Whenever I make Moo Shu, I think to myself “I need mo Moo Shu in my life”. Should I add a Mo Moo Shu T-shirt to my merch line? I really enjoy tangible foods, if you can assemble it at the table just the way you like it and have to hold it for each bite, it just tastes better. Moo Shu is not something I necessarily grew up with. It was on the menu at my family’s restaurant but I don’t have a clear memory eating it. It wasn’t until I spent a summer in Beijing and indulged in the best peking duck which always came with a side of “pancakes” that I became a fan of these thin flat breads.

Moo Shu wrappers are VERY similar to flour tortillas and some varieties of roti, and I’m sure even more variations of flour and water that I’m not aware of yet. The recipes for these wrappers are in my cookbook, and they are incredibly thin and nicely chewy. The trick is to roll out two pieces of dough together with a little oil in between so you can peel them apart after they are cooked. They are so satisfying to make!

The name moo shu means to thinly cut. It’s a great shape for all you ingredients to take on so they can neatly fit into your wraps. Pork and cabbage is a classic filling, but you can really adapt this recipe according to your personal tastebuds. If you don’t eat pork, swap it out for firm tofu, chicken tenders, or thick slices of portobello mushrooms. I think the cabbage adds a nice crunch and sweetness. The pork is a little sweet and has a good touch of heat from doubanjiang (spicy fermented broad bean paste). After cooking the pork the cabbage goes into the same pan to soak up all the charred and delicious flavor at the bottom. You’ll want to cook the cabbage until it’s beautifully caramelizes around the edges.

I doubt you really need instructions to assemble the moo shu, but I’ll share my preferred route! Smear on some hoisin (and extra doubanjiang if you want it spicier), lay down a small bundle of garlic chives, add a little cabbage and a few pieces of pork, roll it up tighly, and take a big bite!

Spicy Moo Shu Pork and Cabbage

serves 2 (easily scalable)

8oz boneless pork chop, thinly sliced*
1 tbsp brown sugar
1 tbsp spicy broad bean paste (doubanjiang) **
2 tsp sesame oil
1/2 tsp salt
1/4 tsp white pepper
1 tbsp soy sauce
2 tbsp olive oil
1 1/2 cups cabbage, roughly chopped
Moo Shu Wrappers (from my cookbook!) or thin flour tortillas
Hoisin
Garlic chives or thinly sliced green onions

* feel free to swap the pork for chicken breast, tenders, or steak instead!
**If you don’t have doubanjiang, substitute it with sriracha or sambal for some heat.

1. In a medium bowl, mix to combine pork, brown sugar, doubaniang, sesame oil, salt, white pepper, and soy sauce. Allow the meat to marinate at room temperature for 15 minutes or in the fridge up to a day.

2. Heat oil in a large pan over medium high heat. Once hot, add the pork and stir fry until fully cooked through and browned around the edges, about 4 minutes. Transfer the pork to a plate.

3. Reduce the heat to medium and add the cabbage into the pan. Season with a little bit of salt and stir fry the cabbage until slightly softened and caramelized around the edges, 5 to 6 minutes. If you’re feeling dramatic, you can cut a thick slice of cabbage, and sear it like a steak on either side and chop it into smaller pieces for the wraps.

4. To assemble the moo shu, smear a little hoisin on a moo shu wrapper and add a small bundle of garlic chives, some cabbage, and a few pieces of pork. Fold up the bottom of the wrapper and then roll into a tight wrap.