Comida Kraft
Recipe Box

Moo Shu Pork

Prep Time
35
min.
Total Time
35
min.
Servings

8 servings

If Moo Shu Pork is your go-to on the take-out menu, why not try making it at home instead? This easy-to-follow recipe makes the result virtually foolproof.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Cut chops into thin strips. Mix barbecue sauce and 1 Tbsp. ginger until blended.
  • Heat dressing in large skillet on medium-high heat. Add meat, in batches; cook and stir 2 min. or until no longer pink. Remove from skillet; cover to keep warm.
  • Add onions to skillet; cook and stir 3 min. Stir in cabbage, mushrooms, bean sprouts, peppers and remaining ginger; cook 5 min., stirring frequently.
  • Return meat to skillet; cook and stir 3 min. or until done. Remove from heat. Stir in 1/4 cup barbecue sauce mixture and nuts.
  • Spread remaining barbecue sauce mixture onto tortillas. Top with meat mixture; roll up.

How to Warm the Tortillas

Heat oven to 325ºF. Wrap tortillas in foil. Bake 8 to 10 min. or just until warmed.

Substitute

Substitute crêpes for the tortillas.

Servings

  • 8 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 1 Vegetable
  • 2 Meat (L)
  • 2 Fat

Nutrition Bonus

The cabbage and red peppers team up to provide a good source of vitamin C in this favorite restaurant dish that you can easily make at home.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 400
Total fat 12g
Saturated fat 2.5g
Cholesterol 40mg
Sodium 740mg
Carbohydrate 46g
Dietary fiber 5g
Sugars 11g
Protein 27g
% Daily Value
Vitamin A 10 %DV
Vitamin C 35 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have cooked this many times before and just love it. I have cooked this many times before and just love it. I usually use chicken instead of pork though because I always have that on hand. This is a great way to add veggies like mushrooms and peppers, even carrots to a dish before they go bad. I always am looking for new things to throw these veggies in. This is excellent. I wouldn't change a thing!!
Date published: 2009-09-27
Rated 5 out of 5 by from I didn't follow the recipe exactly, but this was awesome. I didn't follow the recipe exactly, but this was awesome. I left out the red pepper and bean sprouts and used ground pork instead of sliced pork. It was a cross between bbq sandwiches with the coleslaw on top and pork eggrolls without the grease. I think the beansprouts would have made it a bit more oriental. I'll give them a try sometime.
Date published: 2009-04-02
Rated 5 out of 5 by from This was delicious. This was delicious. First time I've made it, the family was getting tired of the same old meals, so I thought I would try it. No left overs. Next time I will cut back on the ginger. Very good recipes.
Date published: 2014-11-08
Rated 4 out of 5 by from very good and easy to make. very good and easy to make. everyone loved it! will make again!
Date published: 2009-05-09
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