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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Stir Fried Mushroom and Green Pepper With Pork Khmer Original Style Easy To Make, Test Good
Stir Fried Mushroom and Green Pepper with Pork Khmer Original Style Easy To Make, Test Good.
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Stir Fried Mushroom With Green Pepper And Pork Khmer Original Style Easy To Make, Test Good.
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House Special Lo Mein (BBQ Char Siu Lo Mein) | Wally Cooks Everything
Out of all lo mein recipes out there this one's my all time favorite. That's because it's got delicious Chinese Char Siu thrown into it. A savory, salty and sweet bbq flavor mixed with fresh lo mein, shrimp and vegetables. You'll love it, it's a winning combination!
Timestamp:
00:30 Ingredients
01:10 Best Lo Mein Substitute
01:25 Worst Lo Mein Substitute
06:05 Lo Mein Sauce
12:20 Cooking Time
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INGREDIENTS:
(makes 2 servings)
500g (16oz.) Lo Mein Noodles
200g (8oz.) BBQ Char Siu
100g (4oz.) Shrimp (about 12 shrimp)
60g Yellow Onion
30g (1/2 cup) Carrots Julienned (you can use more)
35g Mushrooms
60g (2 cup) Bean Sprouts
2 Stalks Spring Onions
1/4 Teaspoon Baking Soda (for shrimp)
1/4 Teaspoon Salt (for shrimp)
Lo Mein Sauce
1 Teaspoon Light Soy Sauce
2 Tablespoon Oyster Sauce
2 Teaspoon Dark Soy Sauce
1 Teaspoon Sugar
1 Teaspoon White Vinegar
1/4 Teaspoon Ground White Pepper
2 Teaspoon Pure Sesame Oil (this goes in the end)
Deshell and devein shrimp. Give it a quick rinse and cover shrimp with some water. Add 1/4 teaspoon baking soda, mix and then keep in refrigerator for 10 to 15 minutes. Then rinse thoroughly drain and set aside.
I'm using pre-cooked lo mein noodles. If you're using dry lo mein noodles follow box instructions. Julienne carrots and chop onions.
Then put sauce together except for sesame oil which goes in at the end.
We start off by cooking shrimp. Add 1/4 teaspoon to salt and mix well.
Heat wok on medium high. Add 1 tablespoon oil when wok or pan starts to smoke. Then drop in shrimp and cook for about 1 minute. Making to sure to put some color on both sides of shrimp. Then remove and set aside keeping as much oil in wok or pan
Heat wok on high and add 2 tablespoons oil. Throw in carrots and onions, cook until onions start to turn clear. Add lo mein noodles and mix well for a minute. Then add sauce, mix well for another minute. Then add beansprouts and mushrooms. Mix well then add char siu and shrimp.
Keep mixing and stirring for another 45 seconds to 1 minute. Then add spring onions and flip off heat. Mix well then add 2 teaspoons of pure sesame oil and mix again.
It's ready to eat!
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????Essential Chinese Kitchen Ingredients:
Wok: (not exactly the same wok I use but close enough)
Wok Spatula and Ladle:
Dark Soy Sauce:
Light Soy Sauce: (light does not mean low sodium)
Chinese Cooking Wine:
Oyster Sauce:
Pure Sesame Oil:
Cornstarch:
Chinese Black Vinegar:
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How to Cook Chicken & Mushroom Fried Rice Recipe - Asian Wok
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SO SIMPLE taste just Great - Chicken & Mushroom Fried Rice Recipe - Asian Wok - Whether it is Chinese, Japanese, Thai or Korean food, we love it all at how to cook great. You will find many dishes on our channel that explores all of these cuisines & more. We Chinese noodles, singapore noodles, sweet & sour, chop sue, chow mein, fried rice, kung poa, sesame toast, spare ribs, tempura, egg foo young, sushi, pad thai, yellow curry, red curry, crispy pork & much more. Please enjoy your visit. Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern. - - - - -
Mushroom Chicken -- Quick & Easy Chinese Cuisine by Chinese Home Cooking Weeknight Show
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How To Make Slow Roasted Pork Belly | Gordon Ramsay
Slow-roasting really locks in the flavours, and the end result will be a delicious crispy delight perfect to share with family and friends.
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