Moo Shu Pork with Hoisin and Warm Tortillas

Steps

1. Step 1

   In a bowl, toss the pork strips with the soy sauce, Shaoxing wine, cornstarch and sesame oil until every piece is slick and coated. Let it sit while you prep the vegetables, at least 15 minutes.

   15 min, hands-off

   • 1 lb boneless pork loin
   • 1 tbsp soy sauce
   • 1 tbsp Shaoxing wine or dry sherry
   • 2 tsp cornstarch
   • 1 tsp toasted sesame oil
2. Step 2

   In a small bowl, stir together the hoisin, soy sauce, Shaoxing wine, sesame oil, sugar, cornstarch and water until smooth. Set it next to the stove.

   5 min

   • 3 tbsp hoisin sauce
   • 2 tbsp soy sauce
   • 1 tbsp Shaoxing wine or dry sherry
   • 2 tsp toasted sesame oil
   • 1 tsp sugar
   • 1 tsp cornstarch
   • 2 tbsp water
3. Step 3

   Heat the oven to 300°F. Stack the tortillas, wrap the stack tightly in foil and warm them in the oven while you cook. They can stay there up to 20 minutes.

   15 min, hands-off · 300°F

   • 8 flour tortillas (6-inch)
4. Step 4

   Heat 1 tablespoon of the neutral oil in a large nonstick skillet or wok over medium heat. Pour in the beaten eggs and let them set for about 30 seconds, then push them gently with a spatula into large soft curds. Scrape onto a plate while still slightly moist and break into ribbons.

   2 min

   • 3 eggs
   • 1 tbsp neutral oil, such as vegetable or peanut
5. Step 5

   Wipe out the pan, add 1 tablespoon oil and set over high heat until it shimmers. Spread the pork in a single layer and let it sit untouched for 1 minute, then stir-fry until just cooked through and no longer pink, 2 to 3 minutes total. Move it to the plate with the eggs.

   4 min

   • 1 lb boneless pork loin
   • 1 tbsp neutral oil, such as vegetable or peanut
6. Step 6

   Add the last 1 tablespoon oil to the hot pan along with the shiitakes. Stir-fry until they soften and brown at the edges, about 2 minutes. Add the ginger, garlic and scallion whites and stir for 30 seconds, until fragrant.

   3 min

   • 1 tbsp neutral oil, such as vegetable or peanut
   • 6 oz fresh shiitake mushrooms
   • 1 tbsp fresh ginger
   • 2 cloves garlic
   • 1/2 scallions
7. Step 7

   Add the cabbage and carrot and stir-fry over high heat until the cabbage is wilted but still has some crunch, 3 to 4 minutes. If the pan looks dry, splash in a tablespoon of water.

   4 min

   • 6 cups green cabbage
   • 1 cup carrot
8. Step 8

   Return the pork and egg ribbons to the pan, add the scallion greens, then stir the sauce once more and pour it in. Toss everything for about 1 minute, until the sauce thickens and coats the vegetables in a glossy glaze. Taste and add a splash more soy sauce if you like.

   2 min

   • 1/2 scallions
9. Step 9

   Unwrap the tortillas. Brush each one with about 1 1/2 teaspoons hoisin, pile the moo shu down the middle, scatter with sliced scallions, and roll up like a burrito, folding in one end.

   5 min

   • 8 flour tortillas (6-inch)
   • 1/4 cup hoisin sauce
   • 2 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026