moo shu pork recipe
The Best moo shu pork recipe
The health benefits make it even more appealing. The lean pork is a great source of protein, and the sauce is light enough that it doesn’t weigh you down. Plus, you can adjust the ingredients to suit your preferences—swap the cabbage for bok choy if you prefer, or add some extra garlic for extra kick. It’s a dish that’s easy to customize while keeping the same satisfying taste. There’s something about the way the flavors balance—sweet, savory, and a little bit spicy—that makes it feel fresh, even if it’s been around for decades. It’s the kind of recipe that feels timeless, and that’s why I keep it in my rotation.
Classic Moo Shu Pork with Crispy Dough Noodles
A comforting Chinese-inspired dish featuring tender pork braised in a savory tomato-garlic sauce, served with homemade crispy dough noodles. Perfect for a weeknight meal with a satisfying crunch.
🥘Ingredients
- 1 lb pork shoulder, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tbsp cornstarch
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- 1 green onion, sliced
- 1 tbsp toasted sesame seeds
👨🍳Directions
-
1
Preheat oven to 400°F. In a bowl, mix flour, salt, and oil to form a dough. Knead for 2 minutes until smooth, then divide into 4 equal pieces. Roll each into thin sheets about 1/8-inch thick. -
2
In a skillet, heat oil over medium-high. Add pork slices and cook until browned, about 3–4 minutes. Remove and set aside. -
3
In the same skillet, sauté garlic and ginger for 30 seconds until fragrant. Pour in tomato sauce, soy sauce, rice vinegar, and sugar. Simmer for 5 minutes. Stir in cornstarch and cook until sauce thickens. -
4
Return pork to the skillet, coating evenly in the sauce. Cover and simmer on low heat for 10 minutes. Remove from heat and let cool slightly. -
5
Cut dough noodles into 4-inch strips. Arrange noodles on a baking sheet and bake at 400°F for 10–12 minutes until crispy and lightly golden. -
6
Divide noodles among plates. Top with pork and sauce. Garnish with green onions and sesame seeds.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven
- Nonstick skillet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Moo Shu Pork with Crispy Dough Noodles Works
❓ Frequently Asked Questions About Moo Shu Pork with Crispy Dough Noodles
How do I adjust the spice level in this moo shu pork?
Yes, you can easily modify the heat by reducing the amount of chili oil or substituting it with a milder sauce like hoisin. Start with half the recommended amount and taste as you go—adjust to your preference, but keep in mind that stronger flavors can overpower the dish’s balance.
Can I use ground pork instead of thinly sliced pork shoulder?
Ground pork works as a substitute, but it won’t replicate the same texture. For the best results, opt for lean pork shoulder or tenderloin, sliced thinly and pounded to an even thickness. If using ground pork, cook it separately and mix it in at the end to avoid drying out.
What’s the trick for keeping the pork moist while stir-frying?
The key is to sear the pork quickly over high heat before adding the sauce. Pat the pork dry, then cook it in batches to avoid overcrowding the pan, which steams the meat instead of searing it. After cooking, let it rest for 5 minutes before adding the sauce to ensure even absorption.
How long can I prep the sauce ahead of time?
The sauce can be made a day in advance and stored in the fridge for up to 3 days. Just reheat it gently before using. If you’re making it fresh, let it sit at room temperature for 15–20 minutes before stir-frying to ensure even cooking.
Can I make this recipe vegetarian or vegan?
Yes! Replace the pork with firm tofu, tempeh, or seitan, marinated in the same sauce ingredients (soy sauce, garlic, ginger, and a touch of cornstarch for texture). Stir-fry until crispy and crispy, then mix with the sauce just before serving.
