Mou Shu Pork Wraps17 Reviews
- Prep: 30 min
- Cook: 15 min
- Ready In: 45 min
“I always loved Mou Shu Pork, and I finally found a recipe for it that I think is pretty good.” - by RUDEDUDE
Original recipe yields 8 wraps
- Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
- Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
- Place tortillas in oven for 8 minutes, or until warm.
- Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
- Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.
Amount Per Serving (8 total)
- 269 cal
- 6.3 g
- 37.3 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"I love chinese, and had some left over ing's that this recipe called for, so I thought I'd give it a try. I've never had mou shu pork before, so I can't really say if this particular recipe makes a go..." See moreod mou shu pork. Personally, none of us liked it. I don't know if it was the soy that's already in the Hoison sauce, and then more soy added to the recipe that did it, but it left a bitter aftertaste. Perhaps if the 2 T. of soy called for was left out, it might be passable. I used low salt soy too."
"I'm Chinese, and Mu Shu Pork is one of my favorite dishes. I didn't think this tasted quite authentic, though. I would definitely cut back on the ginger next time, and I used cabbage instead of bok ch..." See moreoy. I would also suggest using rice pancakes from an Asian grocery instead of flour tortillas. We tried wrapping ours in lettuce leaves, that was good. I can't quite put my finger on what was wrong with the taste, but I know that in Chinese restaurants, they put either hoisin or plum sauce right on the rice pancake before serving the pork. This way made the dish a little too saucy."
"I was looking for a recipe that I could sneak in some vegetables in my husband's dinner and this is a great way to do it. Next time, I will cut the ginger in half as he said that the ginger was too o..." See moreverwhelming. I would also cut the pork into thin strips to have it cook faster and I would do the meat in two batches as it cooked, but didn't brown. Not a bad dish, but I think it might need some tweaking. I am just not sure how to accomplish that. Hopefully, someone else here will have great ideas to offer. :)"
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