Chinese · Lunch
Shredded Pork Pancake Wraps
Moo Shu Pork
Shredded pork stir-fried with wood ear mushroom, cabbage, and egg, wrapped in thin Mandarin pancakes with hoisin sauce, a beloved Chinese-American classic.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
35gProtein
22gFat
38gCarbs
7gSugar
3gFiber
780mgSodium
185mgChol
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Instructions
1
Prep
Toss pork matchsticks with cornstarch, 1 tbsp soy sauce, Shaoxing wine, and white pepper; marinate 10 minutes. Beat eggs. Soak wood ear mushrooms 20 minutes in hot water, drain, slice thinly. Shred napa cabbage. Cut spring onion into 5cm lengths. Mince garlic and grate ginger.
2
Fry
Heat 2 tbsp oil in a wok or large skillet over high heat. Scramble eggs 1 minute until just set but still soft; remove and set aside. Add remaining 2 tbsp oil, stir-fry pork 3–4 minutes over high heat until cooked through.
3
Saute
Add garlic and ginger, toss 30 seconds until fragrant. Add wood ear mushrooms and cabbage, stir-fry 3–4 minutes over high heat until cabbage just wilts.
4
Build
Return eggs to the wok. Add remaining soy sauce, sesame oil, and spring onion. Toss everything together 1 minute over high heat until combined.
5
Steam
Warm Mandarin pancakes 30–40 seconds in a steamer or wrapped in a damp paper towel in the microwave until pliable and heated through.
6
Plate
Serve pork mixture with warm pancakes and hoisin sauce on the side. Wrap and eat immediately while pancakes are warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) pork tenderloin
- 4 large eggs
- 16g (0.6 oz) dried wood ear mushrooms
- 240g (8.5 oz) napa cabbage
- 4 scallions
- 4 garlic cloves
- 2 tsp fresh ginger
- 3 tbsp light soy sauce
- 2 tbsp Shaoxing rice wine
- 1 tsp sesame oil
- 2 tsp cornstarch
- 0.5 tsp white pepper
- 4 tbsp neutral oil
- 8-10 thin Mandarin pancakes
- 4 tbsp hoisin sauce