Mou Shu Pork Wraps

Mou Shu Pork Wraps

17 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Recipe by  RUDEDUDE

“I always loved Mou Shu Pork, and I finally found a recipe for it that I think is pretty good.”

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Adjust Servings

Original recipe yields 8 wraps



  1. Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
  2. 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.
  3. Place tortillas in oven for 8 minutes, or until warm.
  4. 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.
  5. Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

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Reviews (17)

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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 good 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 choy. 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 overwhelming. 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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Amount Per Serving (8 total)

  • Calories
  • 269 cal
  • 13%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 37.3 g
  • 12%
  • Protein
  • 14.4 g
  • 29%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 585 mg
  • 23%

Based on a 2,000 calorie diet



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Sweet and Sour Pork III


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Easy Creamy Pork Tenderloin