Mu shu pork

dairy free

2 Servings, 760 Calories/Serving

20 Minutes

Like the fortune cookie, mu shu pork is a Chinese-American innovation invented in the US. The pork and mushroom stir-fry is served like Peking duck, wrapped in tender Mandarin pancakes with sweet-tart hoisin. While store-bought hoisin often contains high-fructose corn syrup or artificial thickeners, ours is sweetened with molasses and enriched with pumpkin puree. But the best part of this meal may be the wood ear mushrooms, which have a wonderfully snappy texture.


  • 10 ounces boneless pork strips
  • ½ pound green cabbage
  • 3 ounces wood ear mushrooms
  • Fresh ginger
  • Peeled fresh garlic
  • 3 scallions
  • 1 cup shredded carrots
  • Mung bean sprouts
  • Sesame stir-fry seasoning (coconut aminos - coconut vinegar - sesame oil)
  • Fresh cilantro
  • 10 Mandarin pancakes (contain wheat and soy)
  • Sun Basket hoisin (pumpkin puree - prunes - coconut aminos - almond butter - molasses - sesame oil - coconut vinegar - granulated garlic - salt)



Brown 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 large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not clean the pan.


Prep the vegetables

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Cut the mushrooms into thin strips.
  • Grate or peel and finely chop the ginger.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.


Cook the vegetables and finish the pork

In the same pan used for the pork, if dry, add 1 tablespoon oil and 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, ginger, garlic, bean sprouts, sesame stir-fry seasoning, pork, and any accumulated juices and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Remove from the heat, stir in the scallions, and season to taste with salt and pepper.


Prep the cilantro

  • Just before the vegetables and pork are done, coarsely chop the cilantro.



Working with 1 Mandarin pancake at a time, spread on a thin layer of hoisin, top with some of the vegetables and pork, garnish with the cilantro, and roll up like a burrito.

Nutrition per serving: Calories: 760, Protein: 45 g, Total Fat: 38 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 6.5 g, Saturated Fat: 6 g, Cholesterol: 95 mg, Carbohydrates: 62 g, Fiber: 10 g, Added Sugar (molasses): 4 g, Sodium: 660 mg 760
Contains: wheat, soy, tree nuts

Similar Recipes

Banh mi chicken salad with quick pickles and sesame-miso dressing
Gluten Free, Dairy Free
Bangkok chicken wings with coconut-pineapple "rice"
Paleo, Gluten Free, Dairy Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free