Moo Shu Pork Platter
with Sesame-Toasted Tortillas & Jasmine Rice
- Soy
- Wheat
- Sesame
- Milk
We give you permission to have pancakes for dinner—but hold the maple syrup. These are roasty, toasty Mandarin-style pancakes for wrapping moo shu pork. Our easy version is made with flour tortillas brushed with sesame oil and toasted in a pan. Present it all on a platter with the ground pork filling and a big bowl of rice. Want to make a moo shu bundle? Get wrapping! Want to have some pork over rice? Dig in! This meal lets you choose your own adventure.
Ingredients
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
1 unit
Onion
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
10 ounce
Ground Pork
4 ounce
Shredded Red Cabbage
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
¾ cup
Jasmine Rice
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and cut scallions, separating whites from greens; mince whites and cut greens lengthwise into 1-inch-long matchsticks. Halve, peel, and thinly slice onion.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant, 10-15 seconds. • Add rice, 1½ cups water (3 cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to medium low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion, scallion greens, and a big pinch of salt. Cook, stirring occasionally, until onion begins to soften, 2-3 minutes. • Add pork*; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add cabbage; cook, stirring occasionally, until warmed through, 1-2 minutes.
• Add umami ginger sauce, katsu sauce, ½ cup water (1 cup for 4 servings), and a big pinch of salt to pan with pork mixture. Cook, stirring, until saucy and evenly coated, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted and combined. Transfer moo shu pork to a large serving platter. Wash out pan.
• Heat same pan over low heat. Brush tortillas with a thin layer of sesame oil. Add tortillas to pan; cook until golden, 30 seconds per side. TIP: Depending on the size of your pan, you may need to work in batches.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. • Transfer rice to a serving bowl. Fold tortillas in half, then into quarters. Place rice and tortillas on platter with moo shu pork. • Serve family style, combining rice, moo shu pork, and tortillas however you like!
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some loved the taste, while others found it bland or too sweet; many missed the authentic Moo Shu flavor and hoisin sauce.
- Ease of prep: Generally easy to make, though a few found it confusing or messy to assemble and eat.
- Suggestions: Consider adding more vegetables, reducing water for a thicker sauce, and including hoisin sauce for authenticity 🍲.
- Portions: Generous servings with plenty of leftovers for many; some felt there was too much rice.
- Tortillas: Mixed opinions; some enjoyed the sesame-oil toasted tortillas, while others preferred traditional Moo Shu pancakes.
Reviews from our home cooks
Brushing sesame oil on regular tortillas was a great way to serve Moo Shu. It was probably superior to the average takeout pancakes. Flavor was fantastic.
A WINNER in my house! This says a lot because I have a very picky child. She even ate it with the purple cabbage! I loved the idea of toasting the tortillas with sesame oil. Will be definitely making this again!
First time I've ever had Moo Shu pork on tortillas, but it was very yummy.
Sooo tasty! First time trying moo shu pork and love it.
Sesame oil on the tortillas was really good. Sauce on pork a bit too sweet
Doesn't taste exactly like real Moo Shu, but still good.
Moo shu pork was tasty, but it should either have rice or tortillas, not both. Way too much carbs. I preferred tortillas, partner preferred rice.
It was very good, I personally did not love the toasted tortilla in sesame oil, but ate it instead as a rice/meat dish. It would have been perfect with a different wrap.
This was easy to make and good. I did add some hoisin sauce to give it a bit more Moo Shu flavor.
The rice was perfectly seasoned and delicious. The meat mixture was so good. However putting them on the tortilla made them a little bland. I felt like it needed an acid of some kind to make the flavor pop.
