Moo Shu Pork Sauce Recipe

Step 1. Cut pork into 1/4-inch-thin strips and mix with 1 tablespoon soy sauce, cornstarch, wine, and water. Advertisement. Step 2. Mix remaining 1 1/2 tablespoons soy sauce with cabbage, carrot, bean sprouts, and hoisin sauce in a separate bowl. Step 3. Heat 1 tablespoon oil in a wok over medium-high heat. Pour in eggs.

Rating: 3.5/5(2)
Total Time: 25 mins
Category: Main Dishes, Stir-Fry, Pork
Calories: 256 per serving

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When sauce bubbles, taste and adjust seasoning, then scrape sauce into a small bowl. Rinse out wok. Make the moo shu pork: In a small bowl, mix together rice wine and sugar. Set aside. Slice meat against the grain into 1/4-inch-thick pieces. Cut into batons about 1/8-inch wide.

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In a wok filled with 3 tbsp oil, bring to high temperature and add the pork. Using a strainer, quickly move around the pork and cook until medium rare, only 1 …

Rating: 5/5(14)
Total Time: 1 hr
Category: Vegetable
Calories: 466 per serving

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Directions. Whisk the hoisin sauce, vinegar, garlic and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate 10 minutes. Heat 1 …

Rating: 5/5(19)
Author: Food Network Kitchen
Cuisine: Asian
Difficulty: Easy
1. Whisk the hoisin sauce, vinegar, garlic and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate 10 minutes.
2. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes. Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet, then pour the pan juices over the pork on the plate.
3. Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions. Serve the stir-fry in the lettuce leaves with more hoisin sauce.

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When sauce bubbles, taste and adjust seasoning, then scrape sauce into a small bowl. Rinse out wok. Make the moo shu pork: In a small bowl, mix together rice wine and …

Rating: 4/5(366)
Category: Dinner, Project, Main Course
Cuisine: Chinese
Total Time: 45 mins

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In a large skillet, saute pork and garlic in oil for 3-5 minutes or until meat is no longer pink. Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 …

Rating: 4.5/5(4)
Category: Dinner
Cuisine: North America, Mexican
Total Time: 20 mins
1. In a small bowl, combine the cornstarch, water, soy sauce and ginger until blended; set aside.
2. In a large skillet, saute pork and garlic in oil for 3-5 minutes or until meat is no longer pink. , Stir cornstarch mixture and add to the skillet.
3. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
4. Stir in hoisin sauce. Add coleslaw mix; stir to coat.

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Moo Shu Pork: Recipe Instructions. First, combine the pork with the marinade ingredients (light soy sauce, Shaoxing (rice) wine, cornstarch, sesame oil, …

Rating: 4.7/5(6)
Total Time: 1 hr
Category: Pork
Calories: 324 per serving
1. First, combine the pork with the marinade ingredients and set aside for 20-30 minutes.
2. Then cook the eggs. Whisk together the eggs with the rice wine and salt. Heat 1 tablespoon of oil in a wok over high heat. Add the beaten eggs, scramble, and turn off the heat. Dish out the cooked eggs and set aside.
3. Heat the wok over high heat once again, and add 2 tablespoons of oil. When the oil starts to smoke, add the pork and sear the meat until lightly browned. Then add the chopped scallion and stir.
4. Next, add the sliced cucumbers and wood ear mushrooms. Stir fry to thoroughly combine the ingredients. Now it’s time to add the Shaoxing wine, light soy sauce, oyster sauce and water.

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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

Rating: 4.7/5(20)
Author: Mary Sue Milliken and Susan Feniger
Cuisine: Asian
Category: Main-Dish

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Moo Shu Pork (a.k.a. Mu Shu Pork) is a simple stir-fry made with thinly sliced strips of boneless pork, scrambled eggs, cabbage, carrots, and scallions. …

Rating: 4.8/5(6)
Total Time: 30 mins
Category: Pork
Calories: 696 per serving
1. Place the pork chops between two sheets of plastic wrap, gently pound to a thickness of about 1/4-inch, then cut them across the grain into thin strips.
2. Transfer to a mixing bowl, drizzle with sesame oil and 1 tablespoon of vegetable oil. Add the garlic, ginger and a few grinds of black pepper, combine well and set aside for 15 minutes.
3. While the pork marinates, combine the hoisin sauce, rice vinegar, soy sauce, and oyster sauce in a measuring cup or small bowl and set aside.
4. Wrap the tortillas tightly in foil and place in a warm oven (275°F) to soften.

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Stir-fry the pork for 2 to 3 minutes or until no longer pink. Step 3. Push meat from the center of the wok. Stir sauce. Add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add shredded cabbage with carrot to …

Rating: 4.5/5(2)
Calories: 435 per serving
Total Time: 20 mins

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Add pork. Stir 2 or 3 times. Marinate at room temperature for 20 minutes. Remaining: Cover mushrooms with boiling water in small bowl. Let stand for 20 minutes until softened. Rinse, drain and squeeze dry. Discard stems. Cut caps into matchsticks, and set aside. Fork-beat eggs, salt and pepper together in a small bowl.

Rating: 5/5(1)
Total Time: 55 mins
Category: Pork
Calories: 136 per serving

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Combine pork, 1 tablespoon soy sauce, and garlic, tossing well. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at …

Servings: 4
Calories: 407 per serving
1. Wrap tortillas in heavy-duty aluminum foil; bake at 325° for 12 minutes or until thoroughly heated.
2. Trim fat from tenderloin; slice tenderloin into2- x 1/4-inch strips.
3. Combine pork, 1 tablespoon soy sauce, and garlic, tossing well. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add pork mixture; stir-fry 3 minutes or until browned. Transfer to a bowl, and set aside.
4. Add cabbage, mushrooms, and pepper to wok; stir-fry 3 minutes. Add bean sprouts and onions; stir-fry 2 minutes. Return pork mixture to wok. Add remaining 1 tablespoon soy sauce and hoisin sauce; stir-fry 2 minutes or until thickened.

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Moo Shu Pork's Core Ingredients. There are a lot of variations on Moo Shu Pork, but the core ingredients tend to be wood ear fungus, scrambled eggs, and some sort of flour tortilla. In other …

Rating: 5/5(552)
Category: Appetizer
1. Submerge the wood ear fungus in a bowl of water for 5-15 minutes.
2. Now, we'll cut our lean pork into thin slices, and then into thin strips.
3. As we did with the pork, we'll be cutting our cabbage, celery, and carrots into thin slices, and then into thin strips.
4. Crack your eggs into a bowl and add a little bit of salt (to taste). Mix with your fork until bubbles form.

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Step 4: Combine everything. Add the cooked egg and pork. Season with light soy sauce, salt and white pepper. Mix well to warm up the egg, pork and evenly distribute the seasonings. Dish out then serve immediately. Usually, Moo Shu Pork is served with rice, along with other savoury dishes.

Rating: 5/5(4)
Calories: 371 per serving
Category: Main Course

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Moo Shu Pork features eggs, fresh vegetables, and tender pork in a flavor-packed Asian sauce. Stuff into warm tortillas and dip in hoisin sauce, eat over rice, or scoop into lettuce cups for a …

Rating: 5/5(6)
Total Time: 1 hr
Category: Main Course
Calories: 486 per serving
1. Add all ingredients to a medium bowl and stir until combined. Divide the marinade into two equal portions.
2. Add the thinly sliced pork (chicken or shrimp) to half of the marinade, and toss until evenly coated. Set aside for 30 minutes.

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Add pork to the bowl and toss to combine, set aside. 2. In another bowl mix together the hoisin sauce ingredients and set aside. 3. Heat the oil in a large wok …

Rating: 4.9/5(9)
Category: Main Dishes
Cuisine: Chinese
Total Time: 25 mins
1. In a large bowl mix together the marinade ingredients. Add pork to the bowl and toss to combine, set aside.
2. In another bowl mix together the hoisin sauce ingredients and set aside.
3. Heat the oil in a large wok or dutch oven over high heat until shimmering. Add the mushrooms, green onions, ginger and cabbage. Cook, stirring often, until cabbage is wilted, about 5 minutes.
4. Add the pork to the pan along with any marinade from the bowl. Cook, stirring often, until pork is no longer pink, about 4 minutes. Move everything to one side of the pan and add the eggs to the other side, scramble until cooked, about 1 minute, then mix in with everything else.

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Place moo shu pancakes in the center of the table surrounded by meat, vegetables, and sauce. Moo shu is eating by taking a moo shu pancake in your hand, spread the inner side with sauce, then add pork mixture, egg, and vegetables as desired, wrap, and eat.

Rating: 4/5(1)
Total Time: 45 mins
Category: World Cuisine, Asian
Calories: 541 per serving

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Frequently Asked Questions

What is moo shi style?

Moo Shi Style. Moo Shi is Classic Mandarin Cooking, These Dishes Contain Meat, Mushroom, and Cabbage, Served with 4 Pancakes to Roll the Moo Shi.

What is moo shu beef with pancakes?

In America, moo shu pork is served with a small dish of hoisin sauce and several warm, steamed, thin, white tortilla-like wrappers made of flour, called "moo shu pancakes" (Chinese: 木须饼, pinyin: mù xū bǐng), báo bǐng (薄饼, literally "thin pancakes") or just called "Mandarin pancakes"; these are similar to those served with Peking Duck.

What is moo shu?

Traditionally made with pork and vegetables, moo shu is a Chinese stir fry that is served with really thin Mandarin pancakes to eat it with in North American Chinese restaurants.

What is moo shu vegetables?

Moo Shu Vegetable is a Chinese dish traditionally made by stir-frying vegetables and cooked eggs with soy sauce and hoisin sauce. The calories in Moo Shu Vegetable can vary depending on the vegetables used in the dish as well as the amount of oil used for stir-frying.

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