Moo Shu Vegetable Stir Fry Food

MOO SHU PORK

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.

MOO-SHU VEGETABLES

Steps:

• Warm pancakes as directed on package.
• Heat wok over high heat until almost smoking. Add 1 teaspoon of oil and stir fry mushroom until softened. Remove mushrooms from wok.
• Add remaining oil to the wok along with the garlic and ginger. Stir-fry spices 30 seconds, add cabbage and carrots. Continue cooking 2 minutes add 2 tablespoons of soy sauce and taste. Add additional soy sauce if desired.
• When cabbage is close to crisp-tender, return mushrooms to the wok and add scallions. If the vegetables begin to stick, drizzle sparingly a little water or vegetable broth.
• To serve, let each diner spoon a bit of Hoisin sauce onto a warmed pancake. Top with several tablespoons of the vegetables on top. Roll pancake as you would a burrito or crepe. Put lots of napkins on the table. Enjoy!

MOO SHU PORK

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 VEGETABLE STIR FRY

Steps:

• Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat. Pour in eggs; cook, stirring gently, until set, about 5 minutes. Transfer to a plate.
• Heat remaining 2 teaspoons oil in the skillet. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Stir in bean sprouts, broccoli slaw, soy sauce, and rice vinegar; cook until broccoli slaw is tender, about 5 minutes.
• Stir eggs and hoisin sauce into the skillet until eggs are in small pieces and heated through, about 3 minutes.

MOO SHU VEGETABLES

Steps:

• Prepare your vegetables and gather all your ingredients
• Heat a large nonstick frying pan to medium heat and add a splash of cooking oil.
• Add the beaten eggs to the pan and cover with a lid. Allow the eggs to almost fully set before flipping the omelet and cooking the other side for another 30 seconds, or just until the eggs have fully set.
• Remove the eggs from the pan and slice into strips, reserving for later.
• In a small bowl, mix together the hoisin sauce, rice vinegar, oyster sauce and sesame oil.
• Heat a large wok to medium high heat and add a couple of tablespoons of cooking oil for stir frying.
• When the pan is hot, add the mushrooms and carrots and stirfry for 2-3 minutes before adding the shredded cabbage, green onion and snow peas to the wok. Continue to stir fry for another 2-3 minutes or until the veggies have brightened and softened but have not been over cooked.
• Add the sauce mixture to the stir and toss to coat with the wok on the burner to heat the sauce up.
• Remove the wok from the heat, add the egg strips to the stir fry mixture and toss to combine.
• Serve with Mandarin pancakes.

EASY MOO SHU PORK STIR-FRY

Steps:

• In a bowl, toss pork with 2 tablespoons soy sauce; let stand 10 minutes. Whisk together remaining 2 tablespoons soy sauce, vinegar, hoisin, and 2 tablespoons water.
• Heat a large cast-iron or nonstick skillet over medium-high. Swirl in 1 tablespoon oil; add half of pork and cook until browned on one side, about 2 minutes. Flip and cook 1 to 2 minutes more; transfer to a plate. Repeat with remaining pork.
• Swirl in remaining 3 tablespoons oil. Add garlic, ginger, and scallions; cook, stirring, 30 seconds. Add shiitakes; cook 2 minutes. Add coleslaw; cook, stirring, until vegetables are tender, 2 minutes.
• Add soy mixture and return pork to skillet; cook, stirring, until combined, about 1 minute. Serve in tortillas with more hoisin.

VEGETABLE MOO SHU

Steps:

• Stir together the light soy sauce, sesame oil, hoisin sauce, white pepper, and salt, and set aside.
• Heat your wok over high heat with ½ tablespoon oil. Stir-fry the julienned carrots for 90 seconds, remove, and set aside. Using the same method, with ½ tablespoon oil each--cook the spiced tofu, celery, red bell pepper, and shiitake mushrooms separately, and set those aside.
• Next, heat the wok over high heat with the remaining tablespoon of oil, and add the minced garlic and leeks.
• Stir fry the vegetables until the leeks are just wilted (about 2 minutes), and add the carrots, five-spiced tofu, celery, bell pepper, and mushrooms back to the wok.
• Spread the Shaoxing wine around the perimeter of the wok, and add the sauce mixture we prepared earlier. Stir-fry everything together for another minute.
• Serve immediately with steamed Mandarin pancakes and hoisin sauce on the side!

MOO SHU VEGETABLES WITH CHINESE PANCAKES

Steps:

• Preheat the oven to 325 F degrees.
• Wrap pancakes in foil and place in oven to warm, about 8 minutes.
• Heat sesame oil in a wok or large skillet until very hot.
• Add green onions, bok choy, red bell pepper, carrots and mushrooms.
• Stir-fry vegetables 3 to 4 minutes until crisp tender.
• Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft.
• Stir in tamari and extra hoisin sauce.
• To eat, drizzle a spoonful of hoisin sauce across center of pancake.
• Top with generous helping of vegetables and roll up burrito style.

MOO GOO GAI PAN {CHINESE CHICKEN AND VEGETABLE STIR FRY}

Steps:

• Slice the chicken thinly. (You can freeze the chicken for about 30 minutes to firm it up for easy slicing.)
• In a medium bowl, whisk together egg white, rice vinegar, 1 tablespoon of soy sauce and 1 tablespoon of cornstarch.
• Add chicken slices to the mixture, tossing to coat. Cover with plastic wraps and refrigerate for 15-30 minutes to marinate.
• In a large wok or saucepan, heat 1/2 tablespoon of oil over medium-high heat.
• When hot, add garlic and ginger and cook for 30 seconds. Add the chicken slices using kitchen tongs (don't pour the marinade into the pan), stirring occasionally, until chicken is golden brown and cooked through, about 3-4 minutes. Transfer chicken to a plate and set aside. (Discard the marinade).
• Place the same pan over medium-high heat. When hot, add the remaining oil.
• Add the carrots, mushrooms, snow peas, optional bamboo shoots and water chestnuts. Cook for about 5 minutes, stirring constantly.
• In a small bowl whisk together the chicken stock, sugar, sesame oil, remaining 1 tablespoon soy sauce and 1 tablespoon cornstarch. Mix well.
• Add the chicken back and add in the sauce. Cook over high heat until it starts to thicken.
• Remove from heat, add salt and pepper to taste. Serve over rice or noodles.

VEGETABLE MOO SHU WRAPS

Steps:

• 1. To make Sauce: Combine all ingredients in jar, close lid, and shake to combine. Set aside. 2. To make Filling: Whisk together eggs, soy sauce, and sesame oil in bowl. Heat 1 1/2 tsp. vegetable oil in wok or large skillet over medium heat. Add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula, and cook 1 minute more. Slide onto cutting board, and slice into thin strips. Set aside. 3. Wipe out wok or skillet, add remaining 1 1/2 tsp. oil, and heat over medium-high heat. Add onion and ginger; stir-fry 2 to 3 minutes, or until onion begins to soften. Add mushrooms and garlic, and stir-fry 5 minutes, or until mushrooms are golden. Add cabbage, snow peas, carrots, and green onions; stir-fry 2 minutes more. Stir in Sauce, and simmer 2 to 3 minutes, or until Sauce thickens. Fold egg strips into stir-fry mixture. Transfer to serving platter, and serve with warm moo shu pancakes, lettuce leaves (if using), and hoisin sauce.

MOO SHU VEGETABLES

Steps:

• Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
• Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.