⸻

Mu Shu Pork is one of those takeout classics that satisfies every craving—savory, saucy, and packed with flavor. But making it at home? Even better.

This RGJ version is built in a cast iron skillet for deeper flavor, with tender pork, cabbage, eggs, and a rich hoisin-based sauce that comes together fast. Served over jasmine rice it turns into a full, satisfying bowl that’s perfect for any night of the week.

And if you know me… there’s always room to bring a little extra heat to the party.

⸻

https://video.wixstatic.com/video/a44a5b_21e5844365e84ee09e08bcc00bdbb433/1080p/mp4/file.mp4

⸻

Ingredients:

• 1 lb pork loin or boneless chops, thinly sliced

• 3 tbsp soy sauce (divided)

• 1 tbsp dry sherry

• 1 tsp cornstarch

• 1¼ tsp ground ginger (¾ tsp + ½ tsp split)

• 2 tbsp hoisin sauce

• 2 tsp sesame oil (divided)

• 3 tbsp water (divided)

• 3 tbsp vegetable oil (divided)

• 2 large eggs

• Kosher salt + black pepper

• 1 bunch green onions, chopped

• ¼ tsp red pepper flakes

• 1 bag shredded green cabbage

• Cooked jasmine rice, for serving

⸻

Tools from the Kitchen:

• Cast iron skillet

• Mixing bowls

• Knife + cutting board

• Whisk or fork

• Spatula

⸻

Prepare:

1. Season and marinate the pork. In a bowl, combine sliced pork with:

• 1 tbsp soy sauce

• sherry

• cornstarch

• ¾ tsp ground ginger

Toss well to coat and set aside.

2.  To create the sauce, In a separate bowl, whisk together:

• hoisin sauce

• 1 tbsp soy sauce

• 1 tbsp water

• 1 tsp sesame oil

Set aside.

3.  Chop green onions and whisk eggs until smooth.

4. Heat cast iron skillet over medium-high.

Add 1 tbsp vegetable oil and cook eggs until just set.

Remove and set aside.

5. Add another 1 tbsp oil.

Add pork in a single layer and let it sear before stirring.

Cook until browned and cooked through.

Remove and set aside.

6. Add remaining oil and saute

• green onions

• red pepper flakes

• ½ tsp ground ginger

Stir until fragrant.

7. Add shredded cabbage, salt, and pepper.

Pour in remaining water, stir, then cover and let steam until softened.

8. Return pork and eggs to the skillet.

Pour in prepared sauce.

Stir everything together until hot and fully coated.

9. Add remaining sesame oil and stir to finish.

10. Serve spooned over warm jasmine rice.

Recipe Note: Inspired by a saute recipe from Williams Sonoma Cook Good Food cookbook.

Notes from the Kitchen:

• Cast iron gives this dish a deeper, richer flavor than a traditional wok at home

• Let the pork sit briefly before stirring to build that sear

• Splitting the ground ginger = layered flavor that mimics fresh

• That final sesame oil hit is key—don’t skip it

• Serving over rice makes this a full meal

⸻