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Mou Shu Pork Wraps recipe

Mou Shu Pork Wraps recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork fillet

This is a versatile recipe that you can alter to your taste. The filling is normally served in Chinese pancakes, but I prefer it in tortilla wraps.

49 people made this

IngredientsServes: 8

  • 1 pork fillet, sliced into strips
  • 1 onion, thinly sliced
  • 2cm (3/4 in) piece root ginger, minced
  • 2 cloves garlic, minced
  • 275g (10 oz) thinly sliced pak choi
  • 1 red pepper, sliced
  • 10 large button mushrooms, julienned
  • 275g (10 oz) beansprouts
  • 4 tablespoons Chinese rice wine, or sake
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 8 flour tortilla wraps

MethodPrep:30min ›Cook:15min ›Ready in:45min

  1. Preheat oven to 160 C / Gas mark 3. Wrap tortillas in aluminium foil.
  2. Heat a large frying pan over high heat until very hot. Add pork, onion, ginger and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in pak choi, red pepper and mushrooms; cook and stir until pepper is tender but crisp, about 5 minutes. Remove pan from heat.
  3. Place tortillas in oven for 8 minutes, or until warm.
  4. Meanwhile, return pan to high heat, and mix in bean sprouts, rice wine and hoisin and soy sauces; cook and stir until bean sprouts are tender, about 5 minutes.
  5. Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

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Reviews & ratingsAverage global rating:(43)

Reviews in English (28)

by MzClown

Took shortcuts.I wanted to pare down the time it took to make this recipe, so I purchased a bagged mix of shredded asian veggies (in the bagged salad section) instead of slicing all the vegetables myself. It worked out great, and saved loads of time I would have spent chopping. Omitted the sake, as I was feeding this to the kids, and used dried ginger powder instead of fresh. I definitely recommend using wonton wrappers instead of tortillas - they have the right "asian" texture and taste. Steam them for a few minutes before serving, or microwave a few at a time wrapped in a moist piece of kitchen roll, for 30-seconds.-15 Sep 2008


I love chinese, and had some left over thing's that this recipe called for, so I thought I'd give it a try. I've never had mou shu pork before, so I can't really say if this particular recipe makes a good mou shu pork. Personally, none of us liked it. I don't know if it was the soy that's already in the Hoison sauce, and then more soy added to the recipe that did it, but it left a bitter aftertaste. Perhaps if the 2 T. of soy called for was left out, it might be passable. I used low salt soy too.-15 Sep 2008


I was looking for a recipe that I could sneak in some vegetables in my husband's dinner and this is a great way to do it. Next time, I will cut the ginger in half as he said that the ginger was too overwhelming. I would also cut the pork into thin strips to have it cook faster and I would do the meat in two batches as it cooked, but didn't brown. Not a bad dish, but I think it might need some tweaking. I am just not sure how to accomplish that. Hopefully, someone else here will have great ideas to offer.-15 Sep 2008

Recipe Summary

  • 1 teaspoon plus 1 tablespoon vegetable oil, such as safflower
  • 4 large eggs, lightly beaten
  • 1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced crosswise
  • 2 tablespoons cornstarch
  • Coarse salt and ground pepper
  • 1 pound shiitake mushrooms (stems removed), caps thinly sliced
  • 2 tablespoons minced peeled fresh ginger
  • 1/2 head napa cabbage, shredded
  • 5 scallions, thinly sliced
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • Flour tortillas and hoisin sauce, for serving

In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs cook, without stirring, until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, roll up, and slice crosswise into 1/4-inch-wide strips set aside. Wipe skillet clean reserve.

Place pork in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. In reserved skillet, heat remaining tablespoon oil over medium-high. Add pork, and cook until browned on one side, 4 to 5 minutes (pork will cook more later) transfer to a plate (reserve skillet).

Add mushrooms and ginger to skillet season with salt and pepper. Cook until mushrooms are lightly browned, 3 to 5 minutes. Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork cook, tossing occasionally, until cabbage has wilted and pork is opaque throughout, 2 to 3 minutes.

Stack tortillas between damp paper towels microwave on high for 2 minutes. To assemble, spread center of a tortilla with hoisin sauce top with moo shu filling, and roll up.

Making Mu Shu Pork at Home

It's probably not surprising that many people think of Mu Shu Pork solely as a restaurant dis— after all, how many of us have the time to be whipping up pancakes and soaking fungus on a typical weeknight? But there are ways to make the process easier and less time consuming. For one thing, both the pancakes and the Mu Shu Pork can be prepared ahead of time and frozen. Then again, why serve Mu Shu Pork with pancakes at all? It goes great over steamed rice. If you're not familiar with Chinese pancakes, crepes are another possibility. A popular Mexican variation is "Mu Shu wraps," where the pork and vegetable filling is served in a warmed flour tortilla.

As for the meat, you don't need to stick to pork: recipes abound for Mu Shu chicken, ground beef, and turkey. You can even make a vegetarian version, substituting tofu or bean sprouts for the meat. Of course, there is still the trek down to the Asian supermarket to purchase lily buds and cloud ears—two items that generally aren't available in most grocery stores. In a pinch, ​you can substitute fresh mushrooms and a can of bamboo shoots, although the taste won't be the same. (If you do buy them, you might want to try your hand at a few other recipes that aren't too difficult to make, such as Hot and Sour Soup). Finally, there's always the option of heading to your favorite Chinese restaurant and letting someone else do the cooking!


In medium bowl combine pork strips, sherry, sugar, and soy sauce mix well. Refrigerate for at least 1/2 hour or up to 6 hours.

In small bowl, combine water, cornstarch, and bouillon blend well. Set aside.

Melt margarine in large skillet or wok over medium-high heat. Add eggs cook 2 to 3 minutes or until firm, turning once. Remove eggs from skillet cut into thin strips. Add pork mixture to skillet cook and stir 2 to 3 minutes or until no longer pink.

Add cabbage, bean sprouts, and mushrooms cook and stir one minute or until crisp-tender. Add cornstarch mixture to skillet cook and stir until thickened and bubbly. Add eggs and onions to skillet stir gently to combine. Remove from heat.

Spread 1 teaspoon hoisin sauce on each tortilla. Top each with about 1/2 cup pork mixture roll up. Serve immediately.

NOTE: Mandarin pancakes, traditionally used in Mu Shu Pork, can be substituted for the tortillas used in this recipe. They are often available in frozen form in Asian markets. These pancakes are sometimes called "doilies" because they are so delicate.


  • In a bowl, mix the flour and the boiling water with chopsticks or a wooden spoon to combine. Turn the shaggy dough onto a lightly floured board, gather it into a heap, and knead it until smooth, about 3 min. Cover with a towel and let it rest for about 1/2 hour.

Give the shaggy water-and-flour dough a quick knead to smooth it out. The dough needs a half-hour rest to make it workable.

Roll the rested dough into a 12-inch log. Cut the log into 12 pieces.

Flatten each piece into 2-inch rounds, oil them, and pair them off. Press the oiled sides together to make a total of six sandwiches.

Roll each pair into one thin pancake, 7 inches across. Flip the pancake over as you go for even rolling.

The pancakes get cooked one at a time. You could say two at a time, since one gets split into two.

While the pancake is still hot, find its seam and peel it into two. The author is used to the heat, but you may want to wear rubber gloves to keep from burning yourself.

Possible Variations:

Want to mix things up? Feel free to:

  • Use smoked tofu: If you don’t want to mess with cooking the tofu, you’re welcome to use firm smoked tofu instead.
  • Add in extra veggies: If you want to skip the tofu altogether, you’re welcome to add in any other stir-fry veggies that you love, such as broccoli, red peppers, snap peas, etc.
  • Use different mushrooms: As mentioned above, you’re welcome to sub in baby bella mushrooms if you can’t find shiitakes. Or you could also use wood-ear (“black”) mushrooms, which are traditionally used in moo shu.
  • Make it spicy: Feel free to mix in some chili garlic sauce, if you would like an extra kick.

Hope that you all enjoy this one! And cheers to mixing things up on “taco” night!

Moo Shu Pork: Recipe Instructions

First, combine the pork with the marinade ingredients (light soy sauce, Shaoxing (rice) wine, cornstarch, sesame oil, and ginger), and set aside for 20-30 minutes.

Then cook the eggs. Whisk together the eggs with the Shaoxing wine and salt. Heat 1 tablespoon of oil in a wok over high heat. Add the beaten eggs, scramble, and turn off the heat. Dish out the cooked eggs and set aside.

Heat the wok over high heat once again, and add 2 tablespoons of oil. When the oil starts to smoke, add the pork and sear the meat until lightly browned.

Then add the chopped scallions and stir.

Next, add the sliced cucumbers and wood ear mushrooms. Stir fry to thoroughly combine the ingredients.

Stir fry everything well for an additional 30 seconds. Finally add the cooked eggs, stir-fry for another 30 seconds, and serve!

We served this healthy authentic moo shu pork dish with hot brown rice!

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Homemade Moo Shu Pancakes

I don’t eat Moo Shu Pork – or vegetables, or chicken – very often anymore. Which is a shame, because Moo Shu is a tremendously fun thing to eat. We just so rarely eat out anymore at the kind of Chinese restaurant that serves it. (Chinese restaurants of any stripe are not the most common in Albuquerque.) And what do you do when you want to make it at home? I don’t know about your grocery store, but mine does not sell Moo Shu pancakes. Flour tortillas will do as a substitute, but they’re not really right. Even the thinnest ones are too thick and fluffy, with the wrong kind of chew.

So when I saw the three-ingredient recipe for Moo Shu Pancakes in Lucky Peach’s 101 Easy Asian Recipes, I decided I had to try it. Did I say three ingredients? Arguably it’s only two, because since when do we count water as an ingredient?

It turns out that these are super-fun to make. They introduce a really cool technique I hadn’t seen before: To get each pancake super-thin, you roll two balls of dough out on top of each other, separated only by a layer of sesame oil. Once they are griddle-baked, they peel apart easily, giving you two pancakes, each one half as thick as you could roll out alone. And, as a bonus, tasting a little bit of sesame oil.

The dough itself is simply made by kneading together flour and boiling water. I’ve used this technique before to make Chinese dumpling wrappers, and was curious about it, so I poked around online. That quick research didn’t tell me a lot, just that this kind of boiling-water dough tends to be used for dumplings that need tougher wrappers for comparatively rough cooking methods. So I turned to the big guns: Harold McGee’s food-science tome On Food and Cooking. I found a bit more info there: Boiling water causes starch to absorb water much more quickly and gel, which makes for a robust, easily worked, chewy dough.

I am not providing a recipe for the Moo Shu filling, because it’s so simple. (Though I was reminded that I did post a tasty recipe for Moo Shu Pork years ago.) The excitement here comes from the pancakes and the dark, sweet-salty flavor of hoisin sauce. (Kikkoman and Lee Kum Kee both make very good versions you can probably find one or the other in the Asian section of your grocery store.) Shred some cabbage, carrots, onions, and other veggies that you have on hand or that seem interesting, add a protein of your choice if you like (we just went veg here), and stir-fry with plenty of ginger and a little soy sauce and sesame oil.

My only issue with these was that they seemed like they’d be better with just a little hit of salt. Next time I’ll add a quarter teaspoon to the recipe, and I made that an option below. The process of making the pancakes is really fun and very easy – the hot-water dough rolls like a dream, and peeling the pancakes apart is oddly delightful. (Be careful – hot steam billows out!) And, of course, rolling them around some tasty filling at the table and devouring them is best of all.

The recipe serves three to four. If you’re serving more than that, invite them into the kitchen to help! It’s really fun to make these together. Even by yourself, once you get the hang of it you can roll one set of dough balls together while another pair cooks, speeding up the whole process.

Chinese Edit

In its traditional Chinese version, moo shu pork (木须肉 / mùxūròu) consists of sliced pork tenderloin, cucumber, and scrambled eggs, stir fried in lard [3] [4] together with bite-sized cuttings of wood ear mushrooms (black fungus) and enokitake mushrooms. The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine (usually huangjiu).

American Chinese Edit

In the United States, the dish seems to have appeared in Chinese restaurants in New York City and Washington, D.C. in approximately 1966, receiving mention in a New York Times guide to Washington restaurants published that year. [5] One of the first restaurants in Manhattan to serve the dish was Pearl's, one of the best known New York City Chinese restaurants to serve non-Cantonese food in the 1960s. [6] A 1967 article in The New York Times states that another of the first restaurateurs to serve the dish in Manhattan was Emily Kwoh, the owner of the Mandarin House, Mandarin East, and Great Shanghai restaurants. [7] The dish was also early on the menu at Joyce Chen's, a pioneering Mandarin-style restaurant in Cambridge, Massachusetts.

At the time of its introduction, the dish was prepared in a traditional manner, but, as wood ears and day lily buds were scarce, a modified recipe was developed. In this modified recipe, which gradually came to predominate in North America, green cabbage is usually the predominant ingredient, along with scrambled eggs, carrots, scallions, and bean sprouts, along with lesser amounts of day lily buds and wood ear mushrooms. The new recipe is more like the filling of the Chinese spring pancake. Shiitake mushrooms, bok choy, snow pea pods, bell peppers, onions, and celery are sometimes also used, and dry sherry is often substituted for the huangjiu. The vegetables (except the day lily buds and bean sprouts) are generally sliced into long, thin strips before cooking.

Variations Edit

While the above are the typical ingredients, there is some variation in the recipe from chef to chef or restaurant to restaurant. In both the Chinese and Americanized versions, monosodium glutamate, salt, sugar, corn starch, and ground white pepper are also often added. In less authentic North American restaurants, the wood ears and day lily buds – ingredients less familiar to most American customers – are often omitted entirely.

Although most commonly made with pork, the same basic dish can be prepared by substituting another meat or seafood generally only a single meat is used. If made with chicken instead of pork, the dish is called moo shu chicken, and the name is similarly altered if prepared with beef, shrimp, duck, or tofu. If prepared without any meat, it is called moo shu vegetables. Many Chinese families use chicken but shrimp and beef are less common in home cooking.

Lu (卤), meaning gravy, is also made up by the standard ingredients of moo shu pork, including day lily, wood ear, soy sauce, and starch. Lu or dalu (打卤), with gravy, similar to au jus in Western cuisine. Lu, either vegetarian or with eggs or meat, is often used as a soup base for noodles (Dalu noodles). It can be like either a sauce or a soup. Lu is also used in a breakfast setting over soft tofu, often at Chinese halal fast-food places.

Chinese style Edit

Moo shu pork is usually served with rice in China. Moo shu Lu, the gravy variation, is more often served with noodles and soft tofu.

American Chinese style Edit

In America, moo shu pork is served with a small dish of hoisin sauce and several warm, steamed, thin, white tortilla-like wrappers made of flour, called "moo shu pancakes" (Chinese: 木须饼, pinyin: mù xū bǐng), báo bǐng (薄饼, literally "thin pancakes") or just called "Mandarin pancakes" these are similar to those served with Peking duck. In the late 20th century, some North American Chinese restaurants began serving Mexican-style flour tortillas, which are thicker and more brittle, in place of the traditional moo shu wrappers. [ citation needed ]

The moo shu pork is then wrapped in the moo shu pancakes, which are eaten by hand in the manner of a taco. The diner may wrap his or her own pancakes in some Chinese restaurants, waiters or waitresses will do so. First, a small amount of hoisin sauce is spread onto the pancake, then some moo shu pork is placed in the center of the pancake. The bottom of the pancake is folded up (to prevent the contents from falling out), then the sides of the pancake are folded or wrapped, in the manner of a soft taco. [8] Unlike the practice in wrapping a burrito, the top is usually not folded over, as the pancake is generally eaten immediately and thus there is no danger of the food falling out of the top, which is the part that is eaten first. Because the dish often contains a great deal of liquid, care must be taken that the pancake does not become soaked through and break during rolling or eating.

There are two primary histories for how the name of this dish is to be written and explained.

One story gives the name as 木犀肉 (pinyin: mù xī ròu). The last character 肉 (ròu) means "meat" and refers to the pork in the dish. The first part 木犀 (mù xī) is the name for the sweet osmanthus, a small ornamental tree that produces bunches of small and fragrant blossoms that may be yellow or white.

Scrambled eggs have an appearance that remind people of the mixed yellow and white flowers, so 木犀 (mù xī) is a poetic way of referring to the scrambled eggs used in preparing this dish. Additionally, at Chinese Confucian death anniversary celebrations, the Chinese word for "egg" (蛋 pinyin: dàn) is avoided when referring to dishes containing eggs, as many Chinese curses contain this word. Thus, the word dàn was typically substituted using the euphemism "sweet osmanthus." [9] By this reasoning, in this version of the dish's name, the first character, 木 (mù) is short for 木耳 (mù'ěr, meaning "wood ear fungus") and 樨 (xī, meaning "sweet osmanthus tree") is short for 桂花 (guíhuā, meaning "sweet osmanthus flower").

The second way of writing the name of this dish that is commonly seen in Chinese restaurants in the United States is 木须肉 (pinyin: mù xū ròu). The second character 须 (xū) means "whiskers," and is often given an additional determinative component in writing (to distinguish the meaning of "whiskers" from the other meanings of 須) so that it comes to be written as 鬚. It is possible that 木須肉 (literally "wood whiskers pork") might have been used on the menus of the first American Chinese restaurants to serve the dish in place of the correct compound 木樨肉 ("sweet osmanthus pork") due to haste or simply because of the limitations of Chinese typewriters. It may also merely have been the result of writing the wrong character with a similar pronunciation.

Two additional explanations of the name have unclear origins and may be examples of folk etymology: There is a neighborhood with a similar name in Beijing called Muxidi (木樨地), which is home to the Muxidi station (木樨地站). The dish is also occasionally also called 苜蓿肉 (mùsù ròu) meaning "alfalfa meat".

How to prepare Moo Shu Pork- A step by step guide

1. Marinate the pork

I prefer to use pork loin with a little bit of fat for this recipe. It is smoother compared to lean pork and more tender than pork belly. You may substitute the pork with chicken breast meat to make Moo Shu Chicken. I have made that before which turned out as good as by using pork.

Cut the pork into thin slices, and combine the pork with some cornstarch, egg white, and light soy sauce. Cornstarch and egg white help to smoothen the texture, and soy sauce add additional umani to the pork. Marinate for fifteen minutes should be sufficient as the pork is already cut into thin slices.

How much oil is required to stir-fry the pork?

We usually fry the pork with lots of oil in the restaurant and then pour it into a strainer to remove the excess oil. This method has two advantages:

  • Since the pork slices are evenly cooked in the oil.
  • The pork slices will not stick to the bottom of the wok due to the excess of oil.

If you do not want to use this method because it consumes too much oil, pan-fry the pork over low heat, either omit the cornstarch or use a non-stick pan to avoid the pork slices from sticking.

If you use the restaurant method, be generous with the amount of oil as the remaining can be used to stir-fry the vegetables and making the omelet.

Here are the steps to be taken

  • Add the oil into the wok.
  • Add the ginger slices, garlic, and scallion. Stir-fry briefly for about fifteen seconds and then add the pork.
  • Stir fry the pork until the color has changed Remove the pork.
  • Leave the remaining oil in the wok to fry the egg.

2. Make the omelet

Beat two eggs in a bowl and mix with a pinch of salt, a teaspoon of cornstarch and a tablespoon of wine. The cornstarch would mix with the wine to form a slurry before adding to the egg to avoid forming lumps. You can use water instead of wine, but wine gives a better flavor.

Fry the egg with the remaining from frying the pork as it is very flavorful. Add some extra oil if necessary. This oil has a flavor of pork, scallion, garlic, and ginger. Swirl the egg in the wok to form an open omelet. Cut the egg into large pieces with the wok spatula. Set aside.

3. Prepare the vegetables

Cut the carrot and cucumber into thin slices or fine julienne. I have seen both presentations in different restaurants. It is your personal preference, which will not affect the flavor.

Soak the wood ear fungus and dried lily buds until they are fully hydrated, which takes an hour or two. You can soak it even overnight to ensure that they are well hydrated. If this is the first time you encounter these items, I can assure you that they will not have any problem to soak it for even the whole day!

Remove the stem of the wood ear fungus, and cut it into smaller pieces.

4. A quick five minutes stir-frying

Now let me break down the stir-frying steps in detail.

Stir fry the carrots in the wok with the remaining oil after making the omelet. Add some water if necessary.

Start with cooking the carrot since it takes a longer time to turn soft. I usually add some water little by little into the wok to cook the carrot after half a minute of quick stirring. After that, add the bamboo shoots, soaked wood ear fungus and dried lily buds.

You do not need more oil at this point. Add one or two tablespoons of water from time to time if it becomes too dry. There is already sufficient oil in the pork and omelet.

Add the seasoning (oyster sauce, light soy sauce, dark soy sauce, sugar, ground white pepper) to the vegetables in the wok. You can omit the dark soy sauce if you want the vegetables to look brighter. Add the cucumber and egg pieces and mix well.

Now it has come to the final part of cooking. Turn up the heat and give it a few quick stirs and flips, to reduce the liquid if it is too wet. Turn off the heat. Add some sesame oil and wine. Mix well and serve.

Some chefs would prefer to add some cornstarch slurry to thicken the sauce at the end of cooking. I prefer to leave it out but make it less watery instead.

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I have made this numerous times. so so good and easy!

We absolutely love this recipe! It is quick and easy enough to make on a weeknight.

Agree with all the reviewers and thanks for the suggestions. Made this with cabbage shredded in the Cuisinart, grilled chicken breast strips from Costco. Used slide shiitake's rehydrated and the mushroom water instead of plain water. Used egg pancake suggestion. Great and pretty quick. Hubby is still eating his 4th portion!

Super-easy and economical (especially if Asian ingredients are a regular part of your pantry). Have made this with both rotisserie chicken and Chinese roast pork--better with the pork. It looks best if you make the eggs into an omelet, and slice it into strips. I can buy mu shu wrappers in the freezer at the Asian market. authentic wrappers make this more restaurant-quality, but it's still delish with tortillas (or even lettuce wraps). Yummy!

Thia is a wonderful week night dish that yields ample leftovers. Easy to adjust to taste, a good template to start from. I add a little fish sauce and cilantro and double the ginger.: )

So quick and easy and very satisfying. I had some left over pork that I used instead of chicken. You could play a lot with what to put in this recipe.

Really great. I got some dried tree mushrooms and added about 5 or 6 of those, which really helped out the flavor. I also have the advantage of asian markets closeby, so I went with the real mu shu pancakes. To keep it cheap, I left out the chicken and it was still really really tasty. Next time I may play around with some more sauces or even pork rib meat. mm!

It was very easy to adapt this recipe to veggie-chicken if you're vegetarian since the recipe calls for pre-cooked chicken anyway. I used a bag of the morningstar farms strips. This was delicious and came together very quickly. I had a little less cabbage on hand, so I made up the difference with shredded carrot.

Delicious! I added some shitaki with the garlic and ginger and some snow pea and bamboo shoots with the cabbage and it was so delish!! So easy!!

I found this one-dimensional and overly sweet. not sure I'll be making it again.

This was a great recipe to work with. I added shredded carrots,julienned red pepper, and sliced mushrooms. Wish Iɽ had the bean sprouts, too! My husband added some plum sauce to his tortillas and called the meal a great success! I gave it 3 forks for too much soy sauce - a pet peeve of mine. I used half the amount or less. Great recipe though, which we will be making again and again!

very good recipe. Had a lot of flavor! We used broccoli slaw instead of the cole slaw mix b/c we already had that on hand. would definitely make this again!

Very good. I made with a 3/4 pound pork tenderloin, thinly sliced and sauted before the rest of the ingredients, added some sliced mushrooms.

double the ginger did that the other night and the flavor improved much. i also just add the chicken to the pan with the rest of the mu shu mixture to heat it up.

I was skeptical of this recipe, but tried it based on the reviews, and now it's a Keeper! Even my finicky kid liked it! I served it with sauteed broccolini and fresh fruit.

This was terrific. Quick, easy and delicious. Everyone enjoyed it and asked to have it again.

This was so easy and so good! Just bought the prepackaged cole slaw mix and it was perfect. Used dried ginger and it was fine.

This recipe is spot-on! I really like the fact that I can control the quality of the ingredients and adjust the flavors - unlike my local 'take-out' variety which is sketchy at best. The coleslaw mix is a great shortcut, so I used the saved time to make the Mandarin pancakes myself. They are so easy and instructions can be found online. I also added soaked, slivered wood ear mushrooms (aka: black fungus) and bean sprouts to get closer to the style I prefer. I'll make this again, for sure.

I made this for a Asian themed potluck. I added mushrooms with the garlic mixture, then added bean sprouts and shredded carrots with the cabbage and just put the chicken right in there at the end. I also used less oil than the recipe suggested. This was the hit of the evening! People said it was the best mu shu they had ever had! Definitely a keeper. I would consider reducing the water in the future as it is pretty liquidy at the bottom, but it was a great dish as is!

We tripled this recipe and cut each wrap into thirds. An excellent appetizer. We had lots of chicken and cabbage left over. Delicious.

Excellent and better than takeout because I control the oil and quality of meat. I added sliced shitake mushrooms before the cabbage and added bean sprouts with the cabbage (you can cut back on water then) I had leftover pork tenderloin that Iɽ roasted with Korean BBQ sauce and used that sliced thin. Delicious! I also used raw tortillas that you cook first which I think was important. You can get these in SoCal at the local Vons. We loved it and it's quick and easy.

I thought this recipe delivered exactly what it promised- better than takeout Mu Shu in record time. It was fast, easy and delicious! I sauteed thinly sliced button mushrooms with the ginger and garlic, and also added bean sprouts as recommended- I wouldn't skip the few extra minutes to bulk up the veggies, they really make the dish. Great for week nights, enjoy!

This was quick, easy, and delicious! I followed the recipe, as written, but will try it with whatever vegetables I have on hand to vary it a bit. Iɽ also like to use shrimp or pork, as others have suggested. A keeper!

Delicious! I subbed bbq pork for the chicken and added celery and mushrooms. I'll use the sauce again for other recipes.


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