Easy Moo Shu Pork Or Beef Pockets Recipes

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.

Steps:

• 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.

Steps:

• 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.

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.

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.

Steps:

• Place 1/2 of the coleslaw mix and 1/2 of the carrots in a slow cooker. Add mushrooms; toss to combine. Stir in garlic. Add 1/2 cup hoisin sauce and soy sauce and stir to combine. Place pork on top of vegetables. Cover and cook on Low until pork is fork-tender, 4 to 5 hours.
• Shred pork using 2 forks. Add remaining coleslaw mix, carrots, and 1/4 cup hoisin sauce to the slow cooker; stir to combine.
• Heat tortillas on a skillet over medium-high heat, about 10 seconds per side. Divide pork mixture among tortillas. Top with green onions and sesame oil.

Steps:

• 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.

Steps:

• 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

Steps:

• Heat cooking oil in a square Japanese omelet pan or small skillet over medium heat. Pour beaten egg into the skillet and spread evenly. Cook until just set, 3 to 5 minutes. Transfer to a cutting board lined with a paper towel to cool.
• Sprinkle pork with salt, black pepper, and Sichuan pepper. Set aside.
• Place cloud ear mushrooms in a bowl and cover with warm water. Place noodles in a separate bowl and cover with warm water. Let mushrooms and noodles soak until reconstituted and soft, about 5 minutes.
• Drain mushrooms and slice into thin strips. Drain noodles and cut into shorter lengths.
• Heat sesame oil in a frying pan or wok over medium heat. Add pork and stir-fry until it changes color, about 3 minutes. Add mushrooms and noodles and cook 1 minute more. Swirl in oyster sauce and soy sauce and stir-fry until evenly coated, about 1 minute more. Transfer to a small plate.
• Place scallions, cabbage, and cooked egg in individual serving dishes.
• Combine hoisin sauce, ginger, sake, soy sauce, and garlic in a small bowl.
• Place moo shu pancakes on a microwave-safe plate and warm in the microwave for about 45 seconds.
• Place moo shu pancakes in the center of the table surrounded by meat, vegetables, and sauce. Moo shu is eating by taking a moo shu pancake in your hand, spread the inner side with sauce, then add pork mixture, egg, and vegetables as desired, wrap, and eat.

Steps:

• Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl and form mixture into patties.
• Heat a large, nonstick skillet over medium high heat and add vegetable oil to the pan.
• Cook the pork 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.

Steps:

• Soak mushrooms in 1 cup hot water for 20 minutes until soft. Drain well, remove and discard stems. Cut caps into thin strips.
• Cut beef lengthwise into strips.
• Combine marinade ingredients in large bowl.
• Add beef, toss.
• Refrigerate 20 minutes.
• Drain beef. Heat large skillet, add 1/2 of the beef and stir fry for 1-2 min, careful not to overcook. Remove. Repeat with remaining beef. Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened.
• Spread hoisin sauce on tortilla, spoon beef mixture down center.
• Roll and enjoy!

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.

Steps:

• Mandarin Pancakes: Combine Flour and boiling water in medium bowl. Mix until a soft ball is formed. Add more flour if dough is too sticky to handle. Turn out onto a lightly floured surface. Knead for 5 to 8 minutes until smooth and elastic. Cover with plastic wrap. Let stand for 20 minutes. Divide dough into 16 equal portions. Shape each portion into a ball. Flatten into 4 inch (10 cm) circles.
• Brush top of 1 circle with sesame oil. Place another circle on top. Roll into 6 inch (15 cm) circle on lightly floured surface. Repeat with remaining circles. Keep covered with plastic wrap to prevent drying out. Heat non-stick frying pan until hot. Cook double pancakes, 1 at a time, for about 30 seconds until a few brown spots appear. Turn over. Cook for 30 seconds. Do not overcook or they will become brittle. Separate into 2 pancakes while still hot. Fold each in half and set on greased plate or tray. Cover. To serve, steam for about 5 minutes or cover individual pancakes with damp paper towel and microwave on high for 10 to 20 seconds until warm and soft. Makes 16 pancakes.
• Marinade: Combine water, cornstarch, soy sauce, sugar, sake, and pepper in medium bowl. Stir until sugar is dissolved.
• Add pork. Stir 2 or 3 times. Marinate at room temperature for 20 minutes.
• Remaining: Cover mushrooms with boiling water in small bowl. Let stand for 20 minutes until softened. Rinse, drain and squeeze dry. Discard stems. Cut caps into matchsticks, and set aside.
• Fork-beat eggs, salt and pepper together in a small bowl. Pour into greased frying pan. Scramble-fry until chunky but still moist. Turn out onto plate. Break up larger pieces.
• Heat wok until very hot. Add cooking oil and pork strips, discarding marinade. Stir-fry for 3 minutes. Add mushrooms, suey choy, ginger, garlic, green onion, bamboo shoots and second amount of soy sauce. Stir-fry for 3 minutes. Add egg mixture. Cook until heated through.
• Lightly brush mandarin pancakes with hoisin sauce on 1 side. Place 1/4 cup pork mixture in center of each pancake. Fold up, envelope-style.

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.

Steps:

• In large bowl, combine pork, 1 1/2 cups of cabbage (chop a little smaller), 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 about 2 1/2 cups cabbage mix and a bit more sliced green onions. Warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of Hoisin sauce to THINLY coat whole tortilla clear to edges. Place a small handful of cabbage 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 across 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.
• *If you don't see any ground pork in the meat case, just pick out a package of boneless pork loin chops and ask the meat man/butcher to grind it for you. They are always happy to do so.