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Tonight’s Dinner: Mu shu pork

This recipe for boneless pork loin and flour tortillas is a great way to bring Chinese food into your own home.

Chinese food is a standard when it comes to quick and easy take out. Whenever I’m not in the mood to cook, I grab the take-out menu, pick out a few items, and have dinner in 30 minutes. It’s always delicious, but it’s also a nice chunk of change. Well, what if I could make some of my favorite choices at home? It would be healthier, that’s for sure, but it would also be a lot cheaper.

One of my favorite items on the take-out menu is mu shu pork. Adding packaged cole slaw mix, flour tortillas, and frozen eggrolls makes this entrée an easy do it yourself choice when you’re starving and short on time.

Mu Shu Pork


  • 1 pound boneless pork chops
  • 1 tablespoon vegetable oil
  • 1 8 oz can sliced bamboo shoots
  • 1/2 cup green onions, sliced diagonally
  • 1 14 oz bag packaged cole slaw mix
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 8, 10-inch flour tortillas, warmed
  • 1/2 cup hoisin sauce


  1. Trim fat from pork; cut into thin strips. In a large skillet, heat oil over medium-high heat; add meat, cook and stir for 2 to 3 minutes, or until slightly pink in center; remove from skillet.
  2. Add green onions to skillet; cook about 1 minute. Add cole slaw mix and bamboo shoots, cook and stir about 1 minute, or until cabbage is wilted.
  3. Return meat to skillet; stir in soy sauce and sesame oil and heat through; serve meat mixture with tortillas and hoisin sauce.

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