Tortilla Moo Shu Pork Food

EASY MOO SHU PORK WITH TORTILLAS

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.

MOU SHU PORK WRAPS

Steps:

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

MOO SHU PORK

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

Steps:

• Heat 1 tbsp. (5 mL) of the oil in a large wok or skillet set over medium-high heat. Add pork and cook, stirring, for 5 minutes or until browned. Transfer to a plate.
• Pour remaining oil in wok; add onion, garlic and ginger. Cook for 5 minutes or until softened. Stir in cabbage and shiitake mushrooms. Cook for 5 to 7 minutes or until cabbage is wilted and mushrooms are tender.
• Stir in 1/4 cup (60 mL) VH® Garlic Hoisin Stir-Fry Sauce, VH® Soya Sauce, rice wine vinegar and sesame oil. Return pork to wok. Stir-fry for 3 to 4 minutes or until sauce is thickened. Serve in warm tortillas spread with remaining hoisin. Sprinkle with green onions.

MOO SHU PORK TORTILLAS

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.

MOO SHU PORK POCKETS

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

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.

MU SHU PORK

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

EASY MOO SHU PORK

Steps:

• Mix soy sauce, sesame oil, ginger, and garlic in a bowl until marinade is smooth; pour into a resealable plastic bag. Add pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
• Heat vegetable oil in a wok or large skillet over medium heat. Add cabbage and carrot; cook and stir for 1 to 2 minutes. Push cabbage mixture aside and add pork with marinade to middle of the skillet. Cook and stir until pork is cooked through, 3 to 4 minutes. Draw cabbage into the center of the skillet; cook and stir for 1 to 2 minutes. Season with salt and pepper.

MOO SHU PORK WITH MOCK MANDARIN PANCAKES

Steps:

• Thinly slice green onions reserving 1/4 cup for garnish.
• Coursely chop water chestnuts with a food chopper.
• Combine hoisen sauce and 2 teaspoons of oil in a cup and set aside.
• For the pancakes, heat remaining teaspoon oil over medium-high heat for 1-3 minutes or until shimmering.
• Lightly beat eggs in a coating tray.
• Dip 1 tortilla into eggs, and place tortilla in skillet.
• Cook 20-30 seconds or until lightly golden brown, turning once.
• Repeat with remaining tortillas.
• Cover pancakes and keep them warm.
• Flatten pork with toothed end of a meat tenderizer, and cut into 1/4 inch strips.
• Add pork to skillet, cook 2-3 minutes over medium heat or until no longer pink.
• Add remaining green onions, water chestnuts, cole slaw mix, and hoisen sauce mixture.
• Cook 2-3 minutes or until heated through, tossing to coat.
• Spoon pork mixture into pancakes, and garnish with reserved onions.

MOO SHU BEEF TORTILLAS

Steps:

• Wrap the tortillas in foil and place in a 200 degree oven to keep warm while preparing the beef.
• Combine all marinade ingredients in a large bowl.
• Add in the beef strips and toss to coat with the marinade.
• Cover and refrigerate for 1 hour.
• Drain the beef and discard marinade.
• heat oil in a large skillet or wok over medium-high heat until hot.
• Add in sliced mushrooms and fry until the mushrooms loose there moisture and are browned (about 6-8 minutes) remove and transfer to a small bowl.
• Adding in a small amount of oil if needed, add in half the beef strips, then season with black pepper; stir-fry for about 2 minutes, or until the outside of the beef is no longer
• In a small cup or bowl combine the cold water with cornstarch until smooth.
• In the same skillet combine the cooked beef strips, sauteed mushrooms, coleslaw mix, green onions and the cornstarch mixture; cook and stir until the sauce is thickened and bubbly.
• Season with salt if desired.
• Spread about 2-3 tablespoons hoisin sauce on the warm tortillas, the spoon the beef mixture down the center of each tortilla.
• Fold bottom edge over the filling, then fold right side and left side to the center, overlapping.

MOO SHU PORK WRAPS

Steps:

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

MOO SHU PORK

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.

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.

MOO SHU PORK

Steps:

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