Moo Shu Pork Crepes

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

Yield: 5 servings (serving size: 2 filled crepes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 26%
  • Fat: 6.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 16.1g
  • Carbohydrate: 22.1g
  • Fiber: 1.9g
  • Cholesterol: 73mg
  • Iron: 1.9mg
  • Sodium: 409mg
  • Calcium: 85mg


  • 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
  • 10 Basic Crepes


  1. 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.
  2. Combine the pork and the next 4 ingredients (pork through sugar) in a small bowl. Cover and marinate in refrigerator for 30 minutes.
  3. 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.
  4. 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.
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