Moo Shu Pork

Before You Start

Cut the vegetables thin so they cook quickly.

Do not overfill the pancakes; they tear.

Cook in stages so nothing stews in its own juices.

Cooking Moo Shu Pork

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1. Mix the pork with 1 tablespoon of the soy sauce, the cornflour and the rice wine.

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2. Heat 1 tablespoon of the oil in a wok. Scramble the eggs for 1 minute until just set. Remove.

   Mark done Start 1 min timer

3. Add 1 tablespoon of oil and stir-fry the pork for 3 minutes until browned. Remove.

   Mark done Start 3 min timer

4. Add the rest of the oil and stir-fry the cabbage, mushrooms, spring onions and garlic for 6 minutes.

   Mark done Start 6 min timer

5. Return the pork and eggs with the remaining soy sauce and 1 tablespoon of hoisin. Toss for 2 minutes.

   Mark done Start 2 min timer

6. Spread each pancake with the remaining hoisin, fill with the pork mixture and roll up.

   Mark done

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Why It Works

Why does moo shu come with pancakes? Because the filling is a dry, quick stir-fry meant to be wrapped, not a saucy dish for rice. The mixture of pork, cabbage, mushrooms and egg is cooked fast and kept fairly dry, so it stays inside the roll.

Slice everything thin and similar in size; that is the real work. Marinate the pork briefly in soy sauce, cornflour and a splash of rice wine. Scramble the eggs first and set them aside. Cook in stages, pork first, then the vegetables, so each is browned rather than steamed, and the eggs go back at the end.

Warm the pancakes in a steamer or covered in the microwave until soft and pliable. Spread each with hoisin sauce, spoon in the filling and fold up the bottom before rolling. Fillings that are even a little wet will break the pancake, so let any excess liquid cook off. Warm pancakes tear less.

After You've Cooked It

Keeps the filling for 3 days in the fridge. Assemble the pancakes fresh.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Good With

• Extra hoisin sauce
• Cucumber strips
• Spring onions
• Hot and sour soup

Sides from the same cuisine on this site: Stir-Fried Water Spinach, Vegan Fried Rice.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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