Copycat Moo Shu Pork Recipes

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MOO SHU PORK



Moo Shu Pork image

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

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon cornstarch
1/4 cup cold water
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
5 boneless pork loin chops (4 ounces each), cut into thin strips
1 teaspoon minced garlic
2 teaspoons sesame oil
1/4 cup hoisin sauce
3 cups coleslaw mix with carrots
8 flour tortillas (8 inches), warmed

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, Fat 17g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1111mg sodium, Carbohydrate 63g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.

MOO SHU PORK



Moo Shu Pork 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.

Provided by SpiceBunny

Categories     Vegetable

Time 1h

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.

MOO SHU PORK



Moo Shu Pork image

This moo shu pork recipe isn't your typical Chinese takeout fare. You may be surprised to know that moo shu pork is actually a home-style dish in China that is served without any pancakes. Try this authentic Chinese recipe at home!

Provided by Judy

Categories     Pork

Time 1h

Number Of Ingredients 19

1/2 pound pork ((225g, thinly sliced))
1 teaspoon light soy sauce
1 teaspoon Shaoxing wine ((or dry sherry))
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1 slice ginger ((minced))
3 eggs
1 teaspoon Shaoxing wine ((or dry sherry))
1/4 teaspoon salt
1 tablespoon oil
2 tablespoons oil
2 scallions ((chopped))
1 cucumber ((halved, deseeded, then cut on a 45-degree angle))
1 cup rehydrated black wood ears ((washed and drained))
2 teaspoons Shaoxing wine ((or dry sherry))
2 teaspoons light soy sauce
1 tablespoon oyster sauce
2 tablespoons water
Salt ((to taste))

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!

Nutrition Facts : Calories 324 kcal, Carbohydrate 5 g, Protein 16 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 164 mg, Sodium 603 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MOO SHU PORK



Moo Shu Pork image

Fill Moo Shu shells or Tortillas with this delicious Moo Shu Pork. It tastes just like your favorite Chinese restaurant! Shop at an Asian market for the Moo Shu shells and thinly sliced pork. Otherwise ask your butcher to thinly slice the pork for you.

Provided by Momma Jenny

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

5 ounces pork loin, thinly sliced (about 1/8 inch)
2 1/2 tablespoons soy sauce (divided)
1 tablespoon water
1 tablespoon wine
2 tablespoons cornstarch
3 eggs
2 cups shredded cabbage
1 cup shredded carrot
1 cup bean sprouts
3 tablespoons oil (divided)
2 tablespoons hoisin sauce

Steps:

  • Cut pork into 1/4 inches strips and mix with water, 1 Tablespoon soy sauce, wine and corn starch. Set aside. In a separate bowl mix cabbage, carrots, bean sprouts, 1 1/2 tablespoons soy sauce and Hoisin Sauce. Set aside.
  • Heat 1 Tablespoon oil in wok, scramble eggs in wok. Remove from wok and set aside.
  • Heat 1 Tablespoon oil in wok and cook pork mixture until fully cooked. Remove and set aside.
  • Heat 1 Tablespoon oil in wok and stir fry cabbage mixture. Then add pork mixture and eggs, stir evenly and drain to serve.
  • Wrap mixture and a little Hoisin Sauce in a moo shu shell or tortilla and serve.

Nutrition Facts : Calories 193.9, Fat 12.9, SaturatedFat 2.9, Cholesterol 120.2, Sodium 568.4, Carbohydrate 9.6, Fiber 1.6, Sugar 4.2, Protein 9.9

COPYCAT MOO SHU PORK



Copycat Moo Shu Pork image

This recipe is taken from the "Company's Coming Asian Cooking" cookbook. If possible, try not to omit or substitute any ingredients, as this will maintain the authentic flavour. I've also included a recipe for mandarin pancakes, which are required to serve the Moo Shu.

Provided by Lazarus

Categories     Pork

Time 55m

Yield 4 cups, 16 serving(s)

Number Of Ingredients 22

2 1/3 cups all-purpose flour
1 cup water, boiling
4 teaspoons sesame oil (or cooking oil)
1 tablespoon water
1 tablespoon cornstarch
1 1/2 tablespoons soy sauce
1/2 teaspoon granulated sugar
1 tablespoon sake (may substitute sherry)
1/8 teaspoon pepper
3/4 lb pork tenderloin, cut into 1/4 inch strips (6mm)
3 dried shiitake mushrooms, with boiling water to cover
3 large eggs
1/2 teaspoon salt
1/16 teaspoon pepper
1 tablespoon cooking oil
2 cups suey choy, shredded
1 teaspoon finely grated gingerroot (or 1/4 tsp ground ginger)
1 garlic clove, crushed (or 1/4 tsp garlic powder)
3 green onions, chopped
2/3 cup bamboo shoot, cut into matchsticks
1 teaspoon soy sauce
1 1/2 tablespoons hoisin sauce (to spread on pancakes)

Steps:

  • Mandarin Pancakes: Combine Flour and boiling water in medium bowl. Mix until a soft ball is formed. Add more flour if dough is too sticky to handle. Turn out onto a lightly floured surface. Knead for 5 to 8 minutes until smooth and elastic. Cover with plastic wrap. Let stand for 20 minutes. Divide dough into 16 equal portions. Shape each portion into a ball. Flatten into 4 inch (10 cm) circles.
  • Brush top of 1 circle with sesame oil. Place another circle on top. Roll into 6 inch (15 cm) circle on lightly floured surface. Repeat with remaining circles. Keep covered with plastic wrap to prevent drying out. Heat non-stick frying pan until hot. Cook double pancakes, 1 at a time, for about 30 seconds until a few brown spots appear. Turn over. Cook for 30 seconds. Do not overcook or they will become brittle. Separate into 2 pancakes while still hot. Fold each in half and set on greased plate or tray. Cover. To serve, steam for about 5 minutes or cover individual pancakes with damp paper towel and microwave on high for 10 to 20 seconds until warm and soft. Makes 16 pancakes.
  • Marinade: Combine water, cornstarch, soy sauce, sugar, sake, and pepper in medium bowl. Stir until sugar is dissolved.
  • Add pork. Stir 2 or 3 times. Marinate at room temperature for 20 minutes.
  • Remaining: Cover mushrooms with boiling water in small bowl. Let stand for 20 minutes until softened. Rinse, drain and squeeze dry. Discard stems. Cut caps into matchsticks, and set aside.
  • Fork-beat eggs, salt and pepper together in a small bowl. Pour into greased frying pan. Scramble-fry until chunky but still moist. Turn out onto plate. Break up larger pieces.
  • Heat wok until very hot. Add cooking oil and pork strips, discarding marinade. Stir-fry for 3 minutes. Add mushrooms, suey choy, ginger, garlic, green onion, bamboo shoots and second amount of soy sauce. Stir-fry for 3 minutes. Add egg mixture. Cook until heated through.
  • Lightly brush mandarin pancakes with hoisin sauce on 1 side. Place 1/4 cup pork mixture in center of each pancake. Fold up, envelope-style.

Nutrition Facts : Calories 135.9, Fat 3.9, SaturatedFat 0.9, Cholesterol 48.7, Sodium 238.2, Carbohydrate 16.5, Fiber 0.9, Sugar 0.9, Protein 8

MOO SHU PORK POCKETS



Moo Shu Pork Pockets image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 39m

Yield 4 to 6 servings

Number Of Ingredients 24

1 pound ground pork
2 cups shredded cabbage (1/2 a 16-ounce package cole slaw mix)
A few pinches ground cayenne pepper
2 cloves garlic, minced
8 gingersnap cookies, ground in food processor
1/4 cup aged tamari soy sauce
1 tablespoon (1 turn around the pan in a slow drizzle) wok or vegetable oil
6 large (12-inch) flour tortillas
1 cup hoisin sauce
Shred up a pile of your favorite raw vegetables or
2 cups shredded cabbage
Shredded carrots
Fresh bean sprouts
Thinly sliced scallions
Cooked jasmine rice
Water
Salt
Duck sauce
Toasted sesame seeds
1 European seedless cucumber or 2 Kirby cucumbers, thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup rice wine vinegar or white distilled vinegar
2 rounded teaspoons sugar
1 tablespoon soy sauce

Steps:

  • Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side.
  • Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.
  • Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed "sprinkles". This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.
  • Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers.
  • Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.

MOO-SHU PORK



Moo-Shu Pork image

Provided by Shirley Cheng

Categories     Wok     Egg     Ginger     Mushroom     Pork     Marinate     Stir-Fry     Lunar New Year     Cucumber     Cabbage     Sesame

Yield Makes 4 servings

Number Of Ingredients 25

For pancake dough:
3 2/3 cups all-purpose flour
12 ounces pork butt, trimmed and thinly sliced across grain
4 tablespoons light soy sauce
4 tablespoons Shaohsing rice wine
1/4 teaspoon ground white pepper
2 tablespoons cornstarch
1/2 ounce dried Chinese black mushrooms (also known as black fungus or wood ear mushrooms; about 2/3 cup)
3 tablespoons oyster sauce
2 tablespoons sugar
1 teaspoon Asian toasted sesame oil
2 large eggs, lightly beaten
To cook pancakes:
1 tablespoon Asian toasted-sesame oil
2 tablespoons peanut oil
To cook pork:
1/4 cup peanut oil
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 cloves garlic, minced
4 scallions (white and green parts), thinly sliced on diagonal
8 ounces Napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch triangles (about 5 cups)
4 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced (about 1 1/2 cups)
1 English or kirby cucumber, cut crosswise into 2-inch lengths, then thinly sliced lengthwise (about 1 cup)
1 teaspoon Asian toasted sesame oil
2 large eggs, lightly beaten

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.

MOO SHU PORK FOR TWO



Moo Shu Pork for Two image

Though I made this moo shu pork recipe for 2 as a delicious way to use leftover hoisin sauce, it can easily be adapted for larger groups and makes a fun party food.

Provided by IBNSHISHA

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 2

Number Of Ingredients 19

1 teaspoon cooking oil
1 egg, beaten
5 ounces pork tenderloin, sliced into thin strips
1 dash salt
1 dash ground black pepper
1 dash ground Sichuan pepper
½ ounce dried cloud ear mushrooms
1 ounce bean thread noodles
1 tablespoon sesame oil
1 teaspoon oyster sauce
1 tablespoon soy sauce
1 bunch scallions, cut into 3/4-inch lengths
⅓ cup shredded napa cabbage
2 tablespoons hoisin sauce
1 teaspoon grated ginger
1 teaspoon sake
1 teaspoon soy sauce
1 clove garlic, grated
8 frozen Chinese moo shu pancakes, thawed and warmed

Steps:

  • Heat cooking oil in a square Japanese omelet pan or small skillet over medium heat. Pour beaten egg into the skillet and spread evenly. Cook until just set, 3 to 5 minutes. Transfer to a cutting board lined with a paper towel to cool.
  • Sprinkle pork with salt, black pepper, and Sichuan pepper. Set aside.
  • Place cloud ear mushrooms in a bowl and cover with warm water. Place noodles in a separate bowl and cover with warm water. Let mushrooms and noodles soak until reconstituted and soft, about 5 minutes.
  • Drain mushrooms and slice into thin strips. Drain noodles and cut into shorter lengths.
  • Heat sesame oil in a frying pan or wok over medium heat. Add pork and stir-fry until it changes color, about 3 minutes. Add mushrooms and noodles and cook 1 minute more. Swirl in oyster sauce and soy sauce and stir-fry until evenly coated, about 1 minute more. Transfer to a small plate.
  • Place scallions, cabbage, and cooked egg in individual serving dishes.
  • Combine hoisin sauce, ginger, sake, soy sauce, and garlic in a small bowl.
  • Place moo shu pancakes on a microwave-safe plate and warm in the microwave for about 45 seconds.
  • Place moo shu pancakes in the center of the table surrounded by meat, vegetables, and sauce. Moo shu is eating by taking a moo shu pancake in your hand, spread the inner side with sauce, then add pork mixture, egg, and vegetables as desired, wrap, and eat.

Nutrition Facts : Calories 540.6 calories, Carbohydrate 74.2 g, Cholesterol 133 mg, Fat 16.3 g, Fiber 9.7 g, Protein 24.5 g, SaturatedFat 3.6 g, Sodium 1159.7 mg, Sugar 7.7 g

MOO SHU PORK STIR-FRY



Moo Shu Pork Stir-Fry image

This is a delicious moo shu pork recipe that I adapted to meet our family's tastes. Cutting the ingredients into small pieces makes for a very quick stir-fry. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

1/2 cup hoisin sauce
2 teaspoons plus 2 tablespoons reduced-sodium soy sauce, divided
2 teaspoons plus 1 tablespoon sherry or chicken broth, divided
4 teaspoons cornstarch, divided
1 pork tenderloin (3/4 pound), cut into thin strips
1/2 cup chicken broth
1 teaspoon sesame oil
1/2 teaspoon sugar
2 teaspoons plus 1 tablespoon canola oil, divided
2 eggs, lightly beaten
1-3/4 cups sliced fresh mushrooms
1 small carrot, shredded
2 cups bean sprouts
1 can (5 ounces) bamboo shoots
2 green onions, cut into 1-1/2 inch pieces
1 teaspoon minced fresh gingerroot
Hot cooked rice

Steps:

  • In a large bowl, mix hoisin, 2 teaspoons soy sauce, 2 teaspoons sherry and 1 teaspoon cornstarch until smooth. Add meat; toss to coat. Marinate at room temperature 20 minutes., In a small bowl, mix broth, sesame oil, sugar and remaining soy sauce, sherry and cornstarch until smooth., In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Pour in eggs. Mixture should set immediately. Swirl pan to move uncooked portions toward the outside. When eggs are set and no liquid remains, roll up egg. Slide onto cutting surface; cut crosswise into 1/4-in. slices., In same skillet, heat remaining oil over medium-high heat. Stir-fry mushrooms 4 minutes. Add carrots, bean sprouts, bamboo shoots and onions; cook 2-3 minutes longer or until vegetables are crisp-tender. Add ginger; cook 1 minute longer. Remove from pan., Add pork to skillet; stir fry 3-4 minutes until cooked through. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return vegetables and eggs to pan; heat through. Serve with rice.

Nutrition Facts :

EASY MOO SHU PORK WITH TORTILLAS



Easy Moo Shu Pork with Tortillas image

Get dinner rolling with this do-it-yourself Chinese favorite, featuring an extra helping of veggies. For these homemade Asian wraps, everyone fills warmed tortillas with a drizzle of store-bought hoisin sauce and some sweet-spicy shredded pork.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 12

1 teaspoon plus 1 tablespoon vegetable oil, such as safflower
4 large eggs, lightly beaten
1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced crosswise
2 tablespoons cornstarch
Coarse salt and ground pepper
1 pound shiitake mushrooms (stems removed), caps thinly sliced
2 tablespoons minced peeled fresh ginger
1/2 head napa cabbage, shredded
5 scallions, thinly sliced
1/3 cup soy sauce
1/4 cup rice vinegar
Flour tortillas and hoisin sauce, for serving

Steps:

  • In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; cook, without stirring, until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, roll up, and slice crosswise into 1/4-inch-wide strips; set aside. Wipe skillet clean; reserve.
  • Place pork in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. In reserved skillet, heat remaining tablespoon oil over medium-high. Add pork, and cook until browned on one side, 4 to 5 minutes (pork will cook more later); transfer to a plate (reserve skillet).
  • Add mushrooms and ginger to skillet; season with salt and pepper. Cook until mushrooms are lightly browned, 3 to 5 minutes. Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage has wilted and pork is opaque throughout, 2 to 3 minutes.
  • Stack tortillas between damp paper towels; microwave on high for 2 minutes. To assemble, spread center of a tortilla with hoisin sauce; top with moo shu filling, and roll up.

EASY MOO SHU PORK



Easy Moo Shu Pork image

Super easy version of a delicious dish. Serve over coconut rice.

Provided by JLC

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h20m

Yield 6

Number Of Ingredients 9

2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
1 teaspoon minced garlic
¾ pound pork tenderloin, fat trimmed and pork cut into 1/4-inch strips
2 tablespoons vegetable oil
2 cups shredded napa cabbage
1 carrot, grated
salt and ground black pepper to taste

Steps:

  • Mix soy sauce, sesame oil, ginger, and garlic in a bowl until marinade is smooth; pour into a resealable plastic bag. Add pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
  • Heat vegetable oil in a wok or large skillet over medium heat. Add cabbage and carrot; cook and stir for 1 to 2 minutes. Push cabbage mixture aside and add pork with marinade to middle of the skillet. Cook and stir until pork is cooked through, 3 to 4 minutes. Draw cabbage into the center of the skillet; cook and stir for 1 to 2 minutes. Season with salt and pepper.

Nutrition Facts : Calories 118.3 calories, Carbohydrate 2 g, Cholesterol 24.5 mg, Fat 8.1 g, Fiber 0.5 g, Protein 9.5 g, SaturatedFat 1.4 g, Sodium 351.3 mg, Sugar 0.7 g

BETTER-THAN-TAKEOUT MOO SHU PORK



Better-than-Takeout Moo Shu Pork image

Provided by My Food and Family

Categories     Chinese Food

Time 55m

Yield 4 servings

Number Of Ingredients 7

1 lb. pork tenderloin
1/2 cup LEA & PERRINS Marinade Asian Style BBQ
3 green onions
1 Tbsp. oil
3 cups coleslaw blend (cabbage slaw mix)
6 oz. cremini mushrooms, sliced
8 flour tortillas (6 inch)

Steps:

  • Cut meat into 1/2-inch-thick slices, then cut each slice into thin strips. Place in shallow dish. Add marinade; stir to evenly coat meat with marinade. Refrigerate 30 min. to marinate.
  • Slice onions, keeping white and green pieces separated. Heat oil in large skillet on medium-high heat. Add meat; cook and stir 5 min. Add coleslaw blend, mushrooms and white onion pieces; cook 5 min. or until meat is done and coleslaw blend is wilted, stirring frequently. Meanwhile, warm tortillas as directed on package.
  • Spoon meat mixture onto tortillas; top with green onion pieces.

Nutrition Facts : Calories 590, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1470 mg, Carbohydrate 69 g, Fiber 10 g, Sugar 17 g, Protein 33 g

EASY MU SHU PORK



Easy Mu Shu Pork image

This is an easy mu shu pork dish that the whole family will love.

Provided by CG Joseph

Categories     World Cuisine Recipes     Asian

Time 4h15m

Yield 12

Number Of Ingredients 10

1 (14 ounce) package coleslaw mix, divided
1 (10 ounce) bag shredded carrots, divided
6 ounces shiitake mushrooms, sliced
3 cloves garlic, minced
¾ cup hoisin sauce, divided
3 tablespoons reduced-sodium soy sauce
¾ pound boneless pork loin roast
12 (6 inch) flour tortillas
1 bunch green onions, chopped
2 tablespoons sesame oil

Steps:

  • Place 1/2 of the coleslaw mix and 1/2 of the carrots in a slow cooker. Add mushrooms; toss to combine. Stir in garlic. Add 1/2 cup hoisin sauce and soy sauce and stir to combine. Place pork on top of vegetables. Cover and cook on Low until pork is fork-tender, 4 to 5 hours.
  • Shred pork using 2 forks. Add remaining coleslaw mix, carrots, and 1/4 cup hoisin sauce to the slow cooker; stir to combine.
  • Heat tortillas on a skillet over medium-high heat, about 10 seconds per side. Divide pork mixture among tortillas. Top with green onions and sesame oil.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 32.5 g, Cholesterol 16.4 mg, Fat 7.9 g, Fiber 3.3 g, Protein 9.5 g, SaturatedFat 1.8 g, Sodium 633.5 mg, Sugar 6.7 g

MOO SHU PORK



Moo Shu Pork image

Categories     Pork     Vegetable     Stir-Fry     Low Fat     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 13

6 ounces lean boneless pork loin chops, cut into 1/4-inch-thick strips, well trimmed
1/2 small onion, thinly sliced
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 cups thinly sliced bok choy
1/2 red bell pepper, sliced
5 large mushrooms, cut into matchstick-size strips
2 cups bean sprouts
2 tablespoons sake
1 tablespoon hoisin sauce*
1 tablespoon low-sodium soy sauce
4 8-inch-diameter flour tortillas or frozen Chinese crepes, thawed
*Hoisin sauce is available at Southeast Asian markets and specialty foods stores.

Steps:

  • Preheat oven to 325°F. Heat wok or heavy large skillet over high heat until very hot. Add first 4 ingredients and stir-fry until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper and mushrooms and stir-fry until red bell pepper is just crisp-tender, about 5 minutes. Add bean sprouts, sake, hoisin and soy sauce and stir-fry until bean sprouts are crisp-tender, about 5 minutes.
  • Meanwhile, wrap tortillas or crepes in foil. Place in oven to warm, about 8 minutes. Divide pork mixture among tortillas and roll up to enclose pork mixture. Serve immediately.

P F CHANG'S MU SHU PORK



P F Chang's Mu Shu Pork image

Make and share this P F Chang's Mu Shu Pork recipe from Food.com.

Provided by Member 610488

Categories     Pork

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 14

1/2 lb pork loin, cut into strips
4 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon cornstarch
1/2 medium head cabbage, cored shredded
2 cups bean sprouts
4 eggs, beaten
4 stalks green onions, julienned on the diagonal
3 garlic cloves, julienned
1 cup dried Chinese mushrooms, stemmed cut into strips (Wood ear mushrooms, Cloud ear fungus mushrooms, Shiitake mushrooms, Snow fungus mushrooms)
1 cup bamboo shoot, cut into strips
5 tablespoons vegetable oil
1 (9 1/2 ounce) package mu shu pancakes
hoisin sauce, as needed

Steps:

  • Heat a tablespoon of vegetable oil in a large flat frying pan over medium high heat. When oil is hot, pour in the beaten eggs. Let the eggs set up until firm enough to flip as one sheet.
  • Cook for a few more seconds and remove from heat to a chopping board. Slice the egg sheet into strips and set aside.
  • Heat 2 tablespoons of oil in the same pan over high heat and add half of the green onions. Stir until the onions are sizzling for a minute.
  • Add the cabbage and bean sprouts. Saute until cabbage is wilted but still a little crunchy. Remove from heat and set aside in an extra bowl.
  • Heat the remaining oil in the same pan over high heat and add the garlic and the rest of the green onions. Saute until fragrant and add the pork. Stir fry until the pork is just cooked.
  • Add the Chinese mushrooms, bamboo shoots, cabbage, sprouts, and egg sheet. Stir fry for another few minutes.
  • Heat the mu shu shells according to the instructions on the package. Serve each mu shu shell with a smear of hoisin sauce down the middle. Place several spoonfuls of mu shu on the shell and fold the sides inches.

Nutrition Facts : Calories 1262.5, Fat 86.9, SaturatedFat 18.1, Cholesterol 520.1, Sodium 2852.2, Carbohydrate 69.3, Fiber 10.4, Sugar 15.6, Protein 56.5

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