A Northern Chinese dish known as moo shu pork is a seasoned meat and vegetable stir-fry that is also an integral part of American-Chinese cuisine. Traditionally, slices of pork tenderloin, cucumbers, and scrambled eggs are stir-fried in peanut or sesame oil after which day lily buds and thinly sliced wood ear and enokitake mushrooms are added to the pan.

 

The seasoning in moo shu pork consists of minced ginger and garlic, scallions, soy sauce, and rice wine. The dish is typically accompanied by rice. Although it is most often stated that moo shu pork comes from the Shangdou province, there are numerous theories about the origin of the dish and its name.

 

One of the most popular varieties of the dish is made with gravy, called moo shu lu, and it is usually served with noodles and soft tofu for breakfast. In the 1960s, moo shu pork became popular in the United States but in a slightly tweaked version compared to the original, namely in the amount and versatility of the additional ingredients.

Vegetables like cabbage, carrots, onions, bell peppers, and many more that have been cut up into thin strips are commonplace, while rice wine is often substituted with sherry. The American-Chinese version comes served with a side of hoisin sauce and a couple of Mandarin pancakes because the dish is meant to be eaten like a taco.