Equipment
* optional
Ingredients
Moo Shu Sauce
- 60 ml hoisin sauce
- 30 ml soy sauce
- 15 ml rice vinegar
- 10 ml sesame oil
- 30 ml water
Filling
- 30 ml neutral cooking oil
- 2 eggs, lightly beaten
- 250 g ground pork
- 200 g firm tofu, pressed and cut into thin matchsticks
- 2 garlic, minced
- 10 g fresh ginger, minced
- 100 g shiitake mushrooms, thinly sliced
- 250 g green cabbage, finely shredded
- 100 g carrots, julienned or coarsely grated
- 4 scallions, sliced, white and green parts separated
Wrappers and Garnish
- 8 flour tortillas, fajita size
- hoisin sauce
Nutrition (per serving)
Method
In a small mixing bowl, combine the hoisin sauce, soy sauce, rice vinegar, sesame oil, and water. Whisk until smooth and set aside.
Heat 10ml of neutral oil in a large wok or skillet over medium-high heat. Pour in the lightly beaten eggs and soft scramble them until just set. Remove the eggs from the wok and set aside on a plate.
Wipe the wok clean if necessary, add another 10ml of oil, and add the ground pork. Break it apart with a spatula and cook until browned and thoroughly cooked. Ensure the pork reaches a safe internal temperature of 74°C/165°F. Wash your hands and any utensils that touched the raw meat to prevent cross-contamination. Remove the pork and set aside with the eggs.
Add the remaining 10ml of oil to the wok. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant, then add the sliced mushrooms and tofu matchsticks. Sauté until the mushrooms soften and the tofu is warmed through.
Add the shredded cabbage and julienned carrots to the wok. Toss everything together and cook until the cabbage is wilted but still retains a slight crunch.
Return the cooked pork and scrambled eggs to the wok. Pour the prepared sauce over the mixture. Stir well to ensure all ingredients are evenly coated and heated through. Stir in the remaining green scallions and remove from heat.
Warm the flour tortillas either wrapped in a damp paper towel in the microwave for 30 seconds, or individually in a dry skillet until pliable and warm to the touch (approx 60°C/140°F).
To serve, spread a thin layer of extra hoisin sauce on a warm tortilla if desired, spoon a generous portion of the Moo Shu pork and tofu filling into the center, and fold like a taco or roll like a burrito.
Chef's Notes
- Pressing the tofu lightly before cutting ensures it holds its shape during the stir-fry and absorbs the hoisin sauce beautifully without watering down the dish.
- For the most authentic flavor profile, seek out wood ear mushrooms if your local Asian grocer carries them. They provide an irreplaceable crunchy texture that standard mushrooms lack.
- Having all ingredients prepped and within arm's reach (mise en place) is critical for stir-frying, as the cooking process happens rapidly over high heat.
- To elevate the presentation and texture, toast the flour tortillas directly over a gas flame for 5-10 seconds per side until slightly blistered and charred.
Storage
Refrigerator: 3 days — Store filling and tortillas in separate airtight containers.
Reheating: Reheat filling in a skillet over medium heat or microwave until steaming. Warm tortillas separately.
