Moo Shu Pork recipe Epicurious. Less than thrilling to say the least. Not bad but Id not bother. Made this for Chinese New Year. I accidently forgot to buy bean sprouts and it was just fine without. Dont skimp on the bok choy I doubled the recipe and had the rest for lunch the next day. Are you looking for a homemade recipe Mu Shu Pork This Crock Pot Mu Shu Pork definitely hits the spot This dish is great over rice. Thinly slice pork. Lightly spray large nonstick skillet with cooking spray. Heat over mediumhigh heat. Add pork and green onions. Stirfry 2 to 3 minutes or until. Mu shu pork Learn more about this popular Chinese dish and try some recipes, including fun variations such as mu shu pork tortillas. Moo shu pork also spelled m x ru, moo shi pork, mu shu or mu xu pork is a dish of northern Chinese origin, possibly originating from Shandong. This is one of those recipes that gets better with age. A good one for kids. I was expecting this recipe to come out ok but was surprised at how good it was with a few modifications based on feedback on the site. I served this as part of a Chinese dinner and it disappeared amongst the guests who are total foodies and good cooks. I left out the red pepper as I have never seen this in regular mu shu and added more dried shitakes and wood ear tree fungus. Surprisingly I was able to find this at an asian market in Albuqueque so if it can be found here you should be able to find it anywhere I added about a half a cup of each of these mushrooms after being reconstituted drain well and also some scrambled eggs. Enjoy easy to make. There is nothing special about this recipe. I enjoyed the combination of flavors with the gingergarlichoisinsoy combo its hard to strike out. Directions. In a wok filled with 1 cup oil, bring to high temperature and add the pork. Using a strainer, quickly move around the pork and cook until medium rare. Making Mandarin pancakesthe traditional wrapper for mu shu pork fillingmay sound daunting and timeconsuming, but we discovered that theyre remarkably easy. This article is within the scope of WikiProject China, a collaborative effort to improve the coverage of China related articles on Wikipedia. If you would like to. In a small bowl, whisk together hoisin sauce, oil, garlic, ginger, vinegar and sambal oelek set aside. In a bowl, toss pork with salt and pepper. Coat a very large. Because I live in eastern Europe now I sometimes have to make a whole load of substitutions, but as I said, I think this is a solid performer even if it isnt authentic. I kept an eye on the moisture level and added some beef stock when it looked like it might dry out too much. I lost my favorite, quick recipe for Moo Shu Pork so I came to this site to find something similar. After reading the reviews I almost decided not to try this, but I had the ingredients so I went ahead and made it. I used a 1. 6 oz. I know what youre wondering. Hey, Judy, are you sure this is Moo Shu Pork Where are the pancakes Well, Im here to break the news to you. This is what Moo Shu. I doubled the recipe, didnt have any bean sprouts, and substituted sherry for the sake. I tried to make the Mandarin Pancakes also the first few didnt turn out too well but after that they were really good. It wasnt the best Ive ever tasted but the kids and husband really liked it. I will make this again just for a bit of variety every once in awhile. Plus I love hoisin sauce Being of Chinese descent, I found this recipe very curious as it lacks the ingredient wood or tree ear that distinguishes this dish. Moo Shu which refers to the wood or tree ear fungus and the shredded shapes of the vegetables. Since there is no moo in this recipe, it should be called mock moo shu pork. Beef Chop Suey Recipe. I am no cook, but enjoy eating. However, prior comments about the egg should have and the ginger probably a bit much are right on the money. Traditionally, the scrambled eggs are made into a crepe which is sliced into shreds after cooling and then added back to the dish. SPEJ0' alt='Mu Shu Pork' title='Mu Shu Pork' />The classic vegetable is everyday cabbage, not bok choy, and the other ingredients are reconstitued shiitake mushrooms and bamboo shoots. I admire the attempt to simulate the textural component with bok choy, peppers and bean sprouts but this dish is correctly a mixed vegetable shredded pork if you are using pork. But Chinese cooking is mostly about using the ingredients you have on hand and you can get good results with substitutions. However, you cant call this moo shu pork without the critical ingredient which by the way is supposed to have anti cancer properties. Just like making coq au vin without the wine. It might be good, but it cannot be called coq au vin. This dish was just so so, although Im not sure what it was missing. I thought it tasted pretty bland and had no depth, but I havent found any other Moo Shu recipes to replace this with. This recipe needed a lot of changing, way to much ginger, it overpowered the dish. There wasnt enough cabbage either. I do not recommend this recipe. Nice idea, but didnt work for me. I found the sauce too sweet, Id rather add the hoisin or other sweet sauce as condiment with the pancake. I agree, scrambled eggs are an inherent part of this dish. If I could have only one or the other, Id delete the pork and add scrambled eggs on finish. Recipe for. Mandarin Pancakes from 2 Hot Tamales. Pour in the boiling water, and use a wooden spoon to mix until a soft dough is formed. On a lightly floured surface, knead the dough gently until it is smooth and elastic, about 5 minutes. On lightly floured surface, roll dough into a log, 1. Cut the log crosswise into 1 inch pieces, shape each piece into a ball, then use your hands to flatten each ball into a pancake, brush tops of the pancakes lightly with the sesame oil. Place one pancake on top of a second pancake, oiled sides together, so there are 8 pairs. With a rolling pin, flatten each pair into a 6 inch circle. In a ungreased, nonstick skillet over mediuym het, cook pancakes, one at a time, turning once as they puff and bubbles appear on surface, until lightly browned, about 2 minutes on each side. Stack on a plate while cooking the rest. Serve while still warm with Mu Shu Pork. Can be prepared in advance, wrapped in plastic, and refrigerated. May be frozen. Reheat by steaming for 5 minutes or warm in 3. If Kevin the Caterer returns or if anyone else knows, please tell me how to make homemade Chinese crepes How are they different from regular crepes Tortillas would just be awful in this recipe and since crepes are easy enough to make, I figure make them homemade. Thanks. We make this dish everyday in Chinatown East Flushing, NY. This is a very good recipe. Hoisin Sauceis easy to make yourself. It is nothing more than making a basic BBQ sauce. Brown sugar, rice vinegar or white vinegar, soy bean water or plain water salt, garlic, pepper with some wheat flour, sesame oil and chile or crushed red pepper for the finale. Just cook all ingredients down until thick. A table spoon or 2 of red hot sauce doent hurt either. It is a good recipe. I found this lacking something, dont know what. It was a little bland. Maybe it depends on the quality of the hoisin sauce. This was a great simple dish to make, I added some alternative vegetables such as sliced broccli salad and some water chestnuts to add some more flavor, but it was an awsome recipe. This was very delicious. This recipe is worth trying Tasty and easy to make. This sounded good on paper, and I was expecting great things. But this was just a so so stir fry nothing to commend it. Easy to make, tasted very much like restaurant Moo Shu I made my own Mandarin Pancakes recipe from another website chinesefood. I was unable to find the frozen ones and find tortillas too thick. Ive never had this in a restaurant so cant compare its authenticity. However, the combination of flavours and ingredients was great. It was excellent as a straightforward, easy to prepare weeknight dinner. I also served the pork with rice instead of wrappers and found it worked very well. Have only made this with skinless chicken breasts 1 8 oz so I used two tablespoons of Toasted Sesame Oil to fry the chicken and vegetables. The chicken breast meat releases quite a bit of juice so I use a tablespoon of cornstarch mixed with water to thicken the sauce at the end. I have used Bok Choy, Baby Bok Choy, and Napa Cabbage interchangeably. All are delicious. My guests are crazy about this and always ask for the recipe. I have eaten this in great Chinese restaurants and this is as good as any I have ever eaten. One would be hard pressed to find a dish that tastes so good and is so easy to prepare. I have made it once, and I will most definitely serve it again. The best Moo Shu I have ever had.