Mou Shu Pork Wraps

    Mou Shu Pork Wraps

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    About this recipe: This is a versatile recipe that you can alter to your taste. Sometimes I use cabbage and plum sauce and it works really well too. The filling is normally served in Chinese pancakes, but I prefer it in tortilla wraps.

    Serves: 8 

    • 1 pork fillet, sliced into strips
    • 1 onion, thinly sliced
    • 2cm (3/4 in) piece root ginger, minced
    • 2 cloves garlic, minced
    • 275g (10 oz) thinly sliced pak choi
    • 1 red pepper, sliced
    • 10 large button mushrooms, julienned
    • 275g (10 oz) beansprouts
    • 4 tablespoons Chinese rice wine, or sake
    • 3 tablespoons hoisin sauce
    • 2 tablespoons soy sauce
    • 8 flour tortilla wraps

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 160 C / Gas mark 3. Wrap tortillas in aluminium foil.
    2. Heat a large frying pan over high heat until very hot. Add pork, onion, ginger and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in pak choi, red pepper and mushrooms; cook and stir until pepper is tender but crisp, about 5 minutes. Remove pan from heat.
    3. Place tortillas in oven for 8 minutes, or until warm.
    4. Meanwhile, return pan to high heat, and mix in bean sprouts, rice wine and hoisin and soy sauces; cook and stir until bean sprouts are tender, about 5 minutes.
    5. Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.
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