MOO SHU PORK
This is a popular classic in the Chinese restaurant scene. You can replace the pork with chicken or shrimp, but the original recipe is with pork. My parents say this recipe tastes better than the ones they've had in Canadian Chinese restaurants. Once you get the hang of making it, you'll want to make it often. If you don't want to spend the time making pancakes, you can use soft tortillas to replace. The homemade pancakes are much better though. This dish goes well with hot and sour soup, for a Beijing style meal.
Provided by SpiceBunny
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rehydrate the wood ears and lily buds a day ahead of time. I usually keep them in a tupperware container in the fridge.
- In a wok filled with 3 tbsp oil, bring to high temperature and add the pork. Using a strainer, quickly move around the pork and cook until medium rare, only 1 minute. Remove, strain pork and set aside.
- Leave 2 tablespoons of oil in the wok and return to high heat. Add eggs to hot oil and scramble. Set them aside with cooked pork.
- With remaining oil in wok, stir fry the garlic, ginger, and shiitake mushrooms until soft, about 2-3 minutes and season with kosher salt and freshly ground black pepper.
- Add the cabbage, bamboo shoots, and wood ear mushrooms and continue stir frying 2-3 minutes.
- Add half of the hoisin-lime and check for flavor.
- Meanwhile, in a steamer, heat the pancakes until hot.
- Lay individual pancakes on plates and paint on hoisin-lime sauce with the scallion brushes. Top with Moo-Shu, lay on 2 scallion brushes and roll up.
- How to make the pancakes.
- 2 cups unsifted flour.
- 3/4 cup water.
- Kadoya sesame oil.
- Place the flour in a mixing bowl, making a well in the center. Bring water to a boil, then add to the flour. Add additional flour or water as needed to produce a non-sticky dough which can be kneaded. Place the dough on a very lightly floured surface and knead for about 5 minutes. Cover the dough and allow to rest for 30 minutes.
- At the end of 30 minutes, briefly knead the dough for an additional minute or two. Then, roll the dough into a sausage shape, about 1 1/2-inches in diameter. Measure the cylinder into 16 equal size pieces. Cut and roll each piece into a smooth ball. Moisten fingers with a bit of sesame oil. Flatten each ball out to make a round, biscuit shaped disc. Place the disc on a flat surface and brush top with sesame oil. Similarly, flatten out another ball into a disc of similar diameter and place it atop the first. Roll out this double biscuit into a circle about 6 or 7 inches in diameter. Complete this procedure using the rest of the dough.
- Heat a skillet, brushing the inside bottom with sesame oil. Add one of the double pancakes and cook 30 seconds. Flip and cook another half minute, taking care that they do not brown. Quickly lift the pancake away from the hot surface and slap it down on the work surface. While the pancake is still warm, peel the double cake apart into two pancakes. Reserve. Repeat until all of the cakes have been completed. Stack in a sheet of foil. Carefully seal the foil with pancakes into a packet and steam 20-30 minutes before use. Serve warm.
EASY MOO SHU PORK WITH TORTILLAS
Get dinner rolling with this do-it-yourself Chinese favorite, featuring an extra helping of veggies. For these homemade Asian wraps, everyone fills warmed tortillas with a drizzle of store-bought hoisin sauce and some sweet-spicy shredded pork.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; cook, without stirring, until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, roll up, and slice crosswise into 1/4-inch-wide strips; set aside. Wipe skillet clean; reserve.
- Place pork in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. In reserved skillet, heat remaining tablespoon oil over medium-high. Add pork, and cook until browned on one side, 4 to 5 minutes (pork will cook more later); transfer to a plate (reserve skillet).
- Add mushrooms and ginger to skillet; season with salt and pepper. Cook until mushrooms are lightly browned, 3 to 5 minutes. Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage has wilted and pork is opaque throughout, 2 to 3 minutes.
- Stack tortillas between damp paper towels; microwave on high for 2 minutes. To assemble, spread center of a tortilla with hoisin sauce; top with moo shu filling, and roll up.
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
MOO SHU PORK
Stir-fried vegetables make a nice accompaniment to this moo shu pork recipe. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cornstarch, water, soy sauce and ginger until blended; set aside. In a large skillet, saute pork and garlic in oil for 3-5 minutes or until meat is no longer pink. , Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in hoisin sauce. Add coleslaw mix; stir to coat. Spoon about 1/2 cup pork mixture into the center of each tortilla; roll up tightly.
Nutrition Facts : Calories 564 calories, Fat 17g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1111mg sodium, Carbohydrate 63g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
MOO SHU MUSHROOMS
Joyce Chen put moo shu (or "moo shi," as she calls it) pork on the menu of her restaurant in Cambridge, Mass., in 1958. The classic version of this Chinese-American restaurant staple combines slivered pork with scrambled egg, wood ear mushrooms and day lilies, stir-fried together, then served with paper-thin Mandarin pancakes and hoisin sauce. For this version, I like to flip the ratio of mushrooms to pork on its head, loading up with an assortment of mushrooms and just a bit of pork. For the fresh mushrooms, I love using a mix of Asian mushrooms like shimeji (beech), shiitake, enoki, oyster and maitake (hen of the woods), aiming for a mix of flavors and textures, but cremini or button mushrooms will also do in a pinch. If you cannot find dried day lily buds, you can substitute canned bamboo shoots in their place; use 4 ounces sliced bamboo shoots and omit the soaking step.
Provided by J. Kenji López-Alt
Categories dinner, meat, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Rehydrate the dried ingredients for the filling: Place wood ear mushrooms and day lily buds in two separate medium bowls or measuring cups large enough to allow for them to expand about fourfold. Cover with very hot water, and set aside until rehydrated, about 15 minutes. (I use hot tap water, but you could also use water heated on the stovetop or in the microwave.) Drain thoroughly. Remove tough centers from the wood ears, then thinly slice them. Cut day lilies into 2-inch pieces.
- While wood ears and day lilies rehydrate, prepare the pork marinade: Combine 1/2 teaspoon Shaoxing wine, 1/2 teaspoon soy sauce, 1/2 teaspoon cornstarch, 1/4 teaspoon white pepper and a pinch of kosher salt in a medium bowl, and whisk with a fork to combine. Add pork and stir roughly with fingertips or chopsticks until thoroughly combined, then continue stirring for 10 seconds. Set aside for 15 minutes at room temperature.
- Meanwhile, make the sauce: Combine remaining 2 1/2 teaspoons Shaoxing wine, 2 1/2 teaspoons soy sauce, 1/2 teaspoon cornstarch and 1/4 teaspoon white pepper in a small bowl and whisk with a fork until no lumps remain.
- Cook the eggs: Heat wok over high until lightly smoking. Add 2 tablespoons oil and swirl to coat. Pour the beaten eggs into the center and cook without moving for 10 seconds. Continue to cook, breaking up the eggs with a spatula until they are barely set, 30 to 45 seconds. Transfer eggs to a large bowl.
- Wipe out wok and return to high heat until lightly smoking. Add 1 tablespoon sesame oil and swirl to coat. Add 1 ginger slice and let sizzle for 5 seconds. Immediately add pork and stir-fry until pork is no longer pink and mostly cooked through, about 1 minute. Discard ginger slice, then transfer pork to bowl with eggs.
- Wipe out wok and return to high heat until lightly smoking. Add remaining 1 tablespoon oil and swirl to coat. Add remaining ginger slice and let sizzle for 5 seconds. Immediately add the fresh mushrooms and stir-fry until mushrooms are lightly browned around the edges, 2 to 3 minutes. Add scallions, sliced wood ears and day lilies, and stir-fry until softened and fragrant, about 30 seconds.
- Add the pork and eggs back to the wok. Stir sauce to combine again, then add it to the wok along with the MSG, if using. Stir-fry everything to combine and season to taste with salt and more white pepper, if desired. Discard ginger. Transfer moo shu mixture to a serving platter and serve immediately with Mandarin pancakes and hoisin sauce.
MOO SHU PORK
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk the hoisin sauce, vinegar, garlic and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate 10 minutes.
- Heat 1 tablespoon vegetable oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes. Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet, then pour the pan juices over the pork on the plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions. Serve the stir-fry in the lettuce leaves with more hoisin sauce.
MOO-SHU PORK
Steps:
- Make pancake dough:
- In large bowl, stir together flour and 1 cup boiling water until water is absorbed. Add 1/2 cup cold water and knead until smooth dough forms. Cover bowl tightly with plastic wrap and let rest 1 hour.
- Prep stir-fry:
- In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine, pepper, and cornstarch. Let marinate 30 minutes.
- Meanwhile, in small bowl, combine dried black mushrooms and boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit, discard stems, and coarsely chop caps. Set aside.
- In small bowl, stir together remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice wine, oyster sauce, and sugar. Set aside.
- In small sauté pan over moderate heat, heat sesame oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.
- Cook pancakes:
- On lightly floured work surface, roll dough into long, even cylinder 1 to 1 1/2 inches in diameter. Using sharp knife, cut cylinder crosswise into about 30 (3/4- to 1-inch) slices. Using rolling pin, roll each slice out to 3 1/2-inch-diameter circle (about 1/8 inch thick). Brush 1 circle with sesame oil and top with 2nd circle. Repeat with remaining circles to form 15 "sandwiches." Roll each "sandwich" out to 6-inch diameter. (Pancakes can be made ahead up to this point and frozen, layered between parchment or waxed paper, up to 1 month.)
- Heat wok or heavy large sauté pan over moderate heat. Brush pan lightly with peanut oil and cook pancake "sandwiches" in batches until lightly golden, about 3 minutes per side, brushing pan with oil between each batch. Transfer each "sandwich" as done to large plate and immediately peel apart 2 halves. Cover with moist towel while cooking remaining pancakes. Keep warm until ready to serve.
- Cook stir-fry:
- In wok or heavy large sauté pan over moderately high heat, heat peanut oil until hot but not smoking. Add ginger, garlic, half of scallions (reserve remainder for garnish), and pork and stir-fry until pork is cooked through and caramelized, about 5 minutes. Add black mushrooms, cabbage, shiitake mushrooms, and cucumber and stir-fry until vegetables are tender, 2 to 3 minutes. Add eggs and soy sauce-rice wine-oyster sauce mixture and stir-fry until heated through, about 1 minute.
- Transfer to serving bowl and garnish with remaining scallions. To serve, divide pork mixture among pancakes and roll up to enclose mixture.
MOO SHU PORK
Famous Chinese Woo Shu Pork
Provided by Elaine
Time 40m
Number Of Ingredients 23
Steps:
- Combine pork with marinating sauce, do a little message to make sure the pork slices absorb the sauces well. Set aside for 30 minutes. At the same time, prepare cucumber, carrot, whisk the eggs and scallion.
- In a small bowl, mix the stir fry sauce.
- Add a small pinch of salt in eggs and then whisk well. Heat around 1 tablespoon of oil in a wok over high fire. Make scrambled eggs firstly and then transfer out.
- Heat your wok or pan firstly. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in when the oil begins to warm but not hot. Let them stay for around 5-8 seconds and then quickly fry them until turns pale. Transfer out immediately.
- Leave around 1 tablespoon of oil in wok and then fry garlic until aroma, place prepared wood ear mushrooms, dried lily flower and carrot. Continue frying for around 1 minute over medium heat.
- Return pork slices, cucumber and egg.
- Pour the stir-fry sauce we prepared in previous step. Mix well. At this step, you need to taste the dish and see whether an extra pinch of salt is needed. Transfer out and serve with woo shu shells or steamed rice.
MU SHU CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl. Season with salt and pepper. Add the sliced chicken and toss to coat evenly. Marinate the chicken, covered, at room temperature for 20 to 30 minutes.
- Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat. Using a slotted spoon, strain the chicken add to the very hot wok or skillet. Cook, allowing it to brown, stirring occasionally, about 2 minutes. Add the red bell pepper and the onion slices, allowing them to soften, another minute. Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes. Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts. Remove from the heat and set aside, keeping warm.
- Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil. Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes. Once cooked, break up the eggs with a rubber spatula and add to the chicken. Toss to combine.
- Spread about 1 tablespoon hoisin sauce on each Chinese Crepes with Scallions. Top with some mu shu chicken, sesame seeds and scallions. Add cilantro leaves if desired. Roll up like a crepe and serve with Sriracha if desired.
- In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps.
- Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute.
- Flip the pancake over and cook for another 30 seconds. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve.
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 PORK
Whip up your favorite Chinese take-out dish at home with this quick and easy Moo Shu Pork recipe -- ready in less than 30 minutes!
Provided by Blair Lonergan
Categories Dinner
Time 26m
Number Of Ingredients 16
Steps:
- In a large skillet, heat 1 tablespoon of oil over medium heat. Add the eggs; let them sit, undisturbed, for about 3-4 minutes (or until they set and form a large omelet). Remove the eggs to a cutting board and set aside.
- Add 2 more tablespoons of oil to the skillet and heat the oil over high heat. Add the pork; stir-fry for 1 ½ minutes. Add the garlic, mushrooms, coleslaw mix, and green onion; stir-fry for 2 more minutes. While the meat and vegetables cook, cut the eggs into thin strips. At the very end, add the chopped eggs, salt, soy sauce, hoisin sauce, sugar, sesame oil, ginger, pepper, and broth-cornstarch mixture. Cook and stir until the sauce thickens and the vegetables are tender, about 2 more minutes. Taste and season with additional salt and pepper, if necessary.
- Serve the mixture on top tortillas or rice with hoisin sauce and additional optional toppings.
Nutrition Facts : ServingSize 1 /4 of the moo shu pork (not including tortillas, rice or optional toppings), Calories 355 kcal, Carbohydrate 14 g, Protein 30 g, Fat 20 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 197 mg, Sodium 1030 mg, Fiber 4 g, Sugar 7 g
MOO SHU PORK RECIPE
A famous dish from northern China, moo shu pork is easy to make in your home kitchen so you don't have to waste money on delivery food.
Provided by Rhonda Parkinson
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 26
Steps:
- Gather the ingredients.
- In a small bowl, mix the sauce ingredients, whisking in the cornstarch last. Set aside.
- In a large bowl, combine the marinade ingredients, adding the cornstarch last.
- Cut the pork tenderloin into thin strips.
- Add the pork strips to the marinade, mix to coat thoroughly, and marinate the pork for 30 minutes.
- Place the dried shiitakes, cloud ears or wood ears, and lily buds in separate bowls of water. Soak for approximately 30 minutes.
- Once thoroughly soaked, squeeze out any excess water from the mushrooms and lily buds. Remove the stems from the shiitakes and the hard tips from the lily buds. Cut the 3 ingredients into thin strips.
- Rinse the bamboo shoots under warm running water to remove any tinny taste. Drain and cut into thin strips.
- Rinse the green onions and cut each into thirds.
- Cut the ginger into thin strips.
- In a small bowl, lightly beat the eggs with the salt.
- Heat the wok over medium-high to high heat. Add 2 tablespoons oil, swirling along the sides. When the oil is hot, add the beaten eggs and scramble until they are quite firm. Remove the eggs from the wok.
- Clean out the wok and add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry until aromatic (about 30 seconds).
- Add the marinated pork to the wok and stir-fry until the pork changes color and is nearly cooked through. Remove the ginger and pork from the wok.
- Add 2 tablespoons of oil to the wok. When the oil is hot, add the mushrooms and lily buds. Stir-fry for about 1 minute.
- Push the mushrooms and lily buds up to the sides of the wok. Give the sauce a quick stir in the bowl and pour it into the middle of the wok, stirring quickly to thicken.
- Add the pork, ginger, and scrambled egg back into the wok.
- Stir in the green onion and bamboo shoots and mix everything together.
- Taste and add extra seasoning if desired. Remove from the heat and stir in the sesame oil.
- Serve over rice or rolled up in a Mandarin crepe brushed with hoisin sauce. Enjoy.
Nutrition Facts : Calories 253 kcal, Carbohydrate 8 g, Cholesterol 90 mg, Fiber 1 g, Protein 13 g, SaturatedFat 2 g, Sodium 648 mg, Sugar 2 g, Fat 19 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
More about "moo shu pork or chicken food"
MOO SHU PORK, THE ORIGINAL RECIPE (木樨肉) - RED HOUSE …
From redhousespice.com
5/5 (5)Calories 371 per servingCategory Main Course
- Cut the pork against the grain into thin slices (if you find it difficult, put the pork in the freezer for 1-2 hours until semi-frozen then slice). Add Shaoxing rice wine. Mix until fully absorbed.
- Heat 1 tbsp of oil in a wok over high heat until it starts to smoke. Pour in the egg. When the edge is cooked, push to one side to let the uncooked part flow to the centre of the wok. Break the cooked egg into bite-sized pieces with a spatula. Transfer to a plate.
- Add another 1 tbsp of oil to the wok. Stir fry the pork. Transfer to the egg plate as soon as it turns pale (do not overcook).
- Pour the remaining 1/2 tbsp of oil into the wok. Fry scallions and ginger for 20 sec or so then add wood ear and lily buds. Stir fry for 30 sec then put in cucumber.
MOO SHU CHICKEN - SLENDER KITCHEN
From slenderkitchen.com
5/5 (2)Total Time 20 minsCategory DinnerCalories 231 per serving
- Whisk together the hoisin sauce, sesame oil, garlic, ginger, vinegar, and Asian chile paste in a bowl.
- Heat a non-stick skillet over high heat. Once hot, spray with cooking spray and add the chicken. Cook for 5-7 minutes until done to your liking.
- Remove thejchicken and set aside. Add more cooking spray and add the scallions, cabbage, and sauce. Cook for about 5 minutes until cabbage is cooked.
MOO SHU PORK (木薯肉) - MADE WITH LAU
From madewithlau.com
5/5 (552)Category Appetizer
- As we did with the pork, we'll be cutting our cabbage, celery, and carrots into thin slices, and then into thin strips.
- Crack your eggs into a bowl and add a little bit of salt (to taste). Mix with your fork until bubbles form.
MOO SHU PORK RECIPE - BRANDON JEW | FOOD & WINE
From foodandwine.com
Servings 8Total Time 35 minsCategory Pork
- Process all peanut butter–hoisin sauce ingredients in a food processor or high-speed blender until smooth, about 2 minutes, stopping to scrape down sides as needed. Store, covered, in refrigerator up to 5 days.
- Using a cleaver, cut pork tenderloin crosswise into 1/2-inch-thick slices. Place pork slices in a single layer on a work surface. Using the flat side of cleaver, pound pork portions to 1/8-inch thickness, rotating slices 90 degrees after every pound of cleaver. Cut pounded pork slices crosswise into 1/8-inch-thick matchsticks; set aside.
SKILLET MOO SHU PORK BOWLS - OLD EL PASO
From oldelpaso.com
Cuisine ChineseCategory AppetizersServings 12Total Time 30 mins
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork and onion; cook 7 to 9 minutes, stirring frequently, until pork is no longer pink.
- Stir in garlic and ginger; stir in brown sugar, hoisin sauce, soy sauce, vinegar and chile garlic sauce.
- Meanwhile, heat bowls as directed on package. Divide cabbage and carrot among bowls. Divide pork mixture among bowls. Top with green onion and cilantro. Serve with lime wedges and additional hoisin sauce, if desired.
MOO SHU PORK - JO COOKS
From jocooks.com
4.7/5 (35)Total Time 25 minsCategory Dinner, LunchCalories 420 per serving
- Marinate Pork: In a ziploc bag, combine all the marinade ingredients together. Reserve ½ cup of the marinade mixture. Add the pork pieces to the bag and toss well until the meat is evenly coated in the marinade. Set aside for 5 minutes.
- Cook: Add the peanut oil to a large skillet and heat over high heat. Add the meat from the marinade to the skillet, discarding the remaining marinade in the bag. Saute the pork for 2 to 3 minutes, breaking it up with your tongs, until lightly browned. Add the vegetables and cook for 3 to 4 minutes, until vegetables are tender-crisp. Stir in the reserved ½ cup sauce and cook for another minute, until sauce thickens.
- Serve: Serve over tortillas or Chinese pancakes and drizzle with additional hoisin sauce. Garnish with green onions and radishes.
MOO SHU CHICKEN - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (2)Total Time 30 minsCategory MainCalories 232 per serving
- Place the wood ear mushrooms in a small bowl and cover with hot water. Let rehydrate for 15 minutes, or until thoroughly tender. Drain, remove and discard any tough ends, and slice the mushrooms into thin strips.
- Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the chicken. Seperate the slices using chopsticks or a spatula. Cook until both sides are just cooked, 2 minutes or so. It’s OK if the center of the chicken still has a hint of pink. Transfer to a big plate.
- Heat up the homemade pancakes or store-bought pancakes by steaming them until they are just heated through. Steam 3 to 5 minutes for thawed pancakes or 10 to 15 minutes for frozen ones.
MOO SHU PORK RECIPE | KITA ROBERTS | GIRL CARNIVORE
From girlcarnivore.com
5/5 (2)Estimated Reading Time 3 mins
- Pat the diced pork with a paper towel to dry. With your hands, toss the pork in a bowl with the sriracha sauce. Set aside.
- Heat a large wok over medium-high heat. Add the oil and allow to heat until just smoking. Cook the pork 3 to 5 minutes, stirring to cook all sides, until no longer pink. Remove from wok and tent with foil.
- Add the mushrooms, remaining oil, and cook until browned, about 5 minutes. Stir in the ginger, cabbage and carrot. Cook for 3 to 5 minutes, stirring to evenly spread the love. Add the pork and egg, along with any juices, back to the wok.
MOO SHU PORK - CONNIE VENERACION EXPLORES ASIAN FOOD ...
From devour.asia
Cuisine ChineseCategory Main CourseServings 4Total Time 20 mins
- Place the sliced pork in a bowl. Add the grated ginger, a tablespoonful of soy sauce, a drizzle of rice wine, a tablespoonful of starch and a drizzle of sesame seed oil. Mix well. Set aside.
- Cut the cucumber vertically into halves. Scoop out and discard the seeds. Cut the cucumber halves into slices about a quarter of an inch thick.
MOO SHU PORK 木须肉 - HOW TO PREPARE IN 4 SIMPLE STEPS
From tasteasianfood.com
Reviews 1Calories 422 per servingCategory Main Course
- Marinate the pork. I prefer to use pork loin with a little bit of fat for this recipe. It is smoother compared to lean pork and more tender than pork belly.
- Make the omelet. Beat two eggs in a bowl and mix with a pinch of salt, a teaspoon of cornstarch and a tablespoon of wine. The cornstarch would mix with the wine to form a slurry before adding to the egg to avoid forming lumps.
- Prepare the vegetables. Cut the carrot and cucumber into thin slices or fine julienne. I have seen both presentations in different restaurants. It is your personal preference, which will not affect the flavor.
- A quick five minutes stir-frying. Now let me break down the stir-frying steps in detail. Stir fry the carrots in the wok with the remaining oil after making the omelet.
MOO SHU CHICKEN (WITH HOMEMADE MANDARIN PANCAKES)
From thewoksoflife.com
5/5 (34)Total Time 1 hr 20 minsCategory Chicken And PoultryCalories 257 per serving
- Mix the sliced chicken and marinade ingredients in a bowl until well-incorporated, and set aside for 15 minutes.
- Pour 1 tablespoon oil into a heated frying pan and pour in the beaten eggs to make an omelet. Transfer to a cutting board, and cut the egg omelet into thin strips. Set aside. Combine the hot water, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, and 1/2 teaspoon sesame oil in a bowl. Stir until well-combined and set aside.
- Heat another tablespoon of oil in your wok or large skillet until it's almost smoking, and add the chicken. Lightly sear on all sides until about 80% done, and remove from the wok. Set aside.
- Add an additional tablespoon of oil to the wok, and turn the heat up to high. Stir in the garlic, followed immediately by the cabbage, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily flowers. Give everything a good stir for 1 minute. Add the Shaoxing wine, and stir-fry for another 20 seconds.
20-MINUTE MOO SHU PORK (OR CHICKEN!) | GIMME SOME OVEN
WHAT IS MOO SHU BEEF? | THE FOOD WONDER BLOG
From thefoodwonder.com
4.9/5 (8)
MOO SHU CHICKEN - ZEST BLOG
From zestblog.com
Estimated Reading Time 3 mins
RECIPE: KETO MOO SHU PORK WITH VEGETABLES I KETO-MOJO
From keto-mojo.com
5/5 (1)Servings 4Cuisine Chinese, Asian, Dairy-Free, Gluten-FreeCategory Lunch, Dinner, Kid-Friendly
MOO SHU PORK - WIKIPEDIA
From en.wikipedia.org
Simplified Chinese 木须肉 or 木樨肉Hanyu Pinyin mù xū ròu or mù xī ròuTraditional Chinese 木須肉 or 木樨肉
MOO SHU - CHINA BUFFET
From chinabuffetforestlake.com
MOO SHU PORK - MENU - GOLDEN PHEASANT - TORRANCE
From yelp.com
KETO MOO SHU PORK RECIPE – KETO BEGINNERS
From ketobeginners.co
MOO SHOO CHICKEN RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
WHAT IS MOO SHU CHINESE FOOD? - CHINA CITY
From chinacityop.com
WHAT IS MU SHU? - MIND RIGHT
From mindrightdetroit.com
MOO SHU : EMPERORS GARDEN OCONOMOWOC ONLINE CHINESE ...
From imperialgardenwi.com
CHINESE GOURMET - LAKEWOOD | MOO SHU | MAIN MENU
From order.chinesegourmetco.com
MOO SHU CHICKEN - THE FOOD PIG
From thefoodpig.com
MOO SHU PORK (OR CHICKEN) RECIPE - FOOD NEWS
From foodnewsnews.com
MOO SHU PORK - DESCRIPTION
From liquisearch.com
WHAT IS MOO SHU CHICKEN WITH PANCAKES? - BEST ANSWER TO ALL
From bestanswertoall.com
CTO CHINESE FOOD - TAMPA | MOO SHU PORK | MOO SHU
From ctochinesefood.com
MOO SHU IN BROWN SAUCE WITH MEAT SELECTION
From chinchinga.com
QUICK MOO SHU PORK - CANADIAN LIVING
From canadianliving.com
WHAT IS MOO SHU PORK? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love