This Moo Shu Pork Lettuce Wraps recipe is a home-cooked version of the delicious Chinese restaurant classic – a simple and scrumptious stir fry of pork, vegetables and eggs wrapped in tender bibb lettuce leaves.
I was determined to find a great homemade recipe for Moo Shu Pork, one of my favorite Chinese dishes. Shredded cabbage, mushrooms and bits of scrambled egg are flavored with ginger, garlic, scallions and soy sauce, and stir-fried with thin strips of marinated pork. A drizzle of sweet hoisin sauce is added and everything is wrapped up in a delicate lettuce leaf.
I’ve discovered that tender bibb lettuce is a great substitute for Mandarin Pancakes (which are difficult and time consuming to make). For me, the wrapper is a means to an end – getting a thick delicious roll-up that you can bite into.
Traditional Moo Shu Pork generally contains lily buds and tree ear mushrooms. I thought about including them. In fact I looked for them in a few stores and couldn’t find them. My research tells me that they don’t contribute much to the flavor, but are used to add texture and visual appeal to the dish, which is supposed to resemble a rain forest.
My version may not look the part, but it’s tasty and you can easily find all of the ingredients. I loaded mine up with an abundance of scallions and shiitake mushrooms, both of which I love!
There’s quite a bit of chopping for this recipe, but all of it can be done up to 24 hours ahead. Store the vegetables in baggies, loosely-wrapped in paper towel.
Put the ginger and garlic in a tiny dish covered with plastic wrap. Store the marinated pork in a tightly sealed container or a bowl sealed with plastic wrap.
The lettuce can be washed and rolled up between two sheets of paper towels. Be gentle so you don’t damage the leaves.
Carefully place the roll into a large baggie, seal, and store in the fridge until right before dinner. You will have cold, crisp, delicious lettuce leaves. I use this technique for all of my salads when I want to prep them a day ahead.
Once you have everything washed and chopped the moo shu pork stir fry will be ready in 15 minutes.
If you’re interested in cooking more delicious Chinese classic recipes at home, check out this recipe for Chinese Orange Chicken and this one for Chinese Ham and Egg Fried Rice. You may also enjoy Chinese Fun Noodles with Beef. These are all restaurant quality delicious and way lighter and healthier.
Here’s the recipe for Moo Shu Pork Lettuce Wraps. If you try this recipe I hope you’ll come back to leave a rating and a comment. I’d love to know what you think!
Moo Shu Pork Lettuce Wraps
A flavorful stir-fry of pork, cabbage, mushrooms and aromatics. Serve with Bibb lettuce leaves to wrap up.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 4-5
- Category: Main Course
- Cuisine: Chinese
- 1 pound of boneless pork loin. I like to use boneless loin chops. (If you have time, put pork in the freezer for 1 to 1 1/2 hours and it will be easier to slice)
- Marinade for Pork
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- Other ingredients
- 2 heads Bibb or Boston lettuce, core removed, leaves separated and rinsed. You can store them between sheets of paper towel. Loosely roll and place rolls in plastic bags in the fridge until just before using.
- 4 tablespoons peanut oil (divided)
- 3 eggs lightly beaten
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 4 cups thinly sliced shiitake mushrooms, first remove stems and rinse. (3/4 pound or about 25 mushrooms)
- 5 cups thinly sliced or shredded Napa cabbage (about 1/2 of a large cabbage)
- 1 teaspoon Salt
- 2 bunches of scallions (12-14), washed and trimmed. Cut in half lengthwise, then crosswise into 1 1/2 inch pieces.
- 3 tablespoons soy sauce
- 3 tablespoons dry sherry
- Serve with
- Hoisin sauce (purchase in the Asian section of your grocery store)
- Cut pork into 1/4-inch slices in one direction. Stack 3 slices at a time and cut into 1/4-inch strips. Cut the strips in half, if need be – you want them to be about 1 1/2 inches long.
- Mix the marinade ingredients and toss with the pork strips in a small container. Cover or seal with plastic wrap and set aside for 30 minutes at room temperature or store in the fridge up to 24 hours. (Let it sit out at room temp for 30 minutes before stir-frying).
- Heat 2 tablespoons oil in a wok, cast iron or non-stick skillet until hot, but not smoking. Pour in the eggs. Let them set for 10-15 seconds. Tilt the pan or use a spatula to push the cooked part aside and let the wet part slide out onto the hot pan. Cook another 10 seconds or so. Flip to cook the other side for just a few seconds. Quickly transfer eggs to a plate. Cut into strips and set aside.
- Add garlic, ginger and shiitake mushrooms to the oil left in the hot pan. Cook over medium high heat, stirring occasionally, for about 3 minutes, until mushrooms soften. Add cabbage and 1 teaspoons salt, and stir-fry for 3 minutes or so, until cabbage is just wilted. Scrape everything into a large bowl and set aside.
- Add 2 tablespoons oil to the pan. Let the oil heat up a little. Add the pork and stir-fry for 2-3 minutes just until it loses all of its pink color. Add the scallions and stir-fry with the pork for a minute more, until they release their flavor. Add cabbage mixture and eggs back to the pan. Sprinkle on 3 tablespoons soy sauce and 3 tablespoons sherry. Toss everything together for a minute to heat. Serve hot with lettuce cups and hoisin sauce to spoon on top. Enjoy!
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