MU SHU PORK
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Combine soy sauce, sherry and hoisin sauce in a bowl. Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
- Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes. Drain and thinly slice. Set aside on a plate, along with the cabbage, carrot and scallions.
- Heat a wok or large skillet over medium/high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Pour in the eggs, swirling and tilting the wok to form a thin film. Cook just until the eggs are set and feel dry on top, about 1 minute. Transfer to a platter, let cool slightly and cut into 1 inch strips.
- Return the wok to high heat, and swirl in the remaining 2 tablespoons oil. Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute. Add the pork and stirfry until lightly browned, about 2 minutes. Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes. Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute. Add egg strips and mix well. To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake. Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.
- Place flour in a medium bowl, making a well in the center. Pour in the boiling water, and use a wooden spoon or chopsticks 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. Cover with a damp towel and let rest for 20 minutes.
- On a lightly floured surface, roll dough into a log, 16 inches long. 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 the tops of the pancakes lightly with the sesame oil. Then, place one pancake on top of a second pancake, oiled sides together, so that there are 8 pairs. With a rolling pin, flatten each pair into a 6 inch circle. (A tortilla press also works well for this.) Cover the pancakes with a damp towel to rest.
- Heat an ungreased, nonstick skillet over medium heat. Cook the pancakes, one at a time, turning them once as they puff and little bubbles appear on the surface, until lightly browned, about 2 minutes on each side. As each pancake is finished, remove from pan and gently separate the halves into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking the remaining pancakes.
- Serve pancakes while still warm with Mu Shu Pork. Or, pancakes may be prepared up to 1 day in advance, wrapped in plastic, and refrigerated. Pancakes may also be frozen. Reheat them by steaming for 5 minutes, or warming them in a 350 degree F oven, wrapped in foil, for 10 minutes.
- Yield: 16 pancakes
MOO-SHU VEGETABLES
I was surprised to find that there were no recipes for moo-shu vegetables on this site (at least none you can find on a category search). So easy to make and wonderfully tasty.
Provided by justcallmetoni
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Warm pancakes as directed on package.
- Heat wok over high heat until almost smoking. Add 1 teaspoon of oil and stir fry mushroom until softened. Remove mushrooms from wok.
- Add remaining oil to the wok along with the garlic and ginger. Stir-fry spices 30 seconds, add cabbage and carrots. Continue cooking 2 minutes add 2 tablespoons of soy sauce and taste. Add additional soy sauce if desired.
- When cabbage is close to crisp-tender, return mushrooms to the wok and add scallions. If the vegetables begin to stick, drizzle sparingly a little water or vegetable broth.
- To serve, let each diner spoon a bit of Hoisin sauce onto a warmed pancake. Top with several tablespoons of the vegetables on top. Roll pancake as you would a burrito or crepe. Put lots of napkins on the table. Enjoy!
MU SHU VEGETABLES
A recipe from Cooking Class Great Tasting Vegetarian Meals. Don't let the lengthy preparation deter you. Most of it is just explaining how to prepare the ingredients for cooking. As with most stir fry cooking, once that is done, the recipe can be cooked quickly. For the Peanut Sauce, you may use your favourite or recipe#369185
Provided by Dreamer in Ontario
Categories Soy/Tofu
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- PREPARATION OF CABBAGE:.
- Discard any wilted or bruised outer leaves of the cabbage.
- Cut cabbage into halves and cut halves into quarters.
- Remove core.
- Cut cabbage into thin shreds until you have 4 cups (use a chef's knife or food processor).
- PREPARATION OF LEEKS:.
- Remove any withered outer leaves.
- Cut off leaf tops down to where the dark green begins to pale and discard(using chef's knife).
- Cut off roots.
- Cut leeks lengthwise in half.
- Wash halves thoroughly under running water to remove soil.
- Cut leeks into 2 inch slivers until you have 3 cups.
- PREPARATION OF CARROTS:.
- Julienne carrots by cutting a lengthwise strip from carrots so that they can lay flat on cutting board.
- Cut carrots into 2 inch lengths.
- For each length, place flat side down on cutting board and cut lengthwise with utility knife into thin slices.
- Stack a few slices and cut into 1/8 inch wide strips.
- TO SOFTEN AND WARM TORTILLAS:.
- Preheat oven to 350°F.
- Stack tortillas and wrap in aluminum foil.
- Place in oven for 10 minutes or until tortillas are warm.
- TO COOK VEGGIES:.
- Combine soy sauce, sherry, ginger, cornstarch, sesame oil and garlic in small bowl and whisk until smooth and set aside.
- Heat wok over medium high heat until hot (about 1 minute).
- Drizzle peanut oil into hot wok and heat 30 seconds.
- Add leeks, carrots and mushrooms.
- Stir fry for 2 minutes until just tender.
- Add cabbage and stir fry for 3 minutes until just tender.
- Add bean sprouts and tofu.
- Stir fry 1 minute until hot.
- Add prepared soy sauce mixture to wok.
- Cook and stir until thickened (about 1 minute).
- PREPARE FOR SERVING:.
- Spread 1 tsp of Simple Peanut sauce on each tortilla.
- Add 1/2 cup of vegetable mixture on bottom half of tortilla.
- Sprinkle with chopped peanuts.
- Fold bottom edge of tortilla over filling.
- Fold in side edges.
- Roll up completely, enclosing filling.
- Serve with peanut sauce.
- .
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