Mu Shu Pork | Mu Shu Chicken | Mu Shu Vegetables
Makes: 6 to 8 servings
  • ¼ pound pork or chicken (pork tenderloin or chicken breast preferred)
  • 2 eggs, lightly beaten
  • 4 cups cabbage, finely shredded
  • 1 cup shintake mushrooms, julienned
  • 1 cup wood ear mushrooms, julienned
  • 2 tablespoons ginger, minced
  • 2 tablespoons garlic, minced
  • 2 tablespoons canola oil
  • 1 teaspoon chili oil, optional
  • 2 tablespoons sake
  • ¼ cup hoisin sauce
  • salt and pepper to taste
  • 16 Mandarin pancakes
Pork, Chicken Seasoning
  • 1 teaspoon soy sauce
  • 1 tablespoon sake
  • 1 teaspoon corn starch
  • pinch freshly ground black pepper
  1. Julienne the green onions and soak in ice water. Transfer to a refrigerator for about 30 minutes.
  2. Drain on a tray lined with paper towel. Cover and keep in the refrigerator until ready to serve.
  3. Mince the garlic and ginger. Prep and julienne dried shintake mushrooms and wood ear mushrooms.
  4. Slice the pork or chicken in thin strips. Season with sake, soy sauce, black pepper and corn starch.
  5. Slice the cabbage. Transfer to a large bowl and fill it with clean water. Rinse and drain 2 or 3 times until clean. Drain in a colander.
  6. Heat a non stick pan on medium heat. Add a teaspoon of canola oil. Cook the lightly beaten eggs just until barely set. Set aside.
  7. Heat a pan. Add the rest of the canola oil. When the oil is hot, add the ginger and garlic. Add the chili oil, if desired.
  8. Add the meat. Cook until almost done, but not completely.
  9. Add the mushrooms.
  10. Add the cabbage. Stir and cook.
  11. Add the sake. Continue to cook until the cabbage is half way cooked. Add the hoisin sauce.
  12. Add the eggs. Using a wooden spoon, break the eggs into small pieces.
  13. Stir and combine well. Season with kosher salt and freshly ground pepper to taste if necessary.
  14. Transfer to a large platter. Place green onions on the side.
  15. Serve hoisin sauce in a bowl with green onion brushes or a small spoon.
  16. Brush about a teaspoon of hoisin sauce on the pancake. Sprinkle the green onions.
  17. Spoon desired amount of the cabbage mixture. Pull the pancake up ⅓ way. Fold the two sides. Ready to eat.
Omit the meat for a vegetarian Mu Shu. Use roasted tofu squares for an added texture.
Recipe by Not Just Rice at