Mu shu pork

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

Mu shu pork

20-Minute Meal

Mu shu pork

Dairy-Free, Protein Plus

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)

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, Sesame

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, Sesame.


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

Wash produce before use


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.


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.


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.


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.


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.