Mu Shu Pork 01-Jun-2011

Categories: main-dishes Tags: asian pork mu-shu

A Chinese favourite done easily.


  • 1 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced fresh gingerroot
  • 2 (4 ounce) boneless pork loin chops, cut into thin strips
  • 1 teaspoon minced garlic
  • 3 green onions, sliced
  • 2 teaspoons sesame oil
  • 2 tbsp hoisin sauce
  • 2 cups coleslaw mix with carrots
  • 8 (8 inch) flour tortillas, warmed


  1. In a large skillet, saute pork, ginger, green onions and garlic for 3-5 minutes or until meat is no longer pink.

  2. Stir in hoisin sauce. Add coleslaw mix; stir to coat.

  3. Cook and stir for a few more minutes.

  4. Spread hoisin sauce on each tortilla.

  5. Spoon about 1/2 cup pork mixture into the center of each tortilla; roll up tightly.


I don’t like to use thickeners in sauces, so I left out the cornstarch preparation. I also put the ginger in with the pork and garlic to let it cook and release more of it’s flavours and permeate the dish. Next time, I think I’d grate some more carrots to go with the cole slaw mix. There just aren’t enough in the mix. I’m also not a big fan of using oil to cook, so I just spray the pan with Pam. 2 pork loin chops were more than enough for 3 people as well.