Moo-Shu Pork Roll-Ups

Moo-Shu Pork Roll-Ups
Servings: 4 Cook 20 mins Start to Finish 55 mins (includes 30 minutes marinating time)


  • 2 tablespoons soy sauce
  • 4 tablespoons dry sherry
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1/8 teaspoon black pepper
  • 8 ounces pork tenderloin, cut against the grain in 1/4-inch slices, then cut into strips
  • 2 teaspoons large eggs
  • 1/4 teaspoon kosher salt
  • 1 teaspoon toasted sesame oil
  • 4 teaspoons canola oil
  • 2 cups shiitake mushrooms, stemmed and sliced
  • 2 cups packed, shredded green cabbage
  • 1/2 cup shredded carrots
  • 1 cup thinly sliced scallions
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 8 (6-inch) flour tortillas
  • Hoisin sauce

Make It

1. Stir together the soy sauce, sherry, cornstarch, sugar, and pepper in a medium bowl. Add the pork, then set it aside to marinate for 30 minutes.

2. Lightly beat the eggs with the salt. Warm the sesame oil in a large nonstick skillet over medium heat. Scramble the eggs until soft-cooked, about 1 minute, then transfer them to a large plate and break them into small pieces. Wipe the pan clean.

3. Heat 1 teaspoon of the canola oil in the same skillet over medium-high heat. Remove the pork from the bowl, gently squeezing the strips to reserve the excess marinade. Add the pork to the pan in a single layer, let it cook undisturbed for 2 minutes, then stir-fry it until it is caramelized and just cooked through, about 2 minutes more. Transfer it to the plate with the scrambled eggs.

4. Add another 2 teaspoons of the canola oil to the skillet and stir-fry the mushrooms, about 2 minutes. Add the cabbage and carrots and stir-fry until all the vegetables are just tender, about 3 minutes. Make a well in the center of the vegetables and add the remaining teaspoon of canola oil. Add roughly half the scallions, the ginger, and the garlic, and stir-fry them for 1 minute, then combine them with the other vegetables. Create a well again in the center of the mixture, add the reserved marinade, and allow it to simmer for 2 minutes. Return the pork and egg to the skillet and toss the mixture until it is heated through, about 2 minutes. Transfer it to a serving bowl.

5. Warm the tortillas under a damp paper towel in the microwave, about 50 seconds. To serve, place each tortilla on a plate, smear it with a teaspoon of hoisin sauce, and add the pork mixture. Sprinkle on some of the remaining scallions, then roll up the tortilla.