Moo Shu
Thank you for watching!
Moo Shu is one of those dishes that will satisfy your tastebuds. It has a peppery kick from the 5 spice and sweetness from the hoisin sauce.
It's also tasty if you sub the wraps with lettuce cups!
INGREDIENTS:
~~~~~~~~~
3 tsp Olive Oil (Divided)
3 C Cabbage (Sliced)
1/2 C Onions (Sliced)
1/2 C Carrots (Sliced)
1/2 C Zucchini (Sliced)
1/2 C Bamboo (Sliced)
1/2 C Wood Ear Mushrooms (Chopped)
1 C Bean Sprouts
10 oz Tofu (Fried)
2 Eggs
1 Tbs Soy Sauce
1 tsp Chinese 5 Spice
Salt to Taste
- - - - - - - - - - - - - - - -
Moo Shu Wraps
Hot Sauce (Sriracha Is My Favorite)
Hoisin Sauce
Check for directions!
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#MooShu #Tofu #AsianFood #Vegetarian
How to make Moo Shu Pork/木須肉
Ingredients:
marinade pork:
300g shredded pork
1tbsp cooking wine
1tsp sugar
1/4tsp salt
1 egg
1tsp soy sauce
1tbsp cornstarch
2 eggs
1/2 tsp oil (add into egg)
10g wood ear mushroom( also called dried black mushroom), soak water for 2-3 hours, then chop.
200g cabbage
70g carrot
100g bamboo shoot
10g bean sprouts
10g ginger
3 clove garlic
1tbsp oyster sauce
½tsp white pepper
1 tsp cooking wine
10g cilantro
500cc cooking oil
1 package moo shu wrapper (20 pieces)
¼ c hoisin sauce
Instructions:
1. Slice the pork, then marinade it for 20-30min.
2. Beat 3 eggs. One for marinade pork. Two for omelet.
3. Chop all the vegetables
4. Don’t need oil. Pour the egg into wok, swirl the wok to make sure egg
spread evenly. Turn the
heat to low, cover the lid let it cook. When the egg is solid, remove it from
the pan and roll up
the egg, then chop it.
5. Pour 500cc oil in wok, heat up oil, deep fry beef and stir for 1 min. Put
wood ear mushroom,
cabbage, carrot, bamboo shoot into the wok to fry with beef for 1 min.
Take out and drain them.
6. Remove the oil from the wok and heat up the wok. Put in ginger and
garlic to cook for 30
second. Add in the cooked pork and vegetables to the wok. Add oyster
sauce, white pepper for
taste. Add bean sprouts and cilantro last.
7. Boil water to steam moo shu wrapper according to the instructions on
the package.
8. Take a wrapper, spread hoisin sauce on and add moo shu pork on the
wrapper.
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木須肉Moo Shu Pork
配料:
醃豬肉:
300克豬肉絲
1湯匙料酒
1茶匙糖
1/4茶匙鹽
1個雞蛋
1茶匙醬油
1湯匙太白粉
2個雞蛋
1/2茶匙油(加入雞蛋)
10克木耳蘑菇(浸泡2-3小時),切絲。
200克高麗菜
70克紅蘿蔔
100g筍
10克豆芽
10克薑
3瓣大蒜
1湯匙蠔油
½茶匙白胡椒
1茶匙料酒
10克香菜
500cc食用油
1包木須皮(20張)
¼c海鮮醬
作法:
1.切豬肉絲,醃製20-30分鐘。
2.打3個雞蛋。一個用於醃製豬肉。兩個煎蛋捲。
3.切絲所有蔬菜
4.不需要油。將雞蛋倒入炒鍋中,旋轉炒鍋以確保雞蛋均勻鋪開。
轉低火,蓋上蓋子使其煮熟。取出,捲起煎蛋捲並切絲。
5.將500cc油倒入鍋中,加熱油,炸牛肉,攪拌1分鐘。放木耳,
高麗菜,紅蘿蔔,竹筍放入鍋中,跟牛肉炒1分鐘。取出並瀝油。
6.用相同的炒鍋,不需要油。將炒鍋加熱,放入生薑,大蒜煮30秒鐘。
把所有的油炸原料煮。加入蠔油,白胡椒調味。最後加豆芽和香菜。
7.木須皮按照包裝上的說明將水煮沸以蒸熟。
8.木須皮,上面塗上海鮮醬,舖木須豬肉在皮上。
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Forget TAKEOUT - Moo Shu Pork at Home
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** CHAPTERS **
0:00 - Introduction
0:31 - Prepare pork
2:26 - Prepare veg
4:05 - Black wood ear
4:50 - Prepare eggs
5:20 - Prepare sauce
6:14 - Cook eggs
7:02 - Cook veg
7:43 - Cook pork
8:16 - Add cabbage, sauce and eggs
9:30 - Plate food
9:48 - thetaste
10:46 - Flo's thoughts
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COOKING WITH MY DAUGHTER | Moo Shu Pork & Homemade Tortillas
I'm teaming up with my daughter, Ella to make a delicious Moo Shu Pork and homemade tortillas. What a treat!!
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Foodsaver Sealer - Amazon -
Stasher Silicone Bag - Amazon -
Libbey Mini Glass Jars - Amazon -
Edlund Stainless Tongs - Amazon -
Microplane Coarse Grater - Amazon -
Microplane Fine Grater - Amazon -
Lodge Cast Iron Skillet - Amazon -
Wusthof Chef's Knife - Amazon
Wusthof Santoku Knife - Amazon -
Lansky Knife Sharpener - Amazon -
Stainless Steel Scraper - Amazon -
Pepper Mill - Amazon -
OXO Garlic Press - Amazon -
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Silicone Spatula - Amazon -
Oil Dispenser - Amazon -
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Woo Can Cook | Mu Shu Pork (PF Chang's)
hello hi hello everyone! Wesley here, this is a recipe adding to our series on Chinese American food hacks, based on the mu shu pork from PF Chang's. This was a fun one to deconstruct cause PF Chang's mu shu pork makes a lot of the decisions in their recipe that you will find in a typical americanized mu shu pork, so it was super fun to take apart and identify the American qualities that come up.
As always, I also took a shot at my own version of mu shu pork, which is loosely based off of my mom's recipe from when I was a kid. As it turns out after discussing this further with my parents, what we were eating was not mu shu pork at all, but a similar dish called hecai daimo, which loosely translates to mixed veggies with an (egg) hat. In addition to the differences in plating, it also prominently features the use of vermicelli rice noodles, which I've never seen anywhere outside of my parent's house. Hope you try it.
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.
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PF Chang's Version
INGREDIENTS
- 1 boneless pork loin
- 4 cloves garlic
- 1 tbsp ginger
- 1/4 head white cabbage
- 2 green onions
- 2 carrots
- 1/4 cup cucumber (about 1 1/2 inches of cucumber)
- 1/2 cup bean sprouts
- 8 oz can bamboo shoots
- 2 wood ear mushrooms
- 2 eggs
- 1 tbsp shaoxing wine
- 1 tsp corn starch
- vegetable oil
- mu shu skins (or flour tortillas)
INGREDIENTS (marinade)
- 4 tbsp soy sauce
- 2 tbsp shaoxing wine
- 1 tbsp sesame oil
INGREDIENTS (sauce)
- 2 tbsp oyster sauce
- 4 tbsp soy sauce
- 1 tbsp doubanjiang
- 2 tbsp shaoxing wine
- kosher salt
- hoisin sauce
PREP
- CRUSH and MINCE garlic, set aside
- FINE MINCE ginger, set aside
- THINLY SLICE pork loin, set aside
- SLICE cabbage, set aside
- SEPARATE greens and whites of green onions and slice, set aside
- JULIENNE carrots and cucumbers, set aside
- REHYDRATE wood ear mushrooms in boiling water for 10 minutes, then slice, set aside
- WHISK eggs, then add 1 tbsp corn starch and 1 tsp of corn starch, set aside
- COMBINE pork with all marinade ingredients, and marinate for 30 minutes or up to an hour
- COMBINE all sauce ingredients except hoisin, and set aside
ON THE STOVE
- HEAT wok as hot as possible, then add 4 tbsp vegetable oil, long yao
- ADD pork, reserving the liquid of the marinade, toss until 90% cooked (about 2 minutes), then remove
- WIPE down wok, reheat, add 4 more tbsp vegetable oil, and long yao
- ADD garlic, ginger, and whites of green onions, and sauté until fragrant (about 15 seconds)
- ADD cabbage and carrots, toss and sauté for 1-2 minutes until slightly tender
- ADD mushrooms, bean sprouts, and bamboo shoots, and toss with 3 tbsp of sauce mixture, saute for 1-2 minutes
- ADD pork back to the wok, followed by cucumbers and remaining sauce mixture
- TOSS until combined, and remove
- WIPE down wok, reheat, add 4 more tbsp vegetable oil, and long yao
- ADD egg mixture to the wok, and rotate the wok until as much of the egg makes contact with the wok as possible
- FLIP the egg, then remove onto a cutting board
- SLICE the egg into strips, then add to the stir fry off heat
- SERVE over mu shu skins (or flour tortillas), and finish with greens of green onions and hoisin sauce