently to combine, heating through for about 1-2 minutes.Transfer Moo Shu to a serving dish, garnishing with remaining green onions. Serve hot with warm tortillas or Chinese pancakes. Nutrition Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 30mgCalcium: 4mgIron: 15mg NotesAllow the pork to marinate for at least 30 minutes for better flavor absorption. Customize by swapping proteins and adjusting seasonings to taste. Tried this recipe?Let us know how it was!