Stir-fried pork with wood ear mushrooms and thin pancakes
Mu Shu Pork
Mu Shu Pork
30 minMedium
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
4 servings
Difficulty
Medium
Cost
Budget
$
Mu Shu Pork
Stir-fried pork with wood ear mushrooms and thin pancakes
Tender strips of pork stir-fried with scrambled eggs, wood ear mushrooms, and lily buds, wrapped in delicate Mandarin pancakes. A northern Chinese classic with wonderful textural contrast.
20m
Prep Time
10m
Cook Time
30m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Mu shu pork is one of the great wrap-and-eat dishes of northern China. The combination of silky eggs, crunchy mushrooms, and savory pork in a thin pancake is endlessly satisfying.
Ingredients
- 1/2 lb pork tenderloin, sliced into thin strips
- 1/4 cup dried wood ear mushrooms, soaked
- 3 eggs, beaten
- 2 cups shredded cabbage
- 8 Mandarin pancakes (mu shu wrappers)
- 2 tbsp hoisin sauce
HeatTool
Test Kitchen Pick
Wok
Helpful Tool
Why a wok helps here
High-heat cooking gets easier when the pan can move food quickly without steaming it. That is the real advantage for stir-fries like this one.
This recipe benefits most from faster heat response and more tossing room.
- Keeps vegetables and proteins from steaming
- Makes quick sauce reduction easier
A flat-bottom wok is the most useful upgrade if you cook stir-fries more than once in a while.
Shop wok options for this recipeInstructions
- 1
Marinate pork strips with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil for 10 minutes.
- 2
Scramble eggs in a hot wok until just set; remove and break into large curds.
- 3
Stir-fry pork in the same wok until no longer pink, about 2 minutes. Add soaked wood ear mushrooms and cabbage.
- 4
Return eggs to the wok, add hoisin sauce and a splash of soy sauce. Toss everything together for 1 minute.
- 5
Warm pancakes in a steamer for 2 minutes. Serve pork filling with pancakes and extra hoisin for wrapping.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork tenderloinSliced chicken breast
Equally tender and absorbs the sauce well
Mandarin pancakesSmall flour tortillas
Slightly thicker but works in a pinch
DepthPantry
Test Kitchen Pick
Soy Sauce
Helpful Pantry Staple
Why the pantry staple matters
This style of cooking leans heavily on a few foundational condiments. A better soy sauce is usually the fastest pantry upgrade to notice.
The savory base here starts with a more useful bottle, not another gadget.
- Useful across marinades, stir-fries, and dipping sauces
- Gives the final dish a fuller savory backbone
If this cuisine shows up regularly in your kitchen, soy sauce is one of the best-value pantry upgrades.
Shop soy sauce for this recipeTips & Storage
Pro Tips
Soak wood ear mushrooms in hot water for at least 20 minutes until fully pliable.
Spread hoisin sauce on the pancake first for the most authentic wrapping experience.
Storage
Refrigerate filling for up to 3 days. Keep pancakes wrapped separately.
Reheating
Stir-fry filling briefly in a hot wok. Steam pancakes until pliable.
Nutrition Facts
Per serving (210mg) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates12g
Fat36g
Fiber640mg
Sugar2g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where can I find Mandarin pancakes?
- Asian markets carry them frozen. Flour tortillas work as a quick substitute.
- Can I make this without wood ear mushrooms?
- Yes, sliced shiitake mushrooms are a good alternative.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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