Stir-fried pork with wood ear mushrooms and thin pancakes
Mu Shu Pork
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
4 servings
Difficulty
Medium
Cost
Budget
$
Mu Shu Pork
Stir-fried pork with wood ear mushrooms and thin pancakes
★4.2(5)
Tender strips of pork stir-fried with scrambled eggs, wood ear mushrooms, and lily buds, wrapped in delicate Mandarin pancakes. A northern Chinese classic with wonderful textural contrast.
20m
Prep Time
10m
Cook Time
30m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Mu shu pork is one of the great wrap-and-eat dishes of northern China. The combination of silky eggs, crunchy mushrooms, and savory pork in a thin pancake is endlessly satisfying.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Mu Shu Pork special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1/2 lb pork tenderloin, sliced into thin strips
- 1/4 cup dried wood ear mushrooms, soaked
- 3 eggs, beaten
- 2 cups shredded cabbage
- 8 Mandarin pancakes (mu shu wrappers)
- 2 tbsp hoisin sauce
Instructions
- 1
Marinate pork strips with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil for 10 minutes.
- 2
Scramble eggs in a hot wok until just set; remove and break into large curds.
- 3
Stir-fry pork in the same wok until no longer pink, about 2 minutes. Add soaked wood ear mushrooms and cabbage.
- 4
Return eggs to the wok, add hoisin sauce and a splash of soy sauce. Toss everything together for 1 minute.
- 5
Warm pancakes in a steamer for 2 minutes. Serve pork filling with pancakes and extra hoisin for wrapping.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork tenderloinSliced chicken breast
Equally tender and absorbs the sauce well
Mandarin pancakesSmall flour tortillas
Slightly thicker but works in a pinch
Tips & Storage
Pro Tips
Soak wood ear mushrooms in hot water for at least 20 minutes until fully pliable.
Spread hoisin sauce on the pancake first for the most authentic wrapping experience.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate filling for up to 3 days. Keep pancakes wrapped separately.
Reheating
Stir-fry filling briefly in a hot wok. Steam pancakes until pliable.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (210mg) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates12g
Fat36g
Fiber640mg
Sugar2g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where can I find Mandarin pancakes?
- Asian markets carry them frozen. Flour tortillas work as a quick substitute.
- Can I make this without wood ear mushrooms?
- Yes, sliced shiitake mushrooms are a good alternative.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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