MOO SHU PORK RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 10
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, FatContent 17g fat (4g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 1111mg sodium, CarbohydrateContent 63g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 38g protein.
MOO SHU PORK RECIPE - NYT COOKING
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
Total Time 45 minutes
Yield 2 to 3 main course servings
Number Of Ingredients 17
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//schema.org, Calories 935, UnsaturatedFatContent 42 grams, CarbohydrateContent 83 grams, FatContent 54 grams, FiberContent 8 grams, ProteinContent 30 grams, SaturatedFatContent 9 grams, SodiumContent 2120 milligrams, SugarContent 12 grams, TransFatContent 0 grams
More about "mushu pork recipes"
MOO SHU PORK RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours
Calories 465.9 per serving
- 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.
MOO SHU PORK (???) | MADE WITH LAU
From madewithlau.com
Reviews 5
Total Time 30 minutes
Cuisine Chinese
- Almost there! We just need to cut our eggs into slices, and warm up our tortillas.
MOO SHU PORK RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Category Dinner
Cuisine North America, Mexican
Calories 564 calories per serving
- 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.
MOO SHU PORK RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours
Calories 465.9 per serving
- 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.
MOO SHU PORK (???) | MADE WITH LAU
From madewithlau.com
Reviews 5
Total Time 30 minutes
Cuisine Chinese
- Almost there! We just need to cut our eggs into slices, and warm up our tortillas.
MU SHU RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
- Wrap the rolls like burritos
MOO SHU PORK RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine chinese
Calories 935 per serving
- 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.
MOO SHU PORK STIR-FRY | RECIPES | WW USA
From weightwatchers.com
Total Time 28 minutes
Category Dinner
Cuisine Chinese
Calories 86 kcal per serving
- Off heat, coat same skillet or wok with cooking spray; set over high heat. When hot, add mushrooms; stir-fry for 5 minutes. Add slaw mix and reserved sauce mixture; toss to combine. Cook, stirring occasionally, until cabbage wilts, about 4 minutes. Remove from heat and stir in pork, scallions and cilantro; serve mixture on its own or wrapped in large Romaine lettuce leaves. Yields about 1 1/4 cups pork mixture per serving.
MU SHU PORK RECIPE | FOOD NETWORK
MU SHU PORK RECIPE | ALLRECIPES
From allrecipes.com
EASY MU SHU PORK RECIPE | ALLRECIPES
From allrecipes.com
MOO SHU PORK: THE AUTHENTIC CHINESE RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
MOO SHU PORK IN LETTUCE CUPS RECIPE - FOOD NETWORK
From foodnetwork.com
MU SHU PORK RECIPE | MARTHA STEWART
From marthastewart.com
MUSHU PORK « CHINESE DISH RECIPES
From cultureofchinese.com
QUICK AND EASY MOO SHU PORK RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
20-MINUTE MOO SHU PORK (OR CHICKEN!) | GIMME SOME OVEN
From gimmesomeoven.com
MOO SHU PORK - TRADITIONAL CHINESE RECIPE | 196 FLAVORS
From 196flavors.com
MU SHU PORK - RECIPE GIRL
From recipegirl.com
MU-SHU PORK - RECIPE - FINECOOKING
From finecooking.com