Jul 14 2026
Restaurants›Canton Wok›Moo Shu Recipe

Moo Shu Recipe

Inspired by Canton Wok
Time30m
Serves4

Indulge in our Moo Shu, a delightful blend of tender stir-fried vegetables and thinly sliced marinated pork, all enveloped in soft, warm pancakes. Each bite bursts with flavor, enhanced by a savory hoisin sauce that ties the dish together. Perfect for sharing or savoring solo, this classic dish brings a taste of authentic Chinese cuisine to your table.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Moo Shu Ingredients

Method

Cooking Directions

  1. 1

    Prepare the Moo Shu Filling

    In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shiitake mushrooms and stir-fry for about 2-3 minutes until they start to soften.

  2. 2

    Add Vegetables

    Add the shredded cabbage and carrots to the skillet. Stir-fry for an additional 5 minutes until the vegetables are tender-crisp.

  3. 3

    Add Eggs

    Push the vegetables to one side of the skillet, add the beaten eggs to the empty side, and scramble them until fully cooked. Mix the eggs with the vegetables.

  4. 4

    Season the Mixture

    Add the chopped green onions, soy sauce, sesame oil, salt, and black pepper. Stir everything together and cook for another 2 minutes.

  5. 5

    Warm the Pancakes

    In a separate pan, warm the Moo Shu pancakes or tortillas over low heat for about 1-2 minutes on each side.

  6. 6

    Assemble and Serve

    Spoon the Moo Shu mixture into each pancake or tortilla, roll them up, and serve hot.

More from Canton Wok