MOO SHU WRAPS RECIPES

MOU SHU PORK WRAPS RECIPE | ALLRECIPES

Mou Shu Pork Wraps Recipe | Allrecipes image

I always loved Mou Shu Pork, and I finally found a recipe for it that I think is pretty good.

Provided by RUDEDUDE

Categories World Cuisine Asian

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 8 wraps

Number Of Ingredients 12

Ingredients

12 ounces lean boneless pork loin, sliced into 1/4 inch thick strips
1 onion, thinly sliced
¼ cup minced fresh ginger root
2 cloves garlic, minced
4 cups thinly sliced bok choy
1 red bell pepper, sliced
10 large white mushrooms, julienned
4 cups bean sprouts
¼ cup sake
3 tablespoons hoisin sauce
2 tablespoons soy sauce
8 (8 inch) flour tortillas

Steps:

Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
Place tortillas in oven for 8 minutes, or until warm.
Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

Nutrition Facts : Calories 268.7 calories, CarbohydrateContent 37.3 g, CholesterolContent 19.8 mg, FatContent 6.3 g, FiberContent 3.7 g, ProteinContent 14.4 g, SaturatedFatContent 1.8 g, SodiumContent 585.2 mg, SugarContent 5.4 g

MOO SHU MUSHROOM WRAPS RECIPE: HOW TO MAKE IT

Moo Shu Mushroom Wraps Recipe: How to Make It image

With so many awesome veggies out there, I'm always playing around with the ingredients in these sandwiches. Sometimes I add extra protein, too—chicken, shrimp, pork, beef and tofu all work. Check for sriracha and hoisin sauces in the Asian or international foods section of your grocery store. —Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 5 servings.

Number Of Ingredients 13

Ingredients

4 teaspoons sesame or canola oil, divided
4 large eggs, lightly beaten
1/2 pound sliced fresh mushrooms
1 package (12 ounces) broccoli coleslaw mix
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 teaspoons Sriracha chili sauce
1 cup fresh bean sprouts
1/2 cup hoisin sauce
10 flour tortillas (6 inches), warmed
6 green onions, sliced

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.

Nutrition Facts : Calories 381 calories, FatContent 15g fat (2g saturated fat), CholesterolContent 170mg cholesterol, SodiumContent 1234mg sodium, CarbohydrateContent 48g carbohydrate (12g sugars, FiberContent 4g fiber), ProteinContent 16g protein.

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