Moo Moos Pastry Recipes

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!

BETTER THAN TAKEOUT MOO SHU PORK

Steps:

• Make the marinade in a small bowl by whisking together soy sauce, rice vinegar, sesame oil, cornstarch, and sugar.
• Place strips of pork into a large mixing bowl. Pour half of the marinade over the pork and reserve the other half for later. Let pork marinate while you prepare other ingredients.
• Heat 2 teaspoons of vegetable oil in a large skillet over medium-low heat. Add in beaten eggs, cover, and let cook through to form an omelet. Once cooked through, remove from pan and set aside.
• Increase heat in the skillet to medium-high heat. Add in pork, discarding any excess marinade, and cook pork to an internal temperature of 145 degrees Fahrenheit, about 5 and 7 minutes. Once pork is cooked through, remove from skillet and set aside.
• Add 1 tablespoon of vegetable oil to the skillet and let heat over medium-high heat. Add in mushrooms, bamboo shoots, cabbage, and ginger. Let cook 3 to 5 minutes, until mushrooms and cabbage are softened.
• Pour remaining reserved marinade into the skillet and bring to a simmer. Sauce should thicken immediately.
• Slice omelet into strips and return to the skillet along with the cooked pork. Toss to combine. Garnish with green onions.
• Serve hot wrapped in mandarin pancakes, in lettuce cups, or over cooked rice.

MOO SHU CHICKEN

Steps:

• Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
• Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
• Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
• Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
• Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

MOO MOO'S PASTRY

Steps:

• 1. Pour oil into a fryingpan on medium heat.
• 2. Mix Flour , Ginger, Baking powder, 1/4 sugar and cinnamon.
• 3. Add water , alternating between stirs and pouring; mix until almost dough-like.
• 4. Pour rest of sugar and cinnamon in a brown bag.
• 5. Place spoonfuls of dough in oil.
• 6. Cook until golden then put inside brown bag for sugary coating.
• 7. ENJOY!