Ingredients Jump to Instructions ↓

  1. 12 oz 340g Boneless pork loin - cut into thin strips

  2. 2 tablespoons 30ml Dark soy sauce

  3. Oil for wok

  4. 1/2 cup 118ml Sliced shiitake mushroom caps

  5. 1/4 cup 36g / 1 1/3oz Coarsely-chopped water chestnuts

  6. 1/4 cup 59ml Sliced bamboo shoots

  7. 1/2 cup 118ml Water

  8. 2 tablespoons 30ml Soy sauce

  9. 1 tablespoon 15ml Dry sherry

  10. 1 tablespoon 15ml Cornstarch

  11. 1 teaspoon 5ml Sugar

  12. 1 teaspoon 5ml Freshly-ground black pepper

  13. 1/2 cup 80g / 2.8oz Bean sprouts

  14. 2 tablespoons 30ml Minced green onions

  15. 2 tablespoons 30ml Minced fresh ginger

  16. 10 Moo Shu Pancakes - seeNote

  17. Hoisin sauce

Instructions Jump to Ingredients ↑

  1. * Note: See the "Moo Shu Pancakes" recipe which is included in this collection.

  2. Toss the pork with dark soy. Heat 1 tablespoon of oil in a wok over high heat. Add the pork and stir-fry for 1 minute. Add the shiitakes, cook for 1 more minute. Add the water chestnuts, and bamboo shoots, cook for 3 minutes. Combine the water, soy sauce, dry sherry, cornstarch, sugar, and pepper; work into a smooth paste. Add to the wok, stir to completely coat. Cook for 2 minutes. Remove from the heat. Add the bean sprouts, green onions, and ginger.

  3. Brush your Moo Shu Pancakes with a little hoisin sauce. Fill with the pork and vegetables. Roll up and serve.

  4. This recipe yields 5 servings.


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