MOO SHU PORK STIR-FRY
This is a delicious moo shu pork recipe that I adapted to meet our family's tastes. Cutting the ingredients into small pieces makes for a very quick stir-fry. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, mix hoisin, 2 teaspoons soy sauce, 2 teaspoons sherry and 1 teaspoon cornstarch until smooth. Add meat; toss to coat. Marinate at room temperature 20 minutes., In a small bowl, mix broth, sesame oil, sugar and remaining soy sauce, sherry and cornstarch until smooth., In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Pour in eggs. Mixture should set immediately. Swirl pan to move uncooked portions toward the outside. When eggs are set and no liquid remains, roll up egg. Slide onto cutting surface; cut crosswise into 1/4-in. slices., In same skillet, heat remaining oil over medium-high heat. Stir-fry mushrooms 4 minutes. Add carrots, bean sprouts, bamboo shoots and onions; cook 2-3 minutes longer or until vegetables are crisp-tender. Add ginger; cook 1 minute longer. Remove from pan., Add pork to skillet; stir fry 3-4 minutes until cooked through. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return vegetables and eggs to pan; heat through. Serve with rice.
Nutrition Facts :
VEGETABLE MOO SHU
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
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 VEGETABLES
Make and share this Moo Shu Vegetables recipe from Food.com.
Provided by Frenzy
Categories Vegetable
Time 30m
Yield 4 cups, 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a cup, combine teriyaki sauce, plum sauce, water and flour, set aside.
- Heat oil in wok or large non-stick skillet over medium heat. Add garlic and mushroom; stir-fry 1 minute.
- Add cabbage and bell pepper; stir-fry 2 minutes. Add bean sprouts and green onions; cook and stir 2 minutes. Add mixture; stir-fry 30 seconds or until mixture is hot.
- stir in the tofu and simmer for 1 minute.
Nutrition Facts : Calories 174.4, Fat 8, SaturatedFat 1, Sodium 354.4, Carbohydrate 19.4, Fiber 4.7, Sugar 7.7, Protein 11
EASY MOO SHU PORK STIR-FRY
Moo shu is a sweet and savory stir-fry typically made with pork and thinly sliced cabbage and vegetables. At the table, the mixture is then tucked into thin and chewy pancake wrappers. To make this at home (and make it weeknight-friendly), use storebought flour tortillas and pre-shredded coleslaw mix to save on time and prep work.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a bowl, toss pork with 2 tablespoons soy sauce; let stand 10 minutes. Whisk together remaining 2 tablespoons soy sauce, vinegar, hoisin, and 2 tablespoons water.
- Heat a large cast-iron or nonstick skillet over medium-high. Swirl in 1 tablespoon oil; add half of pork and cook until browned on one side, about 2 minutes. Flip and cook 1 to 2 minutes more; transfer to a plate. Repeat with remaining pork.
- Swirl in remaining 3 tablespoons oil. Add garlic, ginger, and scallions; cook, stirring, 30 seconds. Add shiitakes; cook 2 minutes. Add coleslaw; cook, stirring, until vegetables are tender, 2 minutes.
- Add soy mixture and return pork to skillet; cook, stirring, until combined, about 1 minute. Serve in tortillas with more hoisin.
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