Mou Shu Pork


Chinese take out is a great, quick option for dinner if you know a place that has great Chinese food.  Unfortunately, my local go-to place back home was bought by new managers several years ago, and the food has never been quite as good since. Then, I went to college, and I hit the jackpot: a local Chinese restaurant within walking distance from my dorm.  It was cheap and served great food.  And once I moved off campus, I found out that they delivered for free.  Basically, this place is too good to be true.  As graduation date approached, I began to panic for several reasons, one being: where am I going to get good Chinese food?!
I decided to allay my anxiety by learning how to cook take out food at home.  I have already made Chicken and Broccoli, a takeout favorite from my childhood, so I decided to make a dish I began to love recently: mou shu pork.  Basically, it’s a Chinese version of a taco for those who have never heard of it before.  It has crispy, juicy pork with cabbage, egg, and mushrooms.  As with many Asian recipes, have everything chopped, marinated, and ready to go when you start cooking on the stove.  Cooking moves pretty fast- if you don’t stop and look around once in a while, you could miss it.
And I don’t care that that Ferris Bueller reference only half made sense.  Go make this mou shu.  And then watch Ferris Bueller.


For the Pork:
1 pound boneless pork loin
1 teaspoon cornstarch
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon granulated sugar
2 teaspoons sesame oil

For the Mou Shu:
2 eggs, lightly beaten
4 cloves garlic, minced
16 medium mushrooms, sliced
1 medium head cabbage, coarsely chopped*
1 1/2 tablespoon sesame oil
2 teaspoons corn starch
1 tablespoon soy sauce
1-2 teaspoons water
1/4 cup chicken stock
3 green onions, chopped

For Serving:
12-15 Mandarin pancakes (can substitute corn tortillas)


For the Pork:
Cut the pork loin into thin strips.  In a large bowl, combine pork, cornstarch, soy sauce, salt, pepper, sugar, and sesame oil.  Toss to combine.  Cover and refrigerate for at least 30 minutes.

For the Mou Shu:
Meanwhile, heat a medium saucepan over medium heat.  Season egg with salt and pepper.  Pour egg into pan.  Rotate pan to ensure egg coats the entire surface.  Fry until firm, turning once.  Remove egg from pan and cut into strips.

Remove pork from the fridge.  Heat a large skillet or wok over medium heat.  Add 1/2 tablespoon of sesame oil.  Add garlic and cook for 1-2 minutes, until fragrant.  Add pork and cook until no longer pink.  Add cabbage and mushrooms.  Add remaining tablespoon of sesame oil and toss to coat.  Cook for an additional 8-12 minutes, until cabbage and mushrooms are cooked.  Add chicken stock to de-glaze pan and let cook for 1 minute.   In a small bowl, combine cornstarch, soy sauce, and water.  Stir mixture into pan.  Add green onions and egg.  Toss and cook for an additional 2-3 minutes.

Serve mou shu pork over Mandarin pancakes.  Serves 4-5.

*You can also substitute 3-4 cups chopped Brussels sprouts (I actually prefer this).

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