Quick & Healthy Moo Shu Pork Recipe
This Quick & Healthy Moo Shu Pork Recipe is a fast, nutritious stir-fry made with tender pork, crisp vegetables, and a light savory-sweet sauce. Perfect for busy weeknights, it delivers classic Chinese-inspired flavours with less oil and fewer calories while staying incredibly satisfying.
Ingredients
For the Pork Marinade
- 1 lb 450 g pork tenderloin, thinly sliced against the grain
- 1 tablespoon low-sodium soy sauce or tamari
- 1 teaspoon sesame oil
- 1 teaspoon Shaoxing wine or dry sherry optional
- 1 teaspoon cornstarch
- Pinch of black or white pepper
For the Stir-Fry
- 1 tablespoon vegetable or avocado oil divided
- 3 large eggs lightly beaten
- 1 medium onion thinly sliced
- 2 –3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 3 cups shredded napa or green cabbage
- 1 cup shredded carrots
- 1 cup sliced mushrooms shiitake or button
- 4 green onions cut into 1-inch pieces
- 1 cup bamboo shoots or water chestnuts optional
For the Sauce
- 2 tablespoons low-sodium soy sauce
- 1½ tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- ½ cup low-sodium chicken or vegetable broth
- 1 teaspoon honey or sugar optional
- 1 teaspoon cornstarch mixed with 1 tablespoon water optional, for thickening
For Serving
- Mandarin pancakes flour tortillas, or lettuce leaves
Instructions
Marinate the Pork
- In a bowl, combine sliced pork with soy sauce, sesame oil, Shaoxing wine, cornstarch, and pepper. Toss well and set aside for 10–15 minutes.
Prepare the Sauce
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, broth, and honey (if using). Set aside. Keep cornstarch slurry separate if using.
Cook the Eggs
- Heat 1 teaspoon oil in a wok or large skillet over medium heat. Pour in beaten eggs, swirl to form a thin omelet, cook until just set, then remove and slice into thin strips.
Sear the Pork
- Increase heat to high. Add ½ tablespoon oil and stir-fry pork in a single layer for 1–2 minutes until just cooked. Remove and set aside.
Cook Vegetables
- Add remaining oil to the pan. Stir-fry onions and mushrooms for 30–45 seconds. Add garlic and ginger, cook briefly, then add cabbage, carrots, and optional bamboo shoots. Toss on high heat for 1–2 minutes until crisp-tender.
Combine & Finish
- Return pork and egg strips to the wok. Pour in sauce and toss quickly. Add cornstarch slurry if a thicker sauce is desired. Cook 20–30 seconds, then remove from heat.
Serve
- Spoon into warm pancakes or lettuce cups and serve immediately.
Notes
- Health Tip: Use lettuce wraps instead of pancakes for a low-carb version.
- Protein Swap: Pork can be replaced with chicken breast, shrimp, or tofu.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat quickly in a hot skillet with a splash of water or broth.
- Flavour Boost: Finish with a few drops of sesame oil or chili oil before serving.