Moo Shu Pork With Mock Mandarin Pancakes: A Taste of Home

Moo Shu Pork was a staple during my college days. Late-night study sessions often ended with a craving for something savory, and the local Chinese takeout always hit the spot. The combination of tender pork, crunchy vegetables, and that slightly sweet and tangy sauce, all wrapped in a delicate pancake – it was pure comfort food. I’ve spent years trying to recreate that perfect bite, and this recipe, with its clever shortcut for the pancakes, comes incredibly close to the original.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4-8
• Yields: 8 pancakes
• Dietary Type: Can be easily modified to be Gluten-Free (use gluten-free tortillas and tamari instead of hoisin sauce).

Ingredients

• 3 boneless pork chops, cut into 1/2-inch strips
• 5 green onions with tops, divided
• 1 (8-ounce) can sliced water chestnuts, drained
• 1/2 cup hoisin sauce
• 1 tablespoon sesame oil, divided
• 2 eggs
• 8 (6-inch) flour tortillas
• 8 ounces coleslaw mix

Equipment Needed

• Large skillet or wok
• Shallow dish or plate
• Meat tenderizer
• Food chopper or knife

Instructions

1. Begin by preparing the green onions. Thinly slice four of the green onions, reserving about 1/4 cup of the sliced green onions for garnish later. The reserved green onions will add a fresh, vibrant touch at the end.
2. Next, coarsely chop the drained water chestnuts. A food chopper works well for this, but you can also use a knife. The goal is to have them in small, manageable pieces that add a nice crunch to the final dish.
3. In a cup or small bowl, combine the hoisin sauce and 2 teaspoons of the sesame oil. Mix well and set this sauce aside. This is the flavor base that will tie everything together.
4. Now, let’s prepare the “mock” mandarin pancakes. Heat the remaining 1 teaspoon sesame oil in a large skillet or wok over medium-high heat. Allow the oil to heat for 1-3 minutes, or until it’s shimmering and ready for cooking.
5. In a shallow dish or plate, lightly beat the 2 eggs. These will serve as a coating for the tortillas, giving them a richer flavor and slightly chewy texture, similar to traditional mandarin pancakes.
6. Dip 1 tortilla into the beaten eggs, ensuring both sides are coated. Let any excess egg drip off before placing it in the hot skillet.
7. Cook the egg-dipped tortilla for 20-30 seconds per side, or until it’s lightly golden brown. Be careful not to overcook; you want them pliable, not crispy.
8. Remove the cooked pancake from the skillet and repeat the dipping and cooking process with the remaining tortillas.
9. To keep the “pancakes” warm and soft, cover them with a clean kitchen towel or place them in a warm oven until ready to serve.
10. Prepare the pork by flattening the pork chops with the toothed end of a meat tenderizer. This will help to tenderize the meat and allow it to cook more evenly.
11. Cut the flattened pork into 1/4-inch strips. Uniformly sized strips ensure even cooking.
12. Add the pork strips to the same skillet or wok (no need to clean it) and cook over medium heat for 2-3 minutes, or until the pork is no longer pink.
13. Add the remaining sliced green onions (excluding the reserved garnish), the chopped water chestnuts, the coleslaw mix, and the prepared hoisin sauce mixture to the skillet.
14. Cook for an additional 2-3 minutes, or until everything is heated through and the coleslaw mix is slightly softened, tossing frequently to coat all the ingredients evenly with the sauce.
15. To serve, spoon the pork mixture into the prepared “mock” mandarin pancakes, and garnish with the reserved sliced green onions. Serve immediately and enjoy!

Expert Tips & Tricks

• Pork Tenderness: To ensure the pork is extra tender, marinate the strips in a mixture of soy sauce, rice wine, and cornstarch for about 30 minutes before cooking.
• Vegetable Variations: Feel free to add other vegetables like shredded carrots, bamboo shoots, or sliced mushrooms to the mix.
• Hoisin Sauce Adjustment: If you prefer a sweeter or spicier flavor, adjust the amount of hoisin sauce accordingly. You can also add a dash of chili garlic sauce for some heat.
• Pancake Perfection: To make the “pancakes” even closer to the real deal, brush them with a little sesame oil after cooking to add extra flavor and pliability.
• Make-Ahead Prep: The pork and vegetable mixture can be prepared ahead of time and stored in the refrigerator. Simply reheat it when you’re ready to assemble the Moo Shu Pork.

Serving & Storage Suggestions

Moo Shu Pork is best served immediately, while the “pancakes” are warm and the filling is hot. Arrange the pancakes on a platter and let your guests fill them themselves. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat the pork mixture in a skillet or microwave until heated through. The pancakes are best enjoyed fresh, but can be warmed in a dry skillet or microwave before filling. I don’t recommend freezing the assembled Moo Shu Pork, as the texture of the pancakes and vegetables may suffer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	661.9 kcal	N/A
Calories from Fat	208 g	31%
Total Fat	23.1 g	35%
Saturated Fat	6.5 g	32%
Cholesterol	186.9 mg	62%
Sodium	1170.9 mg	48%
Total Carbohydrate	69.1 g	23%
Dietary Fiber	6.8 g	27%
Sugars	14.1 g	56%
Protein	42.6 g	85%

Variations & Substitutions

• Gluten-Free: Use gluten-free tortillas and replace the hoisin sauce with tamari (gluten-free soy sauce) mixed with a touch of honey and sesame oil.
• Vegetarian/Vegan: Substitute the pork with firm tofu, tempeh, or a mixture of mushrooms and other vegetables. Use a vegan hoisin sauce alternative.
• Spicy Kick: Add a tablespoon of chili garlic sauce or sriracha to the hoisin sauce mixture for a spicy kick.
• Different Protein: Try using chicken or shrimp instead of pork. Adjust the cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use different types of tortillas for the pancakes?
A: While flour tortillas work best for mimicking the texture of mandarin pancakes, you can experiment with whole wheat or even corn tortillas for a different flavor. Be aware that corn tortillas might be more prone to cracking.

Q: How can I prevent the tortillas from becoming soggy after dipping them in egg?
A: Make sure to let the excess egg drip off the tortilla before placing it in the skillet. Also, don’t overcook them, as this can make them tough and less absorbent.

Q: Is there a substitute for hoisin sauce?
A: If you don’t have hoisin sauce, you can make a substitute by combining soy sauce, peanut butter, honey, rice vinegar, sesame oil, and a dash of garlic powder. Adjust the ratios to your taste preferences.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the pork and vegetable mixture ahead of time and store it in the refrigerator. Just reheat it before serving. However, the “pancakes” are best enjoyed fresh.

Q: How do I keep the pancakes warm while I’m cooking the pork mixture?
A: Wrap the cooked pancakes in a clean kitchen towel or place them in a low oven (around 200°F) to keep them warm until you’re ready to serve.

Final Thoughts

This Moo Shu Pork recipe is a delightful way to bring the flavors of your favorite Chinese takeout into your own kitchen. The mock mandarin pancakes are a surprisingly easy and effective shortcut, and the savory pork and vegetable filling is packed with flavor and texture. Don’t be afraid to experiment with variations and substitutions to make it your own. I encourage you to give this recipe a try and share your feedback – and maybe even pair it with a side of egg rolls for the full experience! Enjoy!