MOO SHU SLOPPY JOES
Asian-style sloppy joes made with hoisin sauce, barbecue sauce and coleslaw mix are a nice change from the ordinary! -Mike Tchou, Pepper Pike, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cornstarch, water, barbecue sauce, hoisin sauce, soy sauce, ginger, garlic and salt until blended; set aside., In a large skillet, saute onion and red pepper in oil until crisp-tender; remove and set aside. In the same skillet, cook beef over medium heat until meat is no longer pink; drain., Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add coleslaw mix; stir to coat. Spoon meat mixture into the center of each tortilla; top with onion mixture. Roll up tightly.
Nutrition Facts : Calories 454 calories, Fat 17g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1387mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein.
MOO SHU MUSHROOMS
Joyce Chen put moo shu (or "moo shi," as she calls it) pork on the menu of her restaurant in Cambridge, Mass., in 1958. The classic version of this Chinese-American restaurant staple combines slivered pork with scrambled egg, wood ear mushrooms and day lilies, stir-fried together, then served with paper-thin Mandarin pancakes and hoisin sauce. For this version, I like to flip the ratio of mushrooms to pork on its head, loading up with an assortment of mushrooms and just a bit of pork. For the fresh mushrooms, I love using a mix of Asian mushrooms like shimeji (beech), shiitake, enoki, oyster and maitake (hen of the woods), aiming for a mix of flavors and textures, but cremini or button mushrooms will also do in a pinch. If you cannot find dried day lily buds, you can substitute canned bamboo shoots in their place; use 4 ounces sliced bamboo shoots and omit the soaking step.
Provided by J. Kenji López-Alt
Categories dinner, meat, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Rehydrate the dried ingredients for the filling: Place wood ear mushrooms and day lily buds in two separate medium bowls or measuring cups large enough to allow for them to expand about fourfold. Cover with very hot water, and set aside until rehydrated, about 15 minutes. (I use hot tap water, but you could also use water heated on the stovetop or in the microwave.) Drain thoroughly. Remove tough centers from the wood ears, then thinly slice them. Cut day lilies into 2-inch pieces.
- While wood ears and day lilies rehydrate, prepare the pork marinade: Combine 1/2 teaspoon Shaoxing wine, 1/2 teaspoon soy sauce, 1/2 teaspoon cornstarch, 1/4 teaspoon white pepper and a pinch of kosher salt in a medium bowl, and whisk with a fork to combine. Add pork and stir roughly with fingertips or chopsticks until thoroughly combined, then continue stirring for 10 seconds. Set aside for 15 minutes at room temperature.
- Meanwhile, make the sauce: Combine remaining 2 1/2 teaspoons Shaoxing wine, 2 1/2 teaspoons soy sauce, 1/2 teaspoon cornstarch and 1/4 teaspoon white pepper in a small bowl and whisk with a fork until no lumps remain.
- Cook the eggs: Heat wok over high until lightly smoking. Add 2 tablespoons oil and swirl to coat. Pour the beaten eggs into the center and cook without moving for 10 seconds. Continue to cook, breaking up the eggs with a spatula until they are barely set, 30 to 45 seconds. Transfer eggs to a large bowl.
- Wipe out wok and return to high heat until lightly smoking. Add 1 tablespoon sesame oil and swirl to coat. Add 1 ginger slice and let sizzle for 5 seconds. Immediately add pork and stir-fry until pork is no longer pink and mostly cooked through, about 1 minute. Discard ginger slice, then transfer pork to bowl with eggs.
- Wipe out wok and return to high heat until lightly smoking. Add remaining 1 tablespoon oil and swirl to coat. Add remaining ginger slice and let sizzle for 5 seconds. Immediately add the fresh mushrooms and stir-fry until mushrooms are lightly browned around the edges, 2 to 3 minutes. Add scallions, sliced wood ears and day lilies, and stir-fry until softened and fragrant, about 30 seconds.
- Add the pork and eggs back to the wok. Stir sauce to combine again, then add it to the wok along with the MSG, if using. Stir-fry everything to combine and season to taste with salt and more white pepper, if desired. Discard ginger. Transfer moo shu mixture to a serving platter and serve immediately with Mandarin pancakes and hoisin sauce.
MOO SHU CHICKEN
There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
- Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
- Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
- Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
- Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 17.4 g, Cholesterol 156.6 mg, Fat 13.8 g, Fiber 2.3 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 585.4 mg, Sugar 3.3 g
MOO SHU CHICKEN AND VEGETABLES
Make and share this Moo Shu Chicken and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 53m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine ½ teaspoon oil, hoisin sauce, and the next 7 ingredients; whisk to combine.
- Heat ½ teaspoon oil in a large nonstick skillet over med-high heat; add in chicken; stir/saute for 4 minutes or until done.
- Add in hoisin mixture; cook 1 minute, stirring frequently.
- Add in mushrooms, cabbage, carrot, and zucchini; cook 3 minutes, stirring occasionally.
- Warm tortillas by following package directions.
- Spoon about ½ cup chicken mixture down center of each tortilla; roll up.
Nutrition Facts : Calories 104.6, Fat 2.2, SaturatedFat 0.4, Cholesterol 24.5, Sodium 653.7, Carbohydrate 11.6, Fiber 1.8, Sugar 6.8, Protein 10.1
MOO SHU PORK FOR TWO
Though I made this moo shu pork recipe for 2 as a delicious way to use leftover hoisin sauce, it can easily be adapted for larger groups and makes a fun party food.
Provided by IBNSHISHA
Categories World Cuisine Recipes Asian
Time 45m
Yield 2
Number Of Ingredients 19
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.
Nutrition Facts : Calories 540.6 calories, Carbohydrate 74.2 g, Cholesterol 133 mg, Fat 16.3 g, Fiber 9.7 g, Protein 24.5 g, SaturatedFat 3.6 g, Sodium 1159.7 mg, Sugar 7.7 g
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