Quick & Easy Mushu Food: Make Restaurant-Quality Moo Shu Pork (or Chicken!) in 20 Minutes

Daylight saving time is here, bringing with it longer, brighter evenings – the perfect time to get creative in the kitchen! If you’re craving the delicious flavors of Chinese takeout but want a healthier, homemade option that’s ready in a flash, then you absolutely have to try this Mushu Food recipe. Specifically, we’re talking about incredibly flavorful and satisfying Moo Shu Pork (or Chicken!).

For years, Moo Shu has been my go-to dish when ordering Chinese food. There’s something so delightful about the combination of savory stir-fried ingredients wrapped in delicate pancakes. Recently, I decided to try making this classic mushu food at home and discovered just how surprisingly simple it is.

This recipe for Moo Shu Pork (or Chicken!) is not only incredibly quick and easy to prepare, clocking in at just 20 minutes from start to finish, but it’s also bursting with fresh, vibrant ingredients and those irresistible sweet and savory flavors we all crave in mushu food. Plus, it’s a fantastic way to incorporate more veggies into your meal.

Ready to ditch the takeout menus and enjoy amazing mushu food from the comfort of your own kitchen? Let’s get cooking!

Speedy Shortcuts for Homemade Mushu Food

To make this mushu food recipe truly weeknight-friendly, I’ve incorporated a few clever shortcuts that significantly cut down on prep time without compromising on flavor:

1. Coleslaw Mix Magic: Instead of chopping green and purple cabbage and carrots, we’re using a bag of pre-shredded coleslaw mix! This is a huge time-saver and provides a wonderful variety of textures and colors in your mushu food. Look for organic options if available, and any mix of green and purple cabbage will work beautifully.

2. Pre-Sliced Shiitake Mushrooms: Traditional mushu food recipes often call for both shiitake and wood-ear mushrooms, requiring extra chopping. To simplify things, we’re using pre-sliced shiitake mushrooms. If you can’t find them pre-sliced, simply slice them yourself. White button or baby bella mushrooms can also be substituted if shiitakes aren’t available.

3. Flour Tortilla Hack: While authentic Mandarin pancakes are amazing, making them from scratch is time-consuming. For a super quick and easy alternative, we’re using flour tortillas. They’re not quite the same as traditional pancakes, but they are incredibly convenient and still taste fantastic with the savory mushu food filling.

With these simple swaps, you’ll be amazed at how quickly this mushu food comes together! The rest of the cooking process is a straightforward stir-fry.

How to Make Delicious Mushu Food at Home

The process for making this mushu food recipe is surprisingly easy. First, you’ll whip up a flavorful marinade. Divide the marinade in half, using one portion to tenderize your thinly sliced pork or chicken. Set aside the remaining marinade to become part of the delicious sauce later.

While the meat marinates for a few minutes, quickly cook your eggs into a simple omelet. Then, stir-fry the marinated meat until cooked through. Next, stir-fry the vegetables until they are tender-crisp. Finally, add the reserved marinade to the pan, combine everything, and cook until the sauce thickens and coats all the ingredients.

The result is a vibrant and colorful dish, packed with flavor and ready to be enjoyed! This homemade mushu food is truly a weeknight dinner winner.

Serving Your Homemade Mushu Food

There are many delicious ways to serve your homemade mushu food. For a classic experience, wrap the savory filling in warm flour tortillas. If you’re looking for a lighter option, lettuce cups are a fantastic and refreshing alternative. You can also serve your mushu food over a bed of rice or quinoa for a satisfying and complete meal.

For extra flavor, drizzle with a little extra hoisin sauce before serving. With its ease of preparation and incredible taste, this mushu food recipe is sure to become a new favorite in your kitchen. Enjoy!

20-Minute Moo Shu Pork (or Chicken) Recipe

Description: This quick and easy 20-Minute Moo Shu Pork (or Chicken!) recipe delivers restaurant-quality mushu food at home, packed with fresh flavors and ready in just 20 minutes!

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Serves: 4-6

Ingredients:

Marinade:

• 1/2 cup hoisin sauce
• 1/4 cup rice vinegar
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 6 cloves garlic, minced
• Freshly cracked black pepper to taste

Moo Shu:

• 1 pound boneless pork chops or boneless, skinless chicken breasts, thinly sliced into strips
• Marinade (from above)
• 3 tablespoons peanut oil or vegetable oil, divided
• 2 large eggs, whisked
• 1 (14-ounce) bag coleslaw mix
• 8 ounces shiitake mushrooms, stemmed and thinly sliced
• 4 scallions, thinly sliced, green parts only
• For serving: flour tortillas, lettuce cups, cooked rice, or quinoa
• Optional toppings: extra hoisin sauce, extra soy sauce, thinly sliced green onions, toasted sesame seeds

Instructions:

Make the Marinade:

1. In a medium bowl, whisk together all marinade ingredients until well combined.

Make the Moo Shu Pork (or Chicken):

1. In a bowl, combine thinly sliced pork or chicken with half of the prepared marinade. Toss to coat evenly and let marinate for 5 minutes.
2. While the meat is marinating, heat 2 teaspoons of oil in a large skillet or wok over medium heat. Pour in whisked eggs and cook until set into a thin omelet. Slide the omelet onto a cutting board and set aside. Once cool enough to handle, chop the omelet into thin strips.
3. Return the skillet/wok to high heat and add 1 tablespoon of oil. Using tongs or a slotted spoon, remove the meat from the marinade (discard remaining marinade) and add it to the hot skillet. Stir-fry, breaking up the meat, until cooked through and lightly browned, about 3-4 minutes. Transfer cooked meat to a plate and set aside.
4. Add the remaining 2 teaspoons of oil to the skillet, along with coleslaw mix, sliced mushrooms, and half of the sliced scallions. Stir-fry for 2-3 minutes, or until cabbage begins to wilt and soften slightly.
5. Pour the reserved marinade (the half you set aside earlier) into the skillet with the vegetables and toss to combine. Cook for an additional 2 minutes, allowing the sauce to slightly thicken.
6. Return the cooked pork or chicken and chopped egg strips to the skillet. Toss everything together until well combined and heated through. Taste and adjust seasoning as needed, adding salt, pepper, hoisin sauce, or soy sauce to your preference. Sprinkle with remaining green onions.
7. Serve immediately with warm flour tortillas, lettuce cups, rice, or quinoa. Offer optional toppings like extra hoisin sauce and sesame seeds.

Recipe Notes:

• For extra flavor, try warming the hoisin sauce slightly before drizzling it over the finished mushu food.
• Feel free to adjust the amount of hoisin sauce to your liking – some prefer a more pronounced hoisin flavor.
• Recipe slightly adapted from The Food Network and The Woks Of Life.

Enjoy your quick and delicious homemade mushu food!