MARVELOUS MU SHU PORK WITHOUT CABBAGE!
I love Mu Shu Pork, one of my favorites, and this is different than others here and my cooking teacher's recipe because it does not include cabbage. The bean sprouts add a nice crunch! With fresh sprouts in lieu of canned, it's recommended to snap off the root part, for a prettier effect and it can contain bacteria. Dried mushrooms and dried wood ears (also called auricularia)are incredibly good, and available in cellophane packages in Asian markets. You can find recipes for the mandarin pancakes on Zaar, buy them frozen in Asian markets, or substitute thin flour tortillas.
Provided by FLKeysJen
Categories One Dish Meal
Time 1h
Yield 8 chinese burritos
Number Of Ingredients 23
Steps:
- Place dried mushrooms and wood ears in small bowl and cover with hot water; let stand 30 minutes.
- Combine marinade ingredients in large bowl; add pork and stir to coat; let stand 30 minutes.
- Drain and squeeze excess water out of mushrooms and wood ears; cut off and discard mushroom stems and cut caps into thin slices. Pinch out hard nobs from center of wood ears and discard; cut wood ears into thin strips.
- Omelet: heat oil in small nonstick skillet over medium high heat. Add the eggs and tilt skillet to cover bottom. Cook just until egg is set. Loosen edges, turn omelet over and cook the other side five seconds; remove from skillet. When omelet is cool, cut crosswise into 1/8-inch wide strips.
- Combine all flavoring sauce ingredients in a small bowl and mix well.
- Stir-Fry: Heat oil in wok or large skillet over high heat; add ginger and stir once; add pork and stir-fry until meat is no longer pink, about two minutes. Add mushrooms, wood ears, bamboo shoots, carrot and broth; stir and toss two minutes. Add bean sprouts and stir-fry one minute.
- Stir flavoring sauce; pour into wok and cook, stirring constantly, until sauce bubbles and thickens. Stir in omelet strips and green onions.
- To serve, spread about two teaspoons hoisin sauce on each pancake. Spoon one-eighth of the pork mixture down center and roll up.
Nutrition Facts : Calories 195.2, Fat 10.7, SaturatedFat 2.8, Cholesterol 66.1, Sodium 986.9, Carbohydrate 14.4, Fiber 1.7, Sugar 7, Protein 10.1
MU SHU PORK
This is a great dish that I always order whenever I go to Chinese restaurants--and wanted to try making myself. I combined and modified several authentic recipes that I found elsewhere and this is what I came up with. Present as pre-made wraps or have everyone make their own--just don't forget the hoisin sauce, it absolutely makes the dish!
Provided by Lindsay
Categories World Cuisine Recipes Asian Chinese
Time 1h55m
Yield 8
Number Of Ingredients 23
Steps:
- Place 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a non-reactive bowl, and stir until smooth. Stir the pork strips into the marinade until thoroughly coated, and refrigerate for 1 hour.
- Pour hot water over the shiitake mushrooms in a bowl, and allow to soften for 15 to 20 minutes. Drain, pat dry, remove any hard stem pieces, and finely chop the mushrooms. Combine the mushrooms, green onions, garlic, and ginger in a bowl, and set aside.
- Remove the leaves from the Napa cabbage, and tear the green leafy portions from the central stalks of the leaves. Slice the stalks the long way into thin slices, then cut them into 1-inch pieces. Finely chop the green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.
- In a small bowl, stir together 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper. Set the mixture aside.
- Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat, and cook and stir the marinated pork until cooked through, no longer pink, and the edges have begun to brown, about 5 minutes. Remove the pork to a bowl.
- Pour the beaten eggs into the hot wok, adding more vegetable oil if necessary, and cook and stir until the eggs are scrambled, firm, and well-broken up, about 2 minutes. Stir in the mushroom mixture, and cook and stir 1 to 2 minutes; then stir in the Napa cabbage stem pieces. Cook and stir until the stem pieces are hot but still crunchy, about 1 minute, and then add the chopped cabbage leaves. Pour in 2 tablespoons of white wine, cook and stir the mixture until hot, about 1 more minute, then mix in the cooked pork and the reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.
- Mix the hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined. To serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 53 g, Cholesterol 71.9 mg, Fat 7.8 g, Fiber 4.2 g, Protein 17.1 g, SaturatedFat 1.7 g, Sodium 1244.4 mg, Sugar 11.8 g
MOO SHU PORK
This is a popular classic in the Chinese restaurant scene. You can replace the pork with chicken or shrimp, but the original recipe is with pork. My parents say this recipe tastes better than the ones they've had in Canadian Chinese restaurants. Once you get the hang of making it, you'll want to make it often. If you don't want to spend the time making pancakes, you can use soft tortillas to replace. The homemade pancakes are much better though. This dish goes well with hot and sour soup, for a Beijing style meal.
Provided by SpiceBunny
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
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.
P F CHANG'S MU SHU PORK
Make and share this P F Chang's Mu Shu Pork recipe from Food.com.
Provided by Member 610488
Categories Pork
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a tablespoon of vegetable oil in a large flat frying pan over medium high heat. When oil is hot, pour in the beaten eggs. Let the eggs set up until firm enough to flip as one sheet.
- Cook for a few more seconds and remove from heat to a chopping board. Slice the egg sheet into strips and set aside.
- Heat 2 tablespoons of oil in the same pan over high heat and add half of the green onions. Stir until the onions are sizzling for a minute.
- Add the cabbage and bean sprouts. Saute until cabbage is wilted but still a little crunchy. Remove from heat and set aside in an extra bowl.
- Heat the remaining oil in the same pan over high heat and add the garlic and the rest of the green onions. Saute until fragrant and add the pork. Stir fry until the pork is just cooked.
- Add the Chinese mushrooms, bamboo shoots, cabbage, sprouts, and egg sheet. Stir fry for another few minutes.
- Heat the mu shu shells according to the instructions on the package. Serve each mu shu shell with a smear of hoisin sauce down the middle. Place several spoonfuls of mu shu on the shell and fold the sides inches.
Nutrition Facts : Calories 1262.5, Fat 86.9, SaturatedFat 18.1, Cholesterol 520.1, Sodium 2852.2, Carbohydrate 69.3, Fiber 10.4, Sugar 15.6, Protein 56.5
MU SHU PORK WITH MANDARIN PANCAKES
I got this recipe from an old Chinese cookbook. You can find the Tiger Lily Buds and dried 'tree ears' in most Asian markets. We love this recipe! You can add chopped cabbage, but the original recipe doesn't call for it. I add it if I need to make a larger portion. I buy the Mandarin Pancakes at my local chinese take out place. You can make your own. See below. I serve with fried rice on the side. You can also use this filling for lettuce wraps...yum!
Provided by manushag
Categories < 60 Mins
Time 35m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 15
Steps:
- Soak dried fungus and tiger lily buds in hot water until ready to use. Drain and chop.
- Scramble eggs and set aside.
- Stir fry pork in a bit of oil until lightly browned. Add vegetables, soy sauce, water, sugar and sherry and cook until simmering.
- Add scrambled eggs.
- Add sesame oil and serve.
- To make pancakes. Add boiling water to flour and stir well. let rest 15 minutes. Roll in balls about the size of a large walnut. Press one ball down and brush with sesame oil. Press another ball on top and roll out to about 6 inches. Cook in a saute pan sprayed with Pam, a few minutes on each side. Separate two pancakes and do the rest until all dough is cooked. You can then re heat pancakes in microwave or steam on top of stove over boiling water.
- To serve. Spread a teaspoon of hoisin sauce on pancake and place a large spoonful of mu shu pork in center of pancake. Fold up from the bottom and then fold in sides, like a burrito, but leaving top open.
Nutrition Facts : Calories 206, Fat 3.6, SaturatedFat 0.7, Cholesterol 31, Sodium 523.5, Carbohydrate 29.9, Fiber 1.9, Sugar 3.8, Protein 7.8
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