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    Home » Main Course

    Mu Shu Pork Lettuce Wraps

    Sep 20, 2012 · Modified: Mar 20, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Mu Shu Pork Lettuce Wraps - Andrea Meyers

    “Mommy, you know me so well!”

    That’s what I hear from Top Gun every time I tell him that we are having Chinese food for dinner. Seeing the excitement on his face always make me smile and feel happy that I’m making his favorite dishes, and that he has an adventurous palate and likes a wide variety of foods.

    Mu shu pork is a traditional Northern Chinese dish that has gained a permanent spot on menus all over the United States. The combination of hoisin sauce, soy sauce, and sesame oil gives the dish a pleasant sweet/salty/toasty flavor. This mu shu recipe that I adapted from Cooking Light comes together in about 30 minutes, making it a good weeknight meal as well as a good party appetizer. The lettuce or cabbage leaf wraps reduce the calories and give a nice crunch, as well as the added bonus of even faster prep since you don’t have to make the pancakes.

    Recipe Notes:

    Traditional recipes have wood ear mushrooms and dried daylily blossoms, aka golden needles, but this recipe uses widely available white mushrooms. If you want to use golden needles, you can find them at well-stocked Asian markets, just add about 8 to 10 to the wok. The original recipe serves four, which isn’t enough for our family, so I double it.

    Mu Shu Pork Lettuce Wraps - Andrea Meyers
    Print Pin

    Mu Shu Pork Lettuce Wraps

    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Chinese
    Diet: Gluten Free
    Keyword: bean sprouts, gluten free, mushrooms, pork, soy sauce
    Servings: 6
    Calories: 334kcal
    Author: Andrea

    Equipment

    • medium to large glass bowl or baking dish
    • wok or large skillet
    • medium bowl

    Ingredients

    • ¼ cup gluten-free low-sodium soy sauce
    • ¼ cup dark sesame oil
    • 2 tablespoons gluten-free hoisin sauce
    • 2 teaspoons cornstarch
    • 1 pound boneless pork chops or pork loin (sliced into matchsticks)
    • 1 cup matchstick carrots
    • 4 ounces mushroom caps (thinly sliced)
    • ¼ cup peanut or canola oil
    • 1½ cups sliced green onions (divided)
    • 2 cups fresh bean sprouts (thoroughly rinsed and drained)
    • 6 tablespoons water
    • 4 teaspoons minced fresh garlic
    • 1 small head iceberg lettuce or green cabbage (cut into leaf cups)
    US Customary - Metric

    Preparation

    • In the bowl, stir together the soy sauce, sesame oil, hoisin sauce, and cornstarch. Add the pork, carrots, and mushroom and stir until coated. Allow to stand for 10 minutes.
    • Pour half the oil in the wok and heat over medium-high heat. Add half the onions and stir-fry for 30 seconds. Add the bean sprouts and water and stir-fry for 2 minutes. Transfer to a medium bowl.
    • Add the remaining oil and warm. Add the remaining green onions and garlic, and stir-fry for 30 seconds. Add the pork mixture and stir-fry just until the meat is cooked, about 3 minutes. Add the bean sprouts mixture and stir. Serve about ½ cup of mixture in a lettuce leaf.

    Nutrition

    Calories: 334kcal | Carbohydrates: 12g | Protein: 19g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 500mg | Potassium: 562mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3813IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 2mg
    Tried this recipe?Share in the comments!

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    More Chinese Recipes From Other Blogs

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    [Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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    Reader Interactions

    Comments

    1. Kalyn says

      September 21, 2012 at 11:20 am

      I always liked Mu Shu Pork and I adore the idea of eating it in lettuce wraps!

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