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Photo of Mu shu pork by WW

Mu shu pork

Total Time
20 min
10 min
10 min
Originally hailing from northern China, these delicious pork stuffed pancakes are the ultimate in quick, casual dining and you don’t even need a fork to enjoy them!


Soy sauce

1 tbs, salt-reduced

Sake or Japanese rice wine

20 ml

Sesame oil

1 tsp

Caster sugar

1 tsp

Canola oil

1 tbs

Pork fillet or tenderloin, raw

450 g, (500g), fat trimmed, cut into 3cm pieces

Green shallot(s)

4 individual, cut into 2cm pieces

Fresh ginger

2 tsp, finely grated


2 clove(s), crushed

Shiitake mushrooms

150 g

Canned bamboo shoots, rinsed and drained

½ cup(s), (70g), chopped

- Chinese Cuisine Peking Duck Pancake

180 g, (12 x 15g pancakes)

Hoisin sauce

60 ml

Choy sum

2 bunch(es), (500g), steamed


  1. Combine soy sauce, shaoxing wine, sesame oil and sugar in a small bowl and stir until sugar has dissolved. Set aside until required. Heat a wok over a high heat. Add half the canola or sunflower oil and heat for 30 seconds. Stir-fry pork, in batches, for 3–4 minutes or until lightly browned. Transfer to a plate.
  2. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add shallots, ginger and garlic and stir-fry for 1 minute. Add mushrooms and bamboo shoots and stir-fry for 1 minute. Return pork to wok with soy mixture and 1 tablespoon water and stir-fry for 1 minute or until heated through.
  3. Meanwhile, warm pancakes in microwave following packet instructions. To serve, spread 1 teaspoon hoi sin sauce over each pancake. Top with pork mixture and roll to enclose filling. Sprinkle with extra shallots and serve with choy sum.


TIP: Peking duck pancakes are available at Asian grocery stores or some Chinese restaurants. If unavailable you can use 8 frozen French-style crepes.