Moo Shu Pork


Yield: 4 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 407
  • Calories from fat: 20%
  • Fat: 9.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 3.2g
  • Protein: 21.8g
  • Carbohydrate: 58.6g
  • Fiber: 0.0g
  • Cholesterol: 37mg
  • Iron: 0.0mg
  • Sodium: 773mg
  • Calcium: 0.0mg


  • 8 (8-inch) flour tortillas
  • 1 (1/2-pound) pork tenderloin
  • 2 tablespoons low-sodium soy sauce, divided
  • 2 cloves garlic, minced
  • Vegetable cooking spray
  • 1 teaspoon vegetable oil
  • 2 cups shredded Chinese cabbage
  • 1 cup sliced fresh mushroom caps
  • 1 medium-size sweet red pepper, seeded and cut into thin strips
  • 1 cup fresh bean sprouts
  • 3 green onions, thinly sliced into 2-inch strips
  • 1 tablespoon hoisin sauce
  • 1/4 cup plum sauce


  1. Wrap tortillas in heavy-duty aluminum foil; bake at 325° for 12 minutes or until thoroughly heated.
  2. Trim fat from tenderloin; slice tenderloin into2- x 1/4-inch strips.
  3. Combine pork, 1 tablespoon soy sauce, and garlic, tossing well. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add pork mixture; stir-fry 3 minutes or until browned. Transfer to a bowl, and set aside.
  4. Add cabbage, mushrooms, and pepper to wok; stir-fry 3 minutes. Add bean sprouts and onions; stir-fry 2 minutes. Return pork mixture to wok. Add remaining 1 tablespoon soy sauce and hoisin sauce; stir-fry 2 minutes or until thickened.
  5. Spread 1 1/2 teaspoons plum sauce over one side of each tortilla; top evenly with pork mixture. Roll up tortillas, and serve immediately.
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