Moo Shi Pork (with 4 Pancakes) Recipe

Warm and finish pancakes

If using store-bought Mandarin pancakes or flour tortillas, stack them and separate with parchment. Heat a large nonstick skillet over medium-low. Lightly brush each pancake with sesame oil on one side. Place pancakes (oiled side down) into the dry skillet and warm 20–30 seconds per side until pliable and lightly marked. Keep wrapped in a clean towel to stay warm while you finish the filling.

Prepare aromatics and vegetables: mince garlic, grate ginger, thinly slice the white and green parts of the green onions (keep white and green separate), shred mushrooms and cabbage, and julienne the carrot. Combine the soy sauce, oyster sauce, Shaoxing wine, sesame oil (from sauce section), rice vinegar, sugar, white pepper, cornstarch, and water in a small bowl; stir until cornstarch dissolves — this is the sauce mixture.

Heat a large skillet or wok over medium-high heat until shimmering. Add 2 tablespoons cooking oil. When oil is hot (it should lightly ripple), add the pork. Break up with a spatula and sear without crowding; cook 3–4 minutes until most pink is gone and edges begin to brown.

Push pork to one side of the pan and add a touch more oil if pan is dry. Add the white parts of the green onions, minced garlic, and grated ginger. Stir-fry together 30–45 seconds until fragrant but not burned.

Add shredded mushrooms, shredded cabbage, and grated/julienned carrot to the pan. Stir-fry with the pork 2–3 minutes until vegetables soften slightly and release moisture.

Pour the pre-mixed sauce over the pork and vegetables. Stir continuously, scraping any browned bits off the bottom. Cook 1–2 minutes until sauce has thickened and coats the pork and vegetables. Taste and adjust seasoning with a pinch more soy or a dash of sugar if needed. Stir in the green parts of the sliced green onions at the end and remove from heat.

Assemble the Moo Shi Pork: lay a warm pancake on a plate, spread about 1 tablespoon hoisin sauce if using, place roughly 1/4 of the pork filling lengthwise in the center, add a few cucumber matchsticks and a sprinkle of sliced green onion. Fold the bottom up over the filling and roll or fold sides in like a burrito (traditional is to fold sides then roll). Repeat for remaining pancakes.

Serve immediately while warm. Leftover pork can be refrigerated in an airtight container for up to 3 days; reheat in a skillet over medium heat and refresh pancakes in a warm skillet or microwave wrapped in a damp paper towel.