Need an easy idea for dinner tonight? This quick Skillet Mu Shu Pork uses only one pan and is ready in under 30 min. A savory Chinese favorite that combines strips of lean pork, crunchy cabbage, carrots and mushrooms. Serve with plum/hoisin sauce in flour tortillas, lettuce cups or over rice.
Whipping up this meal is SO easy! Simply cut up 1 lb. of boneless pork loin into strips. My strips are a little on the thick side because I like them that way but you can absolutely cut them thinner (which is the more traditional way). The pork gets a quick marinade for 10 min. in a combination of soy sauce, toasted sesame oil, hoisin sauce, (found in most grocery stores in the Asian section) cornstarch and a pinch of red pepper flakes. You can also marinate longer than 10 min. if you wish.
Everything is cooked in one big skillet (or Wok ). First the onions, garlic and mushrooms. Followed by the pork and the cabbage and carrots. Because I’m going for ultra easy I’m using a packaged coleslaw mixture for the cabbage/carrots. The variety I used has both green and purple cabbage as well as carrots. While it looks really colorful to have that hint of purple cabbage in the mix it’s not always easy to find. The variety with only green cabbage and carrots works just as well (and tastes the same). Of course if you are feeling ambitious you can absolutely cut up your own cabbage/carrots.
The biggest decision is how to serve up this tasty Mu Shu Pork.
Traditionally Mu Shu Pork is served with Mandarin pancakes (thin pancakes made with flour, water and sesame oil). However,I’m all about keeping things EASY! Therefore, in my book there is no need to knead (see how I did that..ha ha) the dough or roll out pancakes. Especially when there are so many other options on how to eat Mu Shu Pork.
While most of the time I scoop it straight from the skillet into a bowl and eat it just as is, the possibilities are endless! Sometimes I like to shake it up and serve it another way.
You really cant go wrong! Mu Shu Pork is delicious served over rice, or also in lettuce or cabbage cups…..
or another option is to wrap it up in a flour tortilla ( a really good substitute for the Mandarin pancake).
Garnish with your favorite toppings like extra green onions, plum or hoisin sauce or sesame seeds. If you like a little more heat, feel free to add a bit of sriracha too! Another favorite topping, try adding a few sliced peanuts for some extra crunch.
However you decide to serve up this quick and easy Skillet Mu Shu Pork your family will thank you! So will you body! For feeding it another delicious clean-eating meal. In addition to being super easy to make, this Mu Shu Pork is healthy too!
Skillet Mu Shu Pork
- 1 lb. boneless pork loin trimmed
- 2 Tbsp soy sauce low-sodium
- 2 Tbsp toasted sesame oil
- 1 Tbsp hoisin sauce
- 1 tsp. corn starch
- ⅛ tsp. red pepper flakes
- 1 Tbsp vegetable oil or oil of your choice
- ¼ cup sliced green onions divided
- 2 tsp minced garlic
- 8 oz. sliced white mushrooms
- 1 14 oz. bag shredded coleslaw mix (found in the bagged lettuce section of the grocery store) or you can shred your own cabbage and carrots use 3 cups shredded cabbage plus 1 cup shredded carrots.
- Optional additional items for serving: cabbage/lettuce leave to serve as “cups” flour tortillas to serve as tacos, or serve over white/brown rice. Plum sauce or hoisin if serving as lettuce cups or tacos. (spread a light layer of plum sauce/hoisin on lettuce cups or tortilla before adding mu shu pork mixture for serving). Additional green onion, sesame seeds, plum/hoisin sauce, sliced peanuts or sriracha according to taste.
- Cut pork crosswise into 1/4 inch thick slices. Set aside. In a medium bowl combine soy sauce, sesame oil, hoisin sauce, corn starch and red pepper flakes. Add sliced pork and let marinate for at least 10 min.
- Heat a large skillet over medium heat. Add 1 Tbsp oil. Add onions (reserving some for garnish) and garlic. Sauté until fragrant (approx.1 min.) Add mushrooms and continue to cook until mushrooms become tender and lightly browned (approx. 4-5 min.) Add pork (including marinade) and continue to cook until pork is cooked through (approx. 3-4 min.). Add coleslaw mixture and continue to cook for an additional 1 min. Cabbage will still have some crunch, if you prefer you can cook longer.
- Mu Shu Pork can be served many ways. 1) Over white/brown rice. 2) In lettuce/cabbage “cups”- use 4-8 lettuce/cabbage leaves, spread plum/hoisin sauce (optional) in each cup and add Mu Shu Pork mixture. 3) As soft tacos- use 4 flour tortillas, spread plum/hoisin sauce on tortilla. Add Mu Shu mixture to each tortilla and fold up taco style. 4) Just as is- my favorite…scoop Mu Shu Pork out of the pan and serve in bowls garnish with additional green onions/ plum/hoisin sauce/sliced peanuts/sesame seeds/Sriracha etc.