Moo Shu Pork
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Moo shu pork (木须肉, mù xū ròu) is a Northern Chinese stir-fry of thin-sliced pork, scrambled egg, wood ear mushrooms, and shredded cabbage in a savory soy-and-sesame sauce — traditionally rolled up in thin flour pancakes brushed with hoisin sauce, like a Chinese taco. The name refers to the scrambled egg, which is said to resemble the yellow blossoms of the sweet osmanthus flower. The keys are slicing everything into thin, even matchsticks so it cooks fast, scrambling the egg separately so it stays fluffy, and not overcooking the cabbage so it keeps a little crunch. It comes together in about 30 minutes. Authentic versions use wood ear mushrooms and lily buds; takeout versions lean on cabbage and carrot. Serve with warm Mandarin pancakes (or flour tortillas) and hoisin, and let everyone roll their own.
Why you'll love this moo shu pork
- The real Northern dish — savory pork and egg with wood ear, rolled in pancakes with hoisin.
- Interactive and fun: everyone builds their own wrap at the table.
- A fast, vegetable-packed stir-fry that's lighter than battered takeout.
- Every hard-to-find ingredient flagged with a US-grocery substitute.
Ingredients
Pork & marinade
- 12 oz pork loin or shoulder, cut into thin matchsticks
- 1 tbsp light soy saucesubstitutes →
- 1 tbsp Shaoxing winesubstitutes →
- 1 tsp cornstarch
Stir-fry
- 3 eggs, beaten
- ½ cup dried wood ear mushrooms, soaked and slicedsubstitutes →
- 4 cups napa or green cabbage, shreddedsubstitutes →
- 1 carrot, julienned
- 3 scallions, cut into 2-inch strips
- 1 tbsp ginger, minced
- 3 tbsp neutral oil, divided
Sauce & to serve
- 2 tbsp light soy saucesubstitutes →
- 1 tbsp oyster saucesubstitutes →
- 1 tsp toasted sesame oilsubstitutes →
- 12 Mandarin pancakes, or small flour tortillas
- ¼ cup hoisin sauce, for brushingsubstitutes →
Missing an ingredient?
AITell us what you have and what you're making — get the best US-grocery swap, with ratios.
Hard-to-find ingredients, delivered
Stock the pantry once and you can cook this anytime: Shaoxing wine, dried wood ear mushrooms, oyster sauce, hoisin sauce. Asian groceries deliver nationwide.
Equipment
- Wok — High heat keeps everything crisp-tender and fast.(shop →)
Instructions
Prep & marinate
Toss the pork with the soy sauce, Shaoxing wine, and cornstarch. Soak the wood ear in hot water 15 minutes, then drain and slice. Stir the sauce ingredients together. Warm the pancakes (wrapped in a damp towel, steamed or microwaved).
Scramble the egg, set aside
Heat 1 tbsp oil in a wok over high. Pour in the beaten eggs, scramble softly until just set, and remove — keep them in large, fluffy curds.
💡 Cooking the egg separately keeps it tender and golden instead of rubbery and broken up in the stir-fry.
Cook the pork
Add another 1 tbsp oil and the pork; stir-fry over high heat until no longer pink, 2 minutes. Push aside, add the ginger, and cook 15 seconds.
Stir-fry the vegetables
Add the last 1 tbsp oil, then the wood ear, cabbage, and carrot. Stir-fry on high for 2–3 minutes until the cabbage wilts but keeps some crunch.
Combine & serve
Return the egg and add the scallions and sauce. Toss for 1 minute until everything is coated and glossy. Serve with warm pancakes and hoisin — brush a pancake with hoisin, add filling, and roll.
Tips & notes
- Slice everything thin and uniform — moo shu is all about quick-cooking matchsticks that stay crisp-tender.
- No Mandarin pancakes? Small flour tortillas warmed in a dry pan are the standard easy substitute.
- Authentic versions add rehydrated dried lily buds (golden needles) along with the wood ear; add a small handful if you have them.
- Make it vegetarian by skipping the pork and adding more egg, mushrooms, and tofu — moo shu vegetable is a classic.
- Keep the cabbage crunchy; overcooking it makes the filling watery and the pancakes soggy.
Recipe wording too vague?
AIPaste any fuzzy step (少许, 火候正好, 焯水) and get exact amounts, temps and times.
Moo Shu Pork
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
- Level
- Intermediate
Ingredients
- 12 oz pork loin or shoulder, cut into thin matchsticks
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp cornstarch
- 3 eggs, beaten
- ½ cup dried wood ear mushrooms, soaked and sliced
- 4 cups napa or green cabbage, shredded
- 1 carrot, julienned
- 3 scallions, cut into 2-inch strips
- 1 tbsp ginger, minced
- 3 tbsp neutral oil, divided
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 12 Mandarin pancakes, or small flour tortillas
- ¼ cup hoisin sauce, for brushing
Instructions
- Toss the pork with the soy sauce, Shaoxing wine, and cornstarch. Soak the wood ear in hot water 15 minutes, then drain and slice. Stir the sauce ingredients together. Warm the pancakes (wrapped in a damp towel, steamed or microwaved).
- Heat 1 tbsp oil in a wok over high. Pour in the beaten eggs, scramble softly until just set, and remove — keep them in large, fluffy curds.
- Add another 1 tbsp oil and the pork; stir-fry over high heat until no longer pink, 2 minutes. Push aside, add the ginger, and cook 15 seconds.
- Add the last 1 tbsp oil, then the wood ear, cabbage, and carrot. Stir-fry on high for 2–3 minutes until the cabbage wilts but keeps some crunch.
- Return the egg and add the scallions and sauce. Toss for 1 minute until everything is coated and glossy. Serve with warm pancakes and hoisin — brush a pancake with hoisin, add filling, and roll.
Nutrition (est., per serving): 430 cal · 24 g protein · 44 g carbs · 18 g fat
Moo Shu Pork FAQ
What is moo shu pork?
Moo shu pork is a Northern Chinese stir-fry of thin-sliced pork, scrambled egg, wood ear mushrooms, and shredded cabbage in a savory sauce, traditionally wrapped in thin flour pancakes brushed with hoisin. You roll the filling into the pancakes at the table. The egg is the namesake — its golden scramble is likened to osmanthus blossoms (木樨).
What are the pancakes for moo shu pork?
Thin, soft flour pancakes called Mandarin pancakes (the same kind served with Peking duck). They're brushed with hoisin sauce, filled with the moo shu, and rolled up. If you can't find or make them, small flour tortillas warmed in a dry pan are the standard easy substitute.
Do I need wood ear mushrooms for moo shu pork?
They're traditional and add the signature springy-crunchy texture, but if you can't find them you can substitute thinly sliced fresh shiitake or just add more cabbage and carrot. See our wood ear substitute guide for options. The dish will still be good, just with a slightly different texture.
What's the difference between moo shu pork and other stir-fries?
Two things set it apart: it always includes scrambled egg and wood ear, and it's served with pancakes and hoisin to wrap rather than over rice. It's lighter and more vegetable-forward than battered takeout dishes, and the interactive, build-your-own-wrap format makes it distinct.
Can I make moo shu pork ahead?
The filling reheats well, so you can make it a few hours ahead and warm it before serving; keep the pancakes wrapped and steam them to serve. It's best fresh, though, since the cabbage softens over time. Don't pre-fill the pancakes — keep filling and pancakes separate until the table.
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