Moo Shu Pork Tortillas Recipes

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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


  • 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.


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


  • 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 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


  • 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 Tortillas image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 35m

Yield 2 servings

Number Of Ingredients 15

8 ounces pork tenderloin
4 ounces whole mushrooms
2 tablespoons dry sherry
2 teaspoons soy sauce, the reduced-sodium variety
1/4 cup chicken stock, no salt added
1 tablespoon red-wine vinegar
1 tablespoon grated fresh or frozen ginger
1 teaspoon sugar
4 small flour tortillas
8 ounces firm tofu
3 scallions
2 egg whites
1 cup bean sprouts
1 teaspoon hot chili oil
1 tablespoon hoisin sauce


  • Preheat the oven to 400 degrees.
  • Grind the pork in a food processor. Saute in a nonstick pan until brown.
  • Wash, trim and dry the mushrooms, and slice in a food processor. Add to the pork and continue cooking.
  • Stir in the sherry, soy sauce, chicken stock and vinegar.
  • Add the grated ginger to the pan, along with the sugar; stir well.
  • Wrap two tortillas in foil, and heat in the oven for about 5 minutes.
  • Rinse the tofu, and cut into tiny cubes. Wash, trim and slice the scallions. Beat the egg whites lightly. Stir the tofu, scallions and egg whites into the pork mixture; continue stirring to cook the egg whites.
  • Rinse the bean sprouts, and add them to the pork mixture, along with the hot chili oil and hoisin. Stir well, and cook until sprouts begin to wilt. Spoon a quarter of the mixture on to each of the two warm tortillas, and roll up. Serve. Meanwhile, heat the remaining two tortillas. Fill with the remaining pork, and serve.

Nutrition Facts : @context http, Calories 653, UnsaturatedFat 17 grams, Carbohydrate 57 grams, Fat 23 grams, Fiber 7 grams, Protein 55 grams, SaturatedFat 4 grams, Sodium 1139 milligrams, Sugar 11 grams, TransFat 0 grams


Moo Shu Pork (木须肉) image

Learn how to make a Cantonese version of this healthy home-cooking favorite from Northern China.

Provided by Made With Lau

Categories     appetizer

Time 30m

Yield 4

Number Of Ingredients 15

1 oz rehydrated wood ear fungus
8 oz cabbage
2 oz lean pork
2 oz carrot
2 oz celery
2 egg
8 flour tortillas
1.5 tsp cornstarch
0.5 tsp water
0.25 tsp salt
hoisin sauce
2 tbsp canola oil
0.5 tsp chicken bouillon
1 tbsp oyster sauce


  • Submerge the wood ear fungus in a bowl of water for 5-15 minutes.
  • Now, we'll cut our lean pork into thin slices, and then into thin strips.
  • As we did with the pork, we'll be cutting our cabbage, celery, and carrots into thin slices, and then into thin strips.
  • Crack your eggs into a bowl and add a little bit of salt (to taste). Mix with your fork until bubbles form.
  • As with most Chinese recipes, we need our wok to be really hot before cooking. Set the stove to high heat and heat the wok for 3-5 minutes. When it's ready, it should just be starting to let off a little bit of steam/smoke.
  • Add more canola oil to the wok, and wait about 1-2 minutes for the wok to heat up again.
  • Since there's already oil in the wok, we don't need to add any more oil.
  • Since a lot of the taste comes from hoisin sauce, we don't need to add too much flavoring to the vegetables themselves.
  • Almost there! We just need to cut our eggs into slices, and warm up our tortillas.


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
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


  • 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 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.


  • 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.


Mou Shu Pork Wraps image

I always loved Mou Shu Pork, and I finally found a recipe for it that I think is pretty good.

Provided by RUDEDUDE

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 8

Number Of Ingredients 12

12 ounces lean boneless pork loin, sliced into 1/4 inch thick strips
1 onion, thinly sliced
¼ cup minced fresh ginger root
2 cloves garlic, minced
4 cups thinly sliced bok choy
1 red bell pepper, sliced
10 large white mushrooms, julienned
4 cups bean sprouts
¼ cup sake
3 tablespoons hoisin sauce
2 tablespoons soy sauce
8 (8 inch) flour tortillas


  • Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
  • Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
  • Place tortillas in oven for 8 minutes, or until warm.
  • Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
  • Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

Nutrition Facts : Calories 268.7 calories, Carbohydrate 37.3 g, Cholesterol 19.8 mg, Fat 6.3 g, Fiber 3.7 g, Protein 14.4 g, SaturatedFat 1.8 g, Sodium 585.2 mg, Sugar 5.4 g


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


  • 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


Easy Moo Shu Pork Stir-Fry image

Moo shu is a sweet and savory stir-fry typically made with pork and thinly sliced cabbage and vegetables. At the table, the mixture is then tucked into thin and chewy pancake wrappers. To make this at home (and make it weeknight-friendly), use storebought flour tortillas and pre-shredded coleslaw mix to save on time and prep work.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 11

1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices, then cut crosswise into 1 1/2-inch pieces
1/4 cup reduced-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon hoisin sauce, plus more for serving
1/4 cup vegetable oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 bunch scallions, cut into 2-inch pieces
8 ounces shiitake-mushroom caps, thinly sliced
1 bag (12 ounces) coleslaw
8 flour tortillas, warmed


  • In a bowl, toss pork with 2 tablespoons soy sauce; let stand 10 minutes. Whisk together remaining 2 tablespoons soy sauce, vinegar, hoisin, and 2 tablespoons water.
  • Heat a large cast-iron or nonstick skillet over medium-high. Swirl in 1 tablespoon oil; add half of pork and cook until browned on one side, about 2 minutes. Flip and cook 1 to 2 minutes more; transfer to a plate. Repeat with remaining pork.
  • Swirl in remaining 3 tablespoons oil. Add garlic, ginger, and scallions; cook, stirring, 30 seconds. Add shiitakes; cook 2 minutes. Add coleslaw; cook, stirring, until vegetables are tender, 2 minutes.
  • Add soy mixture and return pork to skillet; cook, stirring, until combined, about 1 minute. Serve in tortillas with more hoisin.


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


  • 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


Moo Shu Pork image

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

Categories     dinner, project, main course

Time 45m

Yield 2 to 3 main course servings

Number Of Ingredients 17

2 tablespoons toasted sesame oil
1/4 cup sweet bean paste
2 teaspoons soy sauce
2 teaspoons sugar
2 tablespoons mild rice wine, such as sake
1 teaspoon sugar
4 ounces boneless pork tenderloin (or beef or pressed bean curd)
1/2 teaspoon fine sea salt
1/4 cup shredded dried wood ear fungus (often sold as "black fungus") or 3 fresh wood ears
1/4 cup dried daylily flowers, or 1 small carrot, peeled and julienned
6 tablespoons toasted sesame oil or peanut or vegetable oil, divided
2 cloves garlic, minced
3 large eggs, lightly beaten
1 large fresh winter bamboo shoot, peeled, blanched and julienned (or frozen and defrosted, julienned), or 8 ounces mung bean sprouts
2 green onions, trimmed to 1 1/2-inch lengths and cut into thin shreds
8 thin wheat wrappers (see recipe) or 8 soft flour tortillas, warmed
2 green onions, trimmed to 1 1/2-inch lengths and cut into thin shreds


  • 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, Calories 935, UnsaturatedFat 42 grams, Carbohydrate 83 grams, Fat 54 grams, Fiber 8 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 2120 milligrams, Sugar 12 grams, TransFat 0 grams

More about "moo shu pork tortillas recipes"

pork tenderloin, oil, ginger, McCormick Cinnamon,.... All information about healthy recipes and cooking tips

2021-06-22 Instructions. Thinly slice green onions, keeping white and green portions separate. Mince garlic. Lightly heat up pork in the microwave. Heat large saute pan over medium-high heat. Add olive oil to pan and when hot, add white part of green onions and garlic to pan, cooking for about 1 minute. Add coleslaw mix to pan and cook for about 2 minutes ...

Heat a large skillet over medium heat; cook and stir shredded pork, ginger, green onion, and garlic in the hot skillet until vegetables are fragrant. Add hoisin sauce mixture; stir. Cover and simmer under pork is very tender and sauce is thickened, about 20 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.

2021-02-02 Reserve ½ cup of the marinade mixture. Add the pork pieces to the bag and toss well until the meat is evenly coated in the marinade. Set aside for 5 minutes. Cook: Add the peanut oil to a large skillet and heat over high heat. Add the meat from the marinade to the skillet, discarding the remaining marinade in the bag.

2021-04-07 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.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Heat over medium-high heat. Stir-fry the pork for 2 to 3 minutes or until no longer pink. Step 3. Push meat from the center of the wok. Stir sauce. Add to the center …

2013-07-24 In bowl, mix together pork, garlic, cornstarch, ginger and pepper; mix in half each of the vinegar and soy sauce. In small bowl, mix together oyster sauce, sugar, sesame oil and remaining vinegar and soy sauce. Set aside. In wok or large skillet, heat 1 tsp of the vegetable oil over high heat; cook eggs, stirring, just until set, about 30 seconds.

How to Make Moo Shu Pork Tortillas Step-by-Step In a large skillet over medium heat, add oil and when hot, add ground pork, onions and red peppers. Cook meat until no longer pink, about 5 minutes, breaking it down into small pieces. Add ginger and garlic; sauté for 1 minute. Add soy sauce, hoisin, oyster sauce, sambal oelek and brown sugar.

Bonjour my friends! In this episode I'll show you how to make my Moo Shu Pork Tortilla recipe. Make sure to visit

2015-08-27 Instructions. 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.

2. • Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant, 10-15 seconds. • Add rice, 1½ cups water (3 cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to medium low. Cook until rice is tender, 15-18 minutes.

MOO SHU PORK 1 tablespoon dark Asian sesame oil 3/4 pound boneless pork chops, cut into thin strips (1 1/2x1/8x1/8-inch) 3 large cloves garlic, minced 8 scallions, sliced 1 (8 ounce) bag shredded carrots 1 (10 ounce) bag shredded coleslaw 1/2 cup hoisin sauce, plus more for brushing tortillas 3 tablespoons reduced-sodium soy sauce 10 (6-inch) flour tortillas Heat oil …

Add pork in several batches; stir fry 5 minutes or until no longer pink. Remove from skillet. Add remaining 1 tablespoon oil as needed. Drain excess liquid if needed. Return pork to skillet. 2 STIR in Stir-Fry Sauce. Cook 1 to 2 minutes or until heated through. Add coleslaw mix and green onions; toss to coat well.

2021-09-03 Make the filling: Heat 1 tablespoon of the oil in a wok (or large nonstick saute pan) over medium-high heat. Add eggs and swirl to coat the surface of the wok; cook, without stirring, until set, 1 to 2 minutes. Transfer to a cutting board; roll up and slice crosswise into 1/4-inch wide strips; set aside.

2020-07-12 Transfer to a small bowl, break up into small pieces and set aside. Return the pan to the stove, add the pork and stir-fry until all traces of pink have disappeared, 2 to 2-1/2 minutes. Transfer to a plate and set aside. Coat the pan with another tablespoon of vegetable oil and add the mushrooms. Stir-fry until lightly browned, 2 minutes.

Heat large, deep skillet or wok over high heat. Add 1 tablespoon oil and heat until almost smoking. Toss pork with cornstarch in medium bowl. Add pork to skillet and cook, stirring, until beginning to brown, 3 to 4 minutes. With slotted spoon transfer pork to clean bowl.

HEAT 1 tbsp (15 mL) oil in a medium skillet. Add eggs and cook stirring occasionally for 1 2 minutes or until scrambled. Remove from heat and set aside. Heat remaining oil in a large skillet. Add marinated pork mixture and stir fry for 2 3 minutes, add ginger, garlic, and mushrooms, remaining carrot, cabbage and bamboo shoots.

2016-03-14 Add the whisked eggs, and let them sit and until they are cooked and form a large omelet. Transfer the eggs to a separate cutting board, and set aside. When you have a chance (while the pork is cooking), chop the omelet into small, thin pieces. Return the pan to the stove, and increase heat to high heat.

Preparation. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork and onion; cook 7 to 9 minutes, stirring frequently, until pork is no longer pink. Stir in garlic and ginger; stir in brown sugar, hoisin sauce, soy sauce, vinegar and chile garlic sauce. Meanwhile, heat bowls as directed on package.

Finish the Filling. Add ground pork, white portions of green onions, and a pinch of salt to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes. Carefully drain fat from pan, if desired. Stir in hoisin and sesame oil until combined. Remove from burner.

2021-04-09 Return the pan to the stove, and increase heat to high heat. Add 2 more tablespoons of oil, and using a pair of tongs lift the meat out of the marinade and transfer it to the pan into one layer. Discard the marinade. Cook the pork until tender, and nicely browned, about 4 …

I'm teaming up with my daughter, Ella to make a delicious Moo Shu Pork and homemade tortillas. What a treat!!** NEW Chinese Homestyle COOKBOOK! ** Amazonhttp...

Step 1. Wrap tortillas in heavy-duty aluminum foil; bake at 325° for 12 minutes or until thoroughly heated. Advertisement. Step 2. Trim fat from tenderloin; slice tenderloin into2- x 1/4-inch strips. Step 3. Combine pork, 1 tablespoon soy sauce, and garlic, tossing well.

Step three. Stir in 1/4 cup (60 mL) VH® Garlic Hoisin Stir-Fry Sauce, VH® Soya Sauce, rice wine vinegar and sesame oil. Return pork to wok. Stir-fry for 3 to 4 minutes or until sauce is thickened. Serve in warm tortillas spread with remaining hoisin. Sprinkle with green onions.

Step 1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 30 seconds, stirring constantly. Increase heat to medium-high. Add carrot and mushrooms; cook 2 minutes, stirring frequently. Add onions and cabbage; cook 1 …

2020-10-30 Cut the pork against the grain into thin slices (if you find it difficult, put the pork in the freezer for 1-2 hours until semi-frozen then slice). Add Shaoxing rice wine. Mix until fully absorbed. Heat 1 tablespoon of oil in a wok over high heat until it starts to smoke. Pour in the egg.

2022-04-27 In a heated frying pan or wok add a pancake, one at a time and cook for 30-45 seconds. If air bubbles arise, press down gently. Flip over and cook another 30-45 seconds. Remove from pan and carefully peel apart the 2 pancakes and fold into quarters. Set aside covered to stay warm and repeat with remaining pancakes.

2022-06-10 Season the pork with salt and pepper. Heat a non-stick skillet over high heat. Once hot, spray with cooking spray and add the pork. Cook for 4-6 minutes until just cooked through. Remove the pork and set it aside. 3. Add more cooking spray and add the scallions, cabbage, mushrooms, and sauce.

2020-12-23 Remove the pork from the pan and place on a plate; cover to keep warm. Add the cabbage, ginger, garlic and mushrooms to the pan and cook for 2-3 minutes or until mushrooms are tender and cabbage is wilted. Return the pork and eggs to the pan. Stir in the green onions. In a small bowl whisk together the soy sauce, hoisin sauce, sesame oil, honey ...

Oct 29, 2013 - Curry-scented pancakes make the best wrappers for this, but 6-inch flour tortillas can also be used. Oct 29, 2013 - Curry-scented pancakes make the best wrappers for this, but 6-inch flour tortillas can also be used. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …

Tortilla Moo Shu Pork is a dairy free main course. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains about 22g of protein, 11g of fat, and a total of 374 calories. From preparation to the plate, this recipe takes about 1 hour. If you have ginger, pork tenderloin ...

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Top Asked Questions

How to make Moo shu pork?
Moo Shu Pork: Recipe Instructions First, combine the pork with the marinade ingredients (light soy sauce, Shaoxing (rice) wine, cornstarch, sesame oil, and ginger), and set aside for 20-30 minutes. Then cook the eggs. Whisk together the eggs with the Shaoxing wine and salt.
How do you cook pork in soy sauce?
Whisk together remaining 2 tablespoons soy sauce, vinegar, hoisin, and 2 tablespoons water. Heat a large cast-iron or nonstick skillet over medium-high. Swirl in 1 tablespoon oil; add half of pork and cook until browned on one side, about 2 minutes.
What are the ingredients in Moo Shu?
Moo Shu Ingredients: 1 pound boneless pork chops (or boneless skinless chicken breasts), sliced into very thin strips marinade (see below) 3 tablespoons peanut or vegetable oil 2 large eggs, whisked 1 (14-ounce) bag coleslaw 8 ounces shiitake mushrooms, stemmed and thinly-sliced 4 scallions, thinly sliced (green parts only)
What to serve with moo shu?
Moo shu is typically served with a side of warm Mandarin style pancakes, sliced green onions and hoisin sauce. Many Chinese restaurants offer table side service where they roll up the meat mixture in the pancakes to order. How do you make moo shu pork?

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