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
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.
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 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.
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
EASY MOO SHU PORK STIR-FRY
Moo shu is a sweet and savory stir-fry typically made with pork and thinly sliced cabbage and vegetables. At the table, the mixture is then tucked into thin and chewy pancake wrappers. To make this at home (and make it weeknight-friendly), use storebought flour tortillas and pre-shredded coleslaw mix to save on time and prep work.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 11
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.
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QUICK AND EASY MOO SHU PORK RECIPE
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4.8/5 (6)Total Time 30 minsCategory PorkCalories 696 per serving
- 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.
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