I love this lighter recipe for Mu Shu Pork.
If you’ve been craving Chinese takeout, you can make this takeout-style recipe at home. This is not your typical Mu Shu with the traditional Chinese pancakes. This one is more like Mu Shu tacos, since you’ll be using flour tortillas instead. The result is delicious. The filling for this Mu Shu Pork is what is most important, and I think you can tell by looking at the photos that it looks pretty amazing, right?
Ingredients needed for making Mu Shu Pork at home:
- pork tenderloin
- hoisin sauce and soy sauce
- sesame oil and canola oil
- dry sherry
- mushrooms, green onions, cabbage, ginger and garlic
- flour tortillas
The first thing you’ll do is slice up the pork tenderloin and combine it with an easy to make marinade. Then you’ll mix up the stir fry sauce. Finally, you’ll do the stir-frying. The pork is cooked in a small amount of hot oil, and then the veggies and ginger and garlic are added in along with the stir fry sauce. That’s it for making the filling. Flour tortillas are heated up briefly and then the filling is spooned into each tortilla, and it’s ready to serve.
What are the best tortillas to use for Mu Shu Pork?
It’s completely up to you to decide what tortillas you’d like to use for this recipe. They will work best with using flour tortillas. I like to use either fat free tortillas or low carb tortillas. You can just wrap them in damp paper towels and heat them briefly in the microwave to warm them up.
Is this recipe Weight Watchers friendly?
Mu Shu Pork is most definitely WW friendly! If you prepare this recipe as written, it will cost you 7 points on any color WW program to eat one Mu Shu wrap. Of course, you can alter the ingredients and change that as you wish… and that will either increase or decrease the point value.
This recipe originally appeared in a very old Weight Watchers cookbook: Take Out Tonight. It’s a great cookbook of lightened up takeout-style recipes from Italian, Mexican, Chinese, Thai, etc. restaurants. I have always loved this book!
Some readers have mentioned that the Mu Shu mixture is delicious served over rice too. Enjoy!
Here are a few more pork tenderloin recipes you might like to try:
- Ginger Glazed Pork Tenderloin
- Teriyaki Pork Tenderloin
- Sweet and Sour Pork
- Honey Dijon Pork Tenderloin
- Sheet Pan Pork Tenderloin with Maple Roasted Brussels Sprouts
- Pork Tenderloin with Mango Lime Salsa
- Creamy Balsamic Pork Tenderloin
- Maple Glazed Pork Tenderloin
Mu Shu Pork
PORK AND MARINADE:
- 16 ounces pork tenderloin, fat trimmed off and then cut into thin strips
- 2 tablespoons dry sherry
- 1 tablespoon cornstarch
- 2 teaspoons soy sauce
- 1/2 teaspoon dark sesame oil
STIR FRY SAUCE:
- 1/4 cup hoisin sauce
- 4 tablespoons dry sherry
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
STIR FRY AND ASSEMBLY:
- 3 teaspoons canola or vegetable oil, divided
- 4 ounces shiitake mushrooms, thinly sliced
- 2 tablespoons peeled and minced fresh ginger
- 3 medium garlic cloves, minced
- 12 ounces Napa cabbage, thinly sliced
- 2 tablespoons water
- 6 whole green onions, chopped
- 6 medium low carb flour tortillas
PREPARE THE PORK AND MARINADE:
- In a medium bowl, combine the pork and marinade ingredients; toss well to coat and set aside.
PREPARE THE STIR FRY SAUCE:
- In a small bowl, whisk together the stir fry sauce and set aside.
- Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in 2 teaspoons of oil, then add the pork mixture. Stir-fry until just cooked through, 4 to 5 minutes; transfer to a plate. Swirl the remaining 1 teaspoon oil, then add the mushrooms, ginger and garlic. Stir-fry until softened, 3 to 4 minutes. Add the cabbage and water; stir-fry until the cabbage wilts and is crisp-tender, 2 to 3 minutes. Add the green onions, pork and stir fry sauce. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
- Wrap the tortillas in a damp paper towel and microwave until hot. Spoon about 2/3 cup of the pork mixture onto each tortilla, roll up and serve.