Mu Shu Salmon Recipes

ASIAN SALMON TACOS

Steps:

• Toss salmon with hoisin sauce. In a large nonstick skillet, heat oil over medium-high heat. Cook salmon until it begins to flake easily with a fork, 3-5 minutes, turning gently to brown all sides., Serve salmon and lettuce in tortillas; sprinkle with sesame seeds. If desired, top with salsa.

HOISIN GLAZED BAKED SALMON

Steps:

• Make the hoisin marinade: Mix the hoisin sauce, soy sauce, lime juice, sugar, and garlic together in a bowl. Taste and adjust to your taste (more lime juice if too sweet, more sugar if too acidic).

MU SHU IN MOMENTS

Steps:

• Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook eggs, stirring, until just cooked through. Transfer scrambled eggs to a plate. Add remaining 3 tablespoons oil to skillet and heat until hot but not smoking, then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.
• Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and eggs and cook, stirring, 2 minutes. Remove from heat. Immediately put tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are hot, about 1 minute.
• To assemble, spread hoisin on each tortilla and top with mu shu mixture, chicken, and scallions, then roll up.

MU SHU SALMON

Steps:

• Soak the dried mushrooms in a bowl of hot water until tender, 15 to 30 minutes.
• Drain and gently squeeze the mushrooms.
• Discard the tough stems, then cut the caps in slivers.
• Set aside in a large bowl.
• Remove the skin from the salmon.
• With your fingers, feel for the tips of tiny bones; pull out with tweezers or needle-nose pliers.
• Rinse the fish in cold water and pat dry.
• Slice the salmon crosswise into strips 1/4-inch thick and set aside.
• Combine the soy sauce and sesame oil in small bowl and set aside.
• Heat a wok or a large frying pan over high heat.
• Add 1 teaspoon of vegetable oil and swirl to coat the sides of the wok.
• When the oil is hot, add the eggs and cook until set, stirring constantly to break up the eggs, about 2 minutes.
• Transfer to the bowl with the mushrooms.
• Add another 2 teaspoons of oil to the wok.
• Add the salmon and stir gently until just opaque on the outside, 1 to 2 minutes.
• Add to mushrooms.
• Scrape any cooked bits of fish from the wok and discard (drizzle a little water into pan to loosen cooked-on bits).
• Turn the heat to medium and add the remaining tablespoon oil.
• When the oil is hot, add the green onions, garlic and ginger and stir until fragrant and the onion is bright green, about 1 minute.
• Add the cabbage and water and stir until cabbage wilts, 1 to 2 minutes.
• Return the mushrooms, egg and salmon to the wok.
• Pour in the soy mixture and toss the ingredients to thoroughly combine and heat through.
• Taste the mixture for seasoning, adding more soy sauce or sesame oil to taste.
• To eat, spoon 1/2 to 1 teaspoon hoisin sauce down the center of a small tortilla (1 to 1 1/2 teaspoon for a large). Spoon about 1/3 cup of the filling (1/2 cup for a large tortilla) over the sauce, then fold three sides of tortilla over the filling to enclose, leaving one end open.
• Note:.
• Stack the tortillas and wrap in foil. Just before serving, heat in a 350 degrees oven until hot, 15 minutes.

MOO SHU MUSHROOM WRAPS

Steps:

• In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through., Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.

MOO SHU MUSHROOMS

Steps:

• Rehydrate the dried ingredients for the filling: Place wood ear mushrooms and day lily buds in two separate medium bowls or measuring cups large enough to allow for them to expand about fourfold. Cover with very hot water, and set aside until rehydrated, about 15 minutes. (I use hot tap water, but you could also use water heated on the stovetop or in the microwave.) Drain thoroughly. Remove tough centers from the wood ears, then thinly slice them. Cut day lilies into 2-inch pieces.
• While wood ears and day lilies rehydrate, prepare the pork marinade: Combine 1/2 teaspoon Shaoxing wine, 1/2 teaspoon soy sauce, 1/2 teaspoon cornstarch, 1/4 teaspoon white pepper and a pinch of kosher salt in a medium bowl, and whisk with a fork to combine. Add pork and stir roughly with fingertips or chopsticks until thoroughly combined, then continue stirring for 10 seconds. Set aside for 15 minutes at room temperature.
• Meanwhile, make the sauce: Combine remaining 2 1/2 teaspoons Shaoxing wine, 2 1/2 teaspoons soy sauce, 1/2 teaspoon cornstarch and 1/4 teaspoon white pepper in a small bowl and whisk with a fork until no lumps remain.
• Cook the eggs: Heat wok over high until lightly smoking. Add 2 tablespoons oil and swirl to coat. Pour the beaten eggs into the center and cook without moving for 10 seconds. Continue to cook, breaking up the eggs with a spatula until they are barely set, 30 to 45 seconds. Transfer eggs to a large bowl.
• Wipe out wok and return to high heat until lightly smoking. Add 1 tablespoon sesame oil and swirl to coat. Add 1 ginger slice and let sizzle for 5 seconds. Immediately add pork and stir-fry until pork is no longer pink and mostly cooked through, about 1 minute. Discard ginger slice, then transfer pork to bowl with eggs.
• Wipe out wok and return to high heat until lightly smoking. Add remaining 1 tablespoon oil and swirl to coat. Add remaining ginger slice and let sizzle for 5 seconds. Immediately add the fresh mushrooms and stir-fry until mushrooms are lightly browned around the edges, 2 to 3 minutes. Add scallions, sliced wood ears and day lilies, and stir-fry until softened and fragrant, about 30 seconds.
• Add the pork and eggs back to the wok. Stir sauce to combine again, then add it to the wok along with the MSG, if using. Stir-fry everything to combine and season to taste with salt and more white pepper, if desired. Discard ginger. Transfer moo shu mixture to a serving platter and serve immediately with Mandarin pancakes and hoisin sauce.