Moo Shu Style Vegetable Pancakes With Watercress Salad And Mung Bean Sprouts Recipes

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MOO SHU PORK



Moo Shu Pork image

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 10

3 tablespoons hoisin sauce, plus more for serving
3 tablespoons rice vinegar
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1 3/4-pound pork tenderloin, trimmed and cut into thin strips
2 tablespoons vegetable oil
8 ounces shiitake mushrooms, stemmed and sliced
1 14-ounce bag coleslaw mix
1 bunch scallions, thinly sliced
12 Bibb lettuce leaves

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 VEGETABLE STIR FRY



Moo Shu Vegetable Stir Fry image

A quick and easy classic Chinese stir fry, omitting the pork it is traditionally served with to make it a vegetarian-friendly meal. Enjoy!

Provided by Michael Nicely

Categories     Main Dish Recipes     Stir-Fry

Time 20m

Yield 4

Number Of Ingredients 9

1 tablespoon toasted sesame oil, divided
4 eggs, lightly beaten
2 cloves garlic, minced
2 teaspoons ground ginger
1 (14 ounce) can bean sprouts, drained
1 (12 ounce) package broccoli slaw
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce

Steps:

  • Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat. Pour in eggs; cook, stirring gently, until set, about 5 minutes. Transfer to a plate.
  • Heat remaining 2 teaspoons oil in the skillet. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Stir in bean sprouts, broccoli slaw, soy sauce, and rice vinegar; cook until broccoli slaw is tender, about 5 minutes.
  • Stir eggs and hoisin sauce into the skillet until eggs are in small pieces and heated through, about 3 minutes.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 12.6 g, Cholesterol 186.2 mg, Fat 9.1 g, Fiber 4 g, Protein 9 g, SaturatedFat 2.1 g, Sodium 497.9 mg, Sugar 5 g

VEGETABLE MOO SHU



Vegetable Moo Shu image

Vegetable Moo Shu is healthy and vegan, but it's also just plain delicious. But anyone will enjoy this Vegetable Moo Shu, not just vegans and vegetarians

Provided by Bill

Categories     Vegetables

Time 40m

Number Of Ingredients 15

1 tablespoon light soy sauce
½ teaspoon sesame oil
1 tablespoon hoisin sauce ((plus extra for serving))
¼ teaspoon ground white pepper
¼ teaspoon salt
3 ½ tablespoons vegetable oil ((divided))
1 1/2 cups carrot ((julienned, about 1 to 2 small/medium carrots))
4 ounces spiced tofu ((julienned))
1½ cups celery ((julienned))
1 red bell pepper ((thinly sliced))
6 fresh Shiitake mushrooms ((thinly sliced))
2 cloves garlic ((minced))
1 leek ((julienned, about 3 cups))
1 tablespoon Shaoxing wine
Mandarin pancakes

Steps:

  • Stir together the light soy sauce, sesame oil, hoisin sauce, white pepper, and salt, and set aside.
  • Heat your wok over high heat with ½ tablespoon oil. Stir-fry the julienned carrots for 90 seconds, remove, and set aside. Using the same method, with ½ tablespoon oil each--cook the spiced tofu, celery, red bell pepper, and shiitake mushrooms separately, and set those aside.
  • Next, heat the wok over high heat with the remaining tablespoon of oil, and add the minced garlic and leeks.
  • Stir fry the vegetables until the leeks are just wilted (about 2 minutes), and add the carrots, five-spiced tofu, celery, bell pepper, and mushrooms back to the wok.
  • Spread the Shaoxing wine around the perimeter of the wok, and add the sauce mixture we prepared earlier. Stir-fry everything together for another minute.
  • Serve immediately with steamed Mandarin pancakes and hoisin sauce on the side!

Nutrition Facts : Calories 139 kcal, Carbohydrate 10 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 356 mg, Fiber 3 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

MOO SHU PORK POCKETS



Moo Shu Pork Pockets image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 39m

Yield 4 to 6 servings

Number Of Ingredients 24

1 pound ground pork
2 cups shredded cabbage (1/2 a 16-ounce package cole slaw mix)
A few pinches ground cayenne pepper
2 cloves garlic, minced
8 gingersnap cookies, ground in food processor
1/4 cup aged tamari soy sauce
1 tablespoon (1 turn around the pan in a slow drizzle) wok or vegetable oil
6 large (12-inch) flour tortillas
1 cup hoisin sauce
Shred up a pile of your favorite raw vegetables or
2 cups shredded cabbage
Shredded carrots
Fresh bean sprouts
Thinly sliced scallions
Cooked jasmine rice
Water
Salt
Duck sauce
Toasted sesame seeds
1 European seedless cucumber or 2 Kirby cucumbers, thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup rice wine vinegar or white distilled vinegar
2 rounded teaspoons sugar
1 tablespoon soy sauce

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.

MOO SHU CHICKEN



Moo Shu Chicken image

There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 4

Number Of Ingredients 14

6 tablespoons cold water, divided
3 teaspoons sesame oil, divided
2 teaspoons cornstarch
1 pound chicken breast tenderloins, cut into thin strips
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons soy sauce
2 teaspoons vegetable oil, divided
2 eggs, beaten
3 cups shredded cabbage or coleslaw mix
1 (4 ounce) can sliced shiitake mushrooms, drained
2 cloves garlic, minced
1 tablespoon sherry
3 green onions, chopped

Steps:

  • Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
  • Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
  • Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
  • Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
  • Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
  • Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 17.4 g, Cholesterol 156.6 mg, Fat 13.8 g, Fiber 2.3 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 585.4 mg, Sugar 3.3 g

BEAN SPROUT SALAD



Bean Sprout Salad image

Provided by Food Network Kitchen

Yield 4 servings as a side dish

Number Of Ingredients 8

1 tablespoon vegetable oil
1 pound fresh bean sprouts
1 medium red bell pepper, seeded and thinly sliced into strips
2 scallions, chopped
2 tablespoons rice wine vinegar
2 teaspoons sugar
Salt
Dash of sesame oil

Steps:

  • Heat oil in large skillet over medium high heat. Add the bean sprouts and cook quickly for 30 seconds. Add the peppers and stir fry. Add the scallions and stir. Remove vegetables to a strainer to drain.
  • In a large bowl, mix together vinegar, sugar, salt and sesame oil. Add vegetables and toss tocoat. Refrigerate for 6 hours before serving.

MOO SHU PANCAKES



Moo Shu Pancakes image

I went web-surfing to see if I could find a recipe for homemade pancakes to go along with Toni Gifford's Moo Shu Vegies #137090 because I wanted an authentic taste and due to a little web-surfing this is what I found. I don't know how authentic it is but I'm willing to give it a try. Thanks for the idea Toni and thanks to Tom Fitzmorris for posting it. I haven't made this yet so times are just a guesstimate but please feel free to change it.

Provided by Darlene28

Categories     Asian

Time 1h30m

Yield 40 pancakes, 6-8 serving(s)

Number Of Ingredients 4

2 cups bread flour
1 cup water, nearly boiling
1/8 teaspoon salt
1 teaspoon sesame oil

Steps:

  • Mix the salt into the flour with a fork. Pile the flour onto a clean counter and make a well in it with your fingers. Pour the oil into the well, followed by about half of the hot water. Mix the flour into the water and make into a dough, adding a little water at a time until you have a damp dough. Knead the dough for a bout 10 minutes or until smooth.
  • Divide the dough into 18- 20 balls of about equal size. Flatten and roll them out into discs about 2-3 inches in diameter. Brush the tops of half of these with a little oil and place the other half of these on top. Dust with a little flour and roll out into thin pizza like circles about 6-8 inches across. Stack with waxed paper in between the pancakes.
  • Heat a griddle or large ungreased skillet over medium-low heat. cook one at a time turning often until bubbles begin to form in the dough. Do not brown! With the tip of a knife seperate the pancake into two and place on a warm plate covered with a clean dampened towel mositened with hot water. Continue doing this until all the pancakes are done. Enjoy with Toni's Moo Shu Vegetables!

MOO SHU VEGETABLES WITH CHINESE PANCAKES



Moo Shu Vegetables with Chinese Pancakes image

Make and share this Moo Shu Vegetables with Chinese Pancakes recipe from Food.com.

Provided by Dancer

Categories     Soy/Tofu

Time 36m

Yield 2 serving(s)

Number Of Ingredients 12

2 teaspoons roasted sesame seed oil
2 green onions, thinly sliced
2 cups bok choy, thinly sliced
1/2 red bell pepper, thinly sliced
1 carrot, thinly sliced
1/2 cup mushroom, thinly sliced
1/2 cup mung bean sprouts
4 ounces reduced-fat firm tofu, crumbled
2 teaspoons fresh ginger, peeled,grated
1 clove garlic, minced
1 tablespoon soy sauce or 1 tablespoon hoisin sauce
6 frozen Chinese pancakes or 6 wheat crepes (thawed)

Steps:

  • Preheat the oven to 325 F degrees.
  • Wrap pancakes in foil and place in oven to warm, about 8 minutes.
  • Heat sesame oil in a wok or large skillet until very hot.
  • Add green onions, bok choy, red bell pepper, carrots and mushrooms.
  • Stir-fry vegetables 3 to 4 minutes until crisp tender.
  • Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft.
  • Stir in tamari and extra hoisin sauce.
  • To eat, drizzle a spoonful of hoisin sauce across center of pancake.
  • Top with generous helping of vegetables and roll up burrito style.

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

MOO SHU VEGETABLES



Moo Shu Vegetables image

Stir-fried cabbage, mushrooms, carrots and egg in a sweet and salty hoisin sauce served with Mandarin pancakes

Provided by Courtney

Categories     Main Course

Time 20m

Number Of Ingredients 11

4 cups shredded cabbage (tightly packed. I like to use a mixture of red and green cabbage)
8 cremini mushrooms (sliced)
1 large carrot (julienned)
3 green onion (chopped)
1 cup chopped snow peas
4 eggs (beaten)
1⁄4 cup hoisin sauce
3 Tablespoons seasoned rice vinegar
1 Tablespoon oyster sauce
1⁄2 Tablespoons sesame oil
16 Mandarin pancakes

Steps:

  • Prepare your vegetables and gather all your ingredients
  • Heat a large nonstick frying pan to medium heat and add a splash of cooking oil.
  • Add the beaten eggs to the pan and cover with a lid. Allow the eggs to almost fully set before flipping the omelet and cooking the other side for another 30 seconds, or just until the eggs have fully set.
  • Remove the eggs from the pan and slice into strips, reserving for later.
  • In a small bowl, mix together the hoisin sauce, rice vinegar, oyster sauce and sesame oil.
  • Heat a large wok to medium high heat and add a couple of tablespoons of cooking oil for stir frying.
  • When the pan is hot, add the mushrooms and carrots and stirfry for 2-3 minutes before adding the shredded cabbage, green onion and snow peas to the wok. Continue to stir fry for another 2-3 minutes or until the veggies have brightened and softened but have not been over cooked.
  • Add the sauce mixture to the stir and toss to coat with the wok on the burner to heat the sauce up.
  • Remove the wok from the heat, add the egg strips to the stir fry mixture and toss to combine.
  • Serve with Mandarin pancakes.

Nutrition Facts : Calories 185 kcal, Carbohydrate 21 g, Protein 9 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 164 mg, Sodium 493 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

MOO SHU PORK



Moo Shu Pork image

Put this filling in moo shu shells or flour tortillas. It tastes just as good as your favorite Chinese restaurant. If you have an Asian market nearby, you can buy the moo shu shells and the thinly sliced meats from there. Otherwise just ask your butcher to slice it very thin.

Provided by NENNNY

Categories     Main Dish Recipes     Stir-Fry     Pork

Time 25m

Yield 4

Number Of Ingredients 11

5 ounces boneless pork loin roast
2 ½ tablespoons soy sauce, divided
2 tablespoons cornstarch
1 tablespoon wine
1 tablespoon water
2 cups shredded cabbage
1 cup shredded carrot
1 cup bean sprouts
2 tablespoons hoisin sauce
3 tablespoons vegetable oil, divided
3 eggs, beaten

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.

Nutrition Facts : Calories 256.4 calories, Carbohydrate 14.6 g, Cholesterol 156.1 mg, Fat 16.4 g, Fiber 2.5 g, Protein 12.8 g, SaturatedFat 3.6 g, Sodium 789.7 mg, Sugar 6.1 g

MOO SHU STYLE VEGETABLE PANCAKES WITH WATERCRESS SALAD AND MUNG BEAN SPROUTS



Moo Shu Style Vegetable Pancakes with Watercress Salad and Mung Bean Sprouts image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

2 eggs
3/4 cup milk
3/4 cup water
1 tablespoon canola oil
1 cup all-purpose flour
1/2 tablespoon black sesame seeds
2 tablespoons chives, chopped finely
1 tablespoon toasted orange rind
Pinch of salt
1/2 tablespoon canola oil
1/2 teaspoon sesame oil
1 head of broccoli
1 1/2 cups bean sprouts
2 oranges, sectioned
1/4 cup chopped cashews
1 carrot, finely julienned
1 tablespoon hoisin sauce
2 bunches watercress, stems removed
1 cup mung bean sprouts
1/2 cup garlic sprouts (optional)
Juice of 1/2 lemon
1/2 tablespoon canola oil
Salt and freshly cracked pepper, to taste

Steps:

  • Beat the eggs and add the milk, water and oil. Whisk in flour and strain through a fine mesh sieve. Add remaining ingredients and refrigerate for at least 1/2 hour.
  • Separate the broccoli into florets. Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes. Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds. Remove from heat and set aside.
  • Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame. Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan. When surface is dry, remove the crepe and repeat this process to make 8 crepes.
  • Fill the crepes and roll them. Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary.
  • Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad.

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