MOO SHU PORK STIR-FRY
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
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
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
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
DAEJI BULGOGI (PORK BULGOGI)
Spicy marinated pork prepared in authentic Korean style. Serve this tasty and popular dish with white rice and an array of vegetable sides. This tastes even better if you cook it on the barbeque.
Provided by Ann Lee
Categories World Cuisine Recipes Asian Korean
Time 3h35m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk soy sauce, barbeque sauce, hot pepper paste, sugar, ginger root, red pepper flakes, sesame seeds, and black pepper together in a small bowl.
- Place pork in a large bowl. Pour soy sauce mixture over pork; toss to coat. Marinate in the refrigerator, at least 3 hours and up to overnight.
- Preheat a large skillet or grill pan over medium-high heat. Add pork, discarding marinade. Cook, stirring frequently, until pork begins to brown, about 5 minutes. Stir in onion; cook until soft, about 10 minutes.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 10 g, Cholesterol 42.6 mg, Fat 5.1 g, Fiber 0.8 g, Protein 15.4 g, SaturatedFat 1.7 g, Sodium 583 mg, Sugar 5.5 g
BERGY'S PORK TENDERLOIN WITH BLACK BEANS
This is a very versatile dish that you can have very spicy or not hot at all just adjust the spices. It is a meal in one wok. This is an entry in the ready, set cook contest of June 2002.
Provided by Bergy
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in wok.
- Stir fry the pork with the garlic until the pork is cooked and nicely browned, remove from wok You may need to spray the wok with a little oil (I didn't).
- Add Carrots ans sauté until ala dente remove and put them with the pork.
- Sauté the mushrooms& onion until the onion is translucent.
- Add tomatoes and black beans.
- Combine hot sauce, hoisin and ginger; add to the wok.
- Return the pork and carrots to the wok.
- Add enough beer so there is some sauce but not swimming.
- Add broccoli; cover and steam for 3 minutes.
- Meanwhile cook the ramen noodles.
- Serve pork mixture over the noodles.
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
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
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 WITH MOCK MANDARIN PANCAKES
Tratditionally served in thin pancakes, this recipe has a surprising easy way to make the pancakes.
Provided by weekend cooker
Categories Lunch/Snacks
Time 20m
Yield 8 pancakes, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Thinly slice green onions reserving 1/4 cup for garnish.
- Coursely chop water chestnuts with a food chopper.
- Combine hoisen sauce and 2 teaspoons of oil in a cup and set aside.
- For the pancakes, heat remaining teaspoon oil over medium-high heat for 1-3 minutes or until shimmering.
- Lightly beat eggs in a coating tray.
- Dip 1 tortilla into eggs, and place tortilla in skillet.
- Cook 20-30 seconds or until lightly golden brown, turning once.
- Repeat with remaining tortillas.
- Cover pancakes and keep them warm.
- Flatten pork with toothed end of a meat tenderizer, and cut into 1/4 inch strips.
- Add pork to skillet, cook 2-3 minutes over medium heat or until no longer pink.
- Add remaining green onions, water chestnuts, cole slaw mix, and hoisen sauce mixture.
- Cook 2-3 minutes or until heated through, tossing to coat.
- Spoon pork mixture into pancakes, and garnish with reserved onions.
BERGY DIM SUM #1, PORK & LETTUCE ROLLS
This is great served as an appetizer or part of a Dim Sum brunch. Over the next few weeks I will be submitting other recipes suitable for Dim Sum. I will name and number them "Bergy Dim Sum 1, 2 etc." Many of the recipes will be freezer friendly so it is easy on the hostess (host) on the day of the brunch Edited 13 Dec 03 It has been a while since I made this recipe and found it was a bit light in the taste so I added 3/4 tsp hot chili flakes and 2 tbsp Schezwan sauce - just right for me. Do what the recipe says the first time and then you can spice it up. Do not mince the chestnuts, shoots & crab too fine you want a bit of crunch left.
Provided by Bergy
Categories Breakfast
Time 28m
Yield 8 Large rolls or 16 small ones
Number Of Ingredients 12
Steps:
- Heat oil in a skillet and add minced pork, toss until dark golden brown Add mushrooms, water chestnuts, bamboo shoots,crab and shallots.
- Toss well, cook 1 minute Combine sesame oil,oyster sauce& sherry, add to pan and toss until well combined, remove from heat.
- Have a bowl of cleaned lettuce leaves ready.
- When you are ready to serve this course bring the hot pork mixture and lettuce leaves to the table.
- Everyone helps themselves to a lettuce leaf adds a heaping tbsp of the pork, rolls the leaf around the meat and Enjoy!
- Optional: You may serve a sauce to go along with the wraps, serve on the side. Something like recipe#48345 Asian Dipping Sauce by Markthegastonome or a spicy one of your choosing
BERGY DIM SUM #4 ROASTED SPARERIBS
Good as an appetizer too! These are like a dry garlic rib. Try doing a Dim Sum brunch your friends will love it (if they like oriental food).
Provided by Bergy
Categories Lunch/Snacks
Time 5h25m
Yield 3-6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl mix all the ingredients together stirring to dissolve the sugar (Except the ribs).
- Arrange pork in an oven proof dish and pour the sauce over the ribs.
- Cover with aluminum foil and marinate in the refrigerator for at least 5 hours, rotating ribs occasionally.
- Preheat oven to 375°F.
- Roast covered for 25 minutes, remove foil and continue cooking until the sauce is just a sticky glace on the ribs.
- You may now serve them (hot) or freeze them for later use.
- To freeze, place them on a cookie sheet and freeze individually.
- Once frozen put them in a large freezer proof bag for later use.
- When you want to serve them spread them on a cookie sheet and place frozen ribs in 350°F oven for about 15 minutes or until hot through.
Nutrition Facts : Calories 1316.6, Fat 92.9, SaturatedFat 25.4, Cholesterol 176.9, Sodium 2955.4, Carbohydrate 43.8, Fiber 0.3, Sugar 35.7, Protein 40.3
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