Photo of Moo Shu Pork Stir-Fry by WW

Moo Shu Pork Stir-Fry

Total Time
30 min
15 min
15 min
Here is a homemade version of a Chinese takeout favorite that is ready in 30 minutes. Enjoy it on its own, wrapped in lettuce leaves, or served over rice. You can substitute 3 cups of shredded cabbage and 3 cups of shredded carrot for the slaw mix. Don't be intimidated by the list of ingredients in the sauce for this recipe. You can find them in the Asian section of most supermarkets, and once you have them, you can use them in a wide variety of stir-fry recipes. You can, however, use a bottled sauce if you prefer.


Hoisin sauce


Sesame oil

2 tsp

Minced garlic

1 tsp

Ginger root

1 tsp, minced

Rice wine vinegar

1 tsp

Sambal oelek

1 tsp

Uncooked lean pork tenderloin

1 pound(s), thinly sliced crosswise and sliced in thin strips

Kosher salt

1 tsp

Black pepper

¼ tsp

Cooking spray

4 spray(s)

Fresh shiitake mushroom

8 oz, sliced

Packaged coleslaw mix (shredded cabbage and carrots)

14 oz

Uncooked scallion(s)

6 medium, chopped


3 Tbsp, fresh, minced


  1. In a small bowl, whisk together hoisin sauce, oil, garlic, ginger, vinegar, and sambal oelek; set aside.
  2. In a bowl, toss pork with salt and pepper.
  3. Coat a very large nonstick skillet or wok with cooking spray; set over high heat. When hot, add pork (in 2 batches if necessary); stir-fry until lightly browned, about 3 to 4 minutes. Remove to a plate; set aside.
  4. Off heat, coat same skillet or wok with cooking spray; set over high heat. When hot, add mushrooms; stir-fry for 5 minutes. Add slaw mix and reserved sauce mixture; toss to combine. Cook, stirring occasionally, until cabbage wilts, about 4 minutes. Remove from heat and stir in pork, scallions and cilantro; serve mixture on its own or wrapped in large Romaine lettuce leaves.
  5. Serving size: about 1 1/4 cups