Photo: John Kernick
Makes 4 to 6 servings

How to Make It

Heat oven to 400° F.

In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside.

Slice the pork chops into 1/4-inch-thick strips. Place the pork in a bowl, sprinkle with the cornstarch, and toss.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the pork and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer to a plate.

Add the remaining oil to the pan and place over medium-low heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in the cabbage, carrots, water chestnuts, and cilantro (if using). Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes. Add the pork and transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole.

Add the scallions to the pancake batter and pour the mixture over the casserole. Sprinkle with the sesame seeds. Bake until golden brown, about 20 minutes. Serve with the additional soy sauce.

Ratings & Reviews

GracesHuman's Review

September 05, 2011
Wow. Having a hard time deciding how many stars. There's nothing wrong with the recipe, it just wasn't special to me. It could use a little kick of heat...the hoisin/ginger mix was good, but I was not a fan of the pancake top. If I were to make it again I'd skip that part and try to find the pancakes pre-made.

debbieall1's Review

November 10, 2009
I thought this was very good. Some reviewers complained their pancake didn't "puff". Mu Shu is traditionally served with very thin pancakes (like crepes) so I don't think the recipe intended the pancake to puff, so don't worry about that. I baked mine at 350 for about 23 minutes. I used cole slaw mix instead of the savoy and carrots as my grocer didn't have any savoy cabbage. I also used pork tenderloin instead of chops as I had a tenderloin in the freezer. I would definitely make again.