Moo Shoo Pork in Tortillas
Submitted by JanVeldkamp
Quick moo shu pork stir-fry with mushrooms, broccoli, and coleslaw mix wrapped in flour tortillas with hoisin sauce. A weeknight-friendly Chinese-American classic.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minFlour tortillas standing in for traditional Mandarin pancakes is the smart shortcut that makes this moo shu pork doable on a Tuesday night. A quick microwave warm-up and they’re soft, pliable, and ready for a smear of hoisin sauce and a pile of stir-fried goodness.
The pork gets tossed with cornstarch before hitting the screaming hot wok, and that thin coating is what gives each piece a lightly crisped exterior that holds up against the saucy vegetables. Cook it fast over high heat, pull it out, then stir-fry the veg in the same pan.
Pre-cut coleslaw mix is the clever ingredient here. It mimics the shredded cabbage in traditional moo shu without any knife work, and broccoli florets plus sliced mushrooms round out the vegetables with heft and earthiness. Everything gets a bath in teriyaki sauce and finishes tender-crisp in about five minutes.
Pro Tips
- Get the wok smoking hot before adding oil. If the pan isn’t hot enough, the pork will steam and turn gray instead of browning.
- Don’t crowd the pork. Cook in a single layer so every piece hits the metal. If needed, do two batches.
- The vegetables should stay tender-crisp, not limp. Five minutes of high-heat stir-frying is enough. Overcooked coleslaw mix turns to mush.
- Spread hoisin sauce on the tortilla first, then pile on the filling and roll tightly from the bottom, tucking the sides in burrito-style.
Variations
- Chicken version: Swap the pork loin for thinly sliced chicken breast or thigh. Same cornstarch toss, same cook time.
- Extra vegetables: Add shredded carrots, water chestnuts, or bamboo shoots for more traditional moo shu texture.
- Spicy upgrade: Stir a teaspoon of chili garlic sauce into the teriyaki for a kick of heat.
Ingredients
Directions
Hoisin sauce is available in Asian markets and in the specialty section of many supermarkets.
Ask your butcher if you don’t see it in meat case.
Heat large, deep skillet or wok over high heat. Add 1 tablespoon oil and heat until almost smoking.
Toss pork with cornstarch in medium bowl.
Add pork to skillet and cook, stirring, until beginning to brown, 3 to 4 minutes.
With slotted spoon transfer pork to clean bowl.
Add remaining 1 teaspoon oil to skillet; add garlic and cook 15 minutes Add vegetables and Teriyaki Sauce to skillet. Cook, stirring frequently, until vegetables are tender-crisp, 5 minutes. Return pork to skillet and cook 1 minute more. Transfer to serving bowl and sprinkle with green onions. Wrap tortillas in paper towel and microwave on High 1½ minutes To serve, spread Hoisin sauce on tortillas, spoon on Moo Shoo Pork.
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