Mushu Pork | Kenji’s Cooking Show
Donate to No Kid Hungry here:
Get my books (including The Food Lab and my new book, The Wok) here:
Stay tuned for the mandarin pancake video.
Here’s Chinese Cooking Demystified’s video on moo shu pork which is as great as everything they do:
This recipe is from my book The Wok. Here's the recipe:
MOO SHU (MOO SHI) MUSHROOMS OR MOO SHU PORK
NOTE: If you prefer to make moo shu pork, omit mushrooms, increase pork to 12 ounces, and double all of the pork marinade ingredients. Proceed as instructed, stir-frying the pork in two separate batches, adding the scallions, woodears, and day lilies to the second batch of pork as instructed in Step 7.
YIELD:
Serves 4
ACTIVE TIME:
20 minutes
TOTAL TIME:
40 minutes
The Dry Ingredients:
¼ cup (1/2 ounce, about 15g) dried Chinese woodear mushrooms
¼ cup (1/2 ounce, about 15g) dried daylily buds
For the Pork:
4 ounces (120g) pork loin, pork sirloin, chicken breast, or extra-firm tofu cut into thin slivers
1 teaspoon (5ml) Shaoxing wine or dry sherry
1 teaspoon (5ml) light soy sauce or shoyu
¼ teaspoon (.5g) ground white pepper
Kosher salt
Pinch MSG (optional)
1 teaspoon (3g) cornstarch
For the Sauce:
1 tablespoon (15ml) Shaoxing wine or dry sherry
1 tablespoon (15ml) light soy sauce or shoyu
½ teaspoon (1g) ground white pepper
For the Stir-Fry:
4 tablespoons (20ml) roasted sesame oil
3 eggs, thoroughly beaten with a pinch of salt
2 slices ginger, divided
8 ounces mixed sliced mushrooms (see page 000)
2 scallions thinly sliced on a sharp bias
¼ teaspoon MSG (optional)
To Serve:
Mandarin pancakes or warm flour tortillas
Hoisin sauce or sweet bean sauce
1. Rehydrate the dried ingredients: Place woodears and daylily buds in a large bowl or measuring cup large enough to allow for them to expand about fourfold. Cover with very hot water and set aside until rehydrated, about 15 minutes. Drain thoroughly. Remove tough centers from the woodears, then thinly slice them. Cut daylilies into 2-inch pieces.
2. While woodears and daylilies rehydrate, marinate the pork: Place pork in a medium bowl, cover with cold water, and vigorously agitate it. Drain through a fine mesh strainer set in the sink and press on the pork with your hands to remove excess water. Return the pork to the bowl and add wine, soy sauce, white pepper, a pinch of kosher salt, a pinch of MSG, and cornstarch. Stir vigorously with your fingertips or chopsticks for 30 seconds. Set aside for 15 minutes at room temperature.
3. Meanwhile, make the sauce: Combine wine, soy sauce, and white pepper in a small bowl and whisk with a fork until no lumps remain.
4. Cook the eggs: Heat wok over high heat until lightly smoking. Add 2 tablespoon (15ml) oil and swirl to coat. Pour the beaten eggs into the center and cook without moving for 10 seconds. Continue to cook, stirring breaking up the eggs with a spatula until they are barely set, 30 to 45 seconds. Transfer eggs to a large bowl.
5. Wipe out wok and return to high heat until lightly smoking. Add 1 tablespoon (15ml) sesame oil and swirl to coat. Add 1 slice ginger and let sizzle for 5 seconds. Immediately add pork and stir-fry until pork is no longer pink and mostly cooked through, about 1 minute (if making Moo Shu Pork instead of Moo Shu Mushrooms, cook pork in two batches—see note). Transfer to bowl with eggs.
6. Wipe out wok and return to high heat until lightly smoking. Add remaining 1 tablespoon (15ml) oil and swirl to coat. Add remaining ginger slice and let sizzle for 5 seconds. Immediately add the mixed mushrooms and stir-fry until mushrooms are lightly browned around the edges, 2 to 3 minutes. Add scallions, woodears, and day lilies, and stir-fry until softened and fragrant, about 30 seconds.
7. Add the pork and eggs back to the wok and toss everything to combine. Stir sauce and add to wok by pouring it around the edges. Stir-fry everything together to combine and season to taste with salt and more white pepper. Transfer to a serving platter and serve immediately with Mandarin pancakes and hoisin sauce.
Moo Shu Pork 木須肉 - Wok Along With Lee Kum Kee
- Join us, the masters of Chinese cuisine, as we give you an exclusive first-look at our brand spanking new YouTube video series – Wok Along with Lee Kum Kee!
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.
How To Make Mu Shu Pork, Chicken or Tofu | #StayHome With Rachael
Rach shows you how to make her favorite takeout at home—mu shu—with pork, chicken or tofu.
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 Chicken and Vegetables - Vegan Style | The BEST Moo Shu Recipe
Please SUBSCRIBE and support our small business!
Check Out Our Website:
Check Out Our Etsy:
Track: Paradise, HYMN
Music provided by
Free Download/Stream:
#healthy #vegan #plantlife #foodismedicine #homecooking #veganlife #veganfood #healthyfood #food #veganrecipes #healthy #vegetarian #foodie #foodporn #easyveganmeals #shorts #vegetarian
Moo Shu Chicken WatchMiCook Episode 113
If you haven't already done so, please hit that SUBSCRIBE button and make sure you like it and share it! Thank you for all of your support!
A really easy and fast meal with minimal work.
I actually had the idea for this because of the release of Mulan but since the release date is being held back and I had all the ingredients, I went ahead and made this.
This was for the missing Mushu, the Dragon, in the previews that I saw.
Family loved this dish and it truly is simple to make.
Hope you guys enjoy this!
Thank you for watching!
~WatchMiCook
Let's Connect!
Instagram
Facebook
Twitter
Pinterest
pinterest.com/WatchMiCook
Email
watchmicook@gmail.com
or
Send Mi Mail
WatchMiCook
PO Box 62453
Irvine, CA 92602