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
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
Time 45m
Yield 2 to 3 main course servings
Number Of Ingredients 17
Steps:
- 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
MOO-SHU PORK
Steps:
- Make pancake dough:
- In large bowl, stir together flour and 1 cup boiling water until water is absorbed. Add 1/2 cup cold water and knead until smooth dough forms. Cover bowl tightly with plastic wrap and let rest 1 hour.
- Prep stir-fry:
- In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine, pepper, and cornstarch. Let marinate 30 minutes.
- Meanwhile, in small bowl, combine dried black mushrooms and boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit, discard stems, and coarsely chop caps. Set aside.
- In small bowl, stir together remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice wine, oyster sauce, and sugar. Set aside.
- In small sauté pan over moderate heat, heat sesame oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.
- Cook pancakes:
- On lightly floured work surface, roll dough into long, even cylinder 1 to 1 1/2 inches in diameter. Using sharp knife, cut cylinder crosswise into about 30 (3/4- to 1-inch) slices. Using rolling pin, roll each slice out to 3 1/2-inch-diameter circle (about 1/8 inch thick). Brush 1 circle with sesame oil and top with 2nd circle. Repeat with remaining circles to form 15 "sandwiches." Roll each "sandwich" out to 6-inch diameter. (Pancakes can be made ahead up to this point and frozen, layered between parchment or waxed paper, up to 1 month.)
- Heat wok or heavy large sauté pan over moderate heat. Brush pan lightly with peanut oil and cook pancake "sandwiches" in batches until lightly golden, about 3 minutes per side, brushing pan with oil between each batch. Transfer each "sandwich" as done to large plate and immediately peel apart 2 halves. Cover with moist towel while cooking remaining pancakes. Keep warm until ready to serve.
- Cook stir-fry:
- In wok or heavy large sauté pan over moderately high heat, heat peanut oil until hot but not smoking. Add ginger, garlic, half of scallions (reserve remainder for garnish), and pork and stir-fry until pork is cooked through and caramelized, about 5 minutes. Add black mushrooms, cabbage, shiitake mushrooms, and cucumber and stir-fry until vegetables are tender, 2 to 3 minutes. Add eggs and soy sauce-rice wine-oyster sauce mixture and stir-fry until heated through, about 1 minute.
- Transfer to serving bowl and garnish with remaining scallions. To serve, divide pork mixture among pancakes and roll up to enclose mixture.
More about "healthy moo shu pork recipes"
MOO SHU PORK IN LETTUCE CUPS RECIPE - FOOD NETWORK
Web Step 1, 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. Step 2, Heat 1 tablespoon vegetable oil in a large ...
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
EASY MOO SHU PORK | TABLE FOR TWO® BY JULIE CHIOU
Web Jun 28, 2023 Moo shu (also spelled mu shu) pork is a well-liked Chinese main dish consisting of thinly sliced pork that has been simply marinated in soy sauce, seared to a crispy golden brown, and then combined with a blend of thinly sliced vegetables (typically carrots and cabbage) cooked to al dente.
From tablefortwoblog.com
From tablefortwoblog.com
THE BEST MOO SHU PORK (SUPER EASY TO MAKE) - I'M HUNGRY FOR …
Web Dec 31, 2022 Instructions In a bowl, combine orange juice, hoisin sauce, soy sauce, sesame oil, garlic cloves, and cornstarch. Reserve ¼ cup of... Add the pork to the rest of the marinade and let it sit for half an hour. Heat a wok to medium-high and add the peanut oil to it. Once it's hot, add the pork and cook ...
From imhungryforthat.com
From imhungryforthat.com
MOO SHU PORK STIR-FRY | HEALTHY RECIPES | WW CANADA
Web In a bowl, toss pork with salt and pepper. Coat a very large nonstick skillet or wok with cooking spray; set over high heat. When hot, add pork (in 2 batches if necessary); stir-fry until lightly browned, about 3 to 4 minutes. Remove to a plate; set aside.
From weightwatchers.com
From weightwatchers.com
MOO SHU PORK (15 MINUTE MEAL!)- SLENDER KITCHEN
Web Dec 1, 2023 Ingredients ▢ 1/3 cup 84.08 ml hoisin sauce ▢ 2 tsp 9.08 ml sesame oil ▢ 1 1 garlic clove, minced ▢ 2 tsp 4 g fresh ginger root, minced ▢ 2 tsp 9.42 ml rice vinegar ▢ 1 tsp 5 ml Sriracha (or other Asian chile paste, or more) ▢ 1 lb 453.59 g lean pork tenderloin, sliced thin (for stir-fry) ▢ Cooking ...
From slenderkitchen.com
From slenderkitchen.com
MOO SHU CHICKEN (OR PORK) RECIPE + VIDEO - A SPICY PERSPECTIVE
Web Jan 25, 2023 What does Moo Shu taste like? The sauce and mushroom give mu shu chicken a delicious umami flavor. It leans a bit sweet, so kids will definitely like this recipe! Is Mu Shu chicken healthy? Chicken and mushrooms are very healthy! The homemade sauce is quite simple, although it can be high in sodium.
From aspicyperspective.com
From aspicyperspective.com
MOO SHU PORK (KETO, LOW-CARB) - YANG'S NOURISHING KITCHEN
Web Aug 7, 2021 Jump to Recipe Print Recipe. Moo Shu pork is a healthy and tasty stir fry dish. This is an authentic Chinese recipe and very quick to make. Moo Shu pork is naturally low-carb and keto, and you can easily make it gluten-free.
From yangsnourishingkitchen.com
From yangsnourishingkitchen.com
MOO SHU PORK - THE SUBURBAN SOAPBOX
Web Moo Shu Pork. Jump to Recipe. by Kellie November 29, 2022. Moo Shu Pork is a flavor-packed entree that’s made all in one skillet! And yes, it’s even better than your local take-out joint. Thinly sliced pork is made delicious with a homemade sweet and salty sauce with a medley of veggies you’ll love.
From thesuburbansoapbox.com
From thesuburbansoapbox.com
BETTER THAN TAKEOUT MOO SHU PORK - THE STAY AT HOME CHEF
Web Moo Shu Pork ▢ 1 pound pork tenderloin cut into thin strips ▢ 2 tablespoons vegetable oil divided ▢ 2 large eggs beaten ▢ 8 ounces shitake mushrooms thinly sliced ▢ 8 ounce can sliced bamboo shoots drained and rinsed ▢ 3 cups thinly sliced Chinese cabbage ▢ 2 teaspoons minced ginger ▢ 1/4 cup sliced ...
From thestayathomechef.com
From thestayathomechef.com
MOO SHU PORK (WHOLE30 - PALEO - GRAIN FREE) - EVERY LAST BITE
Web Sep 9, 2020 This Moo Shu Pork is a 30-minute healthier spin on the classic Chinese takeout dish. It's packed with thinly sliced pork, egg and lots of veggies, all cooked until tender, topped with a homemade hoisin sauce and served in lettuce cups. Leftovers will last for 4 days in the fridge. 4.58 from 7 votes.
From everylastbite.com
From everylastbite.com
MOO SHU PORK: THE AUTHENTIC CHINESE RECIPE - THE WOKS OF LIFE
Web Aug 27, 2015 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 the wok over high heat once again, and add 2 tablespoons of oil. When the ...
From thewoksoflife.com
From thewoksoflife.com
SKINNY MOO SHU PORK - COOKING MADE HEALTHY
Web May 18, 2018 Instructions Add one tablespoon of canola oil to the skillet on medium-high heat. Add the pork tenderloin to a bowl and toss with soy sauce. Add the pork to the skillet and cook through for 2-3 minutes before flipping, then an additional 2-3 minutes. Remove the pork from the pan, reduce the heat to ...
From cookingmadehealthy.com
From cookingmadehealthy.com
20-MINUTE MOO SHU PORK (OR CHICKEN) - GIMME SOME OVEN
Web Mar 14, 2016 This 20-Minute Moo Shu Pork (or Moo Shu Chicken!) recipe is quick and easy to make, totally delicious, and it tastes just as good as the restaurant version!
From gimmesomeoven.com
From gimmesomeoven.com
MOO SHU PORK - YUMMY HEALTHY EASY
Web Jun 4, 2012 Add pork and cook until browned on one side, 4 to 5 minutes (pork will cook more later). Transfer to a plate, reserve skillet again. 3) Add mushrooms and ginger to skillet.
From yummyhealthyeasy.com
From yummyhealthyeasy.com
REAL-DEAL MOO SHU PORK (木犀肉) - OMNIVORE'S COOKBOOK
Web Aug 21, 2016 Real-Deal Moo Shu Pork (木犀肉) 5 from 8 votes. The tender pork, crisp vegetables, crunchy mushrooms, and creamy eggs are brought together by a simple chicken-stock-based sauce, creating a simple and earthy stir fry with great texture and nutrition. Author: Maggie Zhu.
From omnivorescookbook.com
From omnivorescookbook.com
MOO SHU PORK RECIPE - FOOD & WINE
Web Aug 2, 2023 Make the moo shu pork. 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 ...
From foodandwine.com
From foodandwine.com
MOO SHU PORK - DINNER AT THE ZOO
Web Sep 8, 2022 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 and 1 tablespoon of water.
From dinneratthezoo.com
From dinneratthezoo.com
MOO SHU PORK RECIPE - THE SPRUCE EATS
Web Nov 27, 2021 Stir-fry for about 1 minute. The Spruce / Victoria Heydt. Push the mushrooms and lily buds up to the sides of the wok. Give the sauce a quick stir in the bowl and pour it into the middle of the wok, stirring quickly to thicken. The Spruce / Victoria Heydt. Add the pork, ginger, and scrambled egg back into the wok.
From thespruceeats.com
From thespruceeats.com
MOO SHU PORK - JO COOKS
Web Jul 11, 2022 This Moo Shu Pork recipe is super quick and easy to make! Made entirely in one pot, this less than 30 minute dish is chock full of tender pork, fresh and vibrant veggies, as well as bold, sweet and savory flavors.
From jocooks.com
From jocooks.com
HEALTHY MOO SHU PORK - LORD BYRON'S KITCHEN
Web Apr 12, 2021 Ingredients 2 pounds pork loin chops, cut into thin slices 1 tablespoon olive oil 1 tablespoon butter 4 large eggs, beaten 4 cups chopped kale 4 cups shredded cabbage 2 tablespoons grated ginger 1 tablespoon minced garlic 1/4 cup low sodium soy sauce 3 tablespoons hoisin sauce 2 teaspoons sesame oil ...
From lordbyronskitchen.com
From lordbyronskitchen.com
You'll also love