Moo Shu Pork In Lettuce Cups Food

MOO SHU PORK LETTUCE WRAPS

Steps:

• Cut pork into 1/4-inch slices. Then cut each slice into 1/4-inch strips. Cut the strips in half, if need be - you want them to be about 1½ inches by ¼ inch.
• Mix the marinade ingredients in a bowl: soy sauce (2 tablespoons), sherry (2 tablespoons), sugar (2 teaspoons) and cornstarch (2 teaspoons). Toss with the pork. Cover or seal with plastic wrap and set aside for 30 minutes at room temperature or store in the fridge up to 24 hours. (Let it sit out at room temp for 30 minutes before stir-frying).
• Heat 2 tablespoons peanut oil in a wok, cast iron or non-stick skillet until hot, but not smoking. Pour in the eggs. Let them set for 10-15 seconds. Tilt the pan or use a spatula to push the cooked part aside and let the wet part slide out onto the hot pan. Cook another 10 seconds or so. Flip to cook the other side for just a few seconds. Quickly transfer eggs to a plate. Cut into strips and set aside.
• Add garlic, ginger and shiitake mushrooms to the oil left in the hot pan. Cook over medium high heat, stirring occasionally, for about 3 minutes, until mushrooms soften. Add cabbage and 1 teaspoons salt, and stir-fry for 3 minutes or so, until cabbage is just wilted. Scrape everything into a large bowl and set aside.
• Add the 2 remaining tablespoons of oil to the pan. Let the oil heat up a little. Add the pork and stir-fry for 2-3 minutes just until it loses all of its pink color. Add the scallions and stir-fry with the pork for a minute more, until they release their flavor. Add cabbage mixture and eggs back to the pan. Sprinkle on 3 tablespoons soy sauce and 3 tablespoons sherry. Toss everything together for a minute to heat. Serve hot with lettuce cups and hoisin sauce to spoon on top.

MOO SHU PORK

Steps:

• Add all ingredients to a medium bowl and stir until combined. Divide the marinade into two equal portions.
• Add the thinly sliced pork (chicken or shrimp) to half of the marinade, and toss until evenly coated. Set aside for 30 minutes.
• In the meantime, place a large saute pan over medium heat and add 1 tablespoon of oil.
• Add the whisked eggs, and let them sit and until they are cooked into an omelet.
• Transfer the eggs to a cutting board, and set them aside. Once slightly cooled, chop the omelet into small, thin pieces.
• Return the pan to the stove, and increase heat to high heat.
• Add 2 more tablespoons of oil, and using a pair of tongs lift the meat out of the marinade and transfer it to the pan into one layer. Discard the marinade.
• Cook the pork until tender, and nicely browned, about 4-5 minutes. Then transfer to a separate plate, and set aside.
• Add the remaining oil to the pan, along with the coleslaw, mushrooms, and half of the scallions. Saute for 2-3 minutes, or until the coleslaw begins to soften.
• Add the reserved marinade, and toss to combine, cook 2-3 more minutes.
• Stir in the cooked pork and chopped eggs, and toss until combined. Taste and adjust for salt, pepper, and hoisin sauce. Sprinkle with the remaining green onions.
• Serve immediately with flour tortillas, or lettuce cups, and rice on the side.

MOO SHU PORK POCKETS

Steps:

• Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side.
• Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.
• Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed "sprinkles". This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.
• Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers.
• Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.

MOO SHU LETTUCE CUPS

Steps:

• Mix first 5 ingredients and, if desired, pepper flakes. In a large skillet, cook and crumble beef with onion, garlic and ginger over medium heat until no longer pink, 5-7 minutes. Transfer to a 3- or 4-qt. slow cooker. Add mushrooms, carrot, celery and pepper; stir in sauce mixture., Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours. Serve in lettuce leaves; sprinkle with green onions.

MU SHU PORK

Steps:

• Combine soy sauce, sherry and hoisin sauce in a bowl. Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
• Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes. Drain and thinly slice. Set aside on a plate, along with the cabbage, carrot and scallions.
• Heat a wok or large skillet over medium/high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Pour in the eggs, swirling and tilting the wok to form a thin film. Cook just until the eggs are set and feel dry on top, about 1 minute. Transfer to a platter, let cool slightly and cut into 1 inch strips.
• Return the wok to high heat, and swirl in the remaining 2 tablespoons oil. Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute. Add the pork and stirfry until lightly browned, about 2 minutes. Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes. Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute. Add egg strips and mix well. To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake. Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.
• Place flour in a medium bowl, making a well in the center. Pour in the boiling water, and use a wooden spoon or chopsticks to mix until a soft dough is formed. On a lightly floured surface, knead the dough gently until it is smooth and elastic, about 5 minutes. Cover with a damp towel and let rest for 20 minutes.
• On a lightly floured surface, roll dough into a log, 16 inches long. Cut the log crosswise into 1 inch pieces, shape each piece into a ball, then use your hands to flatten each ball into a pancake. Brush the tops of the pancakes lightly with the sesame oil. Then, place one pancake on top of a second pancake, oiled sides together, so that there are 8 pairs. With a rolling pin, flatten each pair into a 6 inch circle. (A tortilla press also works well for this.) Cover the pancakes with a damp towel to rest.
• Heat an ungreased, nonstick skillet over medium heat. Cook the pancakes, one at a time, turning them once as they puff and little bubbles appear on the surface, until lightly browned, about 2 minutes on each side. As each pancake is finished, remove from pan and gently separate the halves into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking the remaining pancakes.
• Serve pancakes while still warm with Mu Shu Pork. Or, pancakes may be prepared up to 1 day in advance, wrapped in plastic, and refrigerated. Pancakes may also be frozen. Reheat them by steaming for 5 minutes, or warming them in a 350 degree F oven, wrapped in foil, for 10 minutes.
• Yield: 16 pancakes

KELLY'S MOO SHU PORK (OR BEEF) POCKETS

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.