Moo shu Pork is Quick! | Kenji's (quick) Cooking Show

Get my books (including The Food Lab and my new book, The Wok) here: www.kenjilopez...
If you like my stuff, follow me over on Patreon, where you will find every new recipe video published ad-free along with fully written step-by-step recipes: / kenjilopezalt
The classic chinese version of this dish is served as a simple stir fry, but the Chinese-American dish that I make at home originates in 1958 from Joyce Chen's restaurant in Cambridge, MA. The main difference is that the Chinese-American version is served with thin Mandarin pancakes and hoisin sauce. (Some versions of the dish at even more Americanized chain restaurants may include ingredients like cabbage or carrots in place of the day lily and woodear).
I like to add a lot of fresh mushrooms. Sometimes I replace the pork entirely with mushrooms (I also like the aliteration of Moo Shu Mushroom).
There's a version of this dish in my book The Wok (www.kenjilopeza..., there's a version I published in The New York Times (www.kenjilopeza..., and I have a first-person video on the dish in which a long-haired version of me makes it ( • Mushu Pork | Kenji’s C... ).
Here's a video on how to make mandarin pancakes ( • Mandarin Pancakes for ...
I also have a recipe in my book), though you can also buy them frozen or just use thin flour tortillas instead.