MU SHU CHICKEN PATTIES WITH SEARED NAPA CABBAGE
This is from Everyday with RR. Yet another burger for me to try! :) Turkey can be used in place of the chicken.
Provided by dicentra
Categories Chicken
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, mix the chicken with the scallions, ginger, tamari, garlic and grill seasoning. Form into 8 small patties.
- In a large nonstick skillet, heat 1 tablespoon oil, 1 turn of the pan, over medium-high to high heat until smoking. Add the patties and cook until well done, about 5 minutes on each side; transfer to a plate.
- Add the remaining 2 tablespoons oil to the skillet and heat to smoking, then add the cabbage and stir-fry until wilted. Season with salt and add the sesame seeds.
- Pile the cabbage on plates and serve with 2 chicken patties per person. Pass the hoisin sauce around the table.
Nutrition Facts : Calories 417.8, Fat 20.7, SaturatedFat 3.6, Cholesterol 158.9, Sodium 932.7, Carbohydrate 4.7, Fiber 1.6, Sugar 0.6, Protein 51.6
MU SHU CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl. Season with salt and pepper. Add the sliced chicken and toss to coat evenly. Marinate the chicken, covered, at room temperature for 20 to 30 minutes.
- Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat. Using a slotted spoon, strain the chicken add to the very hot wok or skillet. Cook, allowing it to brown, stirring occasionally, about 2 minutes. Add the red bell pepper and the onion slices, allowing them to soften, another minute. Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes. Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts. Remove from the heat and set aside, keeping warm.
- Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil. Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes. Once cooked, break up the eggs with a rubber spatula and add to the chicken. Toss to combine.
- Spread about 1 tablespoon hoisin sauce on each Chinese Crepes with Scallions. Top with some mu shu chicken, sesame seeds and scallions. Add cilantro leaves if desired. Roll up like a crepe and serve with Sriracha if desired.
- In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps.
- Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute.
- Flip the pancake over and cook for another 30 seconds. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve.
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 WITH MANDARIN PANCAKES
This is a decidedly American version of moo shu chicken, but fast to make! The Mandarin pancakes, also called moo shu shells, can be found in almost any Asian market, but feel free to use flour tortillas. Keep in mind the moo shu shells are much thinner than a typical flour tortilla, and have a different (pasta-like) taste.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 50m
Yield 5
Number Of Ingredients 17
Steps:
- Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
- Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
- Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
- Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
- Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
- Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.
Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.4 g, Cholesterol 65.2 mg, Fat 13.9 g, Fiber 3.5 g, Protein 18.3 g, SaturatedFat 2.8 g, Sodium 869.4 mg, Sugar 6.3 g
MARVELOUS MU SHU PORK WITHOUT CABBAGE!
I love Mu Shu Pork, one of my favorites, and this is different than others here and my cooking teacher's recipe because it does not include cabbage. The bean sprouts add a nice crunch! With fresh sprouts in lieu of canned, it's recommended to snap off the root part, for a prettier effect and it can contain bacteria. Dried mushrooms and dried wood ears (also called auricularia)are incredibly good, and available in cellophane packages in Asian markets. You can find recipes for the mandarin pancakes on Zaar, buy them frozen in Asian markets, or substitute thin flour tortillas.
Provided by FLKeysJen
Categories One Dish Meal
Time 1h
Yield 8 chinese burritos
Number Of Ingredients 23
Steps:
- Place dried mushrooms and wood ears in small bowl and cover with hot water; let stand 30 minutes.
- Combine marinade ingredients in large bowl; add pork and stir to coat; let stand 30 minutes.
- Drain and squeeze excess water out of mushrooms and wood ears; cut off and discard mushroom stems and cut caps into thin slices. Pinch out hard nobs from center of wood ears and discard; cut wood ears into thin strips.
- Omelet: heat oil in small nonstick skillet over medium high heat. Add the eggs and tilt skillet to cover bottom. Cook just until egg is set. Loosen edges, turn omelet over and cook the other side five seconds; remove from skillet. When omelet is cool, cut crosswise into 1/8-inch wide strips.
- Combine all flavoring sauce ingredients in a small bowl and mix well.
- Stir-Fry: Heat oil in wok or large skillet over high heat; add ginger and stir once; add pork and stir-fry until meat is no longer pink, about two minutes. Add mushrooms, wood ears, bamboo shoots, carrot and broth; stir and toss two minutes. Add bean sprouts and stir-fry one minute.
- Stir flavoring sauce; pour into wok and cook, stirring constantly, until sauce bubbles and thickens. Stir in omelet strips and green onions.
- To serve, spread about two teaspoons hoisin sauce on each pancake. Spoon one-eighth of the pork mixture down center and roll up.
Nutrition Facts : Calories 195.2, Fat 10.7, SaturatedFat 2.8, Cholesterol 66.1, Sodium 986.9, Carbohydrate 14.4, Fiber 1.7, Sugar 7, Protein 10.1
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