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Chinese Pork & Mushroom Wraps

Scott Phillips

If you’ve never eaten the Chinese-American restaurant classic mu shu pork, think of it as an Asian take on a soft burrito.


  • 6 cups thinly sliced green cabbage (about 3/4 lb.)
  • 3/4 tsp. kosher salt; more to taste
  • 2 Tbs. hoisin sauce (I prefer Koon Chun or Lee Kum Kee brands), plus 1/2 cup for serving
  • 1 Tbs. soy sauce
  • 2 tsp. Asian sesame oil
  • 1 tsp. rice vinegar
  • 3 Tbs. canola or peanut oil
  • 2 cups match-stick-cut leftover Roasted Pork Loin with Maple-Mustard Crust, (about 1/2 lb.)
  • 1 bunch scallions, trimmed, whites and light-green parts thinly sliced and green parts cut into 2-inch pieces (keep separate)
  • 1/2 lb. shiitake mushrooms, stemmed and thinly sliced (about 4 cups)
  • 2 large eggs, beaten
  • 2 tsp. minced fresh ginger
  • 2 tsp. minced garlic
  • 6 to 8 medium flour tortillas (about 8 inch diameter), warmed

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 330
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 70
  • Sodium (mg): 730
  • Carbohydrates (g): 36
  • Fiber (g): 4
  • Protein (g): 14


  • Put the cabbage in a colander over the sink and toss with 1/2 tsp. of the salt. Let sit for 10 minutes. Transfer to a baking sheet lined with paper towels and pat dry.
  • In a small bowl, mix the 2 Tbs. hoisin sauce with the soy sauce, sesame oil, and vinegar. Set aside.
  • In a 12-inch heavy-duty nonstick skillet, heat 1 Tbs. of the oil over medium-high heat until shimmering. Add the pork, sprinkle lightly with salt and cook, stirring, until it starts to brown around the edges, about 3 minutes. Transfer to a large plate.
  • Add 1 Tbs. of the remaining oil to the pan and once it’s shimmering, add the scallion whites and the mushrooms, sprinkle with the remaining 1/4 tsp. salt, and cook, stirring occasionally, until they brown and soften, 2 to 3 minutes. Push the mushroom mixture to one side of the pan and add the eggs. Cook, scrambling and breaking up with a wooden spoon or spatula into small pieces, until just set, about 1 minute. Transfer the contents of the skillet to the plate with the pork.
  • Add the remaining 1 Tbs. oil, and once it’s hot, add the scallion greens, cabbage, ginger, and garlic. Cook, stirring occasionally, until softened, about 2 minutes. Add the reserved hoisin mixture and the pork mixture to the cabbage and stir to distribute the hoisin. Cook, stirring occasionally, for 1 minute to meld the flavors. Serve family style: Tell diners to spread about 1 Tbs. of the hoisin down the center of a tortilla, arrange a generous amount of the pork mixture over the hoisin, and wrap in the tortilla, burrito-style.

Serve these bundles with steamed rice.


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Reviews (13 reviews)

  • TheBates | 06/05/2021

    I made a variant of this, using char siu pork I'd frozen, and a bag of "asian salad slaw" -- then, for an extra treat, lightly fried the completed wraps in toasted sesame oil before serving. We call this "chalupification" with apologies to Taco Bell. Great recipe, thank you!

  • divi2 | 04/25/2019

    As good as the local Chinese restaurant. I followed it exactly as written; however, the next time, I would not cook the match stick pork very long it seemed a little tough. I would also cook the ginger and garlic a moment before putting in the cabbage to take the raw taste out. Overall, fabulous.

  • chevap | 09/22/2016

    This is an easy way to do something different with your leftover pork. Prep all the vegetables first, then the meal will come together more quickly. My family really liked this dish. We will make it again since it is so simple to make with ingredients you already have in your pantry. Enjoy!

  • MBrad | 04/20/2015

    I was looking for something different to do with leftover pork tenderloin and I stumbled upon this recipe. I'm so glad I did! It was fantastic! Do yourself a favor and give it a try!

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