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Top Rated Moo Shu Recipes
This popular dish is often served at Chinese restaurants with hot pancakes or crepes. It's easier to make at home than you think — and you can even replace the pork with chicken or shrimp. Hoisin sauce is the key to this dish with its depth of color and sweet and salty taste. It can be found in the Asian section of your grocery store.
Moo Shu Beef ?
This Moo Shu beef is a traditional Chinese takeout dish made with less fat and calories, and, since I love Chinese food to the Moon and back, it’s one of my faves as well.
Completely ready in less than half an hour, tis Moo Shu beef is one of the best midweek dinner options for me. After a long day, there’s nothing as good as enjoying a healthy, nutrient-packed dish with crispy meat and veggies, with your favorite flavors and cooked in 25 minutes.
There are plenty of veggies that can go in this Moo Shu, so you are bound to have something in the fridge, if you simply come home grabbing a piece of meat on the way. The veggies that work best for me are cabbage and carrot mix. When stir fried, they provide a lovely crunch which I enjoy.
Other options are basically any sort of cabbage – broccoli, cauliflower, brussels sprouts. Other things that taste excellent when combined with beef and hoisin sauce are onions, red and green bell peppers and all sorts of sprouts – bean, bamboo. I also often add green onions, celery scallions or chopped up leaks.
As for the meat cut, since this dish is cooked very quickly, for beef to be tender and a little crispy, I always use sirloin steak, shaved very thin. Other cuts of beef usually take longer to become tender and if you quickly fry them, they may be too chewy.
I hope you have fun with this awesome and healthy recipe and if you know of any other Chinese takeout recipes, made healthier at home, I’d be much obliged if you share!
Moo Shu Pork: Recipe Instructions
First, combine the pork with the marinade ingredients (light soy sauce, Shaoxing (rice) wine, cornstarch, sesame oil, and ginger), and set aside for 20-30 minutes.
Then cook the eggs. Whisk together the eggs with the Shaoxing 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 scallions and stir.
Next, add the sliced cucumbers and wood ear mushrooms. Stir fry to thoroughly combine the ingredients.
Stir fry everything well for an additional 30 seconds. Finally add the cooked eggs, stir-fry for another 30 seconds, and serve!
We served this healthy authentic moo shu pork dish with hot brown rice!
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6 Asian Pork Recipes You Need to Try Immediately
Did you know there are around 41,000 Chinese restaurants in the US? Add that to the abundance of Thai, Vietnamese and Korean food establishments and Asian cuisine becomes one of the nation’s favorites. But how do you recreate that taste at home?
Surprisingly, it is easier than you think. Read on as we give our must know Asian pork recipes.
1. Honey Soy Chops
It is really easy to overcook pork chops, but this recipe can create some fantastic, quick-to-cook Asian BBQ pork. The marinade keeps the chop moist throughout, holding in the juice and flavor. It is also quick and easy to make.
All you need to do is take one-half cup of soy sauce, one-quarter cup of honey, and two cloves of minced garlic. Stir them together, and drop-in chili flakes to your desired level of heat.
Use this marinade to cover four pork chops. You can use boneless ones, but ones with the bone will retain even more taste. Rub the marinade deep into the flesh, then stand them in a refrigerator for between thirty minutes to two hours.
They should be cooked on medium heat, ideally on a BBQ grill. Make sure both sides are seared. Let them stand for five minutes before serving with a leafy green Asian salad.
2. Sweet and Sour Ribs
This recipe is really easy to make but does require patience. You need some really large, juicy pork ribs. Don’t worry if they seem a little tough, as they will slow cook until the meat falls from the bone.
Place around three to four pounds of ribs in a slow cooker. On top of this, combine the following ingredients.
- One can of pineapple chunks
- Two cans of passata
- Half a thinly slice onion
- Half a thinly sliced red pepper
- Half a cup of brown sugar
- A quarter cup of cider vinegar
- A quarter cup of tomato paste
- Two tablespoons of Worcester sauce
- One clove of minced garlic
- Dash of salt and black pepper
Stir liberally, then cook the whole thing for around ten hours. For an optional sauce, add the cooking juice to cornstarch and water until smooth. Stir in a saucepan, then pour over the cooked ribs when served, for an extry sticky but tasty mess.
3. Moo Shu Pork
This dish is a great replacement for ordering in. You can get a restaurant-quality pork dish really easily, by using just a few traditional ingredients. It should be served with the classic combination of pancakes and hoisin sauce.
Start by creating the marinade. You will need to add one teaspoon of sugar, with two teaspoons of cornstarch and soy sauce. Finally, you need to add two teaspoons of rice wine to give it its unique flavor and add them to strips of pork.
When this has marinated for at least thirty minutes, add it to the pan. Include varied wild mushrooms, half a cup of bamboo shoots, two green onions, two slices of ginger, two eggs, a spoon of sesame oil, and cook it in six tablespoons of oil.
4. Black Bean Ribs
This dish uses a black bean sauce, to take the hard work out of pounding fermented beans. You can buy this from most Chinese grocery stores. After this, you will need around two pounds of pork ribs.
Mix the sauce with dark soy sauce, one tablespoon of rice wine, and one teaspoon of broth. You can then add chili, making it as spicy as you wish. Finish it by adding minced ginger and marinate for a few hours.
Heat a wok with oil. Add some extra ginger, then stir fry the ribs in the oil. Finish by pouring the leftover sauce and juices over the ribs.
5. Cantonese Asian Braised Pork
For this Asian pork, combine one tablespoon of oyster sauce with two tablespoons of rice wine. Stir into this five-spice, sugar, hoisin sauce, ketchup, a dash of cinnamon, and minced ginger. Alternatively, flavor and spice with a simple classic pork pack.
After the pork has marinated in the sauce for at least six hours, place the pork on a baking tray. You can either score the whole joint of meat or cut it into thick strips. Heat the oven to 350 degrees Fahrenheit.
Place the pork on a roasting rack, with a shallow dish of water underneath. You should roast the pork until thoroughly cooked, using a thermometer to check the heat in the middle. Aim for a crisp coating all around.
6. Asian Pork Dumplings
This recipe can be really easy if you buy the pre-made dumpling casing from an Asian grocery store. Start by combining soy sauce, rice vinegar, sesame seeds, and chives in a bowl. This will be your dipping sauce.
Take around a pound of ground pork. Add minced garlic, ginger, chives, soy sauce, one egg, and sesame oil to the mix. One tablespoon of this should be placed inside each dumpling wrapper.
To seal the dumplings, wet the edges of the case with some water. Press them together to pleat the edges of the dumpling. Create as many dumplings as you have filling and casings.
Heat a pan with two tablespoons of oil. the dumplings should take around two minutes per side and should be golden, crispy brown in coloration. Let them cool slightly then dip them in the soy mixture when eating.
- 1 cup unsalted roasted peanuts (about 5 ounces)
- 1/3 cup fermented black beans (about 2 ounces), soaked in water 5 minutes and drained
- 1/3 cup white vinegar
- 1/4 cup brown rice syrup
- 1/4 cup molasses
- 1/4 cup water
- 2 tablespoons light brown sugar
- 2 tablespoons light soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon dry hot mustard
- 2 medium garlic cloves
- 1/4 teaspoon black pepper
- 1 pound pork tenderloin
- 2 large eggs
- 1 teaspoon kosher salt, divided
- 6 tablespoons vegetable oil, divided
- 1/2 cup dried wood ear mushrooms (about 2 ounces)
- 1 cup warm water
- 1 cup chicken broth
- 1 1/2 tablespoons Shaoxing wine or dry sherry
- 2 teaspoons light soy sauce
- 1 teaspoon Chinese black vinegar
- 1/2 teaspoon ground white pepper, divided
- 1 tablespoon cornstarch
- 1 tablespoon water
- 8 ounces fresh shiitake mushrooms, stemmed and sliced
- 1 1/2 cups matchstick-cut jicama
- 1 cup diagonally sliced Chinese celery
- 16 store-bought moo shu pancakes or flour tortillas, warmed
Process all peanut butter&ndashhoisin sauce ingredients in a food processor or high-speed blender until smooth, about 2 minutes, stopping to scrape down sides as needed. Store, covered, in refrigerator up to 5 days.
Using a cleaver, cut pork tenderloin crosswise into 1/2-inch-thick slices. Place pork slices in a single layer on a work surface. Using the flat side of cleaver, pound pork portions to 1/8-inch thickness, rotating slices 90 degrees after every pound of cleaver. Cut pounded pork slices crosswise into 1/8-inch-thick matchsticks set aside.
Lightly beat eggs in a small bowl until smooth. Stir in 1/2 teaspoon salt. Heat 1 tablespoon oil in a small nonstick skillet over medium add eggs, and swirl to coat bottom of skillet. Cover and cook until eggs are set, 1 to 2 minutes. Remove from heat let cool 1 minute. Remove eggs from skillet. Cut into 1/4-inch-thick matchsticks, and set aside.
Place wood ear mushrooms in a bowl. Add 1 cup warm water to cover mushrooms. Let soak 10 minutes. Drain and rinse mushrooms set aside. While mushrooms soak, stir together broth, wine, soy sauce, black vinegar, and 1/4 teaspoon white pepper in a small bowl set aside. Stir together cornstarch and 1 tablespoon water in a separate bowl until combined set aside.
Heat 3 tablespoons oil in a large skillet or wok over high add shiitake mushrooms. Cook, stirring often, until browned, about 3 minutes. Using a slotted spoon, transfer mushrooms to a bowl. Add remaining 2 tablespoons oil to skillet. Working in 2 batches, add sliced pork cook, stirring occasionally, until pork turns white and is barely cooked through, about 1 minute. Return shiitake mushrooms to skillet sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon white pepper. Stir in jicama, soaked wood ear mushrooms, and egg matchsticks. Pour in broth mixture bring to a boil. Cook, stirring occasionally, until slightly reduced, about 1 minute. Add cornstarch mixture stir to combine. Cook, stirring constantly, until liquid has thickened slightly, about 1 minute. Remove from heat stir in celery. Serve immediately with warm moo shu pancakes and peanut butter&ndashhoisin sauce.
- 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
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.
Moo Shu Pancakes / Duck Pancakes
I previously published a family recipe for duck pancakes, which produce soft paper-thin pancakes like in the restaurant. You can also find them in the frozen section of an Asian market, usually labeled as moo shu wrappers or duck wrappers. They are already cooked, so you simply need to heat them through according to the instructions on the package.
If you cannot find the pancakes, flour tortillas are the next best option. Remember, the proper moo shu wrappers are paper-thin and have a different texture. Tortillas are much thicker and you will need to use more sauce when serving.
Moo Shu Beef
Moo shu wrappers are spread with hoisin sauce and topped with stir-fried marinated flank steak and vegetables.
1 pound beef flank steak or boneless top sirloin or top round steak, cut 3/4-inch thick
1/2 ounce dried shiitake mushrooms (optional)
3 cups packaged coleslaw mix
2/3 cup sliced green onions
1 tablespoon cornstarch dissolved in 1/4 cup water
Moo shu wrappers, warmed
2 tablespoons each reduced-sodium soy sauce and water
1 tablespoon dark sesame oil
2 teaspoons granulated sugar
2 cloves garlic, minced
- Soak mushrooms in 1 cup hot water 20 minutes or until softened. Drain well remove and discard stems. Cut caps into thin strips.
- Cut beef steak lengthwise in half, then crosswise into thin strips. Stack 3 or 4 strips at a time cut lengthwise in half.
- Combine marinade ingredients in large bowl. Add beef toss. Refrigerate 20 minutes.
- Drain beef, discarding marinade.
- Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef.
- Combine cooked beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened and bubbly.
- Spread hoisin sauce on moo shu wrappers spoon beef mixture down center. Fold bottom edge over filling fold right and left sides to center, overlapping.
*If moo shu wrappers are not available in your area, use flour tortillas.
Recipe of Homemade Mu Shu Chicken Lettuce Wraps
Mu Shu Chicken Lettuce Wraps. Find Deals on Chicken Lettuce Wrap in Groceries on Amazon. Moo shu chicken is a Chinese dish made of stir-fried vegetables, egg and meat. It's traditionally served with thin pancakes, but this recipe lightens things up by serving the filling in lettuce.
If you can't find Bibb lettuce, iceberg will work. Your moo shu chicken is done. Now just divide it up into your butter lettuce wraps … and top each wrap with shredded carrots, sprouts and sesame seeds.
Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, mu shu chicken lettuce wraps. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Mu Shu Chicken Lettuce Wraps is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Mu Shu Chicken Lettuce Wraps is something that I’ve loved my entire life. They are fine and they look wonderful.
Find Deals on Chicken Lettuce Wrap in Groceries on Amazon. Moo shu chicken is a Chinese dish made of stir-fried vegetables, egg and meat. It's traditionally served with thin pancakes, but this recipe lightens things up by serving the filling in lettuce.
To get started with this recipe, we have to first prepare a few ingredients. You can have mu shu chicken lettuce wraps using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mu Shu Chicken Lettuce Wraps:
You can eat your moo shu chicken like a taco, or use a fork or chop sticks to eat it in the way it was traditionally served in China. Making Moo Shu at home is a breeze and more healthful when you use lettuce leaves as wrappers instead of the traditional Chinese flour pancakes. Just spoon the chicken mixture into the lettuce. Moo Shu Chicken in Lettuce Wraps This easy version of the classic moo shu recipe utilizes shredded cooked chicken and pre-shredded cabbage and served in lettuce wraps.
Steps to make Mu Shu Chicken Lettuce Wraps:
- Place all liquids ,garlic, red pepper flakes and ginger into large pan..
- Bring to low boil over meat heat and then turn heat off..
- Add chicken, stir well and then add coleslaw. Cover, set a side..
- Prepare lettuce leaves on plate. You need 12, full untorn leaves..
- Divide chicken mixture amongst lettuce leaves.
- Divide green onions and nuts over top and serve..
- Recipe by taylor68too..
Now just divide it up into your butter lettuce wraps … and top each wrap with shredded carrots, sprouts and sesame seeds. You can eat your moo shu chicken like a taco, or use a fork or chop sticks to eat it in the way it was traditionally served in China. Spoon chicken onto boston lettuce leaves and garnish with sesame seeds, peanuts and green onions. Your moo shu chicken is done. Now just divide it up into your butter lettuce wraps … and top each wrap with shredded carrots, sprouts and sesame seeds.
So that is going to wrap it up for this special food mu shu chicken lettuce wraps recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
Moo Shu Beef Lettuce Wraps (freezer to Instant Pot)
You won’t believe how easy it is to make restaurant-tasting food in your own kitchen with these Moo Shu Beef Lettuce Wraps. Using the Instant Pot makes it so much easier. And there are freezer instructions included in case you want to make the filling ahead of time.
There used to be a Chinese restaurant in the city near us that made the best Moo Shu Pork. It was melt-in-your-mouth tender and so flavourful. Another restaurant makes these amazing lettuce wraps. This recipe kind of combines both of those concepts into one delicious meal.
I have made this numerous times. so so good and easy!
We absolutely love this recipe! It is quick and easy enough to make on a weeknight.
Agree with all the reviewers and thanks for the suggestions. Made this with cabbage shredded in the Cuisinart, grilled chicken breast strips from Costco. Used slide shiitake's rehydrated and the mushroom water instead of plain water. Used egg pancake suggestion. Great and pretty quick. Hubby is still eating his 4th portion!
Super-easy and economical (especially if Asian ingredients are a regular part of your pantry). Have made this with both rotisserie chicken and Chinese roast pork--better with the pork. It looks best if you make the eggs into an omelet, and slice it into strips. I can buy mu shu wrappers in the freezer at the Asian market. authentic wrappers make this more restaurant-quality, but it's still delish with tortillas (or even lettuce wraps). Yummy!
Thia is a wonderful week night dish that yields ample leftovers. Easy to adjust to taste, a good template to start from. I add a little fish sauce and cilantro and double the ginger.: )
So quick and easy and very satisfying. I had some left over pork that I used instead of chicken. You could play a lot with what to put in this recipe.
Really great. I got some dried tree mushrooms and added about 5 or 6 of those, which really helped out the flavor. I also have the advantage of asian markets closeby, so I went with the real mu shu pancakes. To keep it cheap, I left out the chicken and it was still really really tasty. Next time I may play around with some more sauces or even pork rib meat. mm!
It was very easy to adapt this recipe to veggie-chicken if you're vegetarian since the recipe calls for pre-cooked chicken anyway. I used a bag of the morningstar farms strips. This was delicious and came together very quickly. I had a little less cabbage on hand, so I made up the difference with shredded carrot.
Delicious! I added some shitaki with the garlic and ginger and some snow pea and bamboo shoots with the cabbage and it was so delish!! So easy!!
I found this one-dimensional and overly sweet. not sure I'll be making it again.
This was a great recipe to work with. I added shredded carrots,julienned red pepper, and sliced mushrooms. Wish Iɽ had the bean sprouts, too! My husband added some plum sauce to his tortillas and called the meal a great success! I gave it 3 forks for too much soy sauce - a pet peeve of mine. I used half the amount or less. Great recipe though, which we will be making again and again!
very good recipe. Had a lot of flavor! We used broccoli slaw instead of the cole slaw mix b/c we already had that on hand. would definitely make this again!
Very good. I made with a 3/4 pound pork tenderloin, thinly sliced and sauted before the rest of the ingredients, added some sliced mushrooms.
double the ginger did that the other night and the flavor improved much. i also just add the chicken to the pan with the rest of the mu shu mixture to heat it up.
I was skeptical of this recipe, but tried it based on the reviews, and now it's a Keeper! Even my finicky kid liked it! I served it with sauteed broccolini and fresh fruit.
This was terrific. Quick, easy and delicious. Everyone enjoyed it and asked to have it again.
This was so easy and so good! Just bought the prepackaged cole slaw mix and it was perfect. Used dried ginger and it was fine.
This recipe is spot-on! I really like the fact that I can control the quality of the ingredients and adjust the flavors - unlike my local 'take-out' variety which is sketchy at best. The coleslaw mix is a great shortcut, so I used the saved time to make the Mandarin pancakes myself. They are so easy and instructions can be found online. I also added soaked, slivered wood ear mushrooms (aka: black fungus) and bean sprouts to get closer to the style I prefer. I'll make this again, for sure.
I made this for a Asian themed potluck. I added mushrooms with the garlic mixture, then added bean sprouts and shredded carrots with the cabbage and just put the chicken right in there at the end. I also used less oil than the recipe suggested. This was the hit of the evening! People said it was the best mu shu they had ever had! Definitely a keeper. I would consider reducing the water in the future as it is pretty liquidy at the bottom, but it was a great dish as is!
We tripled this recipe and cut each wrap into thirds. An excellent appetizer. We had lots of chicken and cabbage left over. Delicious.
Excellent and better than takeout because I control the oil and quality of meat. I added sliced shitake mushrooms before the cabbage and added bean sprouts with the cabbage (you can cut back on water then) I had leftover pork tenderloin that Iɽ roasted with Korean BBQ sauce and used that sliced thin. Delicious! I also used raw tortillas that you cook first which I think was important. You can get these in SoCal at the local Vons. We loved it and it's quick and easy.
I thought this recipe delivered exactly what it promised- better than takeout Mu Shu in record time. It was fast, easy and delicious! I sauteed thinly sliced button mushrooms with the ginger and garlic, and also added bean sprouts as recommended- I wouldn't skip the few extra minutes to bulk up the veggies, they really make the dish. Great for week nights, enjoy!
This was quick, easy, and delicious! I followed the recipe, as written, but will try it with whatever vegetables I have on hand to vary it a bit. Iɽ also like to use shrimp or pork, as others have suggested. A keeper!
Delicious! I subbed bbq pork for the chicken and added celery and mushrooms. I'll use the sauce again for other recipes.