Stir-Fried Moo Shu Pork Wraps
Stir-Fried Moo Shu Pork Wraps feature tender marinated pork, earthy shiitake mushrooms, and crisp napa cabbage, all tossed with ginger and garlic for layered, aromatic flavor. Soft eggs and a touch of hoisin bring sweet-salty richness, perfect for tucking into warm pancakes. Serve this for a weeknight dinner or casual gathering where everyone can assemble their own.
- Prep15 mins
- Cook15 mins
- Serves8
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Stir-Fried Moo Shu Pork Wraps, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 43 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 9 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 92 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 34
- Heart Health
- 33
- Metabolic
- 38
- Digestive
- 29
- Inflammatory
- 49
- Performance
- 44
- General Wellness
- 1
Assemble all the ingredients.
- 2
In a non-reactive bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch; stir until smooth. Add the pork to the marinade and mix until fully coated; refrigerate for 30 minutes to 1 hour.
- 3
Meanwhile, pour hot water over the mushrooms in a bowl; let soften for 15 to 20 minutes. Drain the mushrooms; pat dry, remove any hard stem pieces, and finely chop. Combine the mushrooms, green onions, garlic, and ginger in a bowl; set aside.
- 4
Remove the outer leaves from the napa cabbage; pull the green leafy parts away from the central stalks of the leaves. Slice the stalks into thin 1-inch pieces. Finely chop the green leafy parts, and place the sliced stems and chopped leaves in separate bowls.
- 5
In a small bowl, mix 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper; set aside.
- 6
Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat. Add the marinated pork; cook and stir until cooked through and the edges start to brown, about 5 minutes. Transfer the pork to a bowl.
- 7
Pour the beaten eggs into the hot wok, adding more vegetable oil if needed; cook and stir until the eggs are scrambled, firm, and broken into small pieces, about 2 minutes. Stir in the mushroom mixture; cook and stir for 1 to 2 minutes. Add the napa cabbage stem pieces; cook and stir until hot but still crisp, about 1 minute. Add the chopped cabbage leaves and 2 tablespoons of white wine; cook and stir until hot, about 1 minute. Add the cooked pork and the reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.
- 8
In a small bowl, stir together hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil until evenly mixed.
- 9
To serve, spread about 1 tablespoon of the hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.
- Calories 250.63 kcal Moderate 13%
- Protein 15.59 g Good Source 31%
- Carbohydrate 35.64 g 13%
- Total Fat 5.32 g Moderate 7%
- Saturated Fat 1.45 g Moderate 7%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 89.12 mg High 30%
- Sodium 950.74 mg High 41%
- Dietary Fiber 5.32 g Moderate 19%
- Total Sugars 15.9 g --
- Added Sugars 15.72 g High 31%
- Calcium 67.21 mg Low Source 5%
- Iron 1.3 mg Low Source 7%
- Potassium 433.76 mg Low Source 9%
- Vitamin A 81.56 mcg Low Source 9%
- Vitamin C 32.74 mg Good Source 36%
- Vitamin D 0.48 mcg Low Source 2%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Soy 🌱
- Wheat 🌾
- Gluten
- Sesame
- Sulfites
- Corn 🌽
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Stir Fried Moo Shu Pork Wraps is made with 14 ingredients and serves 8. It takes about 30 mins and is rated medium. Key ingredients include Black Pepper, Chinese Cabbage, Cooking Oil, and Cornstarch. Each serving provides about 250.63 kcal, and is a good source of protein.
Recipe Questions
- What is Stir-Fried Moo Shu Pork Wraps made of?
- The main ingredients are Black Pepper, Chinese Cabbage, Cooking Oil, Cornstarch, Dried Shiitake Mushroom. The full list of 14 is above.
- How long does it take to make Stir-Fried Moo Shu Pork Wraps?
- About 30 mins in total: 15 mins to prepare and 15 mins to cook.
- How many calories are in one serving?
- One serving provides about 250.63 kcal. The full nutrition breakdown is above.
- Is Stir-Fried Moo Shu Pork Wraps easy to make?
- This recipe is rated medium, with 14 ingredients and 9 steps.
- Is Stir-Fried Moo Shu Pork Wraps healthy?
- Stir-Fried Moo Shu Pork Wraps has an easyChef Pro health score of 45/100. Per serving, it provides 250.63 calories and 15.59 g of protein, or 31% of the Daily Value. It is a good source of vitamin C. Worth noting per serving: sodium at 950.74 mg (41% of the Daily Value), saturated fat at 1.45 g (7% of the Daily Value) and added sugars at 15.72 g (31% of the Daily Value). It contains Eggs, Soy, Wheat, Gluten, Sesame, Sulfites, Corn, Garlic, Onions and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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