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Moo Shu Pork

This is a sharing dish consisting of little parcels of sliced pork with vegetables, bound in Sharwood’s Chow Mein & Chinese Mushroom Sauce and served on ‘lettuce scoops’. This could also form part of a wider sharing platter for a main course.

Prep Time: 20 mins
Cooking Time: 20 mins
Serves: 10


  • 15ml Rice vinegar
  • 1 Clove of garlic (crushed)
  • 400g Pork tenderloin (trimmed and cut into thin strips)
  • 20ml Vegetable oil
  • 100g Shitake mushrooms (sliced)
  • 200ml Sharwood's Chow Mein & Chinese Mushroom sauce
  • 100g Mixed white and red cabbage (shredded)
  • 50g Carrot (grated)
  • 1 Onion (sliced)
  • 10 Lettuce leaf cups
  • 4 Spring onions (finely sliced)
  • 1 Little gem lettuce


1. In a large bowl, add the rice vinegar, garlic and pork to marinate for 10 minutes.

2. Heat half the vegetable oil in a wok over a high heat. Stir-fry the port until browned, add the mushrooms and stir-fry until slightly golden.

3. Add the Sharwood's Chow Mein & Chinese Mushroom Sauce to heat through.

4. In a separate pan, add the rest of the oil and cook the cabbage, onion and carrot until wilted.

5. To assemble, place 10 lettuce cups on a plate, add a spoon of the pork and then top with the wilted vegetable mix and sliced spring onions.

Additional Tips

You can also try this dish using either Sharwood's Sweet & Sour Sauce or Sharwood's Lemon & Ginger Sauce, for more variety during Chinese New Year