Marvelous Mu Shu Pork Without Cabbage Recipes

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MARVELOUS MU SHU PORK WITHOUT CABBAGE!



Marvelous Mu Shu Pork Without Cabbage! image

I love Mu Shu Pork, one of my favorites, and this is different than others here and my cooking teacher's recipe because it does not include cabbage. The bean sprouts add a nice crunch! With fresh sprouts in lieu of canned, it's recommended to snap off the root part, for a prettier effect and it can contain bacteria. Dried mushrooms and dried wood ears (also called auricularia)are incredibly good, and available in cellophane packages in Asian markets. You can find recipes for the mandarin pancakes on Zaar, buy them frozen in Asian markets, or substitute thin flour tortillas.

Provided by FLKeysJen

Categories     One Dish Meal

Time 1h

Yield 8 chinese burritos

Number Of Ingredients 23

8 ounces boneless lean pork, cut in matchstick pieces
3 dried mushrooms (or more, depending on the size)
2 dried wood ear mushrooms
2 tablespoons peanut oil or 2 tablespoons vegetable oil
2 teaspoons fresh ginger, minced
1/2 cup sliced bamboo shoot, cut in matchstick pieces (about 4 ounces)
1 carrot, shredded
1/2 cup fat free chicken broth
2 cups bean sprouts (about 4 oz.)
2 green onions, cut into 1-1/2 inch slivers
1/2 cup hoisin sauce
8 Mandarin pancakes or 8 flour tortillas
2 tablespoons light soy sauce
2 tablespoons shao xing wine or 2 tablespoons dry sherry
1 tablespoon cornstarch
1 teaspoon peanut oil or 1 teaspoon vegetable oil
2 eggs, lightly beaten
3 tablespoons light soy sauce
1 tablespoon shao xing wine or 1 tablespoon dry sherry
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sugar
1 teaspoon sesame oil

Steps:

  • Place dried mushrooms and wood ears in small bowl and cover with hot water; let stand 30 minutes.
  • Combine marinade ingredients in large bowl; add pork and stir to coat; let stand 30 minutes.
  • Drain and squeeze excess water out of mushrooms and wood ears; cut off and discard mushroom stems and cut caps into thin slices. Pinch out hard nobs from center of wood ears and discard; cut wood ears into thin strips.
  • Omelet: heat oil in small nonstick skillet over medium high heat. Add the eggs and tilt skillet to cover bottom. Cook just until egg is set. Loosen edges, turn omelet over and cook the other side five seconds; remove from skillet. When omelet is cool, cut crosswise into 1/8-inch wide strips.
  • Combine all flavoring sauce ingredients in a small bowl and mix well.
  • Stir-Fry: Heat oil in wok or large skillet over high heat; add ginger and stir once; add pork and stir-fry until meat is no longer pink, about two minutes. Add mushrooms, wood ears, bamboo shoots, carrot and broth; stir and toss two minutes. Add bean sprouts and stir-fry one minute.
  • Stir flavoring sauce; pour into wok and cook, stirring constantly, until sauce bubbles and thickens. Stir in omelet strips and green onions.
  • To serve, spread about two teaspoons hoisin sauce on each pancake. Spoon one-eighth of the pork mixture down center and roll up.

Nutrition Facts : Calories 195.2, Fat 10.7, SaturatedFat 2.8, Cholesterol 66.1, Sodium 986.9, Carbohydrate 14.4, Fiber 1.7, Sugar 7, Protein 10.1

P F CHANG'S MU SHU PORK



P F Chang's Mu Shu Pork image

Make and share this P F Chang's Mu Shu Pork recipe from Food.com.

Provided by Member 610488

Categories     Pork

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 14

1/2 lb pork loin, cut into strips
4 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon cornstarch
1/2 medium head cabbage, cored shredded
2 cups bean sprouts
4 eggs, beaten
4 stalks green onions, julienned on the diagonal
3 garlic cloves, julienned
1 cup dried Chinese mushrooms, stemmed cut into strips (Wood ear mushrooms, Cloud ear fungus mushrooms, Shiitake mushrooms, Snow fungus mushrooms)
1 cup bamboo shoot, cut into strips
5 tablespoons vegetable oil
1 (9 1/2 ounce) package mu shu pancakes
hoisin sauce, as needed

Steps:

  • Heat a tablespoon of vegetable oil in a large flat frying pan over medium high heat. When oil is hot, pour in the beaten eggs. Let the eggs set up until firm enough to flip as one sheet.
  • Cook for a few more seconds and remove from heat to a chopping board. Slice the egg sheet into strips and set aside.
  • Heat 2 tablespoons of oil in the same pan over high heat and add half of the green onions. Stir until the onions are sizzling for a minute.
  • Add the cabbage and bean sprouts. Saute until cabbage is wilted but still a little crunchy. Remove from heat and set aside in an extra bowl.
  • Heat the remaining oil in the same pan over high heat and add the garlic and the rest of the green onions. Saute until fragrant and add the pork. Stir fry until the pork is just cooked.
  • Add the Chinese mushrooms, bamboo shoots, cabbage, sprouts, and egg sheet. Stir fry for another few minutes.
  • Heat the mu shu shells according to the instructions on the package. Serve each mu shu shell with a smear of hoisin sauce down the middle. Place several spoonfuls of mu shu on the shell and fold the sides inches.

Nutrition Facts : Calories 1262.5, Fat 86.9, SaturatedFat 18.1, Cholesterol 520.1, Sodium 2852.2, Carbohydrate 69.3, Fiber 10.4, Sugar 15.6, Protein 56.5

MU SHU PORK WITH MANDARIN PANCAKES



Mu Shu Pork With Mandarin Pancakes image

I got this recipe from an old Chinese cookbook. You can find the Tiger Lily Buds and dried 'tree ears' in most Asian markets. We love this recipe! You can add chopped cabbage, but the original recipe doesn't call for it. I add it if I need to make a larger portion. I buy the Mandarin Pancakes at my local chinese take out place. You can make your own. See below. I serve with fried rice on the side. You can also use this filling for lettuce wraps...yum!

Provided by manushag

Categories     < 60 Mins

Time 35m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 15

2/3 egg, scrambled
1 cup pork, sliced in thin bite sized strips
10 dried lily buds
2 tablespoons dried black fungus (tree ears)
8 ounces sliced mushrooms
1 cup bean sprouts
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon sugar
2 tablespoons sherry wine
2 teaspoons sesame oil
hoisin sauce
1 cup flour
1 cup boiling water
sesame oil

Steps:

  • Soak dried fungus and tiger lily buds in hot water until ready to use. Drain and chop.
  • Scramble eggs and set aside.
  • Stir fry pork in a bit of oil until lightly browned. Add vegetables, soy sauce, water, sugar and sherry and cook until simmering.
  • Add scrambled eggs.
  • Add sesame oil and serve.
  • To make pancakes. Add boiling water to flour and stir well. let rest 15 minutes. Roll in balls about the size of a large walnut. Press one ball down and brush with sesame oil. Press another ball on top and roll out to about 6 inches. Cook in a saute pan sprayed with Pam, a few minutes on each side. Separate two pancakes and do the rest until all dough is cooked. You can then re heat pancakes in microwave or steam on top of stove over boiling water.
  • To serve. Spread a teaspoon of hoisin sauce on pancake and place a large spoonful of mu shu pork in center of pancake. Fold up from the bottom and then fold in sides, like a burrito, but leaving top open.

Nutrition Facts : Calories 206, Fat 3.6, SaturatedFat 0.7, Cholesterol 31, Sodium 523.5, Carbohydrate 29.9, Fiber 1.9, Sugar 3.8, Protein 7.8

MOO SHU PORK



Moo Shu Pork image

This is a popular classic in the Chinese restaurant scene. You can replace the pork with chicken or shrimp, but the original recipe is with pork. My parents say this recipe tastes better than the ones they've had in Canadian Chinese restaurants. Once you get the hang of making it, you'll want to make it often. If you don't want to spend the time making pancakes, you can use soft tortillas to replace. The homemade pancakes are much better though. This dish goes well with hot and sour soup, for a Beijing style meal.

Provided by SpiceBunny

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 lb pork, julienned
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 cup shiitake mushroom, sliced
2 cups white cabbage, shredded
3/4 cup bamboo shoot, julienned (may use canned that have been rinsed well in cold water)
3/4 cup wood ear mushrooms, julienned (rehydrated)
10 dried lily buds
1 cup hoisin sauce
1 -2 tablespoon dry sherry (or splash of sake to taste)
3 eggs, beaten lightly
1 bunch scallion, made into scallion brushes (to make brushes, hold scallion green and with a paring knife, make several vertical slices through w)
4 -6 Chinese pancakes, steamed hot
kosher salt
black pepper (freshly cracked is best)
canola oil or grapeseed oil, to cook

Steps:

  • Rehydrate the wood ears and lily buds a day ahead of time. I usually keep them in a tupperware container in the fridge.
  • 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 minute. Remove, strain pork and set aside.
  • Leave 2 tablespoons of oil in the wok and return to high heat. Add eggs to hot oil and scramble. Set them aside with cooked pork.
  • With remaining oil in wok, stir fry the garlic, ginger, and shiitake mushrooms until soft, about 2-3 minutes and season with kosher salt and freshly ground black pepper.
  • Add the cabbage, bamboo shoots, and wood ear mushrooms and continue stir frying 2-3 minutes.
  • Add half of the hoisin-lime and check for flavor.
  • Meanwhile, in a steamer, heat the pancakes until hot.
  • Lay individual pancakes on plates and paint on hoisin-lime sauce with the scallion brushes. Top with Moo-Shu, lay on 2 scallion brushes and roll up.
  • How to make the pancakes.
  • 2 cups unsifted flour.
  • 3/4 cup water.
  • Kadoya sesame oil.
  • Place the flour in a mixing bowl, making a well in the center. Bring water to a boil, then add to the flour. Add additional flour or water as needed to produce a non-sticky dough which can be kneaded. Place the dough on a very lightly floured surface and knead for about 5 minutes. Cover the dough and allow to rest for 30 minutes.
  • At the end of 30 minutes, briefly knead the dough for an additional minute or two. Then, roll the dough into a sausage shape, about 1 1/2-inches in diameter. Measure the cylinder into 16 equal size pieces. Cut and roll each piece into a smooth ball. Moisten fingers with a bit of sesame oil. Flatten each ball out to make a round, biscuit shaped disc. Place the disc on a flat surface and brush top with sesame oil. Similarly, flatten out another ball into a disc of similar diameter and place it atop the first. Roll out this double biscuit into a circle about 6 or 7 inches in diameter. Complete this procedure using the rest of the dough.
  • Heat a skillet, brushing the inside bottom with sesame oil. Add one of the double pancakes and cook 30 seconds. Flip and cook another half minute, taking care that they do not brown. Quickly lift the pancake away from the hot surface and slap it down on the work surface. While the pancake is still warm, peel the double cake apart into two pancakes. Reserve. Repeat until all of the cakes have been completed. Stack in a sheet of foil. Carefully seal the foil with pancakes into a packet and steam 20-30 minutes before use. Serve warm.

MU SHU PORK



Mu Shu Pork image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon hoisin sauce
1/2 pound boneless lean pork, shredded
4 dried black mushrooms
2 cups finely shredded Napa cabbage
1 carrot, julienned
3 scallions, white and light green parts, slivered
1 cup bean sprouts
3 tablespoons peanut oil
2 eggs, lightly beaten with 1/2 teaspoon salt
3 cloves garlic, minced
3 teaspoons freshly grated ginger
3 tablespoons chicken stock
2 teaspoons sesame oil
1 teaspoon sugar
Hoisin sauce
2 cups sifted flour
3/4 cup boiling water
1 to 2 tablespoons sesame oil

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

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