Mu Shu Pork
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
A classic Chinese stir-fry with barbecued pork, cabbage, and scrambled eggs, served with steamed pancakes and hoisin sauce. The filling is rolled up in the pancakes like a burrito.
Ingredients
- 29.6 ml vegetable oil divided
- 1 large egg beaten
- 29.6 ml water
- 14.8 ml sweet bean sauce
- 7.39 ml sweet bean sauce
- 14.8 ml oyster sauce
- 14.8 ml Shaoxing wine or dry Marsala wine
- 14.8 ml soy sauce
- 6 mu shu pancakes
- 2 green onions roughly chopped
- 946 ml green cabbage thinly sliced, loosely packed
- 150 g Chinese barbecued pork julienned
- 237 ml bean sprouts
- 1.23 ml sesame oil
- 0.62 ml white pepper powder
- 14.8 ml hoisin sauce for serving
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 57.5 mg
- Iron: 1.19 mg
- Magnesium: 20.7 mg
- Phosphorus: 59.5 mg
- Potassium: 243 mg
- Zinc: 0.44 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml water
- 14.8 ml sweet bean sauce
- 7.39 ml sweet bean sauce
- 14.8 ml oyster sauce
- 14.8 ml Shaoxing wine or dry Marsala wine
- 14.8 ml soy sauce
- 6 mu shu pancakes
- 237 ml bean sprouts
- 1.23 ml sesame oil
- 0.62 ml white pepper powder
Prepare
- 29.6 ml vegetable oil, divided
- Beat 1 large egg
- 2 green onions, roughly chopped
- 946 ml green cabbage, thinly sliced, loosely packed
- Julienne 150 g Chinese barbecued pork
- 14.8 ml hoisin sauce, for serving
Let's Cook
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Step 1.
Preheat a wok over medium-high heat until wisps of smoke rise from the surface. Add 1 tablespoon of the vegetable oil and heat until it starts to shimmer. Add the beaten egg and scramble, cooking until the curd is just set, about 1 to 2 minutes. Remove the wok from the heat, transfer the scrambled egg to a small bowl, and set aside.
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Step 2.
In a small bowl or measuring cup, combine 2 tablespoons water, 1 tablespoon plus 1½ teaspoons sweet bean sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine or dry Marsala wine, and 1 tablespoon soy sauce. Stir to combine and set aside.
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Step 3.
Set up your steamer to steam the mu shu pancakes. Steam the pancakes for 5 to 7 minutes, or until heated through and softened.
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Step 4.
While the pancakes are steaming, heat the wok over high heat until wisps of smoke rise from the surface. Add the remaining 1 tablespoon vegetable oil and the chopped green onions, and stir-fry for 10 to 15 seconds. Add the thinly sliced green cabbage, julienned Chinese barbecued pork, and bean sprouts, and stir to combine. Add the reserved bean sauce mixture, using a spatula if needed to scrape down the sides of the bowl. Stir-fry the filling together for 1 to 2 minutes, or until the cabbage has softened. Add ¼ teaspoon sesame oil and ⅛ teaspoon white pepper powder, and stir and toss again to combine. Remove the wok from the heat.
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Step 5.
Spread ½ teaspoon hoisin sauce into the middle of each steamed pancake. Add about ½ cup of the filling to each pancake and roll them up like a burrito to serve.