MOO SHU PORK
This is a popular classic in the Chinese restaurant scene. You can replace the pork with chicken or shrimp, but the original recipe is with pork. My parents say this recipe tastes better than the ones they've had in Canadian Chinese restaurants. Once you get the hang of making it, you'll want to make it often. If you don't want to spend the time making pancakes, you can use soft tortillas to replace. The homemade pancakes are much better though. This dish goes well with hot and sour soup, for a Beijing style meal.
Provided by SpiceBunny
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
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.
MOO SHU PORK
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 10
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.
SLOW-COOKER MOLE PORK
Provided by Food Network Kitchen
Time 8h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Tear the tortillas into small pieces; toss with the chiles, sesame seeds, raisins, onion, garlic and five-spice powder in a bowl. Heat a large cast-iron skillet over medium-high heat. Add the tortilla mixture; cook, stirring, until the sesame seeds are toasted and the onion is slightly charred, about 5 minutes.
- Add the tomatoes and cook, stirring and scraping up any browned bits, until the liquid evaporates and the tomatoes start browning, about 6 minutes. Add the cilantro and 1 1/2 cups water; bring to a boil, scraping up the skillet. Working in batches, transfer to a blender and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker.
- Season the pork all over with salt and pepper; add to the slow cooker. Cover and cook on low, 8 hours.
- Before serving, pierce the sweet potatoes several times with a fork: microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice. Top with the sauce and more sesame seeds and cilantro. Serve with the sweet potatoes and tortillas.
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
Stir-fried vegetables make a nice accompaniment to this moo shu pork recipe. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 564 calories, Fat 17g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1111mg sodium, Carbohydrate 63g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
SAUCY SLOW COOKER PORK CHOPS
This is a quick and easy slow cooker recipe that always pleases my family! I suggest serving this entree with rice.
Provided by S Rodriguez
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 6h25m
Yield 5
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat; cook pork chops in the hot oil until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker; top pork chops with onion and green peppers.
- Whisk tomato sauce, brown sugar, vinegar, Worcestershire sauce, and salt together in a bowl. Pour sauce into slow cooker, gently stirring to coat meat and vegetables.
- Cook pork chops on Low until tender, 6 to 8 hours.
- Transfer pork chops to a serving platter; tent with aluminum foil to keep warm. Whisk cornstarch into sauce until thickened; spoon sauce and vegetables over pork chops.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 20.9 g, Cholesterol 59.1 mg, Fat 15.2 g, Fiber 1.8 g, Protein 24.8 g, SaturatedFat 3.7 g, Sodium 994.6 mg, Sugar 14.8 g
SLOW COOKER MOO SHU PORK
Make and share this Slow Cooker Moo Shu Pork recipe from Food.com.
Provided by Ck2plz
Categories Pork
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Stir together hoisin, garlic, sesame oil, soy sauce and cornstarch; set aside.
- Place coleslaw mix and carrots into slow cooker. Cut the pork into 1/8-inch thick slices, then cut each slice in half lengthwise; sprinkle on top of cabbage mixture in slow cooker. Drizzle with 1/4 cup of hoisin sauce mixture. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- Remove cover; stir in remaining 1/4 cup hoisin sauce mixture.
- Heat tortillas according to package. Place 1/2 cup pork mixture in center of each tortilla, top with scallion strips, if desired, roll up.
MOO SHU PORK
Fill Moo Shu shells or Tortillas with this delicious Moo Shu Pork. It tastes just like your favorite Chinese restaurant! Shop at an Asian market for the Moo Shu shells and thinly sliced pork. Otherwise ask your butcher to thinly slice the pork for you.
Provided by Momma Jenny
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into 1/4 inches strips and mix with water, 1 Tablespoon soy sauce, wine and corn starch. Set aside. In a separate bowl mix cabbage, carrots, bean sprouts, 1 1/2 tablespoons soy sauce and Hoisin Sauce. Set aside.
- Heat 1 Tablespoon oil in wok, scramble eggs in wok. Remove from wok and set aside.
- Heat 1 Tablespoon oil in wok and cook pork mixture until fully cooked. Remove and set aside.
- Heat 1 Tablespoon oil in wok and stir fry cabbage mixture. Then add pork mixture and eggs, stir evenly and drain to serve.
- Wrap mixture and a little Hoisin Sauce in a moo shu shell or tortilla and serve.
Nutrition Facts : Calories 193.9, Fat 12.9, SaturatedFat 2.9, Cholesterol 120.2, Sodium 568.4, Carbohydrate 9.6, Fiber 1.6, Sugar 4.2, Protein 9.9
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
COPYCAT MOO SHU PORK
This recipe is taken from the "Company's Coming Asian Cooking" cookbook. If possible, try not to omit or substitute any ingredients, as this will maintain the authentic flavour. I've also included a recipe for mandarin pancakes, which are required to serve the Moo Shu.
Provided by Lazarus
Categories Pork
Time 55m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 135.9, Fat 3.9, SaturatedFat 0.9, Cholesterol 48.7, Sodium 238.2, Carbohydrate 16.5, Fiber 0.9, Sugar 0.9, Protein 8
SLOW PORK MOMOFUKU (SLOW COOKER)
Chef Leah Erskin is not enamored of her slow-cooker, but has realized that this recipe, adapted from "Momofuku" by David Chang and Peter Meehan, was perfect for it. No ingredients were given for the spicy sauce, you are on your own. Suggested servings seems low to me, but this is what she wrote.
Provided by duonyte
Categories Pork
Time 16h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and pat dry the roast. Combine the white sugar and 1/3 cup kosher salt and rub all over the roast. Slide into a plastic bag and refrigerate 6 hours or overnight.
- Remove roast, discarding bag and juices. Rinse and pat dry.
- Place in large slow cooker (5 to 7 qt) and cook on Low until tender, turning once - about 10 hours.
- Stir together the garnish ingredients.
- Remove pork from slow cooker and place on a rimmed baking sheet.
- Toss together the brown sugar and 1 1/4 tsp kosher salt and rub all over the pork.
- Slide into a 500 deg oven and allow to caramelize, about 10 minutes.
- Serve the pork. Each diner should be placing shards of pork onto a lettuce leaf with the rice, scallion garnish and other condiments.
Nutrition Facts : Calories 1264.8, Fat 88.7, SaturatedFat 28.8, Cholesterol 322.1, Sodium 497.4, Carbohydrate 33.6, Fiber 0.9, Sugar 30.8, Protein 78.8
SLOW-COOKER PORK ROAST
This easy pork roast is a hands-off dinner party main, thanks to your slow cooker. Marinate the boneless pork shoulder in advance for a low-stress menu.
Provided by Anna Stockwell
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- The night before or up to 2 days before cooking, pulse the anchovies, garlic, mustard, salt, sugar, pepper, and allspice in the jar of a food processor until a thick paste forms. Rub that paste all over your tied pork roast, pushing it between the cracks as much as possible. (If you care about how your hands smell, you might want to wear gloves for this process.)
- If you have room to store the insert of your slow cooker in the fridge, tuck the rubbed roast into it, cover it, and refrigerate. If there's just no room, seal it into a resealable plastic bag and then refrigerate. Let it sit at least overnight or up to 2 days so that the salt and seasonings in the paste have a chance to penetrate the meat to tenderize and flavor it.
- Place the insert and the pork into your slow cooker set to low, cover, and cook until the meat is fork-tender but not completely falling apart, 7 to 7½ hours. (If it's done cooking before you're ready for it, simply remove it from the cooker, wrap it tightly in foil, and let it sit for up to 2 hours, then re-warm-still wrapped-in a 300°F oven before slicing.)
- Transfer to a cutting board and let rest 5 to 10 minutes. Remove the butcher's twine, then slice and transfer to a serving platter. Drizzle vinaigrette over the top, or strain some of the juice out of the slow cooker, drizzle that over the top instead, and toss a flurry of chopped herbs over the top to make it pretty.
SLOW COOKER SHOYU PORK
Use your slow cooker to infuse the delicate taste of sweetened soy sauce to pork, making for a easy-to-prepare, delicious and economical dish.
Provided by HI_cook
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 8h10m
Yield 8
Number Of Ingredients 6
Steps:
- Place the pork roast into the bottom of a slow cooker. Pour the tomato sauce, sugar, soy sauce, sake, and garlic into a bowl, and stir until the sugar has dissolved. Pour the mixture over the pork roast. Cover the slow cooker, and cook on Low for 8 to 10 hours.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 30.8 g, Cholesterol 97.1 mg, Fat 17.6 g, Fiber 0.7 g, Protein 27.5 g, SaturatedFat 6.5 g, Sodium 2008.2 mg, Sugar 28.1 g
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