EASY MOO SHU PORK
- 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
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
Yield 4 servings.
Number Of Ingredients 10
- 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.
MU SHU PORK AND MANDARIN PANCAKES
- 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.
Nutrition Facts : Calories 363.9, Fat 23.8, SaturatedFat 5.9, Cholesterol 144.1, Sodium 1420.2, Carbohydrate 13.7, Fiber 2.5, Sugar 5.8, Protein 18.3
MOO SHU PORK
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
Yield 4 serving(s)
Number Of Ingredients 16
- 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
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
Yield 2 to 3 main course servings
Number Of Ingredients 17
- 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
EASY MOO SHU PORK STIR-FRY
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
Number Of Ingredients 11
- 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.
MU SHU PORK
- 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
MOO SHU PORK
Put this filling in moo shu shells or flour tortillas. It tastes just as good as your favorite Chinese restaurant. If you have an Asian market nearby, you can buy the moo shu shells and the thinly sliced meats from there. Otherwise just ask your butcher to slice it very thin.
Provided by NENNNY
Number Of Ingredients 11
- 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.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 14.6 g, Cholesterol 156.1 mg, Fat 16.4 g, Fiber 2.5 g, Protein 12.8 g, SaturatedFat 3.6 g, Sodium 789.7 mg, Sugar 6.1 g
MOO SHU PORK
- 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.
MOO SHU PORK (OR CHICKEN)
- MARINADE: Whisk together hoisin, vinegar, oyster sauce, soy sauce, sesame oil, garlic, and pepper. Separate into two - one half for marinating the meat; the other half for cooking.
- Add the pork or chicken to the marinade and toss until evenly coated. Set aside for 5 minutes.
- While the meat is marinating, heat 2 tsp oil in a large pan or wok over medium heat. Add the eggs, and let them sit until they are cooked and form a large omelet. Transfer the eggs to cutting board and set aside. While the meat is cooking, chop the omelet into small, thin pieces.
- Return the pan to the stove and increase the heat to medium-high. Add 1 Tbsp oil, then add the meat. Discard the marinade. Sauce the meat until cooked through (3-4 minutes), then remove to a plate.
- Add the remaining oil to the pan, along with the cole slaw. Sauce for 2 - 3 minutes, until the cabbage begins to wilt and soften.
- Add in the remaining sauce and toss to combine. Cook for 2 minutes. Stir in the cooked meat and chopped eggs, and toss until combined. Season as needed with salt, pepper, hoisin, and/or soy sauce.
- Serve immediately with tortillas (can substitute lettuce cups or rice).
MOO SHU PORK
Provided by Food Network Kitchen
Number Of Ingredients 10
- Whisk the hoisin sauce, vinegar, garlic and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate 10 minutes.
- Heat 1 tablespoon vegetable oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes. Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet, then pour the pan juices over the pork on the plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions. Serve the stir-fry in the lettuce leaves with more hoisin sauce.
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MOO SHU PORK: THE AUTHENTIC CHINESE RECIPE | THE WOKS OF LIFE
4.7/5 (6)Total Time 1 hrCategory PorkCalories 324 per serving
- 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.
EASY MOO-SHU-STYLE PORK | BETTER HOMES & GARDENS
4.5/5 (2)Calories 435 per servingTotal Time 20 mins
- Wrap tortillas in foil. Warm in a 350 degree F oven for 10 minutes. Meanwhile, for sauce, in a small mixing bowl stir together water, soy sauce, cornstarch, sesame oil, sugar, and garlic. Set aside.
- Trim fat from pork. Cut into thin bite-size 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.
- Push meat from the center of the wok. Stir sauce. Add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add shredded cabbage with carrot to skillet. Stir ingredients together to coat with sauce.
- Spread 1 side of each warm tortilla with some of the hoisin sauce. Spoon about 1/2 cup of the pork mixture in the center of each tortilla. Fold bottom edge up over filling. Fold sides to the center, overlapping edges. Secure with wooden toothpicks. Garnish with carrot and cherry tomatoes, if desired. Makes 4 servings.
QUICK AND EASY MOO SHU PORK RECIPE | MYGOURMETCONNECTION
5/5 (4)Total Time 30 minsCategory Pork RecipesCalories 696 per serving
- Place the pork chops between two sheets of plastic wrap, gently pound to a thickness of about 1/4-inch, then cut them across the grain into thin strips.
- Transfer to a mixing bowl, drizzle with sesame oil and 1 tablespoon of vegetable oil. Add the garlic, ginger and a few grinds of black pepper, combine well and set aside for 15 minutes.
- While the pork marinates, combine the hoisin sauce, rice vinegar, soy sauce, and oyster sauce in a measuring cup or small bowl and set aside.
MOO SHU PORK (木薯肉) | MADE WITH LAU
5/5 (552)Category Appetizer
- As we did with the pork, we'll be cutting our cabbage, celery, and carrots into thin slices, and then into thin strips.
MOO SHU PORK - JO COOKS
4.8/5 (27)Total Time 25 minsCategory Dinner, LunchCalories 420 per serving
- Marinate Pork: In a ziploc bag, combine all the marinade ingredients together. 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. Saute the pork for 2 to 3 minutes, breaking it up with your tongs, until lightly browned. Add the vegetables and cook for 3 to 4 minutes, until vegetables are tender-crisp. Stir in the reserved ½ cup sauce and cook for another minute, until sauce thickens.
- Serve: Serve over tortillas or Chinese pancakes and drizzle with additional hoisin sauce. Garnish with green onions and radishes.
MOO SHU PORK, THE ORIGINAL RECIPE (木樨肉) | RED HOUSE SPICE
5/5 (4)Calories 371 per servingCategory Main Course
- 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 tbsp of oil in a wok over high heat until it starts to smoke. Pour in the egg. When the edge is cooked, push to one side to let the uncooked part flow to the centre of the wok. Break the cooked egg into bite-sized pieces with a spatula. Transfer to a plate.
- Add another 1 tbsp of oil to the wok. Stir fry the pork. Transfer to the egg plate as soon as it turns pale (do not overcook).
- Pour the remaining 1/2 tbsp of oil into the wok. Fry scallions and ginger for 20 sec or so then add wood ear and lily buds. Stir fry for 30 sec then put in cucumber.
MOO SHU PORK - SWEET AND SAVORY MEALS
5/5 (6)Total Time 1 hrCategory Main CourseCalories 642 per serving
- Add all ingredients to a medium bowl and stir until combined. Divide the marinade into two equal portions.
- Add the thinly sliced pork (chicken or shrimp) to half of the marinade, and toss until evenly coated. Set aside for 30 minutes.
HEALTHY MOO SHU PORK - LORD BYRON'S KITCHEN
Cuisine AsianTotal Time 30 minsCategory Main CourseCalories 276 per serving
- In a large skillet, over medium-high heat the butter until melted. Pour in the whisked eggs and cook until firm. Flip and cook for 1-2 minutes more. Transfer cooked egg to a large cutting board to cool.
- Add the olive oil to the skillet, along with the prepared pork, salt, and ground black pepper. Fry until the meat is browned, but not overcooked.
- Add the kale, cabbage, ginger, and garlic to the skillet. Toss well to combine and sauté until the kale and cabbage begin to wilt slightly.
BEST MOO SHU PORK RECIPE BY EMILY JACOBS - THE DAILY MEAL
4/5 (1)Servings 4
- In a bowl, whisk together soy sauce, rice wine, sugar, and cornstach. Add in the pork and marinate for 30 minutes.
- Place the dried mushrooms, cloud ears or wood ears, and lily buds in separate bowls filled with room temperature water and soak for about 30 minutes. Remove any excess water and remove the stems from the black mushrooms and the hard tips for the lily buds. Cut into thin strips
MOO SHU PORK 木须肉 - HOW TO PREPARE IN 4 SIMPLE STEPS
Reviews 1Calories 422 per servingCategory Main Course
- Marinate the pork. I prefer to use pork loin with a little bit of fat for this recipe. It is smoother compared to lean pork and more tender than pork belly.
- Make the omelet. Beat two eggs in a bowl and mix with a pinch of salt, a teaspoon of cornstarch and a tablespoon of wine. The cornstarch would mix with the wine to form a slurry before adding to the egg to avoid forming lumps.
- Prepare the vegetables. Cut the carrot and cucumber into thin slices or fine julienne. I have seen both presentations in different restaurants. It is your personal preference, which will not affect the flavor.
- A quick five minutes stir-frying. Now let me break down the stir-frying steps in detail. Stir fry the carrots in the wok with the remaining oil after making the omelet.
MOO SHU PORK - THE SEASONED MOM
Reviews 2Category DinnerCuisine American, ChineseTotal Time 26 mins
- 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.
MOO SHU PORK RECIPE | KITA ROBERTS | GIRL CARNIVORE
5/5 (1)Estimated Reading Time 4 mins
- Pat the diced pork with a paper towel to dry. With your hands, toss the pork in a bowl with the sriracha sauce. Set aside.
- Heat a large wok over medium-high heat. Add the oil and allow to heat until just smoking. Cook the pork 3 to 5 minutes, stirring to cook all sides, until no longer pink. Remove from wok and tent with foil.
- Add the mushrooms, remaining oil, and cook until browned, about 5 minutes. Stir in the ginger, cabbage and carrot. Cook for 3 to 5 minutes, stirring to evenly spread the love. Add the pork and egg, along with any juices, back to the wok.
MOO SHU PORK RECIPE - BRANDON JEW | FOOD & WINE
- Process all peanut butter–hoisin sauce ingredients in a food processor or high-speed blender until smooth, about 2 minutes, stopping to scrape down sides as needed. Store, covered, in refrigerator up to 5 days.
- Using a cleaver, cut pork tenderloin crosswise into 1/2-inch-thick slices. Place pork slices in a single layer on a work surface. Using the flat side of cleaver, pound pork portions to 1/8-inch thickness, rotating slices 90 degrees after every pound of cleaver. Cut pounded pork slices crosswise into 1/8-inch-thick matchsticks; set aside.
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