Mu Shu Pork originated in northern China and first became popular in the U.S. in the 1960’s. It quickly became popular and is now a staple in Chinese American cuisine. There are many variations of this dish, but traditionally always includes thinly sliced pork and scrambled eggs and a variety of vegetables tossed in a sauce with sesame oil and soy sauce, then rolled up in mu shu wrappers. Almost like a Chinese breakfast burrito. And they’re delicious! All the prep work, which simply involves chopping, can be done a day in advance and the cooking time is only 5 minutes. 5 minutes! So this is a super-duper fast dish. And you’d never guess by the results. A perfect dish to make for New Year’s Day when you’re too tired to take the time to make a more time-consuming meal. It also makes a great lunch to take to work. Heat the filling in the microwave and then roll it up in a wrap.
This Mu Shu Pork is also low carb with a generous dose of healthy vegetables and makes for a delicious diet-friendly dish – just use a smaller, whole wheat wrap or wrap the Mu Shu in lettuce leaves! Use your imagination to get creative with this Mu Shu Pork – and if you have any ideas, please share them in the comments!
Mu Shu Pork Wraps Recipe
Let’s get started! Cut the pork in slices and then cut them into matchstick-sized pieces. This is waaaaaay easier to do when the pork is still semi-frozen.
Combine the soy sauce, sesame oil, and rice wine (or dry sherry) in a bowl. These are the only additional “saucy” ingredients you’ll need to make this dish.
Add the pork, stir to combine, and let it marinate while you prepare the remaining ingredients.
Very thinly slice the cabbage.
Very thinly slice the red bell pepper and the green onions.
Very thinly slice the mushrooms.
Place all the vegetables in a large bowl and set aside. This can be done a day in advance as well as marinating the pork.
Beat the eggs.
I used a non-stick skillet this time because my wok isn’t seasoned well enough. If you don’t use a wok, a non-stick skillet is what I recommend so that the eggs don’t stick. Whatever you use, heat the pan over high heat, then add a tablespoon of oil. Add the pork and stir-fry for about 2 minutes until cooked. Transfer the meat to a plate and set aside.
Add a teaspoon or so of oil to the skillet, return to high heat and add the beaten eggs.
Scramble the eggs for about a minute and then transfer them to a plate. Set aside.
Add another couple of teaspoons of oil, return to high heat, and add the vegetables. Stir fry for a minute or two until the cabbage and green onions turn a brighter green.
Pour in the Teriyaki Sauce. Return the pork and scrambled eggs to the skillet.
Toss to combine. Add salt and pepper to taste. Your Mu Shu Pork is now ready for the wrappers! You can either purchase Mu Shu wrappers in your local Asian grocery store, or use flour tortillas. Note: Optional but delicious, spread a little homemade Hoisin Sauce on the wrapper before adding the filling. That’s what I do and I love it!
Fill the wraps with some hot Mu Shu Pork and you’re meal is ready! Enjoy!
Asian food fans, don’t forget to check out this recipe for the BEST homemade Teriyaki Sauce! Read more about me…
