Moo Shu Pork

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Festive and fabulous addition to any Chinese New Year celebration!


  • 6 ounces Organic Valley Center Cut Pork Chop
  • 12 onion, thinly sliced (small)
  • 2 tablespoons peeled and minced fresh ginger root
  • 4 fresh garlic cloves, peeled and minced
  • 2 12 cups thinly sliced bok choy
  • 1 red bell pepper, sliced (medium-sized)
  • 6 shiitake mushrooms, thinly sliced (large)
  • 2 cups bean sprouts, washed and patted dry
  • 2 tablespoons sake
  • 1 tablespoon hoisin sauce
  • 1 teaspoon barbecue sauce (Annie\'s brand)
  • 2 tablespoons tamari soy sauce
  • 4 flour tortillas


Preheat oven to 325°F. Heat wok or heavy large skillet over high heat until very hot. Add first 4 ingredients and stir-fry until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper and shiitake mushrooms and stir-fry until red bell pepper is just crisp-tender, about 5 minutes. Add washed bean sprouts, sake, hoisin, barbeque, and tamari soy sauce and stir-fry until bean sprouts are crisp-tender, about 5 minutes.

Meanwhile, wrap tortillas in foil. Place in oven to warm, about 8 minutes.

Divide pork mixture among tortillas and roll up to enclose pork mixture. Serve immediately with warm sake. Enjoy!


Kids in the Kitchen:

"The shiitakes look like umbrellas!" - Mikaia age 3.

Mikaia washed and patted the bean sprouts (and managed to eat about 1/2 a cup)!

Maya practiced "thinly slicing" the veggies, while I minced the garlic and ginger. Maya nibbled on red bell pepper strips dunked in barbeque sauce.

We all enjoyed the process of creating this simple yet festive meal in celebration of the Chinese New Year.

Fun Stuff: Teach yourself and/or children to eat with chopsticks. It allows even the fastest eaters a grand opportunity to slow down and CHEW.

*Hoisin sauce is available at Southeast Asian markets and specialty foods stores.

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