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
MU SHU PORK AND MANDARIN PANCAKES
Make and share this Mu Shu Pork and Mandarin Pancakes recipe from Food.com.
Provided by Queen Dragon Mom
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 21
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 (no soaking if using button mushrooms).
- 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 stir-fry 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.
Nutrition Facts : Calories 363.9, Fat 23.8, SaturatedFat 5.9, Cholesterol 144.1, Sodium 1420.2, Carbohydrate 13.7, Fiber 2.5, Sugar 5.8, Protein 18.3
BERGY DIM SUM #1, PORK & LETTUCE ROLLS
This is great served as an appetizer or part of a Dim Sum brunch. Over the next few weeks I will be submitting other recipes suitable for Dim Sum. I will name and number them "Bergy Dim Sum 1, 2 etc." Many of the recipes will be freezer friendly so it is easy on the hostess (host) on the day of the brunch Edited 13 Dec 03 It has been a while since I made this recipe and found it was a bit light in the taste so I added 3/4 tsp hot chili flakes and 2 tbsp Schezwan sauce - just right for me. Do what the recipe says the first time and then you can spice it up. Do not mince the chestnuts, shoots & crab too fine you want a bit of crunch left.
Provided by Bergy
Categories Breakfast
Time 28m
Yield 8 Large rolls or 16 small ones
Number Of Ingredients 12
Steps:
- Heat oil in a skillet and add minced pork, toss until dark golden brown Add mushrooms, water chestnuts, bamboo shoots,crab and shallots.
- Toss well, cook 1 minute Combine sesame oil,oyster sauce& sherry, add to pan and toss until well combined, remove from heat.
- Have a bowl of cleaned lettuce leaves ready.
- When you are ready to serve this course bring the hot pork mixture and lettuce leaves to the table.
- Everyone helps themselves to a lettuce leaf adds a heaping tbsp of the pork, rolls the leaf around the meat and Enjoy!
- Optional: You may serve a sauce to go along with the wraps, serve on the side. Something like recipe#48345 Asian Dipping Sauce by Markthegastonome or a spicy one of your choosing
EASY MOO SHU PORK
Super easy version of a delicious dish. Serve over coconut rice.
Provided by JLC
Categories World Cuisine Recipes Asian Chinese
Time 1h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 2 g, Cholesterol 24.5 mg, Fat 8.1 g, Fiber 0.5 g, Protein 9.5 g, SaturatedFat 1.4 g, Sodium 351.3 mg, Sugar 0.7 g
MOO SHU PORK FOR TWO
Though I made this moo shu pork recipe for 2 as a delicious way to use leftover hoisin sauce, it can easily be adapted for larger groups and makes a fun party food.
Provided by IBNSHISHA
Categories World Cuisine Recipes Asian
Time 45m
Yield 2
Number Of Ingredients 19
Steps:
- Heat cooking oil in a square Japanese omelet pan or small skillet over medium heat. Pour beaten egg into the skillet and spread evenly. Cook until just set, 3 to 5 minutes. Transfer to a cutting board lined with a paper towel to cool.
- Sprinkle pork with salt, black pepper, and Sichuan pepper. Set aside.
- Place cloud ear mushrooms in a bowl and cover with warm water. Place noodles in a separate bowl and cover with warm water. Let mushrooms and noodles soak until reconstituted and soft, about 5 minutes.
- Drain mushrooms and slice into thin strips. Drain noodles and cut into shorter lengths.
- Heat sesame oil in a frying pan or wok over medium heat. Add pork and stir-fry until it changes color, about 3 minutes. Add mushrooms and noodles and cook 1 minute more. Swirl in oyster sauce and soy sauce and stir-fry until evenly coated, about 1 minute more. Transfer to a small plate.
- Place scallions, cabbage, and cooked egg in individual serving dishes.
- Combine hoisin sauce, ginger, sake, soy sauce, and garlic in a small bowl.
- Place moo shu pancakes on a microwave-safe plate and warm in the microwave for about 45 seconds.
- Place moo shu pancakes in the center of the table surrounded by meat, vegetables, and sauce. Moo shu is eating by taking a moo shu pancake in your hand, spread the inner side with sauce, then add pork mixture, egg, and vegetables as desired, wrap, and eat.
Nutrition Facts : Calories 540.6 calories, Carbohydrate 74.2 g, Cholesterol 133 mg, Fat 16.3 g, Fiber 9.7 g, Protein 24.5 g, SaturatedFat 3.6 g, Sodium 1159.7 mg, Sugar 7.7 g
BERGY DIM SUM #7, MANDARIN PANCAKES
These pancakes are traditionally served with Peking Duck but there are many other savory fillings like Moo Shoo Pork. I will post several possible fillings and you will be able to find them among my posted recipes
Provided by Bergy
Categories Lunch/Snacks
Time 1h30m
Yield 20 Pancakes
Number Of Ingredients 3
Steps:
- Put unsifted flour in a bowl.
- Pour in all the boiling water at once stirring with the handle of a wooden spoon (or use your mixer with the bread paddle mix and knead for 5 minutes).
- When the dough is cool enough to handle knead for 10 minutes (this step is not necessary if you used your mixer).
- Whether you do this by hand or with the mixer the mixture is ready when it is a smooth, soft dough.
- Cover the dough and let it rest for 30 minutes.
- Roll dough into a cylindrical shape and cut into 10 equal pieces.
- Keep covered with plastic wrap to prevent drying out.
- Take one slice at a time and cut in two equal pieces.
- On a lightly floured board roll each piece into a 3" circle.
- Brush one side of one of the 3" circle pancakes with Sesame oil, brush the oil right to the edge.
- Put the second 3 inch piece on top of the first and roll both pieces out into a pancake about 7 inches across.
- They must be very thin.
- Cover with plastic as each is made.
- When they are all rolled out heat a skillet or griddle, do not grease it.
- Put pancakes one at a time on the ungreased surface.
- Cook over low heat until pancake developes small bubbles.
- Turn frequently so that both sides are cooked (You'll see a few golden spots).
- Remove from pan and gently pull the two pancakes apart.
- This should go very easy because of the sesame oil that you brushed between them.
- Pile the pancakes on a plate, Put waxed paper between them and cover tightly with plastic wrap so they do not dry out.
- These pancakes will keep several days in the refrigerator.
- To reheat arrange pancakes in a steamer lined with a clean tea towel.
- Cover and put over simmering water for a minute or two.
- To serve fold pancake into quarters.
- The pancakes should be soft and pliable.
Nutrition Facts : Calories 51.5, Fat 0.8, SaturatedFat 0.1, Sodium 0.4, Carbohydrate 9.5, Fiber 0.3, Protein 1.3
MOO SHU PORK
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips. The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork. The ingredients are stir-fried in batches to cook evenly and retain the vibrancy of the colors. The sauce is intentionally salty, so underseason the stir-fry and add just a dab of sauce to each wheat wrapper.
Provided by Sara Bonisteel
Categories dinner, project, main course
Time 45m
Yield 2 to 3 main course servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat sesame oil in a wok over medium heat and mix in sweet bean paste. Stir together until smooth and then add soy sauce and sugar. When sauce bubbles, taste and adjust seasoning, then scrape sauce into a small bowl. Rinse out wok.
- Make the moo shu pork: In a small bowl, mix together rice wine and sugar. Set aside.
- Slice meat against the grain into 1/4-inch-thick pieces. Cut into batons about 1/8-inch wide. Put batons in a small bowl and toss them with salt. (If using pressed bean curd, cut it into thin julienne before tossing it with salt.)
- Soak shredded dried wood ear fungus in boiling water until pliable, about 15 minutes, then rinse and drain in colander. (Fresh wood ears should be rinsed before they're trimmed and cut into thin strips.) Meanwhile, if using dried daylily flowers, cover with boiling water and let soak until soft, about 10 minutes, then drain and tear into strips. (Carrots do not need to be soaked.)
- Place wok over medium heat, and when hot, swirl in 2 tablespoons sesame oil. Toss in garlic and fry until fragrant. Add eggs and scramble them, breaking up large curds into pieces 1/2 inch or smaller. When eggs are barely done, scrape into a large, clean bowl. If any garlic remains in the wok, wipe it out.
- Raise heat under wok to high. Pour in another 2 tablespoons oil into the hot wok and quickly stir-fry meat until it's browned before scraping it into eggs.
- Return wok to high heat. Stir-fry bamboo shoots with a little bit more oil as needed, then add wood ears and either the daylily flowers or carrot and cook these until they are barely done before tossing them into the bowl with the meat and eggs. (If you're using bean sprouts in place of bamboo shoots, cook the wood ears and daylily flowers or carrot alone and add them to the bowl with the meat and eggs; then place wok over high heat, swirl in a tiny bit of oil and quickly stir-fry the sprouts until they're just beyond raw but still very crisp before adding them to the bowl with the other cooked ingredients.)
- Place wok back over high heat, pour in any remaining sesame oil, and add green onions, all of the cooked meat, eggs and vegetables, and the rice wine and sugar mixture. Toss these quickly together for a few seconds, taste and adjust seasoning, and plate in a bowl or on a rimmed platter.
- Serve hot with the sauce, wheat wrappers and shredded green onions. Have each diner spread about 2 teaspoons sauce down the center of the wrapper, sprinkle on some raw green onions, and pile on about 1/2 cup of the meat mixture. Fold the bottom edge of the wrapper up over the meat mixture, then fold one side over the center before rolling up the rest of the wrapper from the opposite edge. Eat with your hands.
Nutrition Facts : @context http, Calories 935, UnsaturatedFat 42 grams, Carbohydrate 83 grams, Fat 54 grams, Fiber 8 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 2120 milligrams, Sugar 12 grams, TransFat 0 grams
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