How To make Spicy Mu Shu Beef Roll Ups

Woo Can Cook (live) | Mom's Mu Shu Pork (Hecai Daimao), AMA!

hello hi everyone! Tonight we're making Chinese Mu Shu Pork or Chinese tacos as some folks know them. The version we are making today is based off of the way my mom makes it, which is known as Hecai Daimao, or mixed veggies with a hat (referring to the egg topping finish). It looks a little bit different from the Mu Shu pork that you are more familiar with, as it prominently features vermicelli rice noodles.

Bookmark the full recipe (coming out Friday 1/22!) to follow along and cook with me!


Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're here live every Tuesday and Thursday at 6:30PM PST, Wednesdays at 6PM PST, with new recipes every Friday. See ya soon!

How to Make Moo Shu Pork

Learn how to make Moo Shu Pork

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Vietnamese Caramalised Pork Bowls

Crazy delicious, crazy FAST!!!

Caramelised pork is a Vietnamese dish, and this is a super fast ground pork (mince) version. All the flavour, in one delicious pork bowl!

THRIVE Video Recipes: Mu Shu Beef Stir Fry

Welcome to Future Foods - very nutritious and simply delicious. Today we're cooking with Chef Todd Leonard, THRIVE Life Executive Chef, using THRIVE Freeze Dry ingredients. Thrive Foods -- innovative freeze dry food -- identical to the food items we eat and cook with everyday or to store for an emergency.

Make Perfect CHASHU Pork for Ramen | Japanese Braised Pork Belly

Hey guys! Today is a shorter video because in my NEXT video I’m going to show you how to make delicious TONKOTSU ramen - but you can’t have delicious ramen without mouth-watering braised pork - or CHASHU!

Since this recipe can take a bit of time, I made it into a smaller video for you guys to come back to any time you want to revisit how to make chashu!

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00:00 Intro
00:17 Prepare Your Pork Belly
01:12 Tying the Chashu
01:44 Boiling the Chashu
03:08 Making Chashu Sauce
04:31 Frying the Crispy Pork!

Ingredients (One roll)

- 1 Pork Belly Block (it should be big enough to roll and have a nice layer of fat)
- 1 Ginger Root Chopped
- 3-5 peeled garlic cloves
- 2-3 stems of Japanese Negi or Green Onion

Chashu Sauce:
- 100ml cooking sake
- 100ml mirin
- 4 tbsp sugar
- 250ml soy sauce
- 500ml water
- 500ml water from the boiled pork
- ½ chopped onion

How to Make:

- Start off by preparing your pork belly, remove any moisture with a paper towel and cut off any uneven parts. Prick both sides with a fork and make thin slices down the non-fatty part of the belly.
- Roll the pork belly up tightly so the side with the least fat is in the middle
- Tie up the pork with kitchen twine - make one knot on the end of the pork and then make a circle with your hand - pull the pork through and tighten the string - repeat this step down the pork and tie off a tight knot at the end. Then tie the twine around the length of the pork a few times before making another tight knot.
- Fill a saucepan with enough water to cover the pork and bring to a boil - drain the pork in a sieve and wash away any impurities/bitterness from the pan and the pork (this will give you a better tasting chashu in the end)
- Put the pork back in a saucepan with ginger, garlic, and the green stems of Japanese negi (green onion) - bring to a boil and simmer for 90 minutes. You can place a piece of kitchen towel over the pork to make sure it doesn’t overflow and if the liquid evaporates too quickly - re add more water as necessary. (Make sure to save 500ml of this liquid for later)
- Once 90 minutes has passed, remove the pork and prepare a saucepan for the chashu sauce
- Add the cooking sake and mirin - and burn away the alcohol, once the alcohol has burned away, add the sugar and stir.
- Once the sugar had dissolved, add soy sauce, 500ml of water and 500ml of the your saved liquid from boiling the pork and then add the pork
- Let that simmer for 40 minutes, turning every 10 minutes.
- Once 40 minutes has passed, take out your pork and save the sauce.
- In a frying pan - cook the edges of your pork until nice and crispy - take out the pork - and add 2 large ladle-fulls (or enough to coat your pork) of your sauce to the fry-pan. Cook on a low heat until it thickens up.
- Coat your pork in this sauce and let rest. Enjoy your chashu with ramen or by itself!

How to Make Beijing-Style Vegetarian Moo Shu (recipe) 炒合菜

A Northern Chinese style vegetarian moo shu that uses colorful crunchy vegetables and scrambled eggs to create the best texture, served on a thin flour pancake brushed with a savory sweet sauce. It is very easy to put together and extremely satisfying to eat. Serve it as a main course for the best vegetarian dinner!. Recipe ➡︎

⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎

INGREDIENTS

2 tablespoons dried wood ear mushrooms
1 tablespoon soy sauce
1/4 teaspoon salt
1 teaspoon brown sugar (or sugar)
1/4 teaspoon white pepper
1 teaspoon toasted sesame oil
1/2 teaspoon cornstarch
2 1/2 tablespoons peanut oil
3 eggs, beaten with a pinch of salt
4 cloves garlic, finely chopped
1/2 carrot, sliced into thin strips
1/2 lb (225 g) bean sprouts
1 pepper of your choice (bell pepper, anaheim pepper, or hot pepper), sliced into thin strips
12 stalks garlic chives, chopped into 2” (5 cm) pieces (or 3 green onions, sliced into 2” / 5 cm sticks then halved)
6 to 8 Moo shu pancakes (homemade or store-bought or flour tortillas)
Sweet bean paste (or hoisin sauce)

Check out more cooking notes at ➡︎

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VIDEO EQUIPMENT

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Software: Final Cut Pro

MUSIC CREDIT

Better Now Piano Version by Philip Daniel Zach