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Mu Shu Pork

An easy version of the classic wrap

Course: Main Course, main dish
Cuisine: American, Chinese
Keyword: asian, hoisin, mushrooms, onions, ponzu, pork, wrap
Servings: 4 wraps
Author: HelenFern
  • 1 pound pork, cut into small pieces
  • 3 Tablespoons olive oil
  • 1/3 cup ponzu sauce
  • 2-1/2 cup sliced mushrooms
  • 5 green onions (2 for the garnish)
  • 1-1/2 cup shredded cabbage (I used a three color coleslaw mix)
  • 1 teaspoon black bean paste
  • 1 teaspoon Thai chili flakes
  • 1 Tablespoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1 large egg
  • 1/4 cup hoisin sauce for garnish
  • 4 flour tortillas or Asian rice pancakes
  1. Start by browning the pork in 2 Tablespoons of olive oil.  When the pork is browned, ad 1/8 cup of ponzu and reduce heat to low. Cover and simmer about 20 minutes, or until the meat is tender.

  2. Turn the heat to high and let all the liquid evaporate, then sear the meat, adding more oil if necessary. Remove from the pan and set aside.

  3. Add the mushrooms, 3 green onions (cut into chunks) and 1 tablespoon of oil to the pan. Gently sauté until the mushrooms are soft and lightly browned.

  4. Add the meat back to the pan with the sesame oil, black bean paste, the remaining ponzu, sesame seeds and the pepper flakes. Cook on low for about 5 to 10 minutes.

  5. Beat the egg in a cup, then pour it into the pan and cook, breaking it up with a spatula while it cooks. 

  6. Add the shredded cabbage and cook until the cabbage is warm but still crunchy. 

  7. Put about 1/4 of the mixture into the center of a burrito.

  8. Add some hoisin sauce to the top with the rest of the green onions (cut into slices) divided evenly. Roll and serve hot! 

Recipe Notes

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