Mu Shu Pork Wraps
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Mu Shu Pork originated in northern China and first became popular in the U.S. in the 1960’s. It quickly became popular and is now a staple in Chinese American cuisine. There are many variations of this dish, but traditionally always includes thinly sliced pork and scrambled eggs and a variety of vegetables tossed in a sauce with sesame oil and soy sauce, then rolled up in mu shu wrappers. Almost like a Chinese breakfast burrito. And they’re delicious!
All the prep work, which simply involves chopping, can be done a day in advance and the cooking time is only 5 minutes. 5 minutes! So this is a super-duper fast dish. And you’d never guess by the results. A perfect dish to make for New Year’s Day when you’re too tired to take the time to make a more time-consuming meal. It also makes a great lunch to take to work. Heat the filling in the microwave and then roll it up in a wrap.
This Mu Shu Pork is also low carb with a generous dose of healthy vegetables and makes for a delicious diet-friendly dish – just use a smaller, whole wheat wrap or wrap the Mu Shu in lettuce leaves! Use your imagination to get creative with this Mu Shu Pork – and if you have any ideas, please share them in the comments!
Mu Shu Pork Wraps Recipe
Let’s get started!
Cut the pork in slices and then cut them into matchstick-sized pieces. This is waaaaaay easier to do when the pork is still semi-frozen.
Combine the soy sauce, sesame oil, and rice wine (or dry sherry) in a bowl. These are the only additional “saucy” ingredients you’ll need to make this dish.
Add the pork, stir to combine, and let it marinate while you prepare the remaining ingredients.
Very thinly slice the cabbage.
Very thinly slice the red bell pepper and the green onions.
Very thinly slice the mushrooms.
Place all the vegetables in a large bowl and set aside. This can be done a day in advance as well as marinating the pork.
Beat the eggs.
I used a non-stick skillet this time because my wok isn’t seasoned well enough. If you don’t use a wok, a non-stick skillet is what I recommend so that the eggs don’t stick.
Whatever you use, heat the pan over high heat, then add a tablespoon of oil. Add the pork and stir-fry for about 2 minutes until cooked. Transfer the meat to a plate and set aside.
Add a teaspoon or so of oil to the skillet, return to high heat and add the beaten eggs.
Scramble the eggs for about a minute and then transfer them to a plate. Set aside.
Add another couple of teaspoons of oil, return to high heat, and add the vegetables. Stir fry for a minute or two until the cabbage and green onions turn a brighter green.
Pour in the Teriyaki Sauce.
Return the pork and scrambled eggs to the skillet.
Toss to combine. Add salt and pepper to taste. Your Mu Shu Pork is now ready for the wrappers! You can either purchase Mu Shu wrappers in your local Asian grocery store, or use flour tortillas.
Note: Optional but delicious, spread a little homemade Hoisin Sauce on the wrapper before adding the filling. That’s what I do and I love it!
Fill the wraps with some hot Mu Shu Pork and you’re meal is ready! Enjoy!
Asian food fans, don’t forget to check out this recipe for the BEST homemade Teriyaki Sauce!
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Mu Shu Pork Wraps
Ingredients
- 1 pound lean pork cut into super thin slices
- Vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine or dry sherry
- 3 cups green cabbage , very thinly sliced
- 1 red bell pepper , very thinly sliced
- 5 green onions , slivered
- 1/2 pound button mushrooms , very thinly sliced
- 4 eggs , beaten
- 1 Teriyaki Sauce
- 8 flour tortilla wraps (I'm using 8 inch wraps)
- Hoisin Sauce , for serving, optional
Instructions
- Combine the soy sauce, sesame oil and rice wine (or red sherry) in a bowl. Add the pork, stir coat, and let marinate while you prepare the remaining ingredients.
- Heat a wok or non-stick skillet over very high heat. Add 1 tablespoon vegetable oil and add the pork. Stir-fry for 2 minutes until cooked through. Transfer to a plate and set aside.Add a teaspoon or so of oil to the skillet and return to high heat. Add the eggs and scramble or a minute until done. Transfer to a plate and set aside.Add another two teaspoons or so of oil to the skillet and return to high heat. Add all the vegetables and stir-fry for a minute until the green cabbage and green onions turn brighter in color. Pour in the Campbell's Toasted Sesame or homemade teriyaki sauce and stir to combine. Return the pork and eggs to the skillet and toss to combine. Add salt and pepper to taste.Spread some of the hot mixture onto a warmed mu shu wrapper or tortilla shell and serve immediately. For even more flavor, spread the tortilla wraps with some hoisin sauce before adding the filling.
Notes
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Tried this, turned out great, but I wasn’t able to get the eggs to look so purdy!
Purdy eggs aren’t remotely a requirement, the important thing is that it tastes good – and I’m glad to hear it was a hit! :) Thanks, Gene!
odds are you had your heat too high, this is the biggest mistake I see people make when making scrambled eggs. Nice and low with lots of stirring.
Thanks Greg!
Got your reply four years later thanks to the wonders of email notification!
I’ll practice this, thanks