Mou Shu Pork


  • 3/4 pound boneless pork loin chops, cut into 1/8-inch strips
  • 8 ounces mushrooms, sliced
  • 1 can (8 ounces) bamboo shoots, drained and cut in half lengthwise
  • 6   green onions with tops, sliced diagonally into 1/4-inch pieces (about 1/3 cup)
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 2   eggs, lightly beaten
  • 1 tablespoon sesame oil
  • 3 cups packaged cabbage slaw mix
  • 3   garlic cloves, pressed
  • 8 (8-inch) flour tortillas, warmed
  •  Plum sauce (optional)


  1. Using Chef's Knife, cut pork into 1/8-inch-thick strips. Slice mushrooms with Egg Slicer Plus®. Cut bamboo shoots in half lengthwise and green onions diagonally into 1/4-inch pieces.

  2. Whisk water, soy sauce, cornstarch and sugar in Small Batter Bowl until smooth.

  3. Cook eggs in Stir-Fry Skillet over medium heat 3 minutes, without stirring. Turn over with Nylon Turner and continue cooking 30 seconds. Remove from Skillet to Cutting Board; cut into short, thin strips using Pizza Cutter.

  4. Add oil to same Skillet and heat over high heat until hot. Add pork; cook and stir 1-2 minutes or until pork is no longer pink. Add slaw mix, mushrooms and garlic; cook and stir 2-3 minutes or until vegetables are crisp-tender. Add bamboo shoots, green onions, cooked egg and stirred cornstarch mixture to Skillet; cook and stir 1-2 minutes until thickened, clear and bubbly.

  5. Spoon about 2/3 cup pork mixture down center of each tortilla; roll up. Serve with plum sauce, if desired.


  • 4  servings

Nutrients per serving:

Calories 580, Total Fat 19 g, Sodium 1620 mg, Fiber 3 g

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