20-Minute Moo Shu Recipe

20-Minute Moo Shu Recipe

How To Make 20-Minute Moo Shu

This quick moo shu recipe can be made with pork or chicken, marinated then tossed with coleslaw, mushrooms, and scallions.

Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes



For Marinade:

  • ½cuphoisin sauce
  • ¼cuprice vinegar
  • 2tbspoyster sauce
  • 2tbspsoy sauce
  • 1tsptoasted sesame oil
  • 6clovesgarlic,minced
  • freshly-cracked black pepper

Moo Shu:

  • 1lbboneless pork chops,or boneless, skinless chicken breasts, sliced into very thin strips
  • marinade
  • 3tbsppeanut or vegetable oil
  • 2large eggs,whisked
  • 14ozcoleslaw
  • 8ozshiitake mushrooms,stemmed and thinly-sliced
  • 4scallions,thinly sliced, green parts only
  • flour tortillas, lettuce cups, rice or quinoa,for serving



  1. Whisk all ingredients together in a medium mixing bowl until combined.  Separate the marinade into two portions — one to marinate the meat, and one to serve as the cooking sauce.

Moo Shu:

  1. Add the thinly-sliced pork (or chicken) to half of the marinade, and toss until the meat is evenly coated in the marinade.  Set aside for 5 minutes.

  2. While the meat is marinating, heat 2 teaspoons of oil in a large saute pan or wok over medium heat.  Add the whisked eggs, and let them sit and until they are cooked and form a large omelet.

  3.  Transfer the eggs to a separate cutting board, and set aside. Chop the omelet into small, thin pieces.

  4. Return the pan to the stove, and increase heat to high heat.  Add 1 more tablespoon of oil, and then use a pair of tongs or a fork to lift the meat out of the marinade and transfer it to the pan, discarding the marinade.

  5.  Saute the pork, breaking it up and stirring it with tongs occasionally, until it is cooked and tender, for about 3 to 4 minutes.  Then transfer the pork to a separate plate, and set aside.

  6. Add the remaining oil to the pan, along with the coleslaw, mushrooms, and half of the scallions.  Saute for 2 to 3 minutes, or until the cabbage begins to wilt and softens.

  7. Add in the reserved marinade for the sauce, and toss to combine.  Cook for an additional 2 minutes.  Stir in the cooked pork and chopped eggs, and toss until combined.

  8.  Taste, and season with extra salt and pepper (and/or hoisin or soy sauce) as needed.  Sprinkle with the remaining green onions.

  9. Serve immediately with flour tortillas (or lettuce cups, rice, or quinoa), and garnish with optional toppings if desired.

Recipe Notes



Optional toppings: extra hoisin, extra soy sauce, extra thinly-sliced green onions, toasted sesame seeds.




  • Calories: 852.07kcal
  • Fat: 24.44g
  • Saturated Fat: 3.69g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 9.46g
  • Polyunsaturated Fat: 6.78g
  • Carbohydrates: 120.71g
  • Fiber: 6.85g
  • Sugar: 15.47g
  • Protein: 34.33g
  • Cholesterol: 113.67mg
  • Sodium: 1003.39mg
  • Calcium: 82.82mg
  • Potassium: 734.62mg
  • Iron: 3.07mg
  • Vitamin A: 52.01µg
  • Vitamin C: 12.57mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


Leave a comment

Replying to