MOO SHU PORK
This moo shu pork recipe isn't your typical Chinese takeout fare. You may be surprised to know that moo shu pork is actually a home-style dish in China that is served without any pancakes. Try this authentic Chinese recipe at home!
Provided by Judy
Categories Pork
Time 1h
Number Of Ingredients 19
Steps:
- First, combine the pork with the marinade ingredients and set aside for 20-30 minutes.
- Then cook the eggs. Whisk together the eggs with the rice wine and salt. Heat 1 tablespoon of oil in a wok over high heat. Add the beaten eggs, scramble, and turn off the heat. Dish out the cooked eggs and set aside.
- Heat the wok over high heat once again, and add 2 tablespoons of oil. When the oil starts to smoke, add the pork and sear the meat until lightly browned. Then add the chopped scallion and stir.
- Next, add the sliced cucumbers and wood ear mushrooms. Stir fry to thoroughly combine the ingredients. Now it's time to add the Shaoxing wine, light soy sauce, oyster sauce and water.
- Stir fry everything well for an additional 30 seconds. Finally add the cooked eggs, stir-fry for another 30 seconds, and serve!
Nutrition Facts : Calories 324 kcal, Carbohydrate 5 g, Protein 16 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 164 mg, Sodium 603 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MOO SHU BEEF (OR PORK OR CHICKEN)
My mom gave me this recipe because my dad LOVES it. I made it for my family and my daughter now asks for it weekly!
Provided by anti-suburban house
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak mushrooms in 1 cup hot water for 20 minutes until soft. Drain well, remove and discard stems. Cut caps into thin strips.
- Cut beef lengthwise into strips.
- Combine marinade ingredients in large bowl.
- Add beef, toss.
- Refrigerate 20 minutes.
- Drain beef. Heat large skillet, add 1/2 of the beef and stir fry for 1-2 min, careful not to overcook. Remove. Repeat with remaining beef. Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened.
- Spread hoisin sauce on tortilla, spoon beef mixture down center.
- Roll and enjoy!
Nutrition Facts : Calories 457.9, Fat 17.5, SaturatedFat 5.5, Cholesterol 46.5, Sodium 745.9, Carbohydrate 43.8, Fiber 2.7, Sugar 8.7, Protein 30.2
MOO-SHU CHICKEN
Make and share this Moo-Shu Chicken recipe from Food.com.
Provided by Miss V
Categories < 30 Mins
Time 20m
Yield 10 rolls
Number Of Ingredients 9
Steps:
- 1. In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
- 2. Stir in the hoisin and soy sauce and cook 2 minutes. Add chicken; stir to combine with vegetables and heat through.
- 3. To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.
Nutrition Facts : Calories 141.4, Fat 4, SaturatedFat 0.8, Cholesterol 0.2, Sodium 517.7, Carbohydrate 23, Fiber 2.7, Sugar 4.5, Protein 3.8
MOO SHU CHICKEN
There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
- Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
- Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
- Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
- Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 17.4 g, Cholesterol 156.6 mg, Fat 13.8 g, Fiber 2.3 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 585.4 mg, Sugar 3.3 g
KELLY'S MOO SHU PORK (OR BEEF) POCKETS
This is my version of Rachael Ray's from the Food Network Channel. I adjusted it to my own taste and availability of ingredients. They are AWESOME! Easy to make and even better the next day! Fantastic for company or football parties!
Provided by Wildflour
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine pork, 1 1/2 cups of cabbage, garlic, gingersnap crumbs, soy sauce, scallions and cayenne.
- Mix well with your hands.
- Form into 6 small, thick patties.
- In fry pan, heat oil over med-high heat and cook patties for about 5 minutes on each side, will be pretty well browned on both sides.
- While patties are cooking, mix 2 cups shredded lettuce with 1/2 cup cabbage and a bit more sliced green onions if desired.
- Warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of Hoisin sauce to thinly coat whole tortilla.
- Place a small handful of lettuce mixture in center of each tortilla.
- Place a cooked patty on top, fold over sides, then far side and close side, overlapping and sealing with a dab of hoisin if needed, sealing making a nice"package". Place seam-side down, continue til all are wrapped.
- Slice in half with SHARP knife going down through non-folded side and serve with white or fried rice!
- These are to DIE for, and even better the next day!
- Only assemble what is going to be eaten, reheat patties the next day for leftovers.
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