Moo Shu Pork Pockets Recipes

MOO SHU PORK

Steps:

• 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 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.
• 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.

MOO SHU PORK

Steps:

• First, combine the pork with the marinade ingredients and set aside for 20-30 minutes.
• 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.
• 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.
• 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.
• Stir fry everything well for an additional 30 seconds. Finally add the cooked eggs, stir-fry for another 30 seconds, and serve!

MOO SHU PORK POCKETS

Steps:

• Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side.
• Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.
• Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed "sprinkles". This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.
• Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers.
• Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.

EASY MOO SHU PORK (OR BEEF) POCKETS

Steps:

• 1. In large bowl, combine pork, 1 1/2 cups of cabbage (chop a little smaller), garlic, gingersnap crumbs, soy sauce, scallions and cayenne. Mix well with your hands. Form into 6 small, thick patties. In fry pan, heat oil over med-high heat and cook patties for about 5 minutes on each side, will be pretty well browned on both sides. While patties are cooking, mix about 2 1/2 cups cabbage mix and a bit more sliced green onions. Warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of Hoisin sauce to THINLY coat whole tortilla clear to edges. Place a small handful of cabbage mixture in center of each tortilla. Place a cooked patty on top, fold over sides, then far side and close side, overlapping and sealing with a dab of hoisin if needed, sealing making a nice "package". Place seam-side down, continue til all are wrapped. Slice in half with SHARP knife going down across folded side and serve with white or fried rice! These are to DIE for, and even better the next day! Only assemble what is going to be eaten, reheat patties the next day for leftovers.
• 2. *If you don't see any ground pork in the meat case, just pick out a package of boneless pork loin chops and ask the meat man/butcher to grind it for you. They are always happy to do so.

MOO SHU PORK

Steps:

• Cut pork into 1/4-inch-thin strips and mix with 1 tablespoon soy sauce, cornstarch, wine, and water.
• Mix remaining 1 1/2 tablespoons soy sauce with cabbage, carrot, bean sprouts, and hoisin sauce in a separate bowl.
• Heat 1 tablespoon oil in a wok over medium-high heat. Pour in eggs. Cook and scramble until set, about 3 minutes. Remove from wok and set aside.
• Heat another tablespoon of oil in the same wok; cook pork mixture until meat is no longer pink, about 3 minutes. Remove mixture and set aside.
• Heat remaining tablespoon of oil in the wok. Add cabbage mixture; stir-fry until softened but still crunchy, about 3 minutes. Add the pork mixture and eggs; stir evenly and drain.

MOO SHU PORK

Steps:

• Heat 1 tbsp. (5 mL) of the oil in a large wok or skillet set over medium-high heat. Add pork and cook, stirring, for 5 minutes or until browned. Transfer to a plate.
• Pour remaining oil in wok; add onion, garlic and ginger. Cook for 5 minutes or until softened. Stir in cabbage and shiitake mushrooms. Cook for 5 to 7 minutes or until cabbage is wilted and mushrooms are tender.
• Stir in 1/4 cup (60 mL) VH® Garlic Hoisin Stir-Fry Sauce, VH® Soya Sauce, rice wine vinegar and sesame oil. Return pork to wok. Stir-fry for 3 to 4 minutes or until sauce is thickened. Serve in warm tortillas spread with remaining hoisin. Sprinkle with green onions.

BEST MOO SHU PORK

Steps:

• In a bowl, whisk together soy sauce, rice wine, sugar, and cornstach. Add in the pork and marinate for 30 minutes.
• In a small bowl, whisk together all the ingreidents and set aside.
• Place the dried mushrooms, cloud ears or wood ears, and lily buds in separate bowls filled with room temperature water and soak for about 30 minutes. Remove any excess water and remove the stems from the black mushrooms and the hard tips for the lily buds. Cut into thin strips
• Rinse the bamboo shoots under warm running water, drain, and cut into thin strips.
• Heat 2 more tablespoons of oil and cook the ginger until aromatic. Stir-fry the pork until it is cooked through. Remove from the wok.
• Heat 2 tablespoons oil in a wok over medium-high heat. When the oil is hot, add the eggs and scramble. Remove the eggs and clean the wok. Heat 2 more tablespoons of oil and cook the wood ears, lily buds, mushrooms, and bamboo shoots. Cook for 1 minute and move to the sides of the pan. Add the sauce into the center of the wok and stir quickly to thicken. Add back in the pork and the scrambled eggs. Stir in the green onions and cook until everything is mixed together. Remove from heat and add in he sesame oil.
• Serve with pancakes or crepes and hoisin sauce. Spread the hoisin sauce on the pancake and add the meat mixture.