New This Month

Moo Shu Pork


Curry-scented pancakes make the best wrappers for this, but 6-inch flour tortillas can also be used.

  • Yield: Serves 4

Source: Martha Stewart Living, May 1996


  • 8 ounces pork tenderloin, cut into 1/8-by-1 1/2-inch strips

For the Marinade

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons sweet Marsala wine
  • 2 teaspoons sugar
  • 1 tablespoon dark sesame oil
  • Salt and freshly ground pepper to taste

For the Vegetables

  • 2 tablespoons peanut oil
  • 1/4 cup thin slivers fresh ginger
  • 8 scallions, white and light-green parts only, cut into 2-inch lengths and slivered
  • 1 small savoy cabbage, (1 pound), cored and sliced 1/8-inch thick
  • 2 carrots, peeled and grated on large holes of a box grater
  • 10 shiitake mushroom caps, sliced 1/8-inch thick (2 1/4 cups)


  1. Place pork, soy sauce, Marsala, sugar, sesame oil, and salt and pepper in a small bowl; toss and set aside.

  2. Heat peanut oil in a large wok over high heat. Add ginger, scallions, cabbage, carrots, and mushrooms; cook, stirring and tossing constantly, until vegetables are wilted, about 5 minutes. Add pork and marinade and 6 tablespoons water; cook, stirring constantly, until pork is cooked through, 4 to 5 minutes. Serve immediately with curry-scented pancakes and plum sauce.

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