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Home » Food » By Country or Region » Asia » China » Mu Shu Pork Wraps

Mu Shu Pork Wraps

December 23, 2013 by Kimberly Killebrew · 4 Comments

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Mu Shu Pork 1 edited sm

Thank you to Campbell’s Dinner Sauces for sponsoring this post! 

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!

Today we’re enlisting the help of Campbell’s Toasted Sesame Dinner Sauce.  It’s free of any processed ingredients or nasty chemicals, conveniently contains all the needed ingredients for the Mu Shu Pork sauce, and makes this dish perfect for whipping up in a time crunch.  But in case you’d like to make the sauce yourself, I’ll give you that recipe as well.

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.

Mu Shu Pork Wraps The Daring Gourmet

This Mu Shu Pork is also low fat and 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!

Let’s get started!

A quick overview of the primary ingredients you’ll need.

Mu Shu Pork The Daring Gourmet

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.

Mu Shu Pork prep 1 Mu Shu Pork prep 2

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.

Mu Shu Pork prep 3

Add the pork, stir to combine, and let it marinate while you prepare the remaining ingredients.

Mu Shu Pork prep 4

Very thinly slice the cabbage.

Mu Shu Pork prep 6

Very thinly slice the red bell pepper and the green onions.

Mu Shu Pork prep 7

Very thinly slice the mushrooms.

Mu Shu Pork prep 8

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.

Mu Shu Pork prep 9

Beat the eggs.

Mu Shu Pork prep 10

That’s all the prep work!  Now gather up the ingredients and we’re ready to wok!

Mu Shu Pork prep 11

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.

Mu Shu Pork prep 12

Add a teaspoon or so of oil to the skillet, return to high heat and add the beaten eggs.

Mu Shu Pork prep 13

Scramble the eggs for about a minute and then transfer them to a plate.  Set aside.

Mu Shu Pork prep 14

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.

Mu Shu Pork prep 15

Mu Shu Pork prep 16

Pour in the Campbell’s Toasted Sesame Dinner Sauce and stir to combine.

If you prefer, you can make your own teriyaki sauce that will work fabulously:  Homemade Teriyaki Sauce.

Mu Shu Pork prep 17

Return the pork and scrambled eggs to the skillet.

Mu Shu Pork prep 18

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 Hoisin Sauce on the wrapper before adding the filling.  That’s what I do and I love it!

Mu Shu Pork prep 19

Fill the wraps with some hot Mu Shu Pork and you’re meal is ready!  Enjoy!

Mu Shu Pork Wraps The Daring Gourmet

Mu Shu Pork The Daring Gourmet

Asian food fans, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!

Mu Shu Pork Wraps
 
Print
Prep time
15 mins
Cook time
5 mins
Total time
20 mins
 
: The Daring Gourmet, www.daringgourmet.com
Serves: 4-6
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, super thinly sliced
  • 1 red bell pepper, super thinly sliced
  • 5 green onions, slivered
  • ½ pound button mushrooms, super thinly sliced
  • 4 eggs, beaten
  • 1 package Campbell's Toasted Sesame Dinner Sauce or Homemade Teriyaki Sauce
  • 6-8 flour tortilla wraps, depending on size (8 inch or 10 inch)
  • Hoisin Sauce (optional)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spread some of the hot mixture onto a warmed mu shu wrapper or tortilla shell and serve immediately.
  6. Note: Optional but delicious, spread a bit of Hoisin Sauce on the wrapper before adding the filling.
Notes
* All the prep work of chopping and marinating can be done a day ahead. Then all you have to do is take 5 minutes to cook it whenever you're ready.
3.2.2199

 

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4 Comments →

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4 Responses

  1. Gene Smolko says

    June 10, 2016 at 12:58 am

    Tried this, turned out great, but I wasn’t able to get the eggs to look so purdy!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 10, 2016 at 9:07 am

      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!

      Reply
    • Greg Ward says

      January 28, 2020 at 5:55 am

      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.

      Reply
      • Gene Smolko says

        January 29, 2020 at 11:35 am

        Thanks Greg!

        Got your reply four years later thanks to the wonders of email notification!

        I’ll practice this, thanks

        Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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