Moo Shu Pork

If you haven’t had Moo Shu before, it’s sort of an Asian taco. A thin, tender pancake, much like a thin tortilla, is fried then rolled around a mixture of meat and veggies, and drizzled with a little hoisin sauce. Time consuming but delicious and very simple to make.

The October Daring Cooks’ Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce.

I was having my kids over for dinner Sunday night, so I decided to jump right in and cook the challenge recipes early in the month. It was a big hit with everyone! I’d never had Moo Shu before so I didn’t make any significant changes to the recipes other than use fresh mushrooms. I was glad my husband was home to help cook – he did all the chopping!

Moo Shu Pork


    Moo Shu Pancakes:
  • 4 cups (960 ml) (560 gm) (19¾ oz) all-purpose flour
  • About 1½ cup (300ml) (10 fl oz) boiling water
  • 1 teaspoon (5 ml) vegetable oil
  • Dry flour for dusting
  • Moo Shu Pork:
  • 2/3 cup (1 oz) (30 gm) Dried black fungus ('wood ears')
  • ½ lb (450 gm) pork loin or butt (I used boneless pork sirloin chops)
  • ¾ cup (3½ oz) (100 gm) bamboo shoots, thinly cut
  • 3 cups (6 oz) (170 gm) Chinese cabbage (Napa cabbage), thinly cut
  • 3 large eggs
  • 1 teaspoon (5 ml) (6 gm) salt
  • 4 tablespoons (60 ml) vegetable oil
  • 2 scallions
  • 1 tablespoon (15 ml) light soy sauce
  • 2 teaspoons (10 ml) rice wine
  • A few drops sesame oil
  • 12 thin pancakes to serve
  • Hoisin Sauce:
  • 4 tablespoons (60 ml) soy sauce
  • 2 tablespoons (30 ml) peanut butter OR black bean paste (I used peanut butter)
  • 1 tablespoon (15 ml) honey OR molasses
  • 2 teaspoons (10 ml) white vinegar
  • 1/8 teaspoon (? ml) garlic powder
  • 2 teaspoons (10 ml) sesame seed oil
  • 20 drops (¼ teaspoon) Chinese style hot sauce (optional, depending on how hot you want your hoisin
  • sauce)
  • 1/8 teaspoon (? ml) black pepper


Moo Shu Pancakes:

Sift the flour into a mixing bowl. Gently pour in the water, stirring as you pour, then stir in the oil. Knead the mixture into a soft but firm dough. If your dough is dry, add more water, one tablespoon at a time, to reach the right consistency. Cover with a damp towel and let stand for about 30 minutes.

Lightly dust the surface of a worktop with dry flour. Knead the dough for 6-8 minutes or until smooth, then divide into 3 equal portions. Roll out each portion into a long sausage and cut each sausage into 8-10 pieces. Keep the dough that you are not actively working with covered with a lightly damp dish cloth to keep it from drying out.

Roll each piece into a ball, then, using the palm of your hand, press each piece into a flat pancake. Dust the worktop with more dry flour. Flatten each pancake into a 6 to 8 inch (15 cm to 20 cm) circle with a rolling pin, rolling gently on both sides.

Place an un-greased frying pan over high heat. Once the pan is hot, lower the heat to low and place the pancakes, one at a time, in the pan. Remove when little light-brown spots appear on the underside. Cover with a damp cloth until ready to serve.

Moo Shu Pork:

Soak the fungus in warm water for 10-15 minutes, rinse and drain. Discard any hard stalks, then thinly shred.

Thinly cut the pork, bamboo shoots and Chinese cabbage into matchstick-sized shreds.

Lightly beat the eggs with a pinch of salt.

Heat about 1 tablespoon (15 ml) oil in a preheated wok and scramble the eggs until set, but not too hard. Remove and keep to one side.

Heat the remaining oil. Stir-fry the shredded pork for about 1 minute or until the color changes. Add the fungus, bamboo shoots, Chinese cabbage and scallions. Stir-fry for about 2-3 minutes, then add the remaining salt, soy sauce and wine. Blend well and continue stirring for another 2 minutes. Add the scrambled eggs, stirring to break them into small bits. Add the sesame oil and blend well.

To serve: place about 2 tablespoons (30 ml) of hot Moo Shu in the center of a warm pancake, rolling it into a parcel with the bottom end turned up to prevent the contents from falling out. Eat with your fingers. (See Final Preparation and Serving section below for more complete details.)


- Can use white mushrooms and dried black mushrooms in this recipe, but any variety of

mushrooms, either fresh or reconstituted dry.

- I did all of my chopping ahead of time and set all of the chopped ingredients aside in separate

bowls. The cutting was the longest part of the process. Once I started cooking, it really came

together quickly and beautifully.

- In a pinch, you can use pre-chopped cabbage, usually sold as a cole slaw blend, as the basis of

your Moo Shu.

- If the stir fry is ready ahead of time, you can reduce the burner to low and cover the pan until

you are ready to serve.

Hoisin Sauce:

Simply mix all of the ingredients together by hand using a sturdy spoon. At first it does not appear like it will mix, but keep at it just a bit longer and your sauce will come together.

Final Preparation and Serving:

Each of the three components that comprise the complete Moo Shu dish are served separately, and the diner prepares each serving on his or her own plate. Most restaurants provide four pancakes, a serving of Moo-Shu and a small dish of hoisin sauce as a single serving. To prepare each pancake for eating, the following is the most common process: a small amount of hoisin sauce is spread onto the pancake, on top of which a spoonful of the stir-fry is placed. In order to prevent (or, realistically, minimize) the filling from spilling out while eating, the bottom of the pancake is folded up, then the pancake is rolled, similarly to a soft taco. Once rolled, the prepared pancake is eaten immediately.


For eight of us I made a double batch of the moo shu pork, and a single batch of pancakes and hoisin sauce. 

Moo Shu Pork: The Chinese Kitchen by Deh-Ta Hsiung.

Hoisin Sauce: Source: Epicurean

Visit the Daring Kitchen to see the all the great Moo Shu the Daring Cooks cooked up this month. Thanks Shelley and Ruth for a terrific challenge.

Don't miss out on a new recipe. Subscribe to Barbara Bakes by Email

Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Barbara Bakes when you shop!

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #BarbaraBakes.


    Leave a Comment:

  1. says

    I have never actually had moo-shu pork before but I always think it looks amazing. Not sure why I won’t do it other than I never think about it. You however with this amazing post and pictures have put it on my mind for good and I can’t wait to try it!

    I have a fun baking giveaway on my site today-stop by if you can!

  2. says

    i really like your food pictures and want to invite you to try out it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

  3. says

    I haven’t heard of or tried Moo Shu pork before. I have had Peking duck with those pancakes and plum sauce. Mmmm…. must try to make your Moo Shu pork.

  4. says

    How wonderful to have help with all of that chopping – that was definitely the most time consuming part! :) I am so glad that your family enjoyed the Moo Shu. Your meal looks absolutely delicious. Thank you so much for cooking with us! :)

  5. says

    Oh, what a fabulous meal!!! This is one dish I’d love to try…so fun to see all the variations with The Daring Cooks’…yours looks picture perfect :)

  6. says

    Now that’s interesting about the boiling water in the dough. I am going to have to give that a try. I often make then “un Moo ShU” Using them for wraps etc. Sometimes I struggle with the dough because I can get impatient. Maybe the boiling water will make a difference for me. Your sauce looks great and even though it’s breakfast time here, I coild go for your dish right now.

  7. says

    Your moo shu pancakes and sauce look incredible, and I love the presentation! Are those snow peas or edamame on the platter? Regardless, I’m lucky my father just retired, or else I would have been stuck..BF and friends at work! Glad you had a helper too! 😉

  8. says

    Your Moo Shu looks and sounds delicious. Not surprised your family loves it so much. :) I prepare Chinese dinner almost every day but never make Moo Shu Pork nor these pan cakes before. Sounds like something fun to try. Thanks for sharing.

  9. says

    You definitely qualify as a Daring Cook for making this whole recipe. I can’t believe you did the Hoisin from scratch. I love Hoisin so I would possibly just make that by itself. This looks great, we love Moo Shu and this looks great. This is a great way for the kids to eat some Asian food – anything you can wrap up in a pancake always goes over well with them!