Moo Shu Pork Crepes

In this traditional stir-fried dish, crepes replace Chinese pancakes. Serve warm with commercial Chinese mustard or additional hoisin sauce.


5 servings (serving size: 2 filled crepes)

Recipe from

Cooking Light

Nutritional Information

Calories 213
Caloriesfromfat 26 %
Fat 6.1 g
Satfat 2 g
Monofat 2.4 g
Polyfat 1.1 g
Protein 16.1 g
Carbohydrate 22.1 g
Fiber 1.9 g
Cholesterol 73 mg
Iron 1.9 mg
Sodium 409 mg
Calcium 85 mg


1 (0.5-ounce) package dried wood ear mushrooms or shiitake mushrooms
2 cups boiling water
1/2 pound boned pork loin, cut into 2 x 1/4-inch strips
1 tablespoon low-sodium soy sauce
1 tablespoon dry sherry
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon vegetable oil
1 teaspoon grated peeled fresh ginger
1 1/2 cups thinly sliced green cabbage
3 tablespoons water
1 cup sliced button mushrooms
1 cup (1-inch) sliced green onions
5 teaspoons hoisin sauce


Combine dried mushrooms and boiling water in a bowl; cover and let stand for 30 minutes or until tender. Drain the mushrooms. Rinse and slice mushrooms, and set aside.

Combine the pork and the next 4 ingredients (pork through sugar) in a small bowl. Cover and marinate in refrigerator for 30 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add ginger, and sauté 30 seconds. Add pork mixture, and stir-fry 1 minute. Add cabbage and 3 tablespoons water, and stir-fry 2 minutes. Add wood ear mushrooms, button mushrooms, and green onions; stir-fry 1 minute. Remove from heat.

Spread 1/2 teaspoon hoisin sauce over each crepe. Spoon about 1/3 cup pork mixture on lower third of each crepe. Fold in edges of crepes; roll up.

April 1999
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