Moo Shu Pork Patty Pockets Recipes

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MOO SHU PORK



Moo Shu Pork image

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

1/2 pound pork ((225g, thinly sliced))
1 teaspoon light soy sauce
1 teaspoon Shaoxing wine ((or dry sherry))
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1 slice ginger ((minced))
3 eggs
1 teaspoon Shaoxing wine ((or dry sherry))
1/4 teaspoon salt
1 tablespoon oil
2 tablespoons oil
2 scallions ((chopped))
1 cucumber ((halved, deseeded, then cut on a 45-degree angle))
1 cup rehydrated black wood ears ((washed and drained))
2 teaspoons Shaoxing wine ((or dry sherry))
2 teaspoons light soy sauce
1 tablespoon oyster sauce
2 tablespoons water
Salt ((to taste))

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 (OR BEEF) POCKETS



Easy Moo Shu Pork (or Beef) Pockets image

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 to football parties! (Old photo by me)

Provided by Kelly Williams

Categories     Beef

Time 35m

Number Of Ingredients 10

1 lb. raw ground pork (not sausage), can sub ground beef but better with pork
1 (16 oz.) bag shredded cole slaw mix
2 garlic cloves, minced, can use the jarred kind
8 gingersnap cookies, crushed to fine crumb
1/4 cup soy sauce, low sodium
1 Tbl. finely sliced green onion
1 dash cayenne
1 Tbl. vegetable or wok oil
6 large flour tortillas, burrito-sized
hoisin sauce, i only use kikkoman (others i've tried ended up in the garbage)

Steps:

  • 1. In large bowl, combine pork, 1 1/2 cups of cabbage (chop a little smaller), 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 about 2 1/2 cups cabbage mix and a bit more sliced green onions. Warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of Hoisin sauce to THINLY coat whole tortilla clear to edges. Place a small handful of cabbage 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 across 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.
  • 2. *If you don't see any ground pork in the meat case, just pick out a package of boneless pork loin chops and ask the meat man/butcher to grind it for you. They are always happy to do so.

MOO SHU PORK



Moo Shu Pork image

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

1 tablespoon cornstarch
1/4 cup cold water
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
5 boneless pork loin chops (4 ounces each), cut into thin strips
1 teaspoon minced garlic
2 teaspoons sesame oil
1/4 cup hoisin sauce
3 cups coleslaw mix with carrots
8 flour tortillas (8 inches), warmed

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



Kelly's Moo Shu Pork (Or Beef) Pockets image

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

1 lb raw ground pork, can sub ground beef (not sausage)
1 (16 ounce) package shredded cabbage, with the carrots bits in it remove 1 1/2 cups and chop smaller
2 minced garlic cloves (I use the jarred kind already minced)
8 gingersnap cookies, crushed to crumbs (place in ziplock baggie and crush with rolling pin, or in blender or food processor)
1/4 cup soy sauce
1 tablespoon sliced green onion
1 dash cayenne (I like it in there) (optional)
1 tablespoon vegetable oil (if you have it) or 1 tablespoon wok oil (if you have it)
6 large tortillas
hoisin sauce (comes in a little jar by the chinese stuff)
2 cups shredded lettuce

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 PORK PATTY POCKETS



Moo Shu Pork Patty Pockets image

This recipe is from Rachael Ray's 30-minute meals. To decrease the preparation time even further, grill the patties for 7 minutes on a George Foreman grill and microwave the tortillas for 25 seconds to heat them.

Provided by Mercy

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb ground pork
2 cups shredded cabbage (1/2 a 16-ounce package cole slaw mix)
1 dash ground cayenne pepper
2 cloves garlic, minced
8 gingersnap cookies, finely ground
1/4 cup tamari or 1/4 cup soy sauce
1 tablespoon vegetable oil
6 12-inch flour tortillas
1 cup hoisin sauce
2 cups shredded cabbage
shredded carrot
fresh bean sprout
thinly sliced scallions or your favorite raw vegetables, shredded

Steps:

  • Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl and form mixture into patties.
  • Heat a large, nonstick skillet over medium high heat and add vegetable oil to the pan.
  • Cook the pork 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.

Nutrition Facts : Calories 1129.6, Fat 43.9, SaturatedFat 13.2, Cholesterol 108.6, Sodium 3313.9, Carbohydrate 132.2, Fiber 9.2, Sugar 26.4, Protein 49.2

MOO SHU PORK FOR TWO



Moo Shu Pork for Two image

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

1 teaspoon cooking oil
1 egg, beaten
5 ounces pork tenderloin, sliced into thin strips
1 dash salt
1 dash ground black pepper
1 dash ground Sichuan pepper
½ ounce dried cloud ear mushrooms
1 ounce bean thread noodles
1 tablespoon sesame oil
1 teaspoon oyster sauce
1 tablespoon soy sauce
1 bunch scallions, cut into 3/4-inch lengths
⅓ cup shredded napa cabbage
2 tablespoons hoisin sauce
1 teaspoon grated ginger
1 teaspoon sake
1 teaspoon soy sauce
1 clove garlic, grated
8 frozen Chinese moo shu pancakes, thawed and warmed

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

MOO SHU PORK



Moo Shu Pork image

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

2 tablespoons toasted sesame oil
1/4 cup sweet bean paste
2 teaspoons soy sauce
2 teaspoons sugar
2 tablespoons mild rice wine, such as sake
1 teaspoon sugar
4 ounces boneless pork tenderloin (or beef or pressed bean curd)
1/2 teaspoon fine sea salt
1/4 cup shredded dried wood ear fungus (often sold as "black fungus") or 3 fresh wood ears
1/4 cup dried daylily flowers, or 1 small carrot, peeled and julienned
6 tablespoons toasted sesame oil or peanut or vegetable oil, divided
2 cloves garlic, minced
3 large eggs, lightly beaten
1 large fresh winter bamboo shoot, peeled, blanched and julienned (or frozen and defrosted, julienned), or 8 ounces mung bean sprouts
2 green onions, trimmed to 1 1/2-inch lengths and cut into thin shreds
8 thin wheat wrappers (see recipe) or 8 soft flour tortillas, warmed
2 green onions, trimmed to 1 1/2-inch lengths and cut into thin shreds

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

EASY MOO SHU PORK



Easy Moo Shu Pork image

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

2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
1 teaspoon minced garlic
¾ pound pork tenderloin, fat trimmed and pork cut into 1/4-inch strips
2 tablespoons vegetable oil
2 cups shredded napa cabbage
1 carrot, grated
salt and ground black pepper to taste

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



Moo Shu Pork image

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

1 lb pork, julienned
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 cup shiitake mushroom, sliced
2 cups white cabbage, shredded
3/4 cup bamboo shoot, julienned (may use canned that have been rinsed well in cold water)
3/4 cup wood ear mushrooms, julienned (rehydrated)
10 dried lily buds
1 cup hoisin sauce
1 -2 tablespoon dry sherry (or splash of sake to taste)
3 eggs, beaten lightly
1 bunch scallion, made into scallion brushes (to make brushes, hold scallion green and with a paring knife, make several vertical slices through w)
4 -6 Chinese pancakes, steamed hot
kosher salt
black pepper (freshly cracked is best)
canola oil or grapeseed oil, to cook

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.

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