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Mu Shu Pork Wrap

A flavorful Chinese-inspired wrap featuring stir-fried pork, vegetables, and eggs rolled in a thin pancake with hoisin sauce. This handheld version of the classic mu shu pork makes for a satisfying and portable lunch.

35 minMediumServes 4460 cal/serving

ChineseLunchStovetopStandardHigh ProteinDairy-Free

Ingredients

  • 1 lb pork tenderloin, thinly sliced
  • 8 dried shiitake mushrooms, soaked, stems removed, and sliced
  • 1 head napa cabbage (small heads), thinly sliced
  • 2 carrot, julienned
  • 6 green onions, sliced, white and green parts separated
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 4 large eggs, beaten
  • 1 tbsp sesame oil
  • 3 tbsp vegetable oil
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Chinese rice wine (or dry sherry)
  • 1/2 tsp Chinese five-spice powder
  • 1 tsp sugar
  • 1/4 tsp white pepper
  • 8 flour tortillas (8-inch), warmed
  • 1/2 cup hoisin sauce
  • 1/4 cup fresh cilantro, leaves only, for garnish

Instructions

  1. 1

    In a small bowl, mix together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp Chinese rice wine (or dry sherry), 1/2 tsp Chinese five-spice powder, 1 tsp sugar, and 1/4 tsp white pepper. Set this sauce mixture aside.

  2. 2

    Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add 4 beaten large eggs and quickly scramble until just set, about 30 seconds. Remove to a plate and break into small pieces.

  3. 3

    Add another tablespoon of vegetable oil to the wok. Add 1 lb thinly sliced pork tenderloin and stir-fry until no longer pink, about 2-3 minutes. Remove to a plate.

  4. 4

    Add the remaining vegetable oil to the wok. Add the white parts of the 6 sliced, white and green parts separated green onions, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Stir-fry for 30 seconds until fragrant.

  5. 5

    Add 8 soaked, stems removed, and sliced dried shiitake mushrooms and stir-fry for 1 minute. Add 1 head thinly sliced napa cabbage (small heads) and 2 julienned carrot. Stir-fry for 2-3 minutes until the vegetables begin to soften but still retain some crispness.

  6. 6

    Return the pork and eggs to the wok. Pour in the sauce mixture and 1 tbsp sesame oil. Stir-fry for another 1-2 minutes until everything is well combined and heated through.

  7. 7

    Stir in the green parts of the green onions and remove from heat.

  8. 8

    To assemble, warm 8 warmed flour tortillas (8-inch) according to package instructions or in a dry skillet for about 15-20 seconds per side.

  9. 9

    Spread about 1 tablespoon of 1/2 cup hoisin sauce on each tortilla. Spoon the mu shu filling onto the center of each tortilla and top with fresh 1/4 cup leaves only, for garnish fresh cilantro.

  10. 10

    Fold the bottom edge of the tortilla up slightly, then fold in the sides and roll up tightly to form a wrap. Slice in half diagonally and serve immediately or wrap in foil for a portable lunch.

Questions

Can I make Mu Shu Pork Wrap gluten-free?

Yes. The gluten in this entry is 3 tbsp soy sauce, 1 tbsp oyster sauce, 8 flour tortillas (8-inch), warmed, 1/2 cup hoisin sauce. Swap the soy-based sauce for tamari or coconut aminos; the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Mu Shu Pork Wrap keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Mu Shu Pork Wrap?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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