I’m a sucker for just about any Asian flavoured dish, but even to me, these Moo Shu Pork Tacos are something special. The thinly sliced pork is so incredibly tender, and absolutely bursting with flavour from the marinade. Quickly tossed with some fresh coleslaw and a couple of scrambled eggs, I pile it into a soft tortilla with a bit of rice, then top it with green onions, chopped cashews, a squeeze of lime juice, and a trio of sauces. I’m seriously drooling right now. DROOLING!
I know what you’re probably thinking. “I saw you mention marinade up there, and ready in 30 minutes, but that must be AFTER you prep and marinate it the day before?”. NOPE – these Moo Shu Pork Tacos are start to finish in 30 minutes. That includes all the prep and marinating time.
Moo Shu Pork Tacos – Kid Approved?!
You know what is the absolute worst? Spending a whole bunch of time in the kitchen planning and prepping dinner, then having your kids not eat it. Even more frustrating? Making an INCREDIBLE roasted cauliflower – because your daughter REQUESTED cauliflower – then watching her poke it with a fork and say she doesn’t like it without putting it in her mouth. Cough, Sophie, cough. I’m still pretty salty about last night.
That definitely wasn’t the case with these Moo Shu Pork Tacos. Anna got through two bites of her first taco, proclaimed it was the greatest thing she had ever eaten, and then proceeded to eat four tacos. Yes, FOUR tacos. Eaten by a seven year old. It was fk’ing impressive. Sophie and Oliver loved them too.
I’d say the hardest thing for Sophie was just being able to eat them without the filling falling out of the taco and onto her plate. She opted to just eat the Moo Shu Pork on top of some rice and scoop it all up with a spoon. Going forward, I picked up tortilla boats for her to use. They are my absolute favourite for the kids, and you should be able to find them wherever you grocery shop.
Just What Is Moo Shu Pork?
Quick food history lesson. Moo Shu Pork originated as a stir fry dish in Northern China. It’s typically served over rice, but sometimes people will put it on top of noodles or tofu. It first made its way to America around 1966, and was usually served stateside with báo bǐng (aka moo shu pancakes, pretty close to tortillas). Nowadays you can find Moo Shu Pork made a million different ways (like folded into a pancake), with a million different additions (like cucumbers??).
What I’ve made here is a pretty standard and basic one. Feel free to experiment and add whatever you think you’d like (though I’m really not sure about cucumbers). If you like cooking with Asian flavours, then like me you probably already have everything you need in your kitchen.
I like to use pork tenderloin for the meat, because it’s nice and tender, easy to slice, and always on sale. You can just as easily substitute for chicken. If you do that, be sure to use boneless, skinless thighs so they don’t dry out on you. Also, most Moo Shu Pork recipes call for mushrooms, but I don’t like mushrooms. You can add them if you want.
You’ll love this other 30 minute meal!
If you’re an Asian flavour fiend like me, I think you’ll love this Orange Sesame Chicken Bowl. It’s another 30 minute meal too, with a short cut using a pre-mixed salad kit that packs in a ton of healthy greens!
Moo Shu Pork Taco Recipe
- 1 cup hoisin sauce
- 1/2 cup rice vinegar
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 10 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 1/2 tsp black pepper
Moo Shu Pork
- 1 1/2 pounds pork tenderloin, sliced into very thin strips
- Peanut oil (can use vegetable oil)
- 3 eggs, beaten
- 1 bag shredded coleslaw
- 1 tablespoon corn starch
- 1 tablespoon cold water
- Flour tortillas
- White rice
- Thinly sliced green onions
- Roasted and salted cashews, chopped
- Hoisin sauce
- Sriracha sauce
- Hoisin lime mayonnaise (recipe in notes)
- Fresh lime slices
- Whisk together all the ingredients for the marinade. Pour half of the marinade into a glass measuring cup and set aside.
- Add the sliced pork to the remaining marinade. Mix to ensure all of the pork is covered and set aside for five minutes.
- While the pork in marinating, heat a large wok or skillet over medium heat. Add 2 tsp oil and the beaten eggs. Let the eggs sit undisturbed until cooked through, like a giant flat omelet. Remove the cooked eggs to a cutting board and set aside to cool. Once cool, chop into thin strips.
- Turn the heat up to medium-high and add 1 tbsp oil. Use some tongs to take the pork out of the marinade (discarding the used marinade), and add it to the pan. Sauté the meat until it is cooked through, about 4-5 minutes, breaking it up into smaller pieces as it cooks. Remove the cooked pork from the pan to a plate.
- Add 1/2 tbsp of oil to the pan, along with the coleslaw. Sauté for 2 minutes, just until the cabbage starts to soften. While this is sautéing, make a slurry by mixing together the cornstarch and water.
- Add the reserved marinade to the pan. Slowly drizzle in half of the slurry, stirring the mixture as you do. This will thicken up your sauce a bit, and the amount you add is up to you and how thick you want the sauce to be. Add the pork and chopped egg back into the pan and toss everything to combine.
- Taste the mixture, and adjust the seasoning with salt and pepper if needed. Serve.
Sauces - I like to drizzle on some plain hoisin, some sriracha sauce, and a quick homemade hoisin lime mayonnaise.
Hoisin Lime Mayonnaise:
Put 1/2 cup mayonnaise, 1/2 tablespoon hoisin sauce, zest of 1 small lime, and 1 tsp lime juice in a medium bowl. Whisk together until smooth.
Most recipes for Moo Shu Pork call for mushrooms. I just don't like them, so I don't use them. You could add in some shiitake mushrooms (stems removed and caps thinly sliced) along with the coleslaw.
You can substitute chicken for the pork if you'd like. I use boneless, skinless chicken thighs because they're less likely to dry out and become tough compared to breasts.
You can store leftovers in the fridge for a day or two in an airtight container. They were a hit with the kids for lunch the day after.