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This Low Carb Moo Shu Pork is a quick and easy low carb dinner recipe made with a mix of stir-fried pork and vegetables served on a low carb tortilla.

open face Low Carb Moo Shu Pork tortillaLow Carb Moo Shu Pork

Low Carb Moo Shu Pork is an easy low carb recipe that is a great addition to your weekly meal plan. With my New Year’s resolution to get in shape (and stay that way!) I’m back on the low carb wagon. I find that I’m most likely to stick with a big change, like eating low carb, if I can adjust the recipes I love to fit my new lifestyle. My Low Carb Moo Shu Pork substitutes Mission® Carb Balance Soft Taco Flour Tortillas for the Mandarin pancake it usually comes with. All of the flavors of my favorite Chinese take-out food without the guilt!

how to make Low Carb Moo Shu Pork

What You Need to Make Low Carb Moo Shu Pork

Mission Carb Balance Tortillas – Mission Carb Balance Tortillas make the perfect low carb substitute for the traditional Mandarin pancakes served with moo shu pork. They contain zero sugar, they are a great source of fiber, and the flour tortillas are only 6 grams of net carbs per serving (5 grams of net carbs for the whole wheat tortillas).

Pork Chops – Boneless pork chops are perfect for moo shu pork because they’re easy to cut it into thin strips.

Eggs – You’ll whisk the eggs before pouring them into the hot pan with your pork chops. Then they are lightly scrambled as your continue to stir fry your vegetables.

Slaw Mix – You can thinly slice your own cabbage and carrots but I save time by purchasing a bag of cole slaw mix.

Vegetables – Shiitake mushrooms and bean sprouts (usually mung bean sprouts) are a must but you can also add bok choy, snow peas, and/or bell peppers if you like. I like to add a garnish of scallions on top of mine at the end too!

Asian sauces and spices – The flavor in this dish comes for a delicious marinade made of fresh ginger, fresh garlic, five spice powder, soy sauce, rice wine vinegar, and sesame seed oil. I make extra to pour over the vegetables as everything is cooked together to give it just a little more flavor.

From 1/1/19 – 1/31/19, you can enter the Mission New Year, Better Choices sweepstakes HERE for a chance to win gear such as a fitness tracker, wireless headphones or an insulated tumbler.

open face Low Carb Moo Shu Pork on a low carb tortilla

Once you’ve cooked your Low Carb Moo Shu Pork, add a few sliced scallions and some fresh bean sprouts to your moo shu pork and wrap it all up in a warm Mission Carb Balance Tortilla. If you ordered moo shu pork at a Chinese restaurant, it would typically be served with hoisin sauce to drizzle over the pork, so I’ve also included a low carb version in the recipe below. It definitely packs an extra punch of flavor!

platter of Low Carb Moo Shu Pork

Mission Carb Balance Tortillas are such an easy way to make better eating choices in the New Year. They are soft, delicious, and great for all types of meals. Make a low carb breakfast burrito, simple wraps for lunch, and delicious dinners like my Low Carb Moo Shu Pork, chicken fajitas, or soft tacos. The best part is they are so good that everyone in the family can enjoy them so you don’t have to worry about making two meals to accommodate your new eating habits.

Are you cutting back on carbs this year? Adding a little more exercise into your routine? Let us know what changes you’re planning on making in the comments!

Low Carb Moo Shu Pork on top of low carb tortillas

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Servings: 4
Prep Time: 2 hours
Cook Time: 11 minutes
Total Time: 2 hours 11 minutes

Low Carb Moo Shu Pork

This Low Carb Moo Shu Pork is a quick and easy low carb dinner recipe made with a mix of stir-fried pork and vegetables served on a low carb tortilla.
open face Low Carb Moo Shu Pork tortilla
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  • 4 Mission® Carb Balance Soft Taco Flour Tortillas
  • 1 pound pork, cut into thin strips
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 8 ounces slaw Mix
  • 5 ounces shiitake mushrooms
  • 2 ounces bean sprouts, plus more for garnish
  • 3 ounces bok choy, cut into thin stips
  • 2 tablespoons scallions, sliced


  • 1 teaspoon fresh ginger
  • 2 cloves garlic, crushed
  • 6 tablespoons soy sauce
  • 2 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon five Spice Powder

Hoisin sauce

  • 3-5 drops liquid sweetener, see note
  • 1/2 teaspoon fresh ginger
  • 2 tablespoons black bean paste
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon five spice powder
  • 1 teaspoon Sriracha hot sauce


  • Mix all marinade ingredients together in a small bowl. Split in half.
  • Place the thinly sliced pork in a bowl and pour ½ of the marinade over the pork. Stir around so the meat is fully coated, then cover and let marinate in the refrigerator for at least 2 hours. Store extra marinade in a small container in the fridge until ready to use.
  • Whisk hoisin ingredients together in a small bowl and set aside.
  • Whisk eggs together in a small bowl.
  • Heat a large skillet over medium high heat. Add 1 tablespoon of vegetable oil and marinated pork. Cook for approximately 5 minutes until pork is mostly cooked.
  • Pour eggs into pan and continue to stir and cook until the eggs are scrambled, approximately 1 minute.
  • Add the second tablespoon of vegetable oil, slaw mix, mushrooms, bean sprouts, bok choy, and the reserved marinade. Continue to cook for approximately 5 minutes, or until vegetables have softened.
  • Warm up the Mission Carb Balance Tortillas for the best flavor (follow instructions on package) and serve with the Moo Shu Pork, extra bean sprouts and scallions for garnish, and a drizzle of low carb hoisin sauce.
  • Enjoy!


Note: I used liquid sweetener but you can use whatever your favorite artificial sweetener is. Add the sweetener until you reach the desired flavor.
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main
Cuisine: Asian
Keyword: low carb dinner