Cooking in Quarantine: Easy Mu Shu Pork


Grocery shopping every two weeks takes some planning. Mu Shu Pork is one of my family’s fave dinners so I made some adjustments to keep this a simple, use-what-you-have-on-hand meal.


  • 1 1/2 lbs. pulled pork (I supported Back Beach BBQ again and tipped 20%)IMG_5332
  • 3 tbsp. Hoisin sauce
  • 10 oz. mushrooms (I used shitake)
  • 1 red pepper, julienned (not necessary, but I had one that needed to be used)
  • bag slaw mix (you can chop cabbage and carrots, but the bag is cheap & easy)
  • 1 tbsp. canola oil
  • 1 bunch scallions, diced

**I had some ginger root and garlic that needed to be used so I grated the ginger and minced the garlic)


  • Heat oil in large in large pan (I use a stir fry pan)
  • Add mushrooms and cook until they soften and start to brown
  • Add garlic, ginger, peppers, coleslaw mix & Hoisin
  • Once veg begins to soften and wilt, add pork and heat through
  • Give it a taste & add salt or more Hoisin if needed

IMG_5334This makes enough for at least two dinners for a couple (it went three nights for me).

The Mu Shu needs a vehicle for serving. I like Bibb Lettuce so it mimics lettuce wraps, but you could also make Mu Shu tacos with tortillas or you can buy the traditional pancakes at a local Chinese restaurant, in the freezer section of some grocery stores or Asian markets.

Or, you can make your own if you want to give it a go. Here is a recipe I like.


Stay Safe and Cook On!

Other Posts in Cooking Quarantine series:

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