Pork and vegie pancakes (mu shu pork pancakes)

Our Chinese-style pancakes are packed with an easy mu shu pork filling for a flavoursome lunch or dinner idea - they're savoury pancakes at their tastiest!

  • 25 mins cooking
  • Makes 12
  • Print


Pork and vegie pancakes
  • 12 peking duck pancakes (230g)
  • 1 tablespoon peanut oil
  • 250 gram pork mince
  • 1 tablespoon chinese cooking wine
  • 1 tablespoon japanese soy sauce
  • 1 tablespoon oyster sauce
  • 1 small_piece carrot (70g), cut into matchsticks
  • 100 gram fresh shiitake mushrooms, sliced thinly
  • 1/2 x 225g can sliced bamboo shoots, rinsed, drained
  • 4 green onions, sliced thinly
  • 1 teaspoon sesame oil


Pork and vegie pancakes
  • 1
    Heat pancakes by folding each into quarters, place in steamer over large pan of simmering water; steam until warm and pliable.
  • 2
    Meanwhile, heat half the peanut oil in wok; stir-fry mince until browned. Remove mince from wok; combine in medium bowl with cooking wine and sauces.
  • 3
    Heat remaining peanut oil in wok; stir-fry carrot and mushrooms until tender. Return mince mixture to wok with bamboo shoots and half the green onion; stir-fry until liquid is almost evaporated. Remove from heat; stir in sesame oil, season to taste.
  • 4
    Serve mince mixture with pancakes; sprinkle with remaining green onion.


This recipe is traditionally known as mu shu pork. Peking duck pancakes are small, round crêpes or pancakes made with plain flour; they can be purchased commercially from Asian food stores.

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