Ingredients

How to make it

  • Combine soy sauce, sherry and hoisin sauce in a bowl. Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes to 1 hour.
  • Slice the mushrooms along with the cabbage, carrot and scallions.
  • Heat the wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat.
  • Pour in the eggs, swirling and tilting the wok to form a thin film. Cook just until the eggs are set and feel dry on top, about 1 minute. Transfer to a plate, let cool slightly and cut into 1 inch strips.
  • Return the wok to high heat, and swirl in 1 tablespoons oil. Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute.
  • Add the pork and stirfry until lightly browned, about 2 minutes.
  • Add the mushrooms, cabbage, carrot, bean sprouts, and scallions and stir-fry another 2 minutes.
  • Stir in chicken stock, soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute.
  • Add egg strips and mix well.
  • To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake. Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.
  • Can also be served over white or fried rice without the pancakes.

Reviews & Comments 7

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  • barbiemensher 10 years ago
    Help! What do you mean by pork tenderloin - shredded? Is it supposed to be cooked first or am I cutting the tenderloin into thin strips? Thank you so much for posting this - I've been looking for a good Mu Shu recipe!
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  • carmenperez 10 years ago
    DELISH HHHHHHH
    BUT TOO BUSSY FOR ME
    TY MUCH
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  • swamphunter007 11 years ago
    This sounds great! Thanks
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  • robertg 11 years ago
    I'm with pleclare,love mu shu,will book mark for now.I'm getting so many goor recipes that I spend more time figuring which to do next.I love the problem..
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  • pleclare 11 years ago
    Love mu shu,must try. Thanks!
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  • krumkake 11 years ago
    One of my favorite Chinese restaurant meals - thank you so much for sharing your recipe...it sounds very authentic, and I'm looking forward to trying it!
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  • frankieanne 11 years ago
    Love mu shu pork. Bookmarked. Thank you.
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