Photo: Jennifer Causey Styling: Lindsey Lower
Yield
Serves 4 (serving size: 2 wraps)

Chinese restaurants serve mu shu pork with Mandarin pancakes. On a busy weeknight, whole-wheat tortillas are an easy sub.

 

 

How to Make It

Step 1

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 30 seconds, stirring constantly. Increase heat to medium-high. Add carrot and mushrooms; cook 2 minutes, stirring frequently. Add onions and cabbage; cook 1 to 2 minutes or just until cabbage wilts. Spoon cabbage mixture into a large bowl; stir in salt.

Step 2

Wipe pan clean with paper towels. Return pan to medium-high heat. Combine sugar and pork, tossing well to coat. Coat pan with cooking spray. Add pork mixture to pan; cook 3 minutes or until pork is browned and done, stirring occasionally. Carefully add 1 1/2 tablespoons water to pan, scraping pan to loosen browned bits. Stir in hoisin sauce. Add cabbage mixture to pan; toss gently to combine. Spoon about 2/3 cup pork mixture into each tortilla; roll up.

Ratings & Reviews

Mu Shu Pork Wraps

pamseif
March 13, 2016
Very good.  The whole wheat tortillas i used were too tough. Will try with softer tortillas or lettuce.  P,Seif

Better with stronger sauce

Staci
March 21, 2016
I made this twice - per the recipe and with stronger sauce and more vegetables.  The recipe was bland as written, but certainly had possibilities. The second time I doubled the sesame oil, ginger and garlic, water, and hoisin plus I used about twice the cabbage for the same amount of meat and other vegetables because napa cabbage really wilts a lot.  Cooking spray didn't work with my saute pan - the pork stuck - so I used a bit of olive oil the second time to brown the meat.  Also, softening the tortillas on a griddle or skillet before adding the filling kept them from breaking at the fold and made them less chewy.  It's really tasty with stronger sauce and a cooks in snap once the slicing is done.  A real quick winner!

Pretty good

EastBayResident
May 11, 2017
Not sure why it was recommended to use pork shoulder.  Even after trimming visible fat, it was greasy tasting and tough.  This is similar to another CL recipe called 'In-a-Pinch Moo Shu Chicken" (May 2003) and I'd give that recipe a slightly higher rating.