Moo Shu Pork Lettuce Wraps 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 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.

MOU SHU PORK WRAPS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
• Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
• Place tortillas in oven for 8 minutes, or until warm.
• Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
• Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

MOO SHU PORK WRAPS

Steps:

• Heat a large skillet over high heat until very hot, ADD the first 4 ingredients and stir-fry until pork is brown and onion is tender, about 5 minutes.
• Mix in coleslaw, bell pepper and stir fry until bell pepper is crisp-tender, about 5 minutes, Remove from heat.
• Wrap tortillas in foil and place in a Preheated 350 degree oven for 8 minutes to warm (I use the pan for tortillas and warm in microwave).
• Return stir-fry to high heat and add bean sprouts, sake, hoisin and soy sauce; stir-fry until bean sprouts are tender crisp, about 5 minutes.
• Remove tortillas from oven, I let everyone fix ther own, Place tortilla on plate, spread with a small amount of plum sauce, Place some of the stir-fry over plun sauce and wrap up, Enjoy.

MOO SHU PORK LETTUCE CUPS WITH CRISPY ONIONS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry If lettuce arrives wilted, soak in icy cold water, 5 minutes, then thoroughly pat dry Ingredient(s) used more than once: green onions Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary. If using ground turkey, follow same instructions as ground pork in Step 1, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes. If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1" dice. Follow same instructions as ground pork in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and follow same instructions as ground pork in Step 1, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side. 1 Start the Filling Trim and thinly slice green onions on an angle, keeping white and green portions separate.Place a large non-stick pan over medium-high heat.Add 1 tsp. olive oil, white portions of green onions, ground pork, 1/4 tsp. salt, and a pinch of pepper to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.While pork cooks, continue recipe. 2 Prepare the Ingredients Separate leaves of lettuce for cups.Cut mushrooms into 1/4" slices.In a mixing bowl, combine cornstarch and 2 Tbsp. water until dissolved. Set aside. 3 Finish the Filling Add mushrooms, slaw mix, teriyaki glaze, soy sauce, and cornstarch-water mixture to hot pan. Stir occasionally until vegetables soften and sauce thickens, 2-3 minutes.Remove from burner. 4 Assemble Lettuce Cups and Finish Dish Place lettuce cups on clean work surface. Layer two cups for extra structural support. Divide filling evenly among lettuce cups. You should have about 5-6 cups total.Plate dish as pictured on front of card, garnishing with green portions of green onions and crispy onions. Bon appétit!

MOO SHU PORK

Steps:

• Cut pork into 1/4 inches strips and mix with water, 1 Tablespoon soy sauce, wine and corn starch. Set aside. In a separate bowl mix cabbage, carrots, bean sprouts, 1 1/2 tablespoons soy sauce and Hoisin Sauce. Set aside.
• Heat 1 Tablespoon oil in wok, scramble eggs in wok. Remove from wok and set aside.
• Heat 1 Tablespoon oil in wok and cook pork mixture until fully cooked. Remove and set aside.
• Heat 1 Tablespoon oil in wok and stir fry cabbage mixture. Then add pork mixture and eggs, stir evenly and drain to serve.
• Wrap mixture and a little Hoisin Sauce in a moo shu shell or tortilla and serve.

WEIGHT WATCHERS MOO SHU LETTUCE WRAPS WITH A KICK

Steps:

• In a small bowl, combine soy sauce, fish sauce and sugar untill sugar dissolves. Set aside.
• Heat a large skillet or wok over high until hot. Add oil and swirl to coat. Most important to do this step to prevent sticking.
• Add shallot, ginger, garlic, chile, pepper, and bok choy. Stir until fragrant, about 1 or 2 minute.
• Add meat and cook with a wooden spoon, breaking up meat until almost cook thru, about 5 minute.
• Add half the sauce and stir until meat is done, about 2 minute.
• Serve in lettuce leaves with remaing sauce.