Prep 15 mins
Cook 15 mins
This is a copycat recipe for P F Chang's Mu Shu Pork when it was on the menu.
- 1⁄2 lb pork loin, cut into strips
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon cornstarch
- 1⁄2 medium head cabbage, cored shredded
- 2 cups bean sprouts
- 4 eggs, beaten
- 4 stalks green onions, julienned on the diagonal
- 3 garlic cloves, julienned
- 1 cup dried Chinese mushrooms, stemmed cut into strips (Wood ear mushrooms, Cloud ear fungus mushrooms, Shiitake mushrooms, Snow fungus mushrooms)
- 1 cup bamboo shoot, cut into strips
- 5 tablespoons vegetable oil
- 1 (9 1/2 ounce) packagemu shu pancakes
- hoisin sauce, as needed
- Heat a tablespoon of vegetable oil in a large flat frying pan over medium high heat. When oil is hot, pour in the beaten eggs. Let the eggs set up until firm enough to flip as one sheet.
- Cook for a few more seconds and remove from heat to a chopping board. Slice the egg sheet into strips and set aside.
- Heat 2 tablespoons of oil in the same pan over high heat and add half of the green onions. Stir until the onions are sizzling for a minute.
- Add the cabbage and bean sprouts. Saute until cabbage is wilted but still a little crunchy. Remove from heat and set aside in an extra bowl.
- Heat the remaining oil in the same pan over high heat and add the garlic and the rest of the green onions. Saute until fragrant and add the pork. Stir fry until the pork is just cooked.
- Add the Chinese mushrooms, bamboo shoots, cabbage, sprouts, and egg sheet. Stir fry for another few minutes.
- Heat the mu shu shells according to the instructions on the package. Serve each mu shu shell with a smear of hoisin sauce down the middle. Place several spoonfuls of mu shu on the shell and fold the sides inches.