Moo Shu Pork

4.73 from 47 votes

This Moo Shu Pork recipe is super quick and easy to make! Made entirely in one pot, this less than 30 minute dish is chock full of tender pork, fresh and vibrant veggies, as well as bold, sweet and savory flavors.

Prep Time10

Cook Time10

Marinating time5

Total Time25

Course: Dinner, Lunch

Cuisine: Asian

Keyword: moo shu pork

Servings:

Calories: 420kcal

Equipment

12-inch Cast Iron Skillet

Ingredients

Marinade

½ cup orange juice
½ cup hoisin sauce
2 tablespoon soy sauce
2 teaspoon sesame oil
4 cloves garlic minced
2 teaspoon cornstarch

Moo Shu Pork

1 pound pork chops boneless, sliced thinly, or pork tenderloin
3 tablespoon peanut oil
1 cup red cabbage shredded
8 ounce shiitake mushrooms sliced
3 green onions chopped into 1" pieces, cut on the diagonal
½ cup radishes sliced

Instructions

Marinate Pork: In a ziploc bag, combine all the marinade ingredients together. Reserve ½ cup of the marinade mixture. Add the pork pieces to the bag and toss well until the meat is evenly coated in the marinade. Set aside for 5 minutes.
Cook: Add the peanut oil to a large skillet and heat over high heat. Add the meat from the marinade to the skillet, discarding the remaining marinade in the bag. Saute the pork for 2 to 3 minutes, breaking it up with your tongs, until lightly browned. Add the vegetables and cook for 3 to 4 minutes, until vegetables are tender-crisp. Stir in the reserved ½ cup sauce and cook for another minute, until sauce thickens.
Serve: Serve over tortillas or Chinese pancakes and drizzle with additional hoisin sauce. Garnish with green onions and radishes.

Notes

Not a fan of pork? Use chicken or beef! Keep in mind when using different proteins, the cook time can vary.
Instead of taking the time to chop up the cabbage, use a bag of coleslaw!
You can buy packages of pre-sliced shiitake mushrooms at most grocery stores, but if you can’t find shiitakes, white button or baby-bella mushrooms will also work.
Transfer leftover moo shu pork to an airtight container and store in the fridge for 3-4 days.
If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover moo shu pork will keep for 3–4 months in the freezer.

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