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Moo Shu Pork With Mandarin Pancakes

Randy Mayor; Mary Catherine Muir
Yield 8 servings (serving size: 2 filled pancakes)
Moo Shu Pork is a typical stir-fried dish in northern China. It's made with pork, green onions, mushrooms, and scrambled eggs, all rolled into small, thin pancakes instead of being served over rice.  If you don't want to use rice wine or sake, replace it with the same amount of low-sodium chicken broth.


  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine or sake
  • 1 teaspoon dark sesame oil
  • 2 teaspoons cornstarch
  • 1 (1 1/2-pound) boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
  • 10 dried shiitake mushrooms
  • 1/2 cup (1-inch) sliced green onions
  • 3 tablespoons minced garlic (about 12 cloves)
  • 2 tablespoons minced peeled fresh ginger
  • 1/4 cup dried wood ear mushrooms (about 1/4 ounce)
  • 3 tablespoons rice wine or sake
  • 3 tablespoons low-sodium soy sauce
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil, divided
  • 2 large eggs, lightly beaten
  • 3 cups thinly sliced napa (Chinese) cabbage stalks
  • 4 cups thinly sliced napa (Chinese) cabbage leaves
  • 2 tablespoons rice wine or sake
  • 1/2 cup hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 16 Mandarin Pancakes

Nutrition Information

  • calories 418
  • caloriesfromfat 29 %
  • fat 13.6 g
  • satfat 3.5 g
  • monofat 6.1 g
  • polyfat 2.8 g
  • protein 24.7 g
  • carbohydrate 46.2 g
  • fiber 2.8 g
  • cholesterol 107 mg
  • iron 3 mg
  • sodium 710 mg
  • calcium 85 mg

How to Make It

  1. Combine the first 4 ingredients in a zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning occasionally. Remove pork from bag; discard marinade.

    Cleaning Mushrooms
  2. Combine boiling water and dried shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain; discard mushroom stems, and thinly slice mushroom caps. Combine sliced mushroom caps, green onions, garlic, and ginger in a small bowl; set aside.

  3. Combine boiling water and wood ear mushrooms in a bowl; cover and let stand 20 minutes. Drain; cut mushrooms into thin slices. Set aside.

  4. Combine 3 tablespoons rice wine and next 4 ingredients (3 tablespoons rice wine through black pepper) in a small bowl; stir well with a whisk. Set aside.

  5. Heat 1 1/2 teaspoons vegetable oil in a wok or large nonstick skillet over medium-high heat. Add pork, and stir-fry 3 minutes. Remove pork from pan. Add 1 1/2 teaspoons vegetable oil to pan. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add shiitake mushroom mixture; stir-fry 1 1/2 minutes. Add cabbage stalks; stir-fry 30 seconds. Add the wood ear mushrooms, cabbage leaves, and 2 tablespoons rice wine; stir-fry 1 minute. Add pork and cornstarch mixture; stir-fry 2 minutes or until sauce is thick. Place pork mixture on a platter.

  6. Combine hoisin sauce and 1 tablespoon soy sauce. Spread about 1 1/2 teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Top each pancake with 1/2 cup pork mixture; roll up.

  7. (Totals include Mandarin Pancakes)

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit