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 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.
MOU SHU PORK WRAPS
I always loved Mou Shu Pork, and I finally found a recipe for it that I think is pretty good.
Provided by RUDEDUDE
Categories World Cuisine Recipes Asian
Time 45m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 268.7 calories, Carbohydrate 37.3 g, Cholesterol 19.8 mg, Fat 6.3 g, Fiber 3.7 g, Protein 14.4 g, SaturatedFat 1.8 g, Sodium 585.2 mg, Sugar 5.4 g
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.
EASY MU SHU PORK
This is an easy mu shu pork dish that the whole family will love.
Provided by CG Joseph
Categories World Cuisine Recipes Asian
Time 4h15m
Yield 12
Number Of Ingredients 10
Steps:
- Place 1/2 of the coleslaw mix and 1/2 of the carrots in a slow cooker. Add mushrooms; toss to combine. Stir in garlic. Add 1/2 cup hoisin sauce and soy sauce and stir to combine. Place pork on top of vegetables. Cover and cook on Low until pork is fork-tender, 4 to 5 hours.
- Shred pork using 2 forks. Add remaining coleslaw mix, carrots, and 1/4 cup hoisin sauce to the slow cooker; stir to combine.
- Heat tortillas on a skillet over medium-high heat, about 10 seconds per side. Divide pork mixture among tortillas. Top with green onions and sesame oil.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 32.5 g, Cholesterol 16.4 mg, Fat 7.9 g, Fiber 3.3 g, Protein 9.5 g, SaturatedFat 1.8 g, Sodium 633.5 mg, Sugar 6.7 g
MU SHU PORK
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 20
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
MOO SHU MUSHROOM WRAPS
With so many awesome veggies out there, I'm always playing around with the ingredients in these sandwiches. Sometimes I add extra protein, too-chicken, shrimp, pork, beef and tofu all work. Check for sriracha and hoisin sauces in the Asian or international foods section of your grocery store. -Athena Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through., Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.
Nutrition Facts : Calories 381 calories, Fat 15g fat (2g saturated fat), Cholesterol 170mg cholesterol, Sodium 1234mg sodium, Carbohydrate 48g carbohydrate (12g sugars, Fiber 4g fiber), Protein 16g protein.
MOO SHU CHICKEN WRAPS
Great for leftover chicken. Perfect for those nights where everyone has to be somewhere and quick! Use a roasted chicken from the store if you have no leftovers.
Provided by mary winecoff
Categories Chicken
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick skillet.
- Add coleslaw mix and cook briefly, 2 to 3 minutes, just until slightly softened but still crunchy.
- Add chicken and cook another minute or two, to heat through.
- Stir in hoisin sauce and soy sauce.
- Remove from heat.
- Place tortillas on a plate and cover with plastic wrap.
- Microwave on high (100% power) for 45 to 60 seconds, until softened.
- Place 1/4 of the chicken and cabbage mixture on a tortilla.
- Fold each end over, then roll to make an enclosed wrap.
MU-SHU PORK
In this classic Chinese dish, stir-fried slivered vegetables and pork tenderloin topped with homemade plum sauce are wrapped in soft pancakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
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 wrapped curry pancakes, with the plum sauce on the side.
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
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- Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 30 seconds, stirring constantly. Increase heat to medium-high. Add carrot and mushrooms; cook 2 minutes, stirring frequently. Add onions and cabbage; cook 1 to 2 minutes or just until cabbage wilts. Spoon cabbage mixture into a large bowl; stir in salt.
- Wipe pan clean with paper towels. Return pan to medium-high heat. Combine sugar and pork, tossing well to coat. Coat pan with cooking spray. Add pork mixture to pan; cook 3 minutes or until pork is browned and done, stirring occasionally. Carefully add 1 1/2 tablespoons water to pan, scraping pan to loosen browned bits. Stir in hoisin sauce. Add cabbage mixture to pan; toss gently to combine. Spoon about 2/3 cup pork mixture into each tortilla; roll up.
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