Photo: Caitlin Bensel; Food Styling: Victoria Cox and Elise Mayfield; Prop Styling: Claire Spollen
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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

(Totals include Mandarin Pancakes)

Chef'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 www.choosemyplate.gov.

Ratings & Reviews

Very unauthentic

Sexy3Beaches
September 22, 2015
It's not served with pancakes in China. Nor is hoi sin (cantonese for hai xian / seafood) sauce used in the recipe. Nor shitake mushrooms, black pepper, cabbage, etc. etc.

DawnK86's Review

DawnK86
August 26, 2013
N/A

Sexy3Beaches's Review

dazsnow
September 03, 2011
My husband made this for dinner tonight - Incredible!!! We actually used regular flour tortillas and it really turned out great! Can't wait to have it again!!

sweetsfreak's Review

sweetsfreak
March 04, 2011
The mandarin pancakes turned out great. Yes, you need a fair amount of flour to roll them out -- just shake it off when you're done rolling. I had a lot of trouble with the filling. First, what constitutes 10 dried shiitake mushrooms? In my bag of dried mushrooms, there were small pieces -- 10 of those? Also I couldn't figure out how to get 3 cups of Napa cabbage stalk. It's not like broccoli that has a big stalk. i ended up just using all leaves. Finally, the sauce on the mixture never thickened. I wonder if there was enough cornstarch. It has potential but needs tinkering.

tamaraskitchen's Review

tamaraskitchen
March 12, 2009
This is a great dish. I used left over pork to make it this time. It made it a great quick meal that was out of ordinary. I used button mushrooms and some blended dried mushrooms that I had left over from something else.