THRIVE Video Recipes: Mu Shu Beef Stir Fry
Welcome to Future Foods - very nutritious and simply delicious. Today we're cooking with Chef Todd Leonard, THRIVE Life Executive Chef, using THRIVE Freeze Dry ingredients. Thrive Foods -- innovative freeze dry food -- identical to the food items we eat and cook with everyday or to store for an emergency.
How To Tenderize ANY Meat!
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As you all know, naturally tender cuts of meat tend to be more expensive, and serving meat on a budget can be a challenge. Today, I am going to talk about how to tenderize meat before cooking, which includes cutting, pounding, and marinading. After watching this video, I am sure you will cook perfectly tender meat every time.
Tip NO.1: Slice the meat against the grain
Recipe Ex:
Toothpick Beef:
Crispy Sweet And Sour Pork Northern Chinese Style:
Pork Stir Fry with Celery:
Tip NO.2: Use a meat tenderizer
A meat tenderizer helps to break down the dense, tough muscle fibers and the protein that binds them. You just use it to pound the meat until the meat gets a little fluffy. This technique will be good for cooking steak, pork chop, and breaded chicken.
Recipe Ex:
Easy Breaded Chicken Breast Recipe:
TIP NO.3: Marinate the meat correctly
1. Baking soda does an amazing job at tenderizing meat
Baking soda breaks down the meat fiber in a chemical way.It alkalizes the meat proteins and makes them hard to bond together which keeps the meat tender when cooking.
How to use baking soda?
If it is a large piece of meat that you tend to grill or pan-sear: Sprinkle baking soda on the surface. Rub it on both sides. Rest it in the fridge for 3 to 5 hours. Rinse the meat several times to remove all the baking soda. Wipe the water with a paper towel. Then you can cook the meat however you want.
If you want to marinate smaller meat pieces: Just add some baking soda directly into the meat with other seasonings. Let it sit for at least 20 minutes before cooking. One important note is that over adding baking soda bring a weird bitter taste. I will suggest no more than 1/2 tsp/ pound of meat.
If you use baking soda in the marinade, it is better not to use anything sour like vinegar, lime juice at the same time. Because baking soda will react with the acid and lose the effect.
Recipe Ex:
Chicken Chow Mein (Stir Fry Noodles):
Sweet and Sour Pork:
Pepper steak:
2. Velveting helps you to create a juicy, tender texture of meat
Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. It is Chinese restaurants’ secret. They use it to create that juicy, velvety texture of meat.
Pre-coat the meat with a mixture of egg white, corn starch, some Chinese cooking wine, and other seasonings for at least 30 minutes before cooking. Then the meat can be stir-fried, which I have done it in my chicken and broccoli recipe; You can deep-fry it which I showed in my Mongolian beef recipe, or you can boil the meat, my spicy pouched beef recipe is a perfect example.
What the velveting mixture does is that it protects the meat fibers, preventing them from seizing up, which leads to the juicy tender meat. This technique gives the meat a starchy layer, which is perfect for recipes that have lots of sauce because then the meat can catch a lot of flavors.
Recipe Ex:
Chicken and Broccoil:
Sichuan Spicy Poached Beef Recipe:
Easy Mongolian Beef Recipe:
3. Some fruits also have the ability to tenderize the meat, such as orange, Pineapple, green papaya.
It needs to freshly grind puree or juice. Long-life commercial fruit product does not work. Using fruit puree or juice as a meat tenderizer adds some freshness and fruity taste to the dish， which is what a lot of people love about.
Here is how I do it: Marinade the meat with whatever seasoning and spices you like. Then add in some freshly squeezed orange juice. Mix it for 5-8 minutes. Refrigerate until you are ready to cook.
If you use papaya or pineapple puree, just rub it on both sides of the meat. Leave it at room temperature. Unlike the acid in the orange juice, papaya uses an enzyme called papain to tenderize the meat which works better at room temperature.
Recipe Ex:
Orange Chicken:
Ep. 23: Moo Shu Pork (and egg rolls)
Easy and flavorful. Also used the mixture to make egg rolls. So very good.
???? Moo Shu Pork, Cantonese Style (木须肉) | Chef Daddy Lau teaches us how to make Moo Shu Pork
Watch Daddy Lau teach us how to make Moo Shu Pork, Cantonese style. This recipe is a healthy home-cooking favorite originally from Northern China. You may have seen this spelled like Mu Shu Pork or Mushu Pork - all the same!
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Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
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???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
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If you'd like to check out a Moo Shu Pork recipe that's closest to the original style, Chris and Steph over at Chinese Cooking Demystified have a great video on the Beijing style of Moo Shu Pork:
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⏲ CHAPTERS ⏲
00:00 - The Story of Moo Shu Pork
01:17 - Rehydrate Wood Ear Fungus
01:36 - Prepare pork
02:30 - Cut vegetables
03:43 - Prepare eggs
04:08 - Heat wok, cook eggs
04:49 - Reheat wok, add oil, cook pork
05:18 - Cook vegetables
06:01 - Add flavors, pork
06:36 - Prepare the Moo Shu Pork wraps
07:12 - Meal Time!
07:58 - Do they use tortillas in China?
08:33 - How restaurants make Moo Shu Pork
09:39 - Northern vs Southern Chinese cuisine
10:10 - Moo Shu Pork is an appetizer
11:09 - Making Moo Shu Pork for vegetarians
11:35 - Daddy Lau is a boss
11:54 - Cooking on high heat vs low heat
12:51 - Cam says, “goodbye!”
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How to Prepare a Chinese New Year Dinner (12 dishes included)
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Happy Lunar New Year! The reunion dinner is the biggest event out of the entire year. I want to show you how to prepare a traditional dinner for new year's eve. We filmed an entire process of the food making, the culture behind it, and the traditions. Make sure to get a cup of coffee or tea before watching - hope you can enjoy it.
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???? THE HAND-CRAFTED CARBON STEEL FRYING PAN IS NOT AVAILABLE YET. IT WILL BE READY AROUND MAY THIS YEAR
???? PRINTABLE RECIPES
????Shrimp Cracker Recipe -
????Twisted Sesame Cracker Recipe -
????Northern Chinese Sweet and Sour Pork -
????Crispy Shrimp with Egg Roll Wrapper Twines -
????Cumin Roasted Lamb -
????Cantonese Steamed Fish -
????Steamed Cabbage Roll -
????Pickled Pepper Steak -
????Seared Scallop with Rice Noodles in Garlic Sauce -
????Cured Chicken Soup with Coix Seeds -
????Mixed Vegetable Stir Fry in Garlic Sauce -
????Monk Fruit and Chrysanthemum Flower Tea -
????Multi-grain Rice -
On this special holiday, I wish all of you
????阖家欢乐，生活美满：Wish you a happy family and happy life!
????年年有余，财源广进：Wish you abundant profit every year!
????身体健康，万事如意！Wish you good health and achieve anything your heart desires！
Videography / Editing by Austin Schargorodski -
Moo Shu Pork Recipe- Lockdown Cooking Series Video #14
Here is another idea for dinner tonight, moo shu pork!! It's super easy to make and ever so yummy!!
Moo shu pork recipe
Ingredients:
1/2 # (226.8g) Pork tenderloin (cut strips) Option: Chicken, shrimp. fried tofu, lamb, or just veggies
3 Cups (709.76ml) Napa or cabbage (shredded)
1/4 Cup (59ml) Carrots (julienne)
1/4 Cup (59ml) Jumbo onions (finely sliced)
1/2 Cup (118ml) Shredded tree ears (soaked in water for 1/2 hour)
1/2 Cup (118ml) Fresh mushrooms/ canned button mushroom or shiitake mushrooms (cut strips) Options: Cucumbers, zucchini, lily buds, peapods, green onions
1/4 Cups (59ml) Green peppers
1/4 Cups (59ml) Red peppers
2 Eggs
1/2 Tablespoon (7.39ml) Fresh ginger (minced or grated)
1/2 Tablespoon (7.39ml) Garlic (minced or grated)
1/2 Teaspoon (2.46ml) Salt
1/2 Teaspoon (2.46ml) Sugar
1/2 Teaspoon (2.46ml) MSG (optional)
1-1/2 Tablespoons (22.18ml) Hoisin sauce
3/4 Tablespoon (11.09ml) Oyster sauce
Dash sesame oil
1/8 Teaspoon (0.62ml) White pepper powder
Moo shu wraps
Directions:
1. Marinate pork with pinch white pepper powder, 1 teaspoon light soy sauce, 1 teaspoon rice wine, egg white, 1/2 tablespoon corn starch and 1/2 tablespoon oil.
2. Heat wok and add in oil. Scramble egg and cook till done. Put aside.
3. Add oil and put in onions. Cook till translucent. Add in garlic and ginger.
4. Put in pork and cook till color change to white.
5. Add in all vegetables and add in 1/4 cup broth or water. Cover and cook till vegetables are tender.
6. Mix in all seasoning.
7. Add in egg.
8. Steam moo shu wraps and serve with hoisin sauce.
Serves 2
My wok:
Sesame oil:
Light soy sauce:
Oyster sauce:
White pepper powder:
Hoisin sauce:
I hope everyone is enjoying the recipes I've been putting out during these trying times. I would love to continue producing more of these videos but it's expensive to do so. Please help out by purchasing a Dragon House T shirt or 2 if you are interested. Your contributions will help immensely in acquiring more supplies. Email me at peterkwong@juno.com. No need to send payment now, just getting an order together so qty and size is all I need. Thanks in advance.
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