Recipes from My Kitchen

Moo Shu Pork

This is a really easy recipe (yay!!) and pretty low in calories (…if you don’t eat 4 of more of them).   I’ve made it quite a few times and I was glad I had all the stuff on-hand, cause I just wanted to put my feet up and watch tv.  Mission: accomplished.

Someone asked me what exactly this dish was, and I thought…Asian Taco!  That’s the best way I know how to describe it 🙂  Enjoy!!


Olive Oil
1-4 eggs (I only used one, but it was a small dish)
Pork loin (I cut up 2 chops)
Fresh Ginger (see note below)
1/3 C soy sauce
1/4 C rice vinegar
flour tortillas
Hoisin Sauce


Scramble an egg (or as many as you want) in a bowl, and cook like an omelette in a small pan.  When the egg is set, remove from pan to cool.  Cut up the pork into small slices, then toss in a bowl with the cornstarch to coat.  Cook till brown on both sides in some olive oil, then remove from pan.  When the egg cools, you’ll roll it up and cut into thin slices to mix in with the rest of the pork filling.


Add a little more oil, the mushrooms (sliced), and some ginger.  I love fresh ginger, but I never seem to use it fast enough, so I buy these squeezie-tubes.



They’re great to have around when you need to flavor dishes.  I have ginger and lemongrass – but they also make basil, cilantro, italian herb, and a few others.  Good investment!

When the mushrooms are softened, add in the cabbage (or sliced and diced brussels if you don’t have cabbage), scallions, soy sauce, and rice vinegar.  Add back in the pork and cook until pork is cooked through (just a few minutes).

Place the tortilla shells on a plate and microwave for about 20 seconds to soften.  Add ~1 Tbsp of Hoisin sauce to the tortilla, then add the pork mix.  Eat like a taco 🙂IMG_20131110_180541_682

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