Quick and flavorful 20-minute Moo Shu Pork or Chicken recipe with tender marinated meat, crisp coleslaw, and savory hoisin-based sauce. Perfect for healthy weeknight dinners served with tortillas, lettuce cups, rice, or quinoa. Easy to prepare with simple ingredients and packed with authentic Asian flavors.

Ingredients

Marinade:

½ cup hoisin sauce
¼ cup rice vinegar
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
6 cloves garlic, minced
Freshly cracked black pepper, to taste

Moo Shu:

1 pound boneless pork chops or boneless skinless chicken breasts, thinly sliced
Half of the marinade, for marinating meat
3 tablespoons peanut or vegetable oil
2 large eggs, whisked
1 (14-ounce) bag coleslaw mix
8 ounces shiitake mushrooms, stemmed and thinly sliced
4 scallions, thinly sliced (green parts only)

For Serving:

Flour tortillas, lettuce cups, rice, or quinoa

Optional Toppings:

Extra hoisin sauce
Extra soy sauce
Thinly sliced green onions
Toasted sesame seeds

Instructions

Prepare the Marinade
In a medium bowl, whisk together hoisin sauce, rice vinegar, oyster sauce, soy sauce, toasted sesame oil, garlic, and black pepper until well combined. Divide the marinade into two parts: half for marinating the meat and half reserved for the cooking sauce.
Marinate the Meat
Toss the thinly sliced pork or chicken with half of the marinade until evenly coated. Set aside for 5 minutes.
Cook the Eggs
Heat 2 teaspoons of oil in a large skillet or wok over medium heat. Pour in the whisked eggs and cook without stirring until they form a large omelet. Transfer to a cutting board and chop into thin pieces when cool enough.
Cook the Meat
Increase heat to high. Add 1 tablespoon of oil to the pan. Using tongs or a fork, transfer the meat from the marinade to the pan, discarding the marinade. Cook, stirring and breaking the meat apart, for 3-4 minutes until cooked through and tender. Remove the meat from the pan and set aside.
Cook the Vegetables
Add remaining oil to the pan. Add coleslaw mix, mushrooms, and half of the scallions. Sauté for 2-3 minutes until cabbage softens and wilts.
Combine and Finish
Pour the reserved marinade into the pan, tossing to coat the vegetables. Cook for another 2 minutes. Return the cooked meat and chopped eggs to the pan and toss everything together. Adjust seasoning with salt, pepper, and additional hoisin or soy sauce if desired. Sprinkle with remaining scallions.
Serve
Serve hot with flour tortillas, lettuce cups, rice, or quinoa. Garnish with optional toppings as preferred.

Why You’ll Love This Recipe

Ready in just 20 minutes for a quick weeknight meal
Balanced flavors from savory hoisin and tangy vinegar
Versatile: easily made with pork or chicken
Combines protein, veggies, and sauce in one pan

Tips

Slice the meat as thinly as possible for quick cooking and tender texture.
Don’t skip marinating—even a short 5 minutes adds great flavor.
Use pre-packaged coleslaw mix for convenience.
Keep the heat high when sautéing meat for proper searing.

Variations and Substitutions

Swap shiitake mushrooms for button or cremini mushrooms.
Use tamari instead of soy sauce for gluten-free options.
Replace hoisin sauce with a mix of plum sauce and soy for a different flavor profile.
Serve with steamed rice or cauliflower rice instead of tortillas or lettuce cups.

FAQs

Can I prepare this recipe with chicken instead of pork?
Yes, boneless, skinless chicken breasts or thighs work equally well.

Is this recipe gluten-free?
Modify by using gluten-free soy sauce or tamari and check hoisin sauce ingredients for gluten content.

Can I make this ahead of time?
This dish is best served fresh but can be refrigerated for up to 2 days. Reheat gently before serving.

Serving

Serve with warm flour tortillas, fresh lettuce cups, or over rice or quinoa for a complete meal. Add extra hoisin or soy sauce on the side for guests to customize.

Suggestions

Add a sprinkle of toasted sesame seeds or chopped peanuts for extra texture.
Include shredded carrots or snap peas for added crunch and color.
Pair with a simple cucumber salad or steamed greens for a balanced plate.

This fast and flavorful 20-minute Moo Shu recipe makes an easy and satisfying dinner perfect for busy nights.