Classic Moo Shu Pork Wraps
A vibrant tangle of shredded pork, scrambled eggs, wood ear mushrooms, and crisp cabbage stir-fried in a savory sauce and bundled into warm Mandarin pancakes with a slick of hoisin. Every wrap is a perfect handheld package of textures and umami that makes this Northern Chinese favorite an irresistible dinner.
Ingredients
- 1 lb pork tenderloin, cut into thin matchstick strips
- 1 tablespoon soy sauce (for marinade)
- 1 tablespoon Shaoxing wine (for marinade)
- 1 teaspoon cornstarch (for marinade)
+ 15 more ingredients
Instructions
Toss the pork strips with soy sauce, Shaoxing wine, and cornstarch. Marinate for 15 minutes.
Soak the dried wood ear mushrooms in hot water for 20 minutes until softened. Drain, trim any hard bits, and slice into thin strips.
Whisk the eggs. Heat 1 tablespoon of oil in a wok over medium-high heat. Pour in the eggs and scramble them into large, soft curds, about 1 minute. Break into pieces and remove to a plate.
Add 1 tablespoon of oil to the wok over high heat. Stir-fry the pork strips for 2-3 minutes until just cooked through and lightly browned. Remove to the plate with the eggs.
Add the remaining tablespoon of oil. Stir-fry the garlic and ginger for 15 seconds. Add the cabbage, carrots, wood ear mushrooms, and bamboo shoots. Stir-fry for 2-3 minutes until the cabbage is wilted but still has some crunch.
Return the pork and scrambled eggs to the wok. Add soy sauce, oyster sauce, sesame oil, and sugar. Toss everything together vigorously for 1 minute until well combined and the sauce coats everything evenly.
Add the scallion shreds and toss once more. Transfer to a serving platter.
Warm the Mandarin pancakes in a steamer for 2-3 minutes or microwave wrapped in a damp paper towel for 30 seconds. To serve, spread a thin layer of hoisin sauce on a pancake, pile on the moo shu filling, and roll it up like a burrito.
Nutrition Estimate
Per serving • Estimated by Blinner AI