DIY Takeout: Mu Shu Pork Recipe

The sweet sauce makes this an easy sell for kids. Plus, they can fill the wraps themselves!
By Marge Perry
Apr 17, 2014



Apr 17, 2014

Serves 4


  • 12 oz pork tenderloin, cut in ¼" strips
  • 2 garlic cloves, minced
  • 2 Tbsp Hoisin sauce, divided, plus extra for serving
  • 1 Tbsp canola oil
  • 3 cups shredded cabbage
  • 2 cups shredded carrots
  • 1 red pepper, cut in long thin strips
  • ½ tsp salt
  • 2 tsp cornstarch
  • 2 Tbsp lower-sodium soy sauce
  • 1/4 cup chopped scallions
  • 1 package flour tortillas (or frozen Mu Shu pancakes, if your grocer carries them)


1. In a medium bowl, toss together pork, garlic, and 1 Tbsp Hoisin sauce.

2. Heat oil in a nonstick skillet over medium-high. Add pork. Cook for 3 minutes. Remove from skillet.

3. Add cabbage, carrots, red pepper, and salt. Cook, stirring, until softened, about 4 to 5 minutes.

4. In a cup, dissolve cornstarch in the soy sauce; stir in 1 Tbsp Hoisin. Add to skillet. Return pork to pan and cook, stirring, for 3 minutes. Remove from heat and stir in scallions.

5. Warm tortillas or frozen mu shu pancakes according to package directions.

6. Serve DIY-style with extra Hoisin sauce for dipping.

More DIY Recipes:
Pad Thai with Shrimp
Quickie Tofu Calzones
Chicken Tikka Masala
Beef Enchilada Casserole

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