Moo Shu Pork for Two: A Delicious and Easy Recipe

Are you craving the savory and satisfying flavors of Moo Shu Pork but don’t want to deal with the hassle of ordering takeout or making a huge batch? This recipe is perfectly scaled for two people, delivering all the deliciousness without the leftovers. Moo Shu Pork, with its tender pork, crisp vegetables, and flavorful sauce, wrapped in delicate Mandarin pancakes, is a classic Chinese-American dish. This version simplifies the process, making it achievable for a weeknight dinner while retaining all the authentic flavors.

## What is Moo Shu Pork?

Moo Shu Pork is a stir-fried dish originating from northern China. It traditionally consists of shredded pork, scrambled eggs, and wood ear mushrooms, stir-fried together with vegetables like cabbage and scallions in a savory sauce. The mixture is then served with thin Mandarin pancakes, also known as Moo Shu pancakes, and a sweet hoisin sauce for wrapping and dipping.

## Why This Recipe Works for Two

Most Moo Shu Pork recipes are designed to feed a crowd, making them impractical for couples or small households. This recipe is specifically tailored for two people, reducing the ingredient quantities and streamlining the cooking process. It minimizes waste, ensures the flavors are concentrated, and makes cleanup a breeze. Plus, you get to enjoy a restaurant-quality meal in the comfort of your own home!

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make this delicious Moo Shu Pork for two:

* **Pork:** 8 ounces of pork tenderloin or pork loin, thinly sliced against the grain. Pork tenderloin is a great choice as it is lean and tender, cooking quickly and evenly. Pork loin is also a good option, and often more budget-friendly. Make sure to slice the pork thinly for optimal texture.
* **Eggs:** 2 large eggs, lightly beaten. These add richness and texture to the stir-fry. Beating them lightly ensures they cook into delicate, fluffy pieces.
* **Dried Wood Ear Mushrooms:** 1/4 ounce dried wood ear mushrooms, rehydrated and sliced. These mushrooms have a unique, slightly crunchy texture and an earthy flavor that is characteristic of Moo Shu Pork. They are essential for achieving the authentic taste. You can typically find them in the Asian section of your local grocery store or online. If you can’t find wood ear mushrooms, shiitake mushrooms can be used as a substitute, though the flavor and texture will be slightly different.
* **Cabbage:** 1 cup shredded cabbage. Napa cabbage is traditionally used, but green cabbage or even a pre-shredded coleslaw mix will work. The cabbage provides a crisp, refreshing element to the dish.
* **Scallions:** 2 scallions, thinly sliced. Both the white and green parts of the scallions can be used. They add a mild onion flavor and a pop of color.
* **Bamboo Shoots:** 1/4 cup sliced bamboo shoots, drained. These add a slightly crunchy texture and a subtle sweetness. Canned bamboo shoots are readily available in most grocery stores.
* **Hoisin Sauce:** 2 tablespoons hoisin sauce. This is the key ingredient for the sauce, providing a sweet, savory, and slightly fermented flavor. Look for it in the Asian section of your grocery store. Lee Kum Kee is a popular and readily available brand.
* **Soy Sauce:** 1 tablespoon soy sauce. This adds saltiness and umami to the sauce.
* **Dry Sherry (or Shaoxing Wine):** 1 tablespoon dry sherry or Shaoxing wine. This adds depth of flavor and helps to tenderize the pork. Shaoxing wine is a traditional Chinese cooking wine, but dry sherry is a good substitute if you can’t find it.
* **Sesame Oil:** 1 teaspoon sesame oil. This adds a nutty aroma and flavor to the dish. A little goes a long way.
* **Cornstarch:** 1 teaspoon cornstarch. This is used to thicken the sauce.
* **Vegetable Oil:** 2 tablespoons vegetable oil. This is used for stir-frying.
* **Ginger:** 1 teaspoon grated fresh ginger. This adds a warm, aromatic flavor.
* **Garlic:** 1 clove garlic, minced. This adds a pungent, savory flavor.
* **Mandarin Pancakes:** 6-8 Mandarin pancakes (also called Moo Shu pancakes). These are thin, crepe-like pancakes used to wrap the Moo Shu Pork filling. You can find them in the frozen section of Asian grocery stores. They usually need to be steamed or pan-fried to warm them up.

## Equipment You’ll Need

* **Wok or Large Skillet:** A wok is ideal for stir-frying, as its curved shape allows for even heat distribution and easy tossing of the ingredients. However, a large skillet will also work.
* **Cutting Board:** For chopping and slicing the vegetables and pork.
* **Knife:** A sharp knife for preparing the ingredients.
* **Mixing Bowls:** For marinating the pork and mixing the sauce.
* **Whisk:** For beating the eggs.
* **Spatula or Tongs:** For stirring and tossing the ingredients.
* **Steamer (Optional):** For warming the Mandarin pancakes.

## Step-by-Step Instructions

Now, let’s get cooking! Here’s a detailed, step-by-step guide to making Moo Shu Pork for two:

**1. Rehydrate the Wood Ear Mushrooms:**

* Place the dried wood ear mushrooms in a small bowl and cover them with hot water.
* Let them soak for at least 30 minutes, or until they are fully rehydrated and have expanded in size.
* Drain the mushrooms and squeeze out any excess water.
* Remove any tough or woody stems and thinly slice the mushrooms.

**2. Prepare the Pork:**

* Slice the pork tenderloin or pork loin thinly against the grain. This will ensure that the pork is tender and easy to chew.
* In a small bowl, combine the sliced pork with 1 teaspoon of soy sauce, 1 teaspoon of dry sherry (or Shaoxing wine), and 1 teaspoon of cornstarch.
* Mix well to coat the pork evenly. This marinade will help to tenderize the pork and add flavor.
* Let the pork marinate for at least 15 minutes, or up to 30 minutes, while you prepare the other ingredients.

**3. Prepare the Sauce:**

* In a small bowl, whisk together the hoisin sauce, the remaining soy sauce, the remaining dry sherry (or Shaoxing wine), and the sesame oil.
* Set the sauce aside.

**4. Cook the Eggs:**

* Heat 1 teaspoon of vegetable oil in a wok or large skillet over medium heat.
* Pour in the beaten eggs and cook, stirring occasionally, until they are lightly scrambled and set.
* Remove the eggs from the wok and set them aside.

**5. Stir-Fry the Pork:**

* Heat the remaining vegetable oil in the wok or skillet over high heat.
* Add the marinated pork and stir-fry until it is browned and cooked through, about 2-3 minutes. Be careful not to overcrowd the wok, as this will lower the temperature and prevent the pork from browning properly. If necessary, cook the pork in batches.
* Remove the pork from the wok and set it aside.

**6. Stir-Fry the Vegetables:**

* Add the grated ginger and minced garlic to the wok and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
* Add the shredded cabbage, sliced scallions, and sliced bamboo shoots to the wok and stir-fry until the cabbage is slightly softened, about 2-3 minutes.
* Add the sliced wood ear mushrooms and stir-fry for another minute.

**7. Combine and Finish the Dish:**

* Return the cooked pork and scrambled eggs to the wok.
* Pour the sauce over the mixture and stir-fry until everything is well combined and the sauce has thickened slightly, about 1-2 minutes.

**8. Warm the Mandarin Pancakes:**

* While the Moo Shu Pork is cooking, warm the Mandarin pancakes according to the package instructions. You can steam them, pan-fry them, or microwave them (though microwaving can sometimes make them a bit dry).

**9. Assemble and Serve:**

* To assemble the Moo Shu Pork, spread a thin layer of hoisin sauce on each Mandarin pancake.
* Spoon a generous amount of the Moo Shu Pork filling onto the center of the pancake.
* Fold the sides of the pancake in and roll it up like a burrito.
* Serve immediately and enjoy!

## Tips for Perfect Moo Shu Pork

* **Slice the pork thinly:** This is crucial for tender and evenly cooked pork. If you’re having trouble slicing it thinly, try partially freezing the pork for about 30 minutes before slicing.
* **Don’t overcrowd the wok:** Overcrowding the wok will lower the temperature and prevent the pork and vegetables from browning properly. Cook in batches if necessary.
* **Adjust the sauce to your liking:** Feel free to adjust the amount of hoisin sauce, soy sauce, or dry sherry to suit your taste preferences. If you like a sweeter sauce, add a little extra hoisin sauce. If you like a saltier sauce, add a little extra soy sauce.
* **Use fresh ginger and garlic:** Fresh ginger and garlic will provide the best flavor.
* **Warm the Mandarin pancakes properly:** Cold or dry Mandarin pancakes will ruin the experience. Make sure to warm them properly according to the package instructions.
* **Prepare all the ingredients ahead of time:** This dish comes together quickly once you start cooking, so it’s helpful to have all the ingredients prepped and ready to go.

## Variations and Substitutions

* **Vegetarian Moo Shu:** Substitute the pork with tofu or tempeh. Press the tofu to remove excess water and then cube it before stir-frying. You can also use a mixture of different vegetables, such as mushrooms, bell peppers, and carrots.
* **Chicken Moo Shu:** Substitute the pork with chicken breast or chicken thighs. Slice the chicken thinly and marinate it in the same way as the pork.
* **Shrimp Moo Shu:** Substitute the pork with shrimp. Use small to medium shrimp and cook them quickly in the wok until they are pink and cooked through.
* **Different Vegetables:** Feel free to experiment with different vegetables, such as bell peppers, carrots, celery, or water chestnuts.
* **Spicy Moo Shu:** Add a pinch of red pepper flakes or a drizzle of chili oil to the sauce for a spicy kick.
* **Gluten-Free Moo Shu:** Use tamari instead of soy sauce, as tamari is gluten-free. Also, make sure to check the ingredients of the hoisin sauce to ensure that it is gluten-free. You may also need to find gluten-free Mandarin pancakes.

## Serving Suggestions

Moo Shu Pork is traditionally served with Mandarin pancakes and hoisin sauce. However, you can also serve it with rice or noodles. Here are some other serving suggestions:

* **Serve with a side of steamed vegetables:** Broccoli, bok choy, or green beans would be a good choice.
* **Serve with a side of soup:** Egg drop soup or wonton soup would complement the Moo Shu Pork nicely.
* **Serve with a simple salad:** A light and refreshing salad would balance out the richness of the Moo Shu Pork.
* **Garnish with sesame seeds or chopped peanuts:** These will add a nutty flavor and a textural element to the dish.

## Making Moo Shu Pork Ahead of Time

While Moo Shu Pork is best served fresh, you can prepare some of the components ahead of time to save time on the day of cooking. For example:

* **Slice the pork and marinate it:** You can slice the pork and marinate it up to 24 hours in advance. Store it in an airtight container in the refrigerator.
* **Prepare the sauce:** You can prepare the sauce up to 24 hours in advance. Store it in an airtight container in the refrigerator.
* **Rehydrate the wood ear mushrooms:** You can rehydrate the wood ear mushrooms up to 24 hours in advance. Store them in an airtight container in the refrigerator.
* **Chop the vegetables:** You can chop the vegetables a few hours in advance. Store them in separate airtight containers in the refrigerator.

However, it is best to cook the Moo Shu Pork and warm the Mandarin pancakes just before serving.

## Storing Leftovers

Leftover Moo Shu Pork can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply stir-fry the Moo Shu Pork in a wok or skillet until heated through. You can also microwave it, but it may become a bit dry.

It is not recommended to freeze Moo Shu Pork, as the texture of the vegetables may change when thawed.

## Nutritional Information (Approximate per serving)

* Calories: 450-550
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 30-40g

(Note: Nutritional information can vary depending on the specific ingredients used and serving size.)

## Conclusion

This Moo Shu Pork for two recipe is a delicious and easy way to enjoy this classic Chinese-American dish without the fuss of takeout or large batches. By scaling down the ingredients and simplifying the cooking process, you can create a restaurant-quality meal in your own kitchen in no time. So, gather your ingredients, follow these steps, and get ready to savor the savory and satisfying flavors of homemade Moo Shu Pork! Enjoy!