CHINESE FOOD MU SHU RECIPES

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MU SHU VEGETABLES RECIPE - CHINESE.FOOD.COM



Mu Shu Vegetables Recipe - Chinese.Food.com image

A recipe from Cooking Class Great Tasting Vegetarian Meals. Don't let the lengthy preparation deter you. Most of it is just explaining how to prepare the ingredients for cooking. As with most stir fry cooking, once that is done, the recipe can be cooked quickly. For the Peanut Sauce, you may use your favourite or recipe#369185

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 16

peanut sauce
1 small napa cabbage or 1 small savoy cabbage
3 leeks
3 carrots, peeled
12 (8 inch) flour tortillas
1 tablespoon peanut oil
1 cup fresh shiitake mushroom, thinly sliced
2 cups bean sprouts, rinsed and drained
8 ounces firm tofu, drained and cut into 2 1/2 x 1/4 inch strips
3 tablespoons reduced sodium soy sauce
2 tablespoons dry sherry
1 1/2 tablespoons fresh ginger, minced
2 teaspoons cornstarch
1 1/2 teaspoons sesame oil
3 garlic cloves, minced
3/4 cup honey roasted peanuts, finely chopped

Steps:

  • PREPARATION OF CABBAGE:.
  • Discard any wilted or bruised outer leaves of the cabbage.
  • Cut cabbage into halves and cut halves into quarters.
  • Remove core.
  • Cut cabbage into thin shreds until you have 4 cups (use a chef's knife or food processor).
  • PREPARATION OF LEEKS:.
  • Remove any withered outer leaves.
  • Cut off leaf tops down to where the dark green begins to pale and discard(using chef's knife).
  • Cut off roots.
  • Cut leeks lengthwise in half.
  • Wash halves thoroughly under running water to remove soil.
  • Cut leeks into 2 inch slivers until you have 3 cups.
  • PREPARATION OF CARROTS:.
  • Julienne carrots by cutting a lengthwise strip from carrots so that they can lay flat on cutting board.
  • Cut carrots into 2 inch lengths.
  • For each length, place flat side down on cutting board and cut lengthwise with utility knife into thin slices.
  • Stack a few slices and cut into 1/8 inch wide strips.
  • TO SOFTEN AND WARM TORTILLAS:.
  • Preheat oven to 350°F.
  • Stack tortillas and wrap in aluminum foil.
  • Place in oven for 10 minutes or until tortillas are warm.
  • TO COOK VEGGIES:.
  • Combine soy sauce, sherry, ginger, cornstarch, sesame oil and garlic in small bowl and whisk until smooth and set aside.
  • Heat wok over medium high heat until hot (about 1 minute).
  • Drizzle peanut oil into hot wok and heat 30 seconds.
  • Add leeks, carrots and mushrooms.
  • Stir fry for 2 minutes until just tender.
  • Add cabbage and stir fry for 3 minutes until just tender.
  • Add bean sprouts and tofu.
  • Stir fry 1 minute until hot.
  • Add prepared soy sauce mixture to wok.
  • Cook and stir until thickened (about 1 minute).
  • PREPARE FOR SERVING:.
  • Spread 1 tsp of Simple Peanut sauce on each tortilla.
  • Add 1/2 cup of vegetable mixture on bottom half of tortilla.
  • Sprinkle with chopped peanuts.
  • Fold bottom edge of tortilla over filling.
  • Fold in side edges.
  • Roll up completely, enclosing filling.
  • Serve with peanut sauce.
  • .

Nutrition Facts : Calories 592.3, FatContent 23.4, SaturatedFatContent 4.6, CholesterolContent 0, SodiumContent 1074.9, CarbohydrateContent 78, FiberContent 8.4, SugarContent 8.9, ProteinContent 20.4

MOO SHU PORK RECIPE - FOOD.COM



Moo Shu Pork Recipe - Food.com 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.

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

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.

Nutrition Facts : Calories 465.9, FatContent 16.4, SaturatedFatContent 5.1, CholesterolContent 236.6, SodiumContent 1166.4, CarbohydrateContent 37.6, FiberContent 4.9, SugarContent 21, ProteinContent 40.4

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