Mou Sou Pork is a vibrant and savory Chinese dish that combines tender shredded pork with fluffy scrambled eggs and a medley of crisp vegetables. The mixture is seasoned with a rich hoisin-soy sauce blend and wrapped in soft Chinese pancakes for a handheld meal that balances textures and flavors perfectly. Dishes like this are ideal for weeknight dinners or casual gatherings, offering a satisfying mix of protein and veggies. The sweetness of the hoisin contrasts beautifully with the earthy mushrooms and crunchy cabbage. It’s a comforting, home-style recipe that brings the flavors of a Chinese restaurant to your kitchen without the hassle.
Mou Sou Pork
Description
Mou Sou Pork is a vibrant and savory Chinese dish that combines tender shredded pork with fluffy scrambled eggs and a medley of crisp vegetables. The mixture is seasoned with a rich hoisin-soy sauce blend and wrapped in soft Chinese pancakes for a handheld meal that balances textures and flavors perfectly. Dishes like this are ideal for weeknight dinners or casual gatherings, offering a satisfying mix of protein and veggies. The sweetness of the hoisin contrasts beautifully with the earthy mushrooms and crunchy cabbage. ItâÂÂs a comforting, home-style recipe that brings the flavors of a Chinese restaurant to your kitchen without the hassle.Ingredients
Directions
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In a bowl, combine the shredded pork with cornstarch, salt, pepper, 1 tablespoon dry sherry, and enough beaten egg to moisten it. Marinate for 30 minutes.
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Heat a wok until very hot and dry, then add the oil.
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When the oil begins to smoke, add the marinated pork and the 2 slightly beaten eggs, stirring quickly so the pork pieces separate and the eggs form curds.
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Drain the pork and egg mixture through a colander, reserving 2-3 tablespoons of the cooking oil.
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Return the reserved oil to the wok and lightly brown the chopped garlic.
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Add the cabbage, scallions, bamboo shoots, mushrooms, tree ears, and tiger lily buds to the wok. Stir-fry or flip until just cooked, about 3-4 minutes.
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Return the pork and egg mixture to the wok with the vegetables.
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Add 2 teaspoons hoisin sauce, soy sauce, 1 teaspoon dry sherry, sugar, salt, pepper, and MSG if using. Combine well.
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Remove from heat.
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Spread each Chinese pancake with hoisin sauce.
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Place about 2 tablespoons of the filling onto the bottom half of each pancake and roll up like crepes.
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Serve immediately.
Nutrition Facts
Servings 10 pies
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 8g40%
- Cholesterol 150mg50%
- Sodium 800mg34%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 15g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
