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.
MOO SHU PORK POCKETS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 39m
Yield 4 to 6 servings
Number Of Ingredients 24
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 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.
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.
TORTILLA MOO SHU PORK
A great way to use Mexican flour tortillas in an Asian recipe.
Provided by lilar
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season pork with salt and pepper and arrange on a large baking sheet.
- Bake in preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Shred pork.
- Mix hoisin sauce, soy sauce, sesame oil, and cornstarch in a bowl.
- Heat a large skillet over medium heat; cook and stir shredded pork, ginger, green onion, and garlic in the hot skillet until vegetables are fragrant. Add hoisin sauce mixture; stir. Cover and simmer under pork is very tender and sauce is thickened, about 20 minutes.
- Place tortillas on a microwave-safe plate and cover with a damp paper towel.
- Heat in microwave until warm, about 30 seconds. Scoop about 1/2 cup pork mixture in the center of each tortilla. Top with coleslaw mix and shredded carrots; fold tortillas in half.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 49.3 g, Cholesterol 39.4 mg, Fat 12.5 g, Fiber 4.1 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 922.6 mg, Sugar 7.1 g
MOO SHU PORK
This is an easy and delicious take on a classic Chinese food meal. This recipe uses cooked (leftover) pork. You may substitue cooked chicken or beef for the pork. Based on a recipe from Cook's Illustrated.
Provided by Kathy D
Categories Pork
Time 25m
Number Of Ingredients 12
Steps:
- 1. Mix the chicken broth, 2 T of the hoisin sauce, all of the soy sauce and cornstarch together. Set aside.
- 2. Heat 1 T. of the oil in a large, non-stick skillet over high heat. Add the mushrooms and cook until lightly browned, about 4 minutes.
- 3. Push the mushrooms to the edges of the pan and add the remaining 1 T. oil, garlic and ginger to the center. Cook, mashing the garlic mixture with the back of a spoon, for about 30 seconds.
- 4. Stack the tortillas on a plate and cover with paper towel. Heat in the microwave for about 30 seconds to 2 minutes. You just want to get them soft and hot.
- 5. Stir in the cooked pork, cabbage and scallions and cook for about 1 minute.
- 6. Whisk the reserved sauce to recombine and add it to the pan. Bring it to a simmer and cook until the sauce thickens, about 1-2 minutes.
- 7. Serve with warm torillas and remaining hoisin sauce. Enjoy!
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 WRAPS
We love this easy to make mo shu pork. I use whole wheat tortillas, low-carb style as they are thiner, more like the chinese restaurants use. I adapted this recipe from another site and perfected it to our liking.
Provided by Barb G.
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 716, Fat 24.3, SaturatedFat 8, Cholesterol 93.3, Sodium 1241.1, Carbohydrate 73.8, Fiber 6.7, Sugar 10.3, Protein 44.6
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
Curry-scented pancakes make the best wrappers for this, but 6-inch flour tortillas can also be used.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place pork, soy sauce, Marsala, sugar, sesame oil, and salt and pepper in a small bowl; toss and set aside.
- Heat peanut oil in a large wok over high heat. Add ginger, scallions, cabbage, carrots, and mushrooms; cook, stirring and tossing constantly, until vegetables are wilted, about 5 minutes. Add pork and marinade and 6 tablespoons water; cook, stirring constantly, until pork is cooked through, 4 to 5 minutes. Serve immediately with curry-scented pancakes and plum sauce.
MOO SHU PORK
Moo Shu Pork features eggs, fresh vegetables, and tender pork in a flavor-packed Asian sauce, served in tortillas or lettuce cups.
Provided by Catalina Castravet
Categories Main Course
Time 1h
Number Of Ingredients 22
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.
Nutrition Facts : SaturatedFat 5 g, TransFat 1 g, Cholesterol 159 mg, Fiber 7 g, Calories 486 kcal, Carbohydrate 36 g, Protein 35 g, Fat 23 g, Sodium 1795 mg, Sugar 21 g, UnsaturatedFat 16 g, ServingSize 1 serving
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.
BETTER-THAN-TAKEOUT MOO SHU PORK
Provided by My Food and Family
Categories Chinese Food
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut meat into 1/2-inch-thick slices, then cut each slice into thin strips. Place in shallow dish. Add marinade; stir to evenly coat meat with marinade. Refrigerate 30 min. to marinate.
- Slice onions, keeping white and green pieces separated. Heat oil in large skillet on medium-high heat. Add meat; cook and stir 5 min. Add coleslaw blend, mushrooms and white onion pieces; cook 5 min. or until meat is done and coleslaw blend is wilted, stirring frequently. Meanwhile, warm tortillas as directed on package.
- Spoon meat mixture onto tortillas; top with green onion pieces.
Nutrition Facts : Calories 590, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1470 mg, Carbohydrate 69 g, Fiber 10 g, Sugar 17 g, Protein 33 g
MOO SHU PORK
Put this filling in moo shu shells or flour tortillas. It tastes just as good as your favorite Chinese restaurant. If you have an Asian market nearby, you can buy the moo shu shells and the thinly sliced meats from there. Otherwise just ask your butcher to slice it very thin.
Provided by NENNNY
Categories Main Dish Recipes Stir-Fry Pork
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Cut pork into 1/4-inch-thin strips and mix with 1 tablespoon soy sauce, cornstarch, wine, and water.
- Mix remaining 1 1/2 tablespoons soy sauce with cabbage, carrot, bean sprouts, and hoisin sauce in a separate bowl.
- Heat 1 tablespoon oil in a wok over medium-high heat. Pour in eggs. Cook and scramble until set, about 3 minutes. Remove from wok and set aside.
- Heat another tablespoon of oil in the same wok; cook pork mixture until meat is no longer pink, about 3 minutes. Remove mixture and set aside.
- Heat remaining tablespoon of oil in the wok. Add cabbage mixture; stir-fry until softened but still crunchy, about 3 minutes. Add the pork mixture and eggs; stir evenly and drain.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 14.6 g, Cholesterol 156.1 mg, Fat 16.4 g, Fiber 2.5 g, Protein 12.8 g, SaturatedFat 3.6 g, Sodium 789.7 mg, Sugar 6.1 g
QUICK AND EASY MOO SHU PORK
Tender strips of pork and store-bought coleslaw mix combine with a tangy sauce to make a fast, easy version of this Chinese restaurant favorite.
Provided by Lynne Webb
Categories Pork
Time 30m
Number Of Ingredients 15
Steps:
- Place the pork chops between two sheets of plastic wrap, gently pound to a thickness of about 1/4-inch, then cut them across the grain into thin strips.
- Transfer to a mixing bowl, drizzle with sesame oil and 1 tablespoon of vegetable oil. Add the garlic, ginger and a few grinds of black pepper, combine well and set aside for 15 minutes.
- While the pork marinates, combine the hoisin sauce, rice vinegar, soy sauce, and oyster sauce in a measuring cup or small bowl and set aside.
- Wrap the tortillas tightly in foil and place in a warm oven (275°F) to soften.
- Preheat a wok or large frying pan over medium-high heat, add 1 tablespoon of vegetable oil and swirl to coat the pan.
- Add the eggs and stir-fry until soft-scrambled, about 30 seconds. Transfer to a small bowl, break up into small pieces and set aside.
- Return the pan to the stove, add the pork and stir-fry until all traces of pink have disappeared, 2 to 2-1/2 minutes. Transfer to a plate and set aside.
- Coat the pan with another tablespoon of vegetable oil and add the mushrooms. Stir-fry until lightly browned, 2 minutes.
- Add the coleslaw mix and stir-fry just until wilted, 1 to 2 minutes. Stir in the sauce and return the pork to the pan.
- Stir in the eggs and scallions, remove from the heat and transfer to a serving bowl.
- Serve the moo-shu family-style, letting each person fill their tortillas and roll as desired.
Nutrition Facts : Calories 696 kcal, Carbohydrate 82 g, Protein 40 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 162 mg, Sodium 1411 mg, Fiber 9 g, Sugar 13 g, UnsaturatedFat 16 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
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 TORTILLAS
Very colorful and inviting, this recipe is packed with flavor! This is an awesome quick and easy finger food to enjoy anytime...
Provided by Francine Lizotte
Categories Other Main Dishes
Time 25m
Number Of Ingredients 18
Steps:
- 1. In a large skillet over medium heat, add oil and when hot, add ground pork, onions and red peppers. Cook meat until no longer pink, about 5 minutes, breaking it down into small pieces.
- 2. Add ginger and garlic; sauté for 1 minute. Add soy sauce, hoisin, oyster sauce, sambal oelek and brown sugar. Stir well, taste and adjust if necessary before adding sesame seeds.
- 3. To assemble the tortillas; Place a little purple cabbage at the bottom of each tortilla followed by shredded carrots. Spoon pork mixture in evenly and top with more carrots and cabbage. Sprinkle with green onions and cilantro. Serve with lime wedges.
- 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=A1z59FlYYlY
MOO SHU PORK TORTILLAS
Provided by Marian Burros
Categories dinner, weekday, main course
Time 35m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees.
- Grind the pork in a food processor. Saute in a nonstick pan until brown.
- Wash, trim and dry the mushrooms, and slice in a food processor. Add to the pork and continue cooking.
- Stir in the sherry, soy sauce, chicken stock and vinegar.
- Add the grated ginger to the pan, along with the sugar; stir well.
- Wrap two tortillas in foil, and heat in the oven for about 5 minutes.
- Rinse the tofu, and cut into tiny cubes. Wash, trim and slice the scallions. Beat the egg whites lightly. Stir the tofu, scallions and egg whites into the pork mixture; continue stirring to cook the egg whites.
- Rinse the bean sprouts, and add them to the pork mixture, along with the hot chili oil and hoisin. Stir well, and cook until sprouts begin to wilt. Spoon a quarter of the mixture on to each of the two warm tortillas, and roll up. Serve. Meanwhile, heat the remaining two tortillas. Fill with the remaining pork, and serve.
Nutrition Facts : @context http, Calories 653, UnsaturatedFat 17 grams, Carbohydrate 57 grams, Fat 23 grams, Fiber 7 grams, Protein 55 grams, SaturatedFat 4 grams, Sodium 1139 milligrams, Sugar 11 grams, TransFat 0 grams
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
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From homemadeinterest.com
Cuisine AsianCategory MainServings 4Total Time 2 hrs 11 mins
- Place the thinly sliced pork in a bowl and pour ½ of the marinade over the pork. Stir around so the meat is fully coated, then cover and let marinate in the refrigerator for at least 2 hours. Store extra marinade in a small container in the fridge until ready to use.
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 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 (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 (WHOLE30, GLUTEN FREE) - NOM NOM PALEO®
From nomnompaleo.com
5/5 (14)Calories 321 per servingCategory Dinner
- Place the dried shiitake mushrooms in a medium bowl and cover with water for at least 30 minutes or until softened. Squeeze out the extra liquid, cut off the stems, and thinly slice the mushrooms. Set them aside with the rest of the sliced vegetables.
- In a large bowl, toss the sliced pork with ¾ teaspoon Diamond Crystal kosher salt and 1 teaspoon avocado oil. Set aside.
- Heat a small non-stick or well-seasoned cast iron skillet over medium heat. Swirl in 2 teaspoons avocado oil when the pan is hot and pour in the eggs. Stir and scrape the pan constantly until you have soft, moist curds of scrambled eggs. Transfer the eggs to a platter.
MOO SHU PORK - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (11)Total Time 30 minsCategory Main CourseCalories 349 per serving
- Heat 1 teaspoon of oil in a large skillet over medium heat. Add the eggs and season to taste with salt and pepper. Cook, undisturbed, until a flat omelet forms, about 3-4 minutes. Carefully flip the eggs and cook on the other side until done, 1-2 minutes more.
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 PORK - MY FOOD AND FAMILY
From myfoodandfamily.com
4.8/5 (4)Category Vegetable RecipesServings 8Total Time 35 mins
- Heat dressing in large skillet on medium-high heat. Add meat, in batches; cook and stir 2 min. or until no longer pink. Remove from skillet; cover to keep warm.
- Add onions to skillet; cook and stir 3 min. Stir in cabbage, mushrooms, bean sprouts, peppers and remaining ginger; cook 5 min., stirring frequently.
- Return meat to skillet; cook and stir 3 min. or until done. Remove from heat. Stir in 1/4 cup barbecue sauce mixture and nuts.
20-MINUTE MOO SHU PORK (OR CHICKEN!) | GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (49)Total Time 20 minsServings 4-6
- Whisk all ingredients together in a medium mixing bowl until combined. Separate the marinade into two portions — one to marinate the meat, and one to serve as the cooking sauce.
- Add the thinly-sliced pork (or chicken) to half of the marinade, and toss until the meat is evenly coated in the marinade. Set aside for 5 minutes.
EASY MOO-SHU-STYLE PORK - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (2)Calories 435 per servingTotal Time 20 mins
- Wrap tortillas in foil. Warm in a 350 degree F oven for 10 minutes. Meanwhile, for sauce, in a small mixing bowl stir together water, soy sauce, cornstarch, sesame oil, sugar, and garlic. Set aside.
- Trim fat from pork. Cut into thin bite-size strips. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Heat over medium-high heat. Stir-fry the pork for 2 to 3 minutes or until no longer pink.
- Push meat from the center of the wok. Stir sauce. Add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add shredded cabbage with carrot to skillet. Stir ingredients together to coat with sauce.
- Spread 1 side of each warm tortilla with some of the hoisin sauce. Spoon about 1/2 cup of the pork mixture in the center of each tortilla. Fold bottom edge up over filling. Fold sides to the center, overlapping edges. Secure with wooden toothpicks. Garnish with carrot and cherry tomatoes, if desired. Makes 4 servings.
MOO SHU PORK TACOS IN 30 MINUTES - KITCHEN TRIALS
From kitchentrials.com
5/5 (1)Category PorkCuisine ChineseTotal Time 30 mins
- Whisk together all the ingredients for the marinade. Pour half of the marinade into a glass measuring cup and set aside.
- Add the sliced pork to the remaining marinade. Mix to ensure all of the pork is covered and set aside for five minutes.
- While the pork in marinating, heat a large wok or skillet over medium heat. Add 2 tsp oil and the beaten eggs. Let the eggs sit undisturbed until cooked through, like a giant flat omelet. Remove the cooked eggs to a cutting board and set aside to cool. Once cool, chop into thin strips.
- Turn the heat up to medium-high and add 1 tbsp oil. Use some tongs to take the pork out of the marinade (discarding the used marinade), and add it to the pan. Sauté the meat until it is cooked through, about 4-5 minutes, breaking it up into smaller pieces as it cooks. Remove the cooked pork from the pan to a plate.
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.
MOO SHU PORK TACOS WITH MUSHROOMS AND CRISPY WONTONS ...
From homechef.com
Total Time 15 minsCalories 940 per serving
RECIPE: EASY MOO-SHU-STYLE PORK (USING TORTILLAS AND COLE ...
From recipelink.com
Category Main Dishes-Pork, HamReply to RecipeFrom Betsy at Recipelink.com, 03-26-2003
MOO SHU PORK WRAPS RECIPE - FLAVORITE
From flavorite.net
5/5 (1)Estimated Reading Time 1 min
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 PORK – TILLDAYS
From tilldays.wordpress.com
Estimated Reading Time 2 mins
WHAT IS MOO SHU BEEF? | THE FOOD WONDER BLOG
From thefoodwonder.com
4.9/5 (8)
MU SHU PORK - WILLIAMS SONOMA
From williams-sonoma.com
Servings 4Total Time 30 mins
MOO SHU PORK - YELP
From yelp.ca
MOO SHU BEEF TORTILLAS RECIPES - FOOD NEWS
From foodnewsnews.com
WHAT IS MOO SHU PORK? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
TORTILLA MOO SHU PORK
From crecipe.com
MOO SHU PORK – WHAT'S FOR DINNER MOMS?
From whatsfordinnermoms.com
WHAT IS MOO SHU CHINESE FOOD? - CHINA CITY
From chinacityop.com
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