You can adjust the ingredients to what you have available. The filling is normally served in Chinese pancakes, but I prefer it in tortilla wraps.
Made it vegetarian. I wanted to pare down the time it took to make this recipe, so I purchased a bagged mix of chopped asian veggies (in the bagged salad section) instead of slicing all the vegetables myself. It worked out great, and saved loads of time I would have spent chopping. Omitted the sake, as I was feeding this to the kids, and used dried ginger powder instead of fresh. I definitely recommend using wonton wrappers instead of tortillas - they have the right "asian" texture and taste. Steam them for a few minutes before serving, or microwave a few at a time wrapped in a moist piece of kitchen roll, for 30-seconds. - 29 Sep 2008
Excellent and tasty! Followed recipe exactly. Fast and easy. Have given it out to so many people I lost count!! - 29 Sep 2008
I'm Chinese, and Mu Shu Pork is one of my favourite dishes. I didn't think this tasted quite authentic, though. I would definitely cut back on the ginger next time, and I used cabbage instead of bok choy. I would also suggest using rice pancakes from an Asian grocery instead of flour tortillas. We tried wrapping ours in lettuce leaves, that was good. I can't quite put my finger on what was wrong with the taste, but I know that in Chinese restaurants, they put either hoisin or plum sauce right on the rice pancake before serving the pork. This way made the dish a little too saucy. - 29 Sep 2008