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.
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.
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.
That’s all the prep work! Now gather up the ingredients and we’re ready to wok!
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 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.
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 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!
- 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)
- 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.
- Note: Optional but delicious, spread a bit of Hoisin Sauce on the wrapper before adding the filling.
Gene Smolko says
Tried this, turned out great, but I wasn’t able to get the eggs to look so purdy!
Kimberly @ The Daring Gourmet says
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!
Greg Ward says
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.
Gene Smolko says
Got your reply four years later thanks to the wonders of email notification!
I’ll practice this, thanks