Chinese Take Out Mu Shu Pork Recipes

MU SHU PORK AND MANDARIN PANCAKES

Steps:

• Combine soy sauce, sherry and hoisin sauce in a bowl.
• Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
• Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms).
• Drain and thinly slice.
• Set aside on a plate, along with the cabbage, carrot and scallions.
• Heat a wok or large skillet over medium-high heat.
• Add 1 tablespoon of the peanut oil and swirl to coat.
• Pour in the eggs, swirling and tilting the wok to form a thin film.
• Cook just until the eggs are set and feel dry on top, about 1 minute.
• Transfer to a platter, let cool slightly and cut into 1 inch strips.
• Return the wok to high heat, and swirl in the remaining 2 tablespoons oil.
• Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute.
• Add the pork and stir-fry until lightly browned, about 2 minutes.
• Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes.
• Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute.
• Add egg strips and mix well.
• To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake.
• Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.

MU SHU PORK

Steps:

• Place 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a non-reactive bowl, and stir until smooth. Stir the pork strips into the marinade until thoroughly coated, and refrigerate for 1 hour.
• Pour hot water over the shiitake mushrooms in a bowl, and allow to soften for 15 to 20 minutes. Drain, pat dry, remove any hard stem pieces, and finely chop the mushrooms. Combine the mushrooms, green onions, garlic, and ginger in a bowl, and set aside.
• Remove the leaves from the Napa cabbage, and tear the green leafy portions from the central stalks of the leaves. Slice the stalks the long way into thin slices, then cut them into 1-inch pieces. Finely chop the green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.
• In a small bowl, stir together 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper. Set the mixture aside.
• Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat, and cook and stir the marinated pork until cooked through, no longer pink, and the edges have begun to brown, about 5 minutes. Remove the pork to a bowl.
• Pour the beaten eggs into the hot wok, adding more vegetable oil if necessary, and cook and stir until the eggs are scrambled, firm, and well-broken up, about 2 minutes. Stir in the mushroom mixture, and cook and stir 1 to 2 minutes; then stir in the Napa cabbage stem pieces. Cook and stir until the stem pieces are hot but still crunchy, about 1 minute, and then add the chopped cabbage leaves. Pour in 2 tablespoons of white wine, cook and stir the mixture until hot, about 1 more minute, then mix in the cooked pork and the reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.
• Mix the hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined. To serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.

MOO SHU PORK

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!

MOO-SHU PORK

Steps:

• Make pancake dough:
• In large bowl, stir together flour and 1 cup boiling water until water is absorbed. Add 1/2 cup cold water and knead until smooth dough forms. Cover bowl tightly with plastic wrap and let rest 1 hour.
• Prep stir-fry:
• In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine, pepper, and cornstarch. Let marinate 30 minutes.
• Meanwhile, in small bowl, combine dried black mushrooms and boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit, discard stems, and coarsely chop caps. Set aside.
• In small bowl, stir together remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice wine, oyster sauce, and sugar. Set aside.
• In small sauté pan over moderate heat, heat sesame oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.
• Cook pancakes:
• On lightly floured work surface, roll dough into long, even cylinder 1 to 1 1/2 inches in diameter. Using sharp knife, cut cylinder crosswise into about 30 (3/4- to 1-inch) slices. Using rolling pin, roll each slice out to 3 1/2-inch-diameter circle (about 1/8 inch thick). Brush 1 circle with sesame oil and top with 2nd circle. Repeat with remaining circles to form 15 "sandwiches." Roll each "sandwich" out to 6-inch diameter. (Pancakes can be made ahead up to this point and frozen, layered between parchment or waxed paper, up to 1 month.)
• Heat wok or heavy large sauté pan over moderate heat. Brush pan lightly with peanut oil and cook pancake "sandwiches" in batches until lightly golden, about 3 minutes per side, brushing pan with oil between each batch. Transfer each "sandwich" as done to large plate and immediately peel apart 2 halves. Cover with moist towel while cooking remaining pancakes. Keep warm until ready to serve.
• Cook stir-fry:
• In wok or heavy large sauté pan over moderately high heat, heat peanut oil until hot but not smoking. Add ginger, garlic, half of scallions (reserve remainder for garnish), and pork and stir-fry until pork is cooked through and caramelized, about 5 minutes. Add black mushrooms, cabbage, shiitake mushrooms, and cucumber and stir-fry until vegetables are tender, 2 to 3 minutes. Add eggs and soy sauce-rice wine-oyster sauce mixture and stir-fry until heated through, about 1 minute.
• Transfer to serving bowl and garnish with remaining scallions. To serve, divide pork mixture among pancakes and roll up to enclose mixture.

MU SHU PORK

Steps:

• Combine soy sauce, sherry and hoisin sauce in a bowl. Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
• Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes. Drain and thinly slice. Set aside on a plate, along with the cabbage, carrot and scallions.
• Heat a wok or large skillet over medium/high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Pour in the eggs, swirling and tilting the wok to form a thin film. Cook just until the eggs are set and feel dry on top, about 1 minute. Transfer to a platter, let cool slightly and cut into 1 inch strips.
• Return the wok to high heat, and swirl in the remaining 2 tablespoons oil. Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute. Add the pork and stirfry until lightly browned, about 2 minutes. Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes. Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute. Add egg strips and mix well. To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake. Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.
• Place flour in a medium bowl, making a well in the center. Pour in the boiling water, and use a wooden spoon or chopsticks to mix until a soft dough is formed. On a lightly floured surface, knead the dough gently until it is smooth and elastic, about 5 minutes. Cover with a damp towel and let rest for 20 minutes.
• On a lightly floured surface, roll dough into a log, 16 inches long. Cut the log crosswise into 1 inch pieces, shape each piece into a ball, then use your hands to flatten each ball into a pancake. Brush the tops of the pancakes lightly with the sesame oil. Then, place one pancake on top of a second pancake, oiled sides together, so that there are 8 pairs. With a rolling pin, flatten each pair into a 6 inch circle. (A tortilla press also works well for this.) Cover the pancakes with a damp towel to rest.
• Heat an ungreased, nonstick skillet over medium heat. Cook the pancakes, one at a time, turning them once as they puff and little bubbles appear on the surface, until lightly browned, about 2 minutes on each side. As each pancake is finished, remove from pan and gently separate the halves into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking the remaining pancakes.
• Serve pancakes while still warm with Mu Shu Pork. Or, pancakes may be prepared up to 1 day in advance, wrapped in plastic, and refrigerated. Pancakes may also be frozen. Reheat them by steaming for 5 minutes, or warming them in a 350 degree F oven, wrapped in foil, for 10 minutes.
• Yield: 16 pancakes

CHINESE TAKE-OUT MU SHU PORK

Steps:

• Prepare the pancakes according to the directions with the Chinese Take-Out Peking Duck. In a small bowl, combine the pork, 2 tablespoons of the sherry, 2 tablespoons of the soy sauce, 2 tablespoons of the vegetable oil, and half the garlic. Toss together, and refrigerate while assembling the remaining ingredients.
• In a separate bowl, combine the remaining 2 tablespoons of soy sauce and sherry, the stock, 1 tablspoon of the sesame oil, the sugar, chili paste, 1/2 tsp of the salt, and black pepper to taste. Set aside.
• Heat 2 tablespoons of vegetable oil in a wok or saute pan set over medium heat. Add the eggs and stir-fry until they become firm, about 1 minute. Transfer the eggs to a large bowl.
• Add another 2 tablespoons of vegetable oil to the wok and heat. Add the cabbage, mushrooms, and green onion. Saute the vegetables until they begin to soften, about 3 minutes. Add the remaining garlic, the ginger, and 1/2 teaspoon of salt, and continue to cook for another minute, or until the garlic and ginger are fragrant. Transfer the mixture to the bowl containing the eggs.
• Heat the remaining 2 tablespoons of vegetable oil in the wok, then add the pork and its marinade and stir-fry until it is almost cooked, about 2 minutes.
• Return the cabbage and eggs to the wok along with the sauce. When the sauce boils, add the cornstarch mixture and cook for another minute, or until the sauce thickens. Transfer the mixture to a heated platter.
• To serve, arrange a platter with mu shu pork, pancakes, and hoisin and let your guests make their own mu shu.

MOO SHU PORK

Steps:

• In a large skillet, heat 1 tablespoon of oil over medium heat. Add the eggs; let them sit, undisturbed, for about 3-4 minutes (or until they set and form a large omelet). Remove the eggs to a cutting board and set aside.
• Add 2 more tablespoons of oil to the skillet and heat the oil over high heat. Add the pork; stir-fry for 1 ½ minutes. Add the garlic, mushrooms, coleslaw mix, and green onion; stir-fry for 2 more minutes. While the meat and vegetables cook, cut the eggs into thin strips. At the very end, add the chopped eggs, salt, soy sauce, hoisin sauce, sugar, sesame oil, ginger, pepper, and broth-cornstarch mixture. Cook and stir until the sauce thickens and the vegetables are tender, about 2 more minutes. Taste and season with additional salt and pepper, if necessary.
• Serve the mixture on top tortillas or rice with hoisin sauce and additional optional toppings.

MOO SHU PORK

Steps:

• Cut pork into 1/4-inch-thin strips and mix with 1 tablespoon soy sauce, cornstarch, wine, and water.
• Mix remaining 1 1/2 tablespoons soy sauce with cabbage, carrot, bean sprouts, and hoisin sauce in a separate bowl.
• Heat 1 tablespoon oil in a wok over medium-high heat. Pour in eggs. Cook and scramble until set, about 3 minutes. Remove from wok and set aside.
• Heat another tablespoon of oil in the same wok; cook pork mixture until meat is no longer pink, about 3 minutes. Remove mixture and set aside.
• Heat remaining tablespoon of oil in the wok. Add cabbage mixture; stir-fry until softened but still crunchy, about 3 minutes. Add the pork mixture and eggs; stir evenly and drain.