Jump to Recipe Print Recipe“Who knew a simple stir-fry could spark so much joy in the kitchen? Easy Moo Shu Pork is that delightful recipe, blending tender marinated pork with earthy shiitake mushrooms and vibrant veggies. This customizable dish not only serves as a wholesome alternative to takeout, but it also empowers you to create a healthy, balanced meal in under 30 minutes. It’s perfect for busy weeknights or when you’re entertaining friends with minimal fuss. Whether you’re sticking to the traditional pork or swapping in chicken, beef, or even tofu, you can personalize it to suit every palate. Curious about how this flavorful creation can elevate your dinner game? Let’s dive into the details!” Why is Moo Shu Pork so Special? Customization at Your Fingertips: You can easily swap the pork for chicken, beef, or tofu, tailoring it to fit any diet or taste preference. Quick to Prepare: Ready in under 30 minutes, it’s a time-saving dish for those hectic nights when cooking seems overwhelming. Flavor Explosion: The balance of savory hoisin sauce, earthy shiitake mushrooms, and fresh veggies creates a delightful taste experience that rivals takeout. Health Conscious: Packed with lean protein and vibrant vegetables, it’s a balanced meal that nourishes without compromising on flavor. Crowd-Pleasing Dish: Whether for family or friends, this restaurant-quality recipe will impress and satisfy everyone at your table. Feel free to explore our other vegetable stir-fry options for more delicious ideas! Moo Shu Pork Ingredients For the Marinade • Hoisin sauce – Provides a rich, sweet, and savory base; try substituting with Chinese barbecue sauce for a similar flavor. • Rice wine – Adds depth to the marinade; if unavailable, consider using dry sherry or simply omitting it. • Low sodium soy sauce – Incorporates the essence of umami while controlling sodium content; use regular soy sauce in moderation if desired. • Rice vinegar – Offers acidity to balance the dish’s flavors; apple cider vinegar works well as a substitute. • Garlic – Adds aromatic flavor; use fresh minced garlic for the best taste. • Ginger – Provides warmth and a hint of spice; fresh grated ginger enhances the overall flavor profile. • Cornstarch – Thickens the marinade; vital for achieving a silky sauce consistency. • Sesame oil – Imparts a nutty flavor; a little goes a long way for delicious depth. • Black pepper – Brings a mild heat to the dish; adjust based on your spice preference. • Mirin – A sweet rice wine that adds depth; if absent, a touch of sugar and water can stand in. For the Main Dish • Pork tenderloin – The primary protein, lean and tender; feel free to substitute with chicken breast, beef, or tofu for variety. • Vegetable oil – Used for frying; other neutral oils like canola or sunflower oil work just as well. • Eggs – Add richness; for vegan options, try scrambled tofu as an alternative. • Tricolor coleslaw – Brings crunch and nutrition; substitute with shredded cabbage and carrots if needed. • Shiitake mushrooms – Provide an earthy flavor; replace with button mushrooms for a milder taste if desired. • Green onions – Add freshness and color; chives or scallions can be used as alternatives. Now that you’re armed with these essential ingredients, it’s time to embark on your Moo Shu Pork journey. Remember, this dish’s ability to adapt is what makes it truly special! Enjoy the cooking adventure! Step‑by‑Step Instructions for Moo Shu Pork Step 1: Prepare the Marinade In a medium-sized bowl, whisk together hoisin sauce, rice wine, low sodium soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin until smooth. This flavorful marinade will serve as a base for your Moo Shu Pork. Reserve about ½ cup for later use to ensure a rich sauce at the end. Step 2: Marinate the Pork Add the pork tenderloin strips to the bowl with the remaining marinade, ensuring each piece is coated evenly. Cover and let it marinate in the refrigerator for at least 30 minutes. This step allows the flavors to penetrate the meat, resulting in tender, flavorful pork that will shine in your dish. Step 3: Cook the Eggs Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once the oil is shimmering, crack the eggs into the pan and scramble them until fully set, about 2-3 minutes. Gently slide the scrambled eggs onto a plate, slice them into strips, and keep them warm as you proceed to cook the pork. Step 4: Cook the Pork In the same skillet, add the marinated pork strips in a single layer, making sure not to overcrowd the pan. Sear the pork for about 2-3 minutes, stirring occasionally, until it’s browned and cooked through. Remove the pork from the skillet and keep it warm to retain its juiciness while you prepare the vegetables. Step 5: Stir-Fry Vegetables In the same skillet, pour in another tablespoon of vegetable oil and add the tricolor coleslaw and shiitake mushrooms. Sauté the mixture over medium-high heat for about 4-5 minutes, stirring frequently, until the vegetables are tender but still crisp. Their vibrant colors and flavors will add a delightful contrast to the Moo Shu Pork. Step 6: Combine & Serve Return the cooked pork and scrambled eggs to the skillet with the sautéed vegetables. Pour the reserved marinade over the mixture and stir well to combine, heating everything through for an additional 2-3 minutes. Once warmed, serve your delicious Moo Shu Pork immediately, wrapped in flour tortillas or Chinese pancakes for a satisfying meal. Expert Tips for Moo Shu Pork Marinate Wisely: Ensure the pork is well-coated in the marinade and let it sit for at least 30 minutes to enhance flavor. Short marinating time results in less flavorful meat. Avoid Overcrowding: When cooking the pork, cook in batches if necessary. Overcrowding the skillet can lead to steaming rather than searing, making it tough and less juicy. Keep Eggs Fluffy: Scramble the eggs separately to maintain their light texture; mixing them in with the pork could lead to them becoming rubbery. Veggie Crunch: Don’t overcook the coleslaw and mushrooms—aim for tender but still crisp vegetables. This preserves their vibrant texture and nutrients in your Moo Shu Pork. Adjust Spices: Feel free to modify the amount of sriracha or gochujang to suit your spice level; too much can overwhelm the dish’s natural flavors. Make Ahead Options These Easy Moo Shu Pork components are perfect for meal prep enthusiasts! You can marinate the pork up to 24 hours in advance, allowing the flavors to deepen and ensure tender meat. Additionally, you can wash and chop the vegetables (tricolor coleslaw and mushrooms) and store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to cook, simply scramble the eggs and stir-fry the marinated pork with the prepped vegetables. This method not only saves time but also guarantees that your Moo Shu Pork maintains its delicious quality and satisfying crunch, giving you a delightful meal on busy weeknights with minimal effort. What to Serve with Easy Moo Shu Pork Elevate your dinner experience with these scrumptious sides that complement the vibrant flavors of your homemade stir-fry. Steamed Jasmine Rice: This fluffy, aromatic rice absorbs the savory sauce beautifully, creating a satisfying base for your dish. Asian Slaw: A crunchy blend of cabbage, carrots, and bell peppers, this refreshing slaw adds texture and a burst of color to your plate. Toss in a sesame dressing for an extra flavor lift. Gyoza: These delightful pan-fried dumplings bring a comforting, chewy element, perfect for savoring between bites of the juicy Moo Shu Pork. Stir-Fried Bok Choy: The tender greens provide a crisp contrast while soaking up the rich sauce’s umami essence, making each bite a harmony of flavors. Chilled Cucumber Salad: Light and refreshing, this salad with a vinegar dressing adds a cool respite from the warm dish. It brings a palate-cleansing effect to your meal. Green Tea: Sipping on this calming beverage enhances the dining experience, helping you savor each bite while aiding digestion with its soothing qualities. Moo Shu Pork Variations & Substitutions Get ready to transform your Moo Shu Pork experience with these delightful twists tailored just for you! Chicken or Beef: Swap the pork for sliced chicken breast or tender beef; both add a different but equally delicious taste. Tofu Delight: For a vegan option, replace pork with firm tofu, absorbing the marinade beautifully and offering a satisfying, plant-based alternative. Veggie Boost: Enhance the dish by adding bell peppers, carrots, or water chestnuts, adding delightful crunch and more nutrients. Mushroom Switch: Exchange shiitake mushrooms for button mushrooms or even oyster mushrooms for varying textures and flavors. Spicy Kick: If you crave heat, incorporate diced jalapeños or a splash of chili oil, igniting your taste buds with each bite. Flavorful Sauces: For a unique twist, try adding a splash of sweet chili sauce or peanut sauce to the mix for a different flavor dimension. Soy Sauce Swap: Change it up by using tamari for a gluten-free option, offering the same umami without the gluten. Herb It Up: Fresh herbs like cilantro or basil can be tossed in just before serving, adding a fresh pop of flavor that brightens the entire dish. Feel free to explore these variations, and take your Moo Shu Pork to new heights! If you’re looking for more ways to boost your flavor game, consider checking out our other delicious vegetable stir-fry options or explore the exciting world of Chinese cuisine for further inspiration. Enjoy your culinary adventure! How to Store and Freeze Moo Shu Pork Fridge: Store leftovers in an airtight container in the fridge for up to 3 days to maintain freshness. Freezer: For longer storage, freeze Moo Shu Pork in a well-sealed container or freezer bag for up to 2 months. Allow to cool completely before freezing. Reheating: Thaw overnight in the fridge before reheating. Warm gently in a skillet over medium heat until heated through, adding a splash of water if necessary to prevent drying out. Airtight Packaging: Ensure the dish is wrapped tightly or placed in a container to prevent freezer burn and retain the delicious flavors of your Moo Shu Pork. Moo Shu Pork Recipe FAQs Are there any tips for selecting ripe ingredients? Absolutely! When choosing your pork tenderloin, look for meat that is bright pink with a small amount of marbling; avoid pieces that are discolored or have a dull appearance. For shiitake mushrooms, select mushrooms that are firm and plump, with no dark spots or discoloration. Fresh vegetables should be vibrant and crisp—especially your tricolor coleslaw mix! How should I store leftovers, and how long will they last? For maximum freshness, store Moo Shu Pork in an airtight container in the fridge for up to 3 days. Be sure to let it cool completely before refrigerating. Before serving it again, reheat thoroughly on the stove or in the microwave to an internal temperature of 165°F (75°C) for safety. Can I freeze my Moo Shu Pork? Very! To freeze, let the dish cool completely, then transfer it to a well-sealed freezer bag or container. It should last in the freezer for up to 2 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge and then reheat it in a skillet over medium heat until heated through. What should I do if my pork is tough after cooking? If you find your pork tenderloin is tough, it may be due to overcooking or not slicing it correctly. Be sure to cook it only until browned for about 2-3 minutes. After cooking, let it rest a few minutes before slicing against the grain to ensure tender pieces. If you choose to use chicken or beef, remember that they may require slightly different cooking times. Are there any dietary considerations I should be aware of? Certainly! If you’re cooking for someone with allergies, check ingredients like soy sauce for potential gluten, and opt for gluten-free soy sauce if needed. For lactose intolerance, rest assured that this Moo Shu Pork recipe is dairy-free! Additionally, if serving to pets, please avoid giving them anything seasoned or containing soy, as those can be harmful to dogs. How can I customize this dish for a vegan option? You can easily transform this into a vegan dish! Substitute the pork with tofu and omit the eggs, opting for scrambled tofu instead. Adjust the hoisin sauce to ensure it doesn’t contain any animal products, or make your own vegan hoisin sauce with pantry staples. Enjoy the delightful flavors of Moo Shu Pork without the meat! Moo Shu Pork: A Flavorful Twist on a Classic Dish Moo Shu Pork is an easy and customizable stir-fry that balances savory flavors and wholesome ingredients, perfect for dinner. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 10 minutes minsMarinating Time 30 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ChineseCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Marinade3 tablespoons hoisin sauce Can substitute with Chinese barbecue sauce.1 tablespoon rice wine Can use dry sherry or omit.2 tablespoons low sodium soy sauce Regular soy sauce can be used in moderation.1 tablespoon rice vinegar Apple cider vinegar is a good substitute.2 cloves garlic Use fresh minced garlic for best taste.1 tablespoon ginger Use fresh grated ginger for enhanced flavor.2 teaspoons cornstarch Vital for achieving a silky sauce consistency.1 teaspoon sesame oil A little goes a long way for flavor.1/2 teaspoon black pepper Adjust based on spice preference.1 tablespoon mirin A sweet rice wine; can use sugar and water as a substitute.For the Main Dish1 pound pork tenderloin Can substitute with chicken breast, beef, or tofu.1 tablespoon vegetable oil Other neutral oils like canola or sunflower work well.2 large eggs For vegan options, try scrambled tofu.4 cups tricolor coleslaw Shredded cabbage and carrots can be used as substitutes.1 cup shiitake mushrooms Replace with button mushrooms if desired.2 stalks green onions Chives or scallions can be used as alternatives. Equipment Large SkilletMedium-sized bowl Method Step-by-Step Instructions for Moo Shu PorkPrepare the Marinade: In a medium-sized bowl, whisk together hoisin sauce, rice wine, low sodium soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin until smooth. Reserve about ½ cup for later use.Marinate the Pork: Add the pork tenderloin strips to the marinade, ensuring even coating. Cover and marinate in the refrigerator for at least 30 minutes.Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Crack the eggs into the pan and scramble until fully set, about 2-3 minutes. Slide onto a plate, slice into strips, and keep warm.Cook the Pork: In the same skillet, add the marinated pork strips in a single layer and sear for about 2-3 minutes until browned and cooked through. Remove and keep warm.Stir-Fry Vegetables: In the same skillet, add another tablespoon of vegetable oil and the coleslaw and shiitake mushrooms. Sauté for about 4-5 minutes until tender but crisp.Combine & Serve: Return the cooked pork and scrambled eggs to the skillet. Pour in the reserved marinade and stir to combine, heating everything through for an additional 2-3 minutes. Serve wrapped in flour tortillas or Chinese pancakes. Nutrition Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 180mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 10mgCalcium: 100mgIron: 2mg NotesEnsure pork is well-coated in the marinade and let sit for at least 30 minutes for best flavor absorption. Avoid overcrowding the skillet to ensure proper searing. Tried this recipe?Let us know how it was!