Moo shu pork

Moo Shu Pork is a delectable dish originating from northern China, debuting in American Chinese restaurants in the late 1960s. Since then, it has become a beloved mainstay of American Chinese cuisine.

Traditionally, Moo Shu Pork consists of sliced pork tenderloin, cucumber, scrambled eggs, and a variety of mushrooms, all stir-fried with flavorful seasonings like ginger, garlic, soy sauce, and rice cooking wine. However, upon its introduction to the U.S., some ingredients were modified. Instead of the original wood ears and day lily buds, it's common to find green cabbage, carrots, bean sprouts, and shiitake mushrooms in the American version.

Numerous variations of the dish exist to keep things interesting. Moo Shu Chicken, Beef, Shrimp, and even Tofu offer unique twists on the classic. For vegetarians, there’s a version made entirely with vegetables.

In China, Moo Shu Pork is typically served with rice. However, in America, it is often paired with hoisin sauce and thin flour wrappers known as moo shu pancakes, similar to those used for Peking Duck. The pork mixture is wrapped in these pancakes and enjoyed much like a taco—by hand!

As for the name "Moo Shu Pork" there are a few intriguing theories. One suggests a link to the Sweet Osmanthus tree, drawing a comparison to the dish’s scrambled eggs. Another posits it might derive from "wood whiskers pork" possibly due to translation errors. There are also more obscure explanations, including possible connections to a Beijing neighborhood or the term "alfalfa meat."

Regardless of its name's origin, Moo Shu Pork has certainly evolved. It’s a delightful fusion of traditional Chinese flavors with an American twist, making it a versatile and popular choice on many menus.