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.
KELLY'S MOO SHU PORK (OR BEEF) POCKETS
This is my version of Rachael Ray's from the Food Network Channel. I adjusted it to my own taste and availability of ingredients. They are AWESOME! Easy to make and even better the next day! Fantastic for company or football parties!
Provided by Wildflour
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine pork, 1 1/2 cups of cabbage, garlic, gingersnap crumbs, soy sauce, scallions and cayenne.
- Mix well with your hands.
- Form into 6 small, thick patties.
- In fry pan, heat oil over med-high heat and cook patties for about 5 minutes on each side, will be pretty well browned on both sides.
- While patties are cooking, mix 2 cups shredded lettuce with 1/2 cup cabbage and a bit more sliced green onions if desired.
- Warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of Hoisin sauce to thinly coat whole tortilla.
- Place a small handful of lettuce mixture in center of each tortilla.
- Place a cooked patty on top, fold over sides, then far side and close side, overlapping and sealing with a dab of hoisin if needed, sealing making a nice"package". Place seam-side down, continue til all are wrapped.
- Slice in half with SHARP knife going down through non-folded side and serve with white or fried rice!
- These are to DIE for, and even better the next day!
- Only assemble what is going to be eaten, reheat patties the next day for leftovers.
MOO SHU BEEF TORTILLAS
You can also add in stir-fryed sliced onions if desired, to save time purchase the sliced beef stir-fry strips at your grocery store. If you prefer spicy then add in some dried chili flakes when stir-frying the beef. This recipe is very versatile, you really can add in whatever you desire.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h10m
Yield 4 tortilla
Number Of Ingredients 16
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.
Nutrition Facts : Calories 762.3, Fat 37.1, SaturatedFat 10.7, Cholesterol 76.9, Sodium 1680.8, Carbohydrate 73, Fiber 6.1, Sugar 15.9, Protein 34.3
MOO SHU BEEF (OR PORK OR CHICKEN)
My mom gave me this recipe because my dad LOVES it. I made it for my family and my daughter now asks for it weekly!
Provided by anti-suburban house
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak mushrooms in 1 cup hot water for 20 minutes until soft. Drain well, remove and discard stems. Cut caps into thin strips.
- Cut beef lengthwise into strips.
- Combine marinade ingredients in large bowl.
- Add beef, toss.
- Refrigerate 20 minutes.
- Drain beef. Heat large skillet, add 1/2 of the beef and stir fry for 1-2 min, careful not to overcook. Remove. Repeat with remaining beef. Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened.
- Spread hoisin sauce on tortilla, spoon beef mixture down center.
- Roll and enjoy!
Nutrition Facts : Calories 457.9, Fat 17.5, SaturatedFat 5.5, Cholesterol 46.5, Sodium 745.9, Carbohydrate 43.8, Fiber 2.7, Sugar 8.7, Protein 30.2
MOO SHU CHICKEN
There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
- Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
- Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
- Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
- Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 17.4 g, Cholesterol 156.6 mg, Fat 13.8 g, Fiber 2.3 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 585.4 mg, Sugar 3.3 g
MOO SHU BEEF
This is a stir-fry dish from the northern region of China. It's typically made with a single marinated meat (pork, beef, chicken or seafood, but even vegetables can be used) that's stir-fried with cole slaw greens, mushrooms, and green onions. The stir-fry is then rolled in small pancake-like wrappers instead of being...
Provided by Vickie Parks
Categories Beef
Time 1h
Number Of Ingredients 15
Steps:
- 1. Dissolve cornstarch in 1/4 cup water; set aside.
- 2. Soak mushrooms in 1 cup hot water for 20 minutes or until softened. Drain well; remove and discard stems. Cut mushroom caps into thin strips
- 3. While mushrooms are soaking, cut beef steak lengthwise in half, then crosswise into thin strips. Stack 3 or 4 strips at a time; cut lengthwise in half. Combine marinade ingredients in large bowl. Add beef; toss. Refrigerate 20 minutes.
- 4. Drain beef, discarding marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of the beef, and stir-fry for 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove beef. Repeat with remaining beef.
- 5. Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened and bubbly.
- 6. To assemble: Spread a little hoisin sauce on each tortilla. Spoon beef mixture the down center. Fold bottom edge over filling; fold right and left sides toward center, overlapping sides a bit.
MOO SHU BEEF LETTUCE CUPS - 4 POINTS
I made this recently and even my 9 year old daughter loved it! She has requested it again since then. This is a great recipe for Weight Watchers, Core or Points. It equals 4 points per serving, 2 lettuce cups per serving.
Provided by Pam-I-Am
Categories Meat
Time 35m
Yield 8 lettuce cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef, onion, ginger and garlic in a skillet on medium heat. Break meat up as it cooks.
- When beef is browned, add bok choy, pepper, mushrooms and soy sauce and cook until bok choy is wilted, about 3-5 minutes.
- Clean and dry bibb lettuce leaves.
- When beef mixture is done, spoon 1/2 cup of beef mixture into each lettuce leaf. Yields 2 filled leaves per serving.
- Serve with extra soy sauce if desired.
Nutrition Facts : Calories 254.7, Fat 11.9, SaturatedFat 4.7, Cholesterol 73.7, Sodium 403, Carbohydrate 11.3, Fiber 2.5, Sugar 4.3, Protein 26
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