P F CHANG'S MU SHU PORK
Make and share this P F Chang's Mu Shu Pork recipe from Food.com.
Provided by Member 610488
Categories Pork
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a tablespoon of vegetable oil in a large flat frying pan over medium high heat. When oil is hot, pour in the beaten eggs. Let the eggs set up until firm enough to flip as one sheet.
- Cook for a few more seconds and remove from heat to a chopping board. Slice the egg sheet into strips and set aside.
- Heat 2 tablespoons of oil in the same pan over high heat and add half of the green onions. Stir until the onions are sizzling for a minute.
- Add the cabbage and bean sprouts. Saute until cabbage is wilted but still a little crunchy. Remove from heat and set aside in an extra bowl.
- Heat the remaining oil in the same pan over high heat and add the garlic and the rest of the green onions. Saute until fragrant and add the pork. Stir fry until the pork is just cooked.
- Add the Chinese mushrooms, bamboo shoots, cabbage, sprouts, and egg sheet. Stir fry for another few minutes.
- Heat the mu shu shells according to the instructions on the package. Serve each mu shu shell with a smear of hoisin sauce down the middle. Place several spoonfuls of mu shu on the shell and fold the sides inches.
Nutrition Facts : Calories 1262.5, Fat 86.9, SaturatedFat 18.1, Cholesterol 520.1, Sodium 2852.2, Carbohydrate 69.3, Fiber 10.4, Sugar 15.6, Protein 56.5
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 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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