Mu Shu Pork

For me a big Sunday dinner has become an important part of my life (a tradition I adopted during my year living in Buenos Aires), and I always pull out all the stops. So it was with much anticipation that I shopped for the ingredients for this Mu Shu Pork. Unfortunately, the recipe was a huge disappointment. When cooking the pork in Step 6, the pork was too wet and just steamed; not caramelizing at all. Overall this Mu Shu Pork was bland. None of the ingredients brought much flavor; tenderloin, cabbage, bamboo shoot are all very mild. While not bad; it simply lacked flavor to set it apart. Just 3-stars; and not worth the 2 hours of preparation.

Chinese Mu Shu Pork

Chinese Mu Shu Pork


  1. While the pancakes took a full hour to prepare, Chris Kimball warns against using tortillas.
  2. Because this was my first time making this recipe, I didn’t realize that I should have started the prep while making pancakes. It’s best to use that half hour at the end of Step 2 to prepare the meat, cabbage and bamboo shoots.
  3. When first cooking the pork in Step 6, the pork was both too wet and the pans was too crowded. The pork steamed instead of browning; even after cooking for longer than the 2 minute maximum called for in the recipe.

Rating: 3 stars.
Cost: $10.
How much work? Medium.
How big of a mess?  Medium.
Start time: 4 PM. Finish time: 6:10 PM.

The Cook’s Illustrated link to the original recipe is here. The recipe as I prepared it today is given below:

Pancakes Ingredients (1 hour):
1-1/2 cups all-purpose flour (7-1/2 ounces)
3/4 cup boiling water
2 teaspoons toasted sesame oil
1/2 teaspoon vegetable oil

  1. Put a small pot with about 1 cup of water over high burner and bring to a boil (you will late measure out 3/4 cup of water).
  2. To make the pancakes, weight flour in a medium bowl, add boiling water and mix using a wooden spoon until forms a rough dough. Allow to cool then empty onto a lightly floured counter and knead for about 4 minutes until the ball is tacky, but no longer sticky. The dough does not need to be completely smooth. Use plastic wrap to loosely cover and allow to sit for 30 minutes. (Meanwhile you can to the prep work under Stir Fry, Step 2).
  3. Lightly flour your surface and use your hands to roll out dough into 12″ log. Cut into 12 equal-sized pieces. Arrange so that the cut side is up and pat into 3″ disks. Brush one side of 6 disks with toasted sesame oil, and set one of the un-oiled disks on-top of the oiled-side. Lightly press down to form 6 pairs. Lightly flour the counter and use a rolling-pin to form 7″ disks.
  4. Add 1/2 teaspoon vegetable oil to 12″ non-stick skillet. Set over medium burner and pre-heat until the oil is shimmering. Wipe out with a paper towel, and cook one pancake at a time without moving for 40 to 60 seconds per side; until air pocket begins to form between the two layers and a few light brown spots appear of the second side. Remove pancake from skillet and allow to cool on a plate until cool enough to handle, then peel the two pancakes apart. Stack pancakes with the moist-side-upward and loosely cover using plastic wrap. Repeat with remaining pancakes.
  5. If you are going to use them today, cover pancakes tightly with aluminum foil to keep them warm. If you are using them another day, you should wrap them tightly in plastic wrap, and then with aluminum foil. They can be refrigerated for 3 days or frozen for 2 months. You should thaw the wrapped pancakes at room temperature, when unwrap and set on a plate. Cover with a second, inverted plate and microwave for 60 to 90 seconds until warm and soft.

Stir-Fry Ingredients:
1-oz dried shiitake mushrooms
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
1 teaspoon grated fresh ginger
1/4 teaspoon white pepper
12-oz pork tenderloin
2 teaspoons cornstarch
2 tablespoons plus 2 teaspoons vegetable oil
2 eggs, beaten
6 scallions, white and green parts separated and sliced thin on bias
8-oz can bamboo shoots, rinsed and sliced into matchsticks
3 cups thinly sliced green cabbage
1/4 cup hoisin sauce

  1.  Rinse the shittake mushrooms, and put into a small bowl (or two cup Pyrex measuring cup); cover tightly with plastic wrap. Microwave for 1 minutes until steaming. Allow to soften for 5 minutes, before draining through a fine-mesh strainer, reserving 1/3 cup of the liquid. Trim away and discard the stems, and slice the caps thinly.
  2. Meanwhile, trim away the silver-skin from the tenderloin and slice in half horizontally. Slice each half thinly against the grain of the meat. Thinly slice your scallions, keeping the white and green parts separate. Rinse your bamboo shoots under the tap, the slice them into match sticks. Thinly slice 3 cups of cabbage.
  3. In a large bowl, add 2 tablespoons soy sauce, 1 tablespoon sherry, 1 teaspoon sugar, 1 teaspoon ginger, and 1/4 teaspoon pepper. Add the thinly sliced pork and toss together until evenly combined.
  4. In a separate small bowl, whisk together the 1/3 cup mushroom liquid, 2 more tablespoons soy sauce, 1 more tablespoon sherry, and 2 teaspoons cornstarch; setting aside.
  5. Wipe out skillet from pancakes with paper towel. Set over medium-high burner and pre-heat 2 teaspoons vegetable oil. Beat together the two eggs, and quickly scramble for 15 seconds until set (but not until dry). Empty eggs to serving bowl and use a fork to break into 1/4″-to-1/2″ pieces.
  6. Put the skillet back over medium-high burner and pre-heat 1 tablespoon vegetable oil until it begins to shimmer. Saute scallion whites for 1 to 1-2/12 minutes until evenly browned. Add the pork mixture and spread into an even layer. Allow to cook without moving for 1 to 2 minutes until well browned. Site and continue to cook and stir for 1 to 2 minutes until all the pork is opaque. Empty into serving bowl with eggs.
  7. Return now-empty skillet to medium-high heat and heat remaining 1 tablespoon oil until shimmering. Whisk mushroom liquid mixture to recombine. Add mushrooms and bamboo shoots to skillet and cook, stirring frequently, until heated through, about 1 minute. Add cabbage, all but 2 tablespoons scallion greens, and mushroom liquid mixture and cook, stirring constantly, until liquid has evaporated and cabbage is wilted but retains some crunch, 2 to 3 minutes. Add pork and eggs and stir to combine. Transfer to platter and top with scallion greens.
  8. Spread about 1/2 teaspoon hoisin in center of each warm pancake. Spoon stir-fry over hoisin and serve.

6 Responses to Mu Shu Pork

  1. The one problem I have with mu shu pork is that the pancakes always break while I eat them, yours look more pliable. Was that the case?

  2. Ryan says:

    Was your pork loin pre-brined, like those from the package or dry from the butcher section? I find C Kimball’s palate unadventurous when it comes to asian and mexican cooking. I usually triple the amount of garlic and ginger, and add more flavorful ingredients like nuoc mam in place of a few tablespoons of the soy sauce, and replace the pepper with Szechuan peppercorns unless the kids don’t eat spicy foods. Try adding a few freeze dried shallots from Penzey’s instead of the peppercorns if you tackle this one again. Caremelizing the pork loin, while it takes some time in a skillet, would have greatly increased the flavor profile.

  3. Leslie Pahl says:

    I would also second Ryan’s comment. Mr. Kimball’s New England palate is to blame! I also second his suggestions for amplifying the flavor of this dish.

  4. ann scheffer says:

    how important is the shitake mushrroom? is there a possible substitute? i found them at $6.00 per ounce which was double the cost of the meat.

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