Moo Shu Ground Beef Recipes

MOO SHU LETTUCE CUPS

Steps:

• Mix first 5 ingredients and, if desired, pepper flakes. In a large skillet, cook and crumble beef with onion, garlic and ginger over medium heat until no longer pink, 5-7 minutes. Transfer to a 3- or 4-qt. slow cooker. Add mushrooms, carrot, celery and pepper; stir in sauce mixture., Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours. Serve in lettuce leaves; sprinkle with green onions.

MOO SHU PORK

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 SLOPPY JOES

Steps:

• In a small bowl, combine the cornstarch, water, barbecue sauce, hoisin sauce, soy sauce, ginger, garlic and salt until blended; set aside., In a large skillet, saute onion and red pepper in oil until crisp-tender; remove and set aside. In the same skillet, cook beef over medium heat until meat is no longer pink; drain., Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add coleslaw mix; stir to coat. Spoon meat mixture into the center of each tortilla; top with onion mixture. Roll up tightly.

EASY MOO SHU PORK

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.

KELLY'S MOO SHU PORK (OR BEEF) POCKETS

Steps:

• In large bowl, combine pork, 1 1/2 cups of cabbage, garlic, gingersnap crumbs, soy sauce, scallions and cayenne.
• Mix well with your hands.
• Form into 6 small, thick patties.
• In fry pan, heat oil over med-high heat and cook patties for about 5 minutes on each side, will be pretty well browned on both sides.
• While patties are cooking, mix 2 cups shredded lettuce with 1/2 cup cabbage and a bit more sliced green onions if desired.
• Warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of Hoisin sauce to thinly coat whole tortilla.
• Place a small handful of lettuce mixture in center of each tortilla.
• Place a cooked patty on top, fold over sides, then far side and close side, overlapping and sealing with a dab of hoisin if needed, sealing making a nice"package". Place seam-side down, continue til all are wrapped.
• Slice in half with SHARP knife going down through non-folded side and serve with white or fried rice!
• These are to DIE for, and even better the next day!
• Only assemble what is going to be eaten, reheat patties the next day for leftovers.

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.