Moo Shu Pork

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Moo Shu Pork is a traditional dish in Chinese cuisine that typically consists of pork and vegetables served in Asian pancakes. This version simplifies things a bit and uses soft tortillas.

serves/makes:

ready in:
30-60 minutes

2 reviews

ingredients

Marinade
2 tablespoons light soy sauce
1 tablespoon dark-roasted sesame oil
2 cloves garlic, minced
2 teaspoons sugar

Main Dish
1 pound pork loin or tenderloin, sliced into 1/8-inch x1/2-inch strips
1 tablespoon cornstarch
3 cups packaged shredded coleslaw mix (cabbage or cabbage with carrots)
6 green onions with green tops, thinly sliced
8 flour tortillas (8-inch-diameter), warmed
1/2 cup hoisin sauce

directions

In a medium bowl, combine 2 tablespoons water with the marinade ingredients; add the pork, tossing to coat. Cover and marinate in the refrigerator 20 minutes.

Remove the pork from the marinade; discard the marinade. Heat a large nonstick skillet prepared with nonstick pan spray over medium-high heat until hot. Add the pork (half at a time) and stir-fry only 1 to 2 minutes, or until the outside surface is no longer pink. Repeat with the remaining pork.

In a small bowl, mix the cornstarch with 1/4 cup water, stir to dissolve. Add the coleslaw mix, cornstarch mixture, and green onions to the pork. Cook and stir until the mixture has thickened.

To assemble, spread 1 side of each tortilla with 2 teaspoons hoisin sauce. Spoon about 1/2 cup of the pork mixture in the center of each tortilla. Fold the bottom edge up over the filling. Fold the right and left sides to the center, overlapping the edges. (This makes a folded packet with one closed end.)

added by

Fantomfan

nutrition data

279 calories, 8 grams fat, 39 grams carbohydrates, 13 grams protein per serving.

reviews & comments

rt34mpor REVIEW:
September 28, 2013

My first attempt at making moo shu pork at home and it was a huge success. Will definitely be making this again and soon!
jam486207 REVIEW:
January 16, 2010

excellent, quite tasty and easy to make, i think i will add bean sprouts and mushrooms to it next time. this recipe is a keeper

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