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Mu Shu Pork Stir-Fry

Mu Shu Pork Stir-Fry

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Make a vegetarian version by omitting the pork and adding vegetables such as shredded red cabbage and thinly sliced celery, or cubed tofu. Add along with the other vegetables in Step 2.


  • 1/3 cup hoisin sauce, plus more for serving
  • 2 Tbs. soy sauce
  • 1 lb. boneless pork loin chops, cut into thin strips
  • 2 Tbs. canola oil
  • 1 small head savoy cabbage, halved, cored and thinly sliced crosswise
  • 6 oz. shiitake mushrooms, stems discarded and caps thinly sliced
  • 4 green onions, white and pale green portions, thinly sliced
  • 3 carrots, coarsely grated
  • 1 can (8 oz.) water chestnuts, sliced
  • 2 Tbs. minced fresh ginger
  • 2 Tbs. cornstarch, mixed with 2 to 3 Tbs. water
  • 8 flour tortillas, each 8 inches in diameter, warmed


Marinate the pork
In a small bowl, stir together the 1/3 cup hoisin sauce and the soy sauce. Add the pork and stir to coat. Set aside.

Cook the vegetables
In a large fry pan or wok over high heat, warm the oil. Add the cabbage, mushrooms, green onions, carrots and water chestnuts and stir-fry until the vegetables are tender, 4 to 5 minutes. Add the ginger and stir-fry for 30 seconds. Add the pork and any remaining marinade and stir-fry until lightly browned, 2 to 3 minutes. Stir in the cornstarch mixture and cook, stirring often, until the sauce is thickened and the pork is opaque throughout, 2 to 3 minutes.

Serve immediately, passing the tortillas and hoisin sauce at the table. Serves 4 to 6.

Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).