Weeknight Moo Shu Pork Recipe with Quick Hoisin Wraps

Easy Weeknight Moo Shu Pork is a meal my whole family will eat without complaint. A complete meal with no sides, it’s a great quick & easy dinner.

There aren’t many quick, weeknight-friendly meals that everyone in my family will eat happily, but this Easy Weeknight Moo Shu Pork is one of them. My kids sometimes pick out a few vegetables and prefer the eggs on the side, but there are no complaints—and it comes together fast.

The stir-fry itself cooks in about 15 minutes. Prep will add a bit of time, mostly for slicing vegetables, but a mandoline or pre-cut produce (bagged matchstick carrots, for example) will speed things up considerably.

How to Make Easy Weeknight Moo Shu Pork

Preheat your oven or toaster oven to 300°F. Wrap the tortillas in foil and place them in the oven to warm while you cook the stir-fry. Alternatively, heat tortillas briefly in a dry skillet or microwave a stack for about a minute just before serving.

Start by rehydrating the dried wood ear mushrooms: place them in a small bowl and cover with cold water by about an inch. Let them soak at least 15 minutes while you prep the rest.

Slice the pork thinly. If using pork tenderloin (about half a tenderloin), cut it in half lengthwise and slice thin crosswise; partially frozen meat is easier to slice. Toss the sliced pork with cornstarch, water, and salt—this “velveting” technique helps keep the meat tender and juicy in the stir-fry. Set the pork aside while you prepare the vegetables:

• Slice the celery on the bias
• Shred the napa cabbage (a mandoline or large sharp knife works well)
• Julienne or cut the carrots into matchsticks (or buy pre-cut matchstick carrots)

Drain and rinse the rehydrated mushrooms, then slice them thinly.

Whisk two large eggs with a pinch of salt. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium heat. Pour in the eggs and cook without stirring until the bottom is set and lightly browned, about 2–3 minutes. Flip and cook until set, about another minute. Transfer to a cutting board and slice into strips.

Increase heat to medium-high and add the remaining oil. Add the pork and stir frequently until cooked through, about 3 minutes. Remove pork to a clean plate.

Reduce heat to medium and add all the vegetables to the pan. Stir often until the cabbage wilts and the carrots and celery begin to soften, about 5 minutes. Stir in oyster sauce and chicken bouillon until evenly distributed. Return the pork and sliced egg to the skillet and cook until everything is heated through.

To serve, spread hoisin sauce over warmed tortillas, top with a large scoop of the Moo Shu mixture, and roll or fold into wraps. Offer extra hoisin at the table.

Ingredients

Most ingredients are easy to find at a well-stocked grocery store. Dried wood ear mushrooms may require an Asian market or an online order, but they add a unique texture and are worth including if possible.

• 8–10 small white flour tortillas (or Mandarin pancakes if you prefer)
• ¼ cup (15 g) dried wood ear mushrooms (also called black fungus; rehydrate before using)
• ½ medium pork tenderloin (about 227 g) or another lean pork cut
• 1 tablespoon cornstarch
• 1 teaspoon cold water (for velveting)
• ½ teaspoon kosher salt (or MSG-salt)
• ¼ teaspoon white pepper (or a pinch of black pepper)
• 2 medium carrots, julienned or matchstick-cut
• 2 medium stalks celery, sliced on the bias
• ¼ medium napa cabbage (about 4 cups shredded)
• 2 tablespoons canola oil or another neutral oil
• 2 large eggs
• 1 tablespoon oyster sauce (use gluten-free oyster sauce if needed)
• 1 teaspoon chicken bouillon concentrate or powder
• Hoisin sauce, for spreading and serving (use gluten-free hoisin if needed)

Notes and Tips

If you can’t find wood ear mushrooms, black fungus or cloud ear mushrooms are similar and often used interchangeably. Frozen or pre-cut vegetables speed prep, and partially freezing the pork makes thin slicing easier. To make the meal gluten-free, substitute gluten-free oyster sauce and hoisin, and use a gluten-free wrap or serve the stir-fry over rice.

Nutrition Notes

Nutrition information (as provided) is for one-quarter of the stir-fry plus two small flour tortillas. If your portions differ, nutrition values will change. The recipe is dairy-free as written. For a gluten-free version, swap in gluten-free oyster and hoisin sauces and use gluten-free tortillas or rice for serving.