Mu shu pork

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Mu shu pork

Dairy-Free

2 Servings, 760 Calories/Serving

20 Minutes

Recycle your take-out menus: our fast, easy spin on a Chinese-American classic comes with our house-made hoisin, a sweet-tart Asian BBQ sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 Mandarin pancakes
  • ½ ounce dried shiitake mushrooms
  • 10 ounces boneless pork strips
  • 3 organic scallions
  • 4 or 5 sprigs organic fresh cilantro
  • ¼ pound organic shredded green or other cabbage
  • 3 ounces organic shredded carrots
  • Sunbasket stir-fry blend (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
  • Sunbasket hoisin (almond butter - coconut aminos - pumpkin puree - dried plums - molasses - coconut vinegar - sesame oil - kosher salt - granulated garlic)
Ingredient IQ
According to food historian Carolyn Phillips, this dish is beloved throughout northern China, where it is known by many names, including muxi rou, which means “osmanthus blossom pork.” It only became known as “mu shu pork” after it gained popularity in the West.

Nutrition per serving

Calories 760, Total Fat 28g (36% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 1200mg (52% DV), Total Carb. 85g (31% DV), Fiber 7g (25% DV), Total Sugars 12g (Incl. 3g Added Sugars, 6% DV), Protein 39g
Contains: Tree Nuts, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the pancakes; soak the mushrooms

  • Remove 8 [16] Mandarin pancakes from the package; save the rest for another use. Let the pancakes come to room temperature.
In a small sauce pot, combine the shiitake mushrooms and enough water to cover. Bring to a boil and cook, stirring occasionally, until softened, 3 to 5 minutes.
While the mushrooms soak, prepare the pork.

2

Prep and cook the pork

  • Cut a small corner from the pork packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a wok or large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the pork and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
While the pork cooks, prepare the remaining ingredients.

3

Prep the remaining ingredients

  • Drain the mushrooms; discard the stems and thinly slice the caps.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Coarsely chop the cilantro for garnish.

4

Cook the vegetables; finish the pork

In the same pan used for the pork, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Stir in the cabbage and carrots, season with salt and pepper, and cook until just starting to soften, 1 to 2 minutes. Add the mushrooms, stir-fry blend, and pork and any accumulated juices. Cook, stirring occasionally, until the vegetables are tender and the pork is cooked through, 2 to 3 minutes. Remove from the heat, stir in the scallions, and season to taste with salt and pepper.

Serve

Working with 1 Mandarin pancake at a time, spread on a thin layer of hoisin, top with the vegetables and pork, garnish with the cilantro, and roll up like a burrito.
Kids Can!
  • Count the Mandarin pancakes.
  • Cover the mushrooms with water.
  • Time the mushrooms.
  • Help assemble the pancakes.