How To Cook Moo Shoo....
how to cook moo shoo turkey bacon, 3 cups of chopped cabbage, bell pepper, onion, turkey bacon 2 slices, 1 red chili, preheated frying pan medium high heat, add 2 tsp of cooking oil, 1 tsp of ginger, 1 tsp of garlic and stir until aromatic, add vegs in and stir fry for 4-5 minutes, add TPS of hoisin sauce, 1 tsp of soy, drizzle sesame oil, a pinch of pepper, warm the tortilla and wrap the moo shoo..…..great for sharing!!!!!
How to Make Moo Shu Chicken (Paleo, Whole30)
Recipe:
This simple and authentic Moo Shu Chicken hides a healthy twist to a classic Chinese takeout dish. Cooked with tender sliced chicken, vibrant vegetables, and fluffy scrambled eggs, this is a fantastic one-skillet weeknight supper that’s also Whole30-compatible, paleo, and gluten free!
Moo Shu Pork
INGREDEINTS:
250 g pork tenderloin, julienned
For the Marinade: (marinate for 4 hours or more)
2 T soy sauce
2T oyster sauce
4 T sherry wine or Chinese cooking wine
1 T sesame oil
1 tsp ginger, grated
1 tsp garlic, grated
6 T olive oil
3 pcs eggs, lightly beaten
1 c shiitake mushrooms, julienned
2 c cabbage, shredded
1 c carrots, julienned
1 c baguio beans, julienned
1 tsp sesame oil
1 tsp ginger, grated
1 tsp garlic, grated
3 tsps Chinese cooking wine
2 T oyster sauce
To taste salt and pepper
Flour Tortillas
Hoisin Sauce
Scallions (make into scallion brushes and soaked in ice water)
PROCEDURE:
1. In a bowl, add in the marinade ingredients and the pork and marinate for at least 4 hours or overnight in the fridge.
2. In a wok over high heat, heat some olive oil and scramble the eggs until cooked but not dry. Remove from heat and set aside. Cover with foil.
3. Wipe the wok clean and add more olive oil.
4. Stir fry the pork until cooked through and season with salt and pepper. Remove from the wok and set aisde.
5. In the same wok, add in the shiitake mushrooms and fry until golden brown about 2 minutes.
6. Add in the cabbage and stir fry until cooked but not wilted.
7. Season with salt and pepper and toss with sesame oil and remove from wok. Set aside.
8. Still in the same wok, heat olive oil and cook the carrots and baguio beans and sauté until tender but still crisp about 2 minutes.
9. Add in the grated ginger, garlic, oyster sauce and stir fry for a minute.
10. Put back the pork and eggs in the wok and combine well. Season with salt and pepper.
11. Serve with hoisin sauce.
12. May be eaten wrapped in flour tortillas or lettuce cups.
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Moo Shu Pork 木須肉 - Wok Along With Lee Kum Kee
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Over the coming months, we’ll be delving into the deepest and darkest secrets of Chinese cuisine, showing you how to create your favourite takeaway-style meals, from Super Sweet & Sour Chicken to Terrific Teriyaki Beef, in the comfort of your own kitchen.
There is an art to creating authentically delicious Chinese meals and we want to help you wok your way to perfection!
We’ll also be giving you the chance to win some incredible prizes along the way, arming you with all the tools you’ll need to get started in cooking authentic Chinese dishes and learning valuable skills that will have you wok-ing like a pro in no time.
So, be sure to SUBSCRIBE to enter!
Ingredients:
180g of lean pork, e.g. loin
3 medium eggs, beaten150 bamboo shoots, drained
15 - 18g wood ear mushrooms, soak in warm water
A quarter of cucumber, sliced
2 cloves of garlic, finely chopped
2 Tbsp cooking oil
1 Tbsp Lee Kum Kee Premium Light Soy SauceLee Kum Kee Pure Sesame Oil for drizzling
Marinade:
1 Tbsp Lee Kum Kee Premium Light Soy Sauce1 Tbsp of water
1 Tbsp cornflour
Method:
1. Mix the pork slices with the marinade and leave for 15 minutes.
2. Heat half of oil over medium high heat. Pour in the egg and spread it out, leave it to set for about few seconds, then stir and scramble into bite-size pieces. When the egg is slightly brown on the bottom, take it out.
3. Heat the remaining oil till very hot, add the pork. Stir-fry till lightly browned and push them to one side of the wok.
4. Add garlic and give it a quick stir till fragrant. Add vegetables and stir-fry for 2 minutes then mix in the pork.
5. Add Light Soy Sauce to taste. Cook till hot, add a splash of water if it becomes too dry.
6. Add the scrambled egg, mix well and drizzle with some Pure Sesame Oil before serving.
Moo Shu Chicken Stir Fry Recipe - Asian Wrap Recipe
Learn How to Asian Make Moo Shu Chicken Stir Fry - Asian Wrap Recipe
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Slow-Cooker Mu Shu Chicken Wraps
#slowcooker #weeknightmeals
Hey friends, today I'm sharing how to make these simple, delicious Slow-Cooker Mu Shu Chicken Wraps! If you enjoy Asian flavors, this fix-it-and-forget it main dish is sure to be a weeknight favorite! I make these in my Power Cooker on the low-temp setting, but you can make this in a regular slow-cooker too.
I recorded this video yesterday and I'm finally getting it published today! ????
The printable recipe for these flavorful Slow-Cooker Mu Shu Chicken Wraps is right here for you:
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*Some of my other slow-cooker recipes you might enjoy*:
Smoky Sweet Potato and Black Bean Soup
Slow-Cooker Two-Bean Turkey Chili
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