Moo Shu Pork Recipe

Slice and marinate pork

Trim excess fat from the pork and slice it thinly across the grain into strips about 1/8–1/4 inch thick. In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp white pepper. Add the pork strips and toss to coat thoroughly. Marinate at least 15 minutes (up to 1 hour) in the refrigerator.

Prepare mushrooms

If using dried wood ear mushrooms, soak them in warm water until softened (10–20 minutes). Drain, squeeze out excess water and slice into thin strips. If using fresh shiitake, remove stems and thinly slice.

Shred and prep veg

Thinly shred the cabbage, julienne the carrot, slice scallions into 2-inch pieces, and mince the garlic and ginger. Keep vegetables separate so you can add them to the wok in order.

Mix sauce

In a small bowl whisk together 3 tbs hoisin, 1 tbs light soy sauce, 1/2 tsp dark soy (if using), 1 tsp rice vinegar, 1/4 cup stock (or water) and 1/2 tsp sesame oil. In a separate small cup stir 1 tsp cornstarch into 1 tbs cold water to make a slurry and set aside.

Heat the wok

Place a wok or large skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat.

Cook pork

Add the marinated pork in a single layer (work in batches if necessary) and spread so it contacts the hot surface. Let sear 30–45 seconds, then stir-fry until cooked through and just starting to brown, about 2–3 minutes total. Remove the pork to a plate and reserve any fond/oil in the wok.

Aromatics first

Lower heat to medium-high, add a touch more oil if the wok is dry. Add the minced garlic and ginger and stir 20–30 seconds until fragrant (do not burn).

Cook vegetables

Add the carrots and mushrooms first, stir-fry 1 minute. Add the shredded cabbage and continue to stir-fry until cabbage begins to soften but still has some bite, about 2–3 minutes. Add the white parts of the scallions in the last 30 seconds to wilt slightly.

Combine pork and sauce

Return the cooked pork and any accumulated juices to the wok. Pour the prepared hoisin-soy sauce mixture over the pork and vegetables. Stir everything to combine and bring to a simmer, about 30 seconds.

Thicken sauce

Give the cornstarch slurry a quick stir, then pour it into the wok while stirring. Cook 30–60 seconds until the sauce thickens and becomes glossy. Taste and adjust seasoning — add a pinch of salt or a splash more soy if needed.

Finish

Stir in the scallion greens and 1/2 tsp sesame oil. Toss to combine and remove from heat.

Serve

Warm the pancakes or tortillas briefly (steam or microwave for pancakes; warm tortillas in a dry skillet). To serve, spread a little extra hoisin on each pancake or wrap, spoon 2–3 heaping tablespoons of the moo shu mixture down the center, sprinkle with sesame seeds if using, and roll or fold. Alternatively serve with bibb lettuce leaves for wraps.