Chinese-American · main

Moo Shu Pork

Moo Shu Pork reads umami 6.8, richness 5.9 and salinity 5.1 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.6 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 2.8 / 10
• Bitter & Earthy — 2.3 / 10
• Rich & Fat — 6.9 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 6.8 · Richness 5.9 · Salinity 5.1 · Sweetness 3.8 · Allium 3.6 · Nutty 3.4 · Sourness 2.8 · Funk & Ferment 2.8 · Earthy 2.2 · Warm Spice 2.0 · Herbaceous 1.9 · Floral 1.1 · Bitterness 0.9

What's in it (17)

• boneless pork loin — 340 g
• soy sauce — 30 g
• shaoxing wine — 15 g
• cornstarch — 10 g
• eggs — 300 g
• vegetable oil — 41 g
• shiitake mushrooms — 227 g
• green cabbage — 946 g
• young carrots — 237 g
• scallions — 400 g
• garlic — 9 g
• ginger — 15 g
• hoisin sauce — 44 g
• rice wine vinegar — 11 g
• dark sesame oil — 5 g
• flour tortillas — 800 g
• salt — 3 g

Time & effort: about 29 min (14 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 153.8 kcal, 6.9 g protein, 4.9 g fat, 20.5 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a medium bowl, toss the pork strips with 1 tablespoon of the soy sauce, the Shaoxing wine, and the cornstarch. Let stand at room temperature for 15 minutes to tenderize while you prep the vegetables.
2. Whisk the eggs with a pinch of salt. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat; pour in the eggs and cook undisturbed until the edges just set, 30 seconds, then scramble into soft curds, about 1 minute. Transfer to a plate.
3. Wipe out the skillet, add 1 tablespoon of the oil, and heat over high heat until shimmering. Add the marinated pork in a single layer and sear until browned on the first side, 2 minutes; flip and cook until just cooked through and no longer pink, 1 to 2 minutes more. Transfer to the plate with the eggs.
4. Add the remaining 1 tablespoon oil to the skillet with the shiitake mushrooms; stir-fry until they release their liquid and begin to brown at the edges, 3 to 4 minutes.
5. Add the garlic, ginger, and scallion whites; stir-fry until fragrant, about 30 seconds.
6. Add the cabbage and carrots; stir-fry over high heat, tossing constantly, until just wilted but still crisp, 2 to 3 minutes.
7. Return the pork and eggs to the skillet. Add the remaining 1 tablespoon soy sauce, the hoisin sauce, rice vinegar, and sesame oil; toss until the sauce coats everything and the dish is heated through, 1 to 2 minutes.
8. Warm the tortillas in a dry skillet over medium heat, about 20 seconds per side, or stack and wrap them in a damp towel and microwave for 30 seconds.
9. Remove from heat, scatter with the scallion greens, and serve hot with the warmed tortillas and extra hoisin sauce for spreading.

Dishes with a similar flavor shape

• Chicken Lettuce Wraps — Chinese-American
• Hoisin-Glazed Pork Meatballs with Rice — Chinese-American
• Chicken Teriyaki Meal Prep Bowls — Japanese
• Egg Roll Bowl with Ground Turkey — Chinese-American
• Teriyaki Chicken Meatballs — Japanese

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.