MOO SHU PORK POCKETS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 39m
Yield 4 to 6 servings
Number Of Ingredients 24
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 LETTUCE CUPS
I took ordinary ground beef and turned it into a new classic. Sweet and savory flavors that make this dish a dinnertime favorite. We love the meat mixture served in flour tortillas, too! -Christine Keating, Norwalk, California
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Mix first 5 ingredients and, if desired, pepper flakes. In a large skillet, cook and crumble beef with onion, garlic and ginger over medium heat until no longer pink, 5-7 minutes. Transfer to a 3- or 4-qt. slow cooker. Add mushrooms, carrot, celery and pepper; stir in sauce mixture., Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours. Serve in lettuce leaves; sprinkle with green onions.
Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 744mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 2g fiber), Protein 25g protein.
BETTER THAN TAKEOUT MOO SHU PORK
Moo Shu Pork is a delicious stir fry dinner filled with tender veggies, scrambled eggs, and the most amazing marinated pork. Serve in mandarin pancakes, lettuce cups, or over cooked rice for a complete meal.
Provided by Rachel (The Stay At Home Chef)
Categories Dinner
Number Of Ingredients 14
Steps:
- Make the marinade in a small bowl by whisking together soy sauce, rice vinegar, sesame oil, cornstarch, and sugar.
- Place strips of pork into a large mixing bowl. Pour half of the marinade over the pork and reserve the other half for later. Let pork marinate while you prepare other ingredients.
- Heat 2 teaspoons of vegetable oil in a large skillet over medium-low heat. Add in beaten eggs, cover, and let cook through to form an omelet. Once cooked through, remove from pan and set aside.
- Increase heat in the skillet to medium-high heat. Add in pork, discarding any excess marinade, and cook pork to an internal temperature of 145 degrees Fahrenheit, about 5 and 7 minutes. Once pork is cooked through, remove from skillet and set aside.
- Add 1 tablespoon of vegetable oil to the skillet and let heat over medium-high heat. Add in mushrooms, bamboo shoots, cabbage, and ginger. Let cook 3 to 5 minutes, until mushrooms and cabbage are softened.
- Pour remaining reserved marinade into the skillet and bring to a simmer. Sauce should thicken immediately.
- Slice omelet into strips and return to the skillet along with the cooked pork. Toss to combine. Garnish with green onions.
- Serve hot wrapped in mandarin pancakes, in lettuce cups, or over cooked rice.
Nutrition Facts : Calories 184 kcal, Carbohydrate 9 g, Protein 21 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 111 mg, Sodium 584 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
MOO SHU PORK LETTUCE CUPS WITH CRISPY ONIONS
Leave the pancakes to the breakfast table; this moo shu brings the crunch as well as the flavor. Succulent pork, umami mushrooms, and slaw hit right, in whatever form, but in crispy lettuce it hits just right. Pancakes with breakfast syrup, moo shu with lettuce cups... and this dinner right in your box.
Provided by Chef Maija Barnes
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry If lettuce arrives wilted, soak in icy cold water, 5 minutes, then thoroughly pat dry Ingredient(s) used more than once: green onions Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary. If using ground turkey, follow same instructions as ground pork in Step 1, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes. If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1" dice. Follow same instructions as ground pork in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and follow same instructions as ground pork in Step 1, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side. 1 Start the Filling Trim and thinly slice green onions on an angle, keeping white and green portions separate.Place a large non-stick pan over medium-high heat.Add 1 tsp. olive oil, white portions of green onions, ground pork, 1/4 tsp. salt, and a pinch of pepper to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.While pork cooks, continue recipe. 2 Prepare the Ingredients Separate leaves of lettuce for cups.Cut mushrooms into 1/4" slices.In a mixing bowl, combine cornstarch and 2 Tbsp. water until dissolved. Set aside. 3 Finish the Filling Add mushrooms, slaw mix, teriyaki glaze, soy sauce, and cornstarch-water mixture to hot pan. Stir occasionally until vegetables soften and sauce thickens, 2-3 minutes.Remove from burner. 4 Assemble Lettuce Cups and Finish Dish Place lettuce cups on clean work surface. Layer two cups for extra structural support. Divide filling evenly among lettuce cups. You should have about 5-6 cups total.Plate dish as pictured on front of card, garnishing with green portions of green onions and crispy onions. Bon appétit!
Nutrition Facts :
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
More about "moo shu pork in lettuce cups recipes"
MOO SHU PORK: THE AUTHENTIC CHINESE RECIPE - THE WOKS …
From thewoksoflife.com
MOO SHU PORK LETTUCE WRAPS L PANNING THE GLOBE
From panningtheglobe.com
MOO SHU PORK - THE SEASONED MOM
From theseasonedmom.com
MOO SHU PORK - BELLY FULL
From bellyfull.net
Ratings 9Calories 291 per servingCategory Main Course
- Heat 1 tablespoon of the oil in a wok over high heat. Add eggs and swirl to coat the surface of the wok; cook, without stirring, until set, 1 to 2 minutes. Transfer to a cutting board; roll up and slice crosswise into 1/4-inch wide strips; set aside. Wipe wok clean.
- Heat the remaining 3 tablespoons of the oil in a wok over high heat. Add the pork, stir quickly for 1-2 minutes; transfer to a bowl with a slotted spoon.
- With remaining oil in wok, add in the garlic and ginger; stir for a few seconds. Toss in the coleslaw, bean sprouts, mushrooms, and scallions. Cook, stirring, for 2-3 minutes until vegetables are soft. Season with a pinch of salt and pepper.
- Add the pork back to the wok, along with 1/3 cup of hoisin sauce. Mix to combine. Taste, and add a pinch more salt and pepper, if necessary. Transfer filling to a bowl.
20-MINUTE MOO SHU PORK (OR CHICKEN) - GIMME SOME OVEN
From gimmesomeoven.com
4.7/5 (55)Total Time 20 minsServings 4-6Uploaded Mar 26, 2019
MOO SHU PORK | READY SET EAT
From readyseteat.ca
QUICK MOO SHU PORK | CANADIAN LIVING
From canadianliving.com
MOO SHU PORK (WHOLE30 - PALEO - GRAIN FREE) - EVERY LAST …
From everylastbite.com
MOO SHU PORK - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
MOO SHU PORK IN LETTUCE CUPS | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
MOO SHU PORK (WHOLE30, GLUTEN FREE) - NOM NOM PALEO®
From nomnompaleo.com
MOO SHU LETTUCE CUPS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
MOO SHU PORK (15 MINUTE MEAL!)- SLENDER KITCHEN
From slenderkitchen.com
MOO SHU PORK IN LETTUCE CUPS | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.co.uk
MOO SHU PORK - GYPSYPLATE
From gypsyplate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love