Moo shu pork (also spelled moo shi pork or mu xu pork) is a dish of northern Chinese origin, possibly originally from Shandong.
In its traditional Chinese version, moo shu pork consists of sliced or shredded pork chop meat and scrambled eggs, stir fried in sesame and/or peanut oil together with thinly sliced wood ear mushrooms (black fungus) and day lily buds. Thinly sliced bamboo shoots may also be used. The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine (usually huangjiu).
Moo shu pork is served with a small dish of hoisin sauce and several (generally four) warm, steamed, thin, white tortilla-like wrappers made of flour, called "moo shu pancakes" (Chinese: 木须饼, pinyin: mù xū bǐng)。The moo shu pork is then wrapped in the moo shu pancakes, which are eaten by hand in the manner of a soft taco. The diner typically wraps his or her own pancakes, although waiters in Chinese restaurants are often willing to perform this function as a courtesy to diners who are unable to do so. First, a small amount of hoisin sauce is spread onto the pancake, then a spoonful or two of moo shu pork is placed in the center of the pancake. The bottom of the pancake is folded up slightly (to prevent the contents from falling out), and the pancake is either folded or wrapped from left to right, in the manner of a soft taco. Unlike the practice in wrapping a burrito, the top is usually not folded over, as the pancake is generally eaten immediately and thus there is no danger of the food falling out of the top, which is the part which is eaten first. Because the dish often contains a great deal of liquid, care must be taken that the pancake does not become soaked through and break during rolling or eating.
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