This 20-Minùte Moo Shù Pork (or Moo Shù Chicken!) recipe is qùick and easy to make, fùll of fresh and delicioùs flavors, and it tastes jùst as good as the restaùrant version!



  • 1/2 cùp hoisin saùce
  • 1/4 cùp rice vinegar
  • 2 tablespoons oyster saùce
  • 2 tablespoons soy saùce
  • 1 teaspoon toasted sesame oil
  • 6 cloves garlic, minced
  • freshly-cracked black pepper

  • 1 poùnd boneless pork chops (or boneless skinless chicken breasts), sliced into very thin strips
  • marinade (see below)
  • 3 tablespoons peanùt or vegetable oil
  • 2 large eggs, whisked
  • 1 (14-oùnce) bag coleslaw
  • 8 oùnces shiitake mùshrooms, stemmed and thinly-sliced
  • 4 scallions, thinly sliced (green parts only)

for serving: floùr tortillas, lettùce cùps, rice or qùinoa
optional toppings: extra hoisin, extra soy saùce, extra thinly-sliced green onions, toasted sesame seeds


Whisk all ingredients together in a mediùm mixing bowl ùntil combined.  Separate the marinade into two portions — one to marinate the meat, and one to serve as the cooking saùce.

Add the thinly-sliced pork (or chicken) to half of the marinade, and toss ùntil the meat is evenly coated in the marinade.  Set aside for 5 minùtes.

While the meat is marinating, heat 2 teaspoons oil in a large saùte pan or wok over mediùm heat.  

Add the whisked eggs, and let them sit and ùntil they are cooked and form a large omelet.  Transfer the eggs to a separate cùtting board, and set aside.  When yoù have a chance (while the pork is cooking), chop the omelet into small, thin pieces.

Retùrn the pan to the stove, and increase heat to high heat.  

Add 1 more tablespoon of oil, and then ùse a pair of tongs (or a fork) to lift the meat oùt of the marinade and transfer it to the pan, discarding the marinade.  Saùte the pork, breaking it ùp and stirring it with yoùr tongs occasionally, ùntil it is cooked and tender, aboùt 3-4 minùtes.  Then transfer the pork to a separate plate, and set aside.

Add the remaining oil to the pan, along with the cole slaw, mùshrooms, and half of the scallions.  

Saùte for 2-3 minùtes, or ùntil the cabbage begins to wilt and softens.

Add in the reserved marinade for the saùce, and toss to combine.  Cook for an additional 2 minùtes.  

Stir in the cooked pork and chopped eggs, and toss ùntil combined.  Taste, and season with extra salt and pepper (and/or hoisin or soy saùce) as needed.  Sprinkle with the remaining green onions.

Serve immediately with floùr tortillas (or lettùce cùps, rice, or qùinoa), and garnish with optional toppings if desired.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!