Moo Shu Pork 木須肉 - Wok Along With Lee Kum Kee
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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 Chinese Moo-Shu Pork, Part 1
Master a classic Mandarin dish when Around the World in 80 Dishes takes you to Beijing, China, for a video demonstration of Moo-Shu Pork, prepared by Chef Shirley Cheng.
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How to Make Chinese Moo-Shu Pork, Part 1
Moo Shu Chicken WatchMiCook Episode 113
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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
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How To Cook Moo Shu Pork-Chinese Food Recipes
Moo Shu Pork Recipe @ Asian Food Recipes
BETTER THAN TAKEOUT - Easy Chicken Lo Mein Recipe
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This is a perfect recipe for when you come home from work and you got hungry kids to feed. Everything can be ready within 20 minutes. Better and faster than take out. You can also take it to work as lunch because it reheats in the microwave really well. The flavor if impeccable, it is nutty, savory. The chicken is tender and soft. The noodles are very filling but well balanced with the veggies.
INGREDIENTS
1 lb of fresh egg noodles
12.3 oz (350 grams) of chicken breast
1/3 tsp of salt
1/3 tsp of baking soda
1/2 tbsp of Chinese cooking wine (Amazon Link -
Black pepper to taste
3 cloves of garlic, sliced thinly
1/2 inch of ginger, julienne
4 oz of carrot, julienne
1/2 of a red bell pepper, julienne
5 mushroom, sliced thinly
4 oz of snap peas
5 scallions
To Make The Sauce
1.5 tbsp of Soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp Hoisin sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1/2 tbsp of pure Peanut butter (Amazon Link -
1/2 cup of water
INSTRUCTIONS
Slice the chicken breast thinly. Marinade with garlic, ginger, salt, Chinese cooking wine, black pepper, and baking soda. Baking soda will break down the meat fibers and tenderize the chicken. It will give you that melt in your mouth texture.
Julienne the carrot, bell pepper. Slice the mushroom. Cut the scallions. To save time, you can buy a bag of pre-cut, mixed vegetables from the supermarket.
In a sauce bowl, combine all the sauce ingredients thoroughly. The peanut butter makes the sauce creamier and thicker, helps the flavor to wrap around the ingredients. You have to break up the peanut butter a little bit first so it doesn't clump up.
Bring a pot of water to a boil and cook the noodles until 80% done. Drain completely. Do not over cooked the noodles otherwise they will turn soggy when you finish them in the wok with that lomein sauce.
Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinade chicken and stir for 2 minutes or until it just changes color. Add all the vegetables except for the scallions. continue to stir for 1 minute. Add the well-drained noodles along with the lomein sauce. Keep stirring over medium heat until all the sauce is absorbed. As soon as the sauce is gone, you have to turn off the heat. Otherwise the noodles will start sticking to the wok.
Add the scallions and serve.
Videography / Editing by Austin Schargorodski -
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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