There's no solid definition of a perfect dinner, but in our book, a plate of pork moo shu is as close as it gets. This dish embodies Chinese cuisine's extraordinary ability to seamlessly tie versatile ingredients together, creating a complex yet balanced harmony of flavors. And guess what? It's an easy put-together, so you won't need anything more than 20 minutes in the kitchen to cook up this scrumptious dish.
What Is Pork Moo Shu?
Originating in Shandong, pork moo shu is a stir-fried dish comprised of pork (obviously), eggs, and vegetables, all stir-fried in a savory, umami sauce. Simple as it sounds, this is a flavor-packed sensation that also happens to be incredibly heart-warming and wholesome. With so much to offer for barely any effort, this dish has slowly but surely found its way into Chinese-American takeout restaurants, where its place on the menu is well-cemented.
Is This Pork Moo Shu Healthy?
It most certainly is.
With pork as the main ingredient, this dish offers a decent amount of protein - 24 g to be exact. More than that, pork comes with other essential nutrients such as selenium, heme iron, zinc, and vitamins B6 and B12.
Keeping the nutritional profile balanced, our recipe also features carrots, cabbage, and bell peppers. These vegetables bring a good amount of dietary fiber and an abundance of vitamins A and C.
In conjunction with using nutritious ingredients, we also make sure the ingredient portions are up to par with the standards set by our nutrition guidelines. The saturated fat and sodium amounts are limited to just 5.1 g and 585 mg, respectively. For a 506-calorie serving of food loaded with protein, carbs, and various other ingredients, this makes for a flavorful dish that still guarantees a healthy diet.
Ingredients for Pork Moo Shu
If Asian food is a common feature in your family dinners, you probably already have all the essentials for this dish sitting in your pantry. The rest can easily be found at the nearest supermarket.
- Pork
We opted for pork shoulder with this recipe, but you can also use tenderloin, pork chops, or pork loin.
- Vegetables
Keeping things on the relatively simple side, we went with red bell peppers, cabbage, and carrots - two common choices for stir-fries. Feel free to toss in anything else at your disposal.
- Mushrooms
Strips of shiitake and wood ear mushrooms give this dish an earthy, umami touch. It may not seem like much, but you’ll be amazed by what a highlight it is.
- Eggs
It's hard to go wrong with eggs, especially in stir-fried dishes. It adds a buttery taste that makes the dish a lot more fun to dig into.
- Aromatics
Garlic, as always, is minced and added to the pan first to impart a kick to the main ingredients. We also included ginger for much-needed warmth.
- White wine
A small dash of white wine infuses the food with an acidic, complex undertone. It's quite subtle, but with so many other ingredients, that's all this dish needs.
- Sesame oil
Nutty and slightly sweet, this condiment rounds out all the lackluster parts of this dish. Use a light hand, because it's more intense than you think.
- Asian staple sauces
For that classic umami, sweet-savory taste you often adore in Asian dishes, soy sauce and oyster sauce are fully utilized for this recipe.
- Rice
As always, a bed of fluffy white rice makes great company for your Asian main dish. Not only is it filling but the mild taste helps to mellow out the overall hearty, savory boldness.
Tips for a Perfect Pork Moo Shu
- Use thinly sliced pork
To ensure quick and even cooking, slice the meat into thin, around 2-inch strips. This will help it absorb the flavors of the marinade and cook faster while also ensuring you don't end up with a chewy, tough bite.
- Utilize your mandoline
The vegetables and mushrooms in this dish can all be sliced into ribbons to save time if you don't want to go through the hassle of cutting them up individually. With a mandoline, you'll get this done in a blink of an eye.
- Have everything ready ahead of time
With stir-fried dishes, a quick cooking time is key. This means you won't have too much time to prepare the ingredients between the steps. Make sure you have everything sliced, portioned, and ready to go right away so the dish comes together seamlessly.
- Get creative with the condiment
Our recipe already provides a pretty solid base for a flavorful, enticing pork moo shu, but you can always tailor the dish to fit your liking perfectly. If you like your food spicy, a splash of hot sauce or crushed red pepper will do. Want to amp up the umami goodness instead? Hoisin sauce is your best friend.
Note that with a change of condiments, there may also be fluctuation in the dish's nutritional value.
- Use a wok
Our recipe can be made using a regular pan (as we do, too), but stir-fried dishes generally work best when made in a wok. It helps cook the food quickly but evenly, so coming off the pan, the food is perfectly seared yet still maintaining its natural flavors.
What to Serve With Pork Moo Shu
Our recipe already includes a side of white rice, so you won't need anything more than a steaming hot bowl of soup (like this Cabbage Potato Soup) or a light, fresh salad to seal the deal. If rice isn't your thing, however, go with another popular pork moo shu side dish - scallion pancakes or alternatively, tortillas.
How to Store and Reheat
On the odd chance that you still have some leftovers, it's best to keep them in airtight containers in the fridge for up to 3 days. After which, reheat the food by giving it a quick stir on the stovetop until thoroughly heated. For the rice, however, we recommend just cooking a brand new batch for a better eating experience.
How to make Pork Moo Shu
This pork moo shu embodies Chinese cuisine's extraordinary ability to seamlessly tie versatile ingredients together, creating a complex yet balanced harmony of flavors. Sweet and savory all at once, it's magic on your taste buds.
- cook TIME 10 mins
- prep TIME 10 mins
- total TIME 20 mins
- COURSE Main dish
- CUISINE Chinese
- SERVINGS servings
- CALORIES 506 kcal
INGREDIENTS
- 12 oz pork shoulder (sliced into strips)
- 2 oz red bell pepper (coarsely diced)
- 4 oz cabbage (sliced into large pieces)
- 4 oz carrot (sliced into pieces)
- 4 oz shiitake mushrooms (sliced into thick strips)
- 1 oz dried wood ears mushrooms
- 1 tbsp garlic (minced)
- 1 tsp ginger (minced)
- 1/4 cup scallions (chopped)
- 2 medium eggs
- 1 tbsp low-sodium soy sauce
- 2 tsp oyster sauce
- 1/2 tbsp sesame oil
- 2 tbsp canola oil
- 1 fl oz white wine
- 1/4 tsp salt
- 1/2 tsp pepper
- 3 cup cooked rice (1 ½ cups uncooked)
INSTRUCTIONS
Rehydrate the mushrooms: In a small bowl filled with water, add 1 oz dried wood ears mushrooms and soak for a bit until it’s rehydrated. Then slice the mushrooms into small strips.
Fry the eggs: On a heated pan over medium heat, add 1 tbsp canola oil and wait for it to heat up. Then, add 2 medium eggs that have been whisked into the pan and fry for 3 - 4 minutes. Once done, remove it from the pan.
Sweat the aromatics: In the same pan, add 1 tbsp canola oil and wait for it to heat up. Then, 1 tbsp garlic and 1 tsp ginger and quickly stir for 30 seconds or until fragrant.
Add the shiitake mushrooms: Add 4 oz shiitake mushrooms and stir-fry for around 1 minute until they have slightly softened.
Add the pork: Add 12 oz pork shoulder and stir-fry for about 2 minutes until the meat has lightly browned.
Add the vegetables and condiments: Add the wood ears mushrooms, 2 oz red bell pepper, 4 oz cabbage, 4 oz carrot, 1 tbsp low-sodium soy sauce, 2 tsp oyster sauce, 1/2 tbsp sesame oil, 1 fl oz white wine, 1/4 tsp salt, and 1/2 tsp pepper to the pan and stir-fry for another 2 or 3 minutes until everything is well-mixed.
Add the eggs: Add the scrambled eggs back into the pan and stir to coat it with the condiments.
Garnish and serve: Sprinkle 1/4 cup scallions over the food for garnish and serve hot.
NUTRITION
Luna Regina
Writer, Author
Daisy Huynh
Writer, Recipe Developer