Moo Shu Pancakes Wok Shaken Beef

Authentic Moo Shu Pork is a tenderly marinated pork dish, stir fried with a mix of savory and sweet vegetables and tossed in a thick sauce. Roll it upwardly in a pancake similar a wrap and eat information technology like a burrito, serve it with some rice, or enjoy it on its own!

Moo shu pork is a Northern Chinese meat and vegetable stir fry that's total of accurate Chinese spices and seasonings. You might see information technology listed on the carte du jour as "mu shi," or "mu xu," or "mu shu" pork. Spellings aside, the dish remains relatively consistent: marinated, thinly-sliced pork stir fried with bright, crisp vegetables and smothered in a savory sauce.

Information technology wasn't until around the 1960s in America when moo shu pork constitute itself wrapped upwards like the Chinese version of a Mexican burrito. Though not traditional, that's the version I'm working with – wrapping all of the fillings up in a pancake for like shooting fish in a barrel serving and eating.

This dish has such a delicious flavor profile that you can find beyond a whole spectrum of Chinese cuisine. Next on your listing should be Chinese BBQ or my Szechuan Pork and Chinese Eggplant Stir Fry.

INGREDIENT NOTES AND SUBSTITUTIONS

Pork - Julienned sparse to absorb the sauce and marinade. I apply a lean cut such as the loin, tenderloin, or a boneless pork chop.
Marinade - This quick marinade is thickened with cornstarch and flavored with:
- Shaoxing Wine - A dark, sweetness, and fragrant Chinese cooking wine. Dry sherry could be used as a substitute.
- Light Soy Sauce - Salty without the strong soy flavour in regular soy sauce, though that would work as a substitute.
- White Pepper - For a slightly milder, mustier estrus.
- Minced Garlic & Ginger - These basic Chinese seasonings are likewise thrown in to both tenderize and flavor the meat.
Stir Fry Vegetables - Thinly cut cabbage, shredded carrots, and sliced greenish onion are a basic mix with plenty of flavor. Throw in some cucumber if you lot'd similar, also as:
- Dried Black Wood Ear Fungus - This mushroom is soft, mild, and crunchy. Substitute with shitake mushrooms if preferred.
- (Optional) Rehydrated Lily Buds - Also known as "aureate needles," these edible flowers have a crisp texture and a sweetness, tart flavor.
Eggs - A couple of eggs beaten, fried, and sliced thin.
Sauce - A chicken stock base, thickened with cornstarch and seasoned with oyster sauce, soy sauce, and sesame oil.
Assembly - Serve with moo shu pancakes, hoisin sauce, and cilantro.

dried black wood ear fungus for Moo Shu Pork — dried black wood ear fungus

dried lily flowers for Moo Shu Pork — dried black wood ear fungus

ingredients in bowls to make Moo Shu Pork — Hydrated and Soaked

HOW TO PREPARE THE INGREDIENTS FOR MOO SHU PORK

Prep the Mushrooms and Sauce. Identify the wood ear fungus in hot water for 10 minutes. Meanwhile, mix together all of the sauce ingredients with a whisk and set bated.
Marinate. Place the thin pork slices into a bowl with all of the marinade ingredients. Toss the meat in the marinade until thoroughly coated and set aside.
Slice the Vegetables. Thinly slice the fungus and cabbage. Place in a basin with the carrots, light-green onion slices, and other optional stir fry ingredients as desired. Set aside.
Beat the Eggs. Beat the eggs with a whisk and fix aside.

sliced veggies in bowls — sliced vegetables

sliced pork with the ingredients for marinade — sliced vegetables

HOW TO Make MOO SHU PORK

ane. Brand the Omelet. Oestrus the wok on loftier for a couple of minutes before coating with a tablespoon of oil. Pour in the eggs and swirl to cover the bottom of the wok. Let sit for a infinitesimal before carefully flipping. Cook on the other side for another minute, remove from the heat, and thinly slice. Set aside.

two. Melt the Meat. Add another tablespoon of oil to the wok and saute the meat for a few minutes until it turns white. Remove from the wok and set aside with the eggs.

3. Stir Fry the Vegetables. Throw all of the vegetables into the wok and fry for eight minutes.

stir fried vegetables in wok — stir fried vegetables

cooking pork and vegetables for Moo Shu Pork in wok — stir fried vegetables

4. Fry the Meat and Vegetables in Sauce. Take the prepared sauce, stir lightly, and pour into the wok with the vegetables. Return the meat and eggs to the wok and stir everything into the sauce for a couple of minutes while the mixture thickens.

5. Assemble & Serve. Warm the moo shu pancakes and coat each with a tablespoon of hoisin sauce. Divide the mu shu pork filling amidst the pancakes and garnish with the fresh cilantro.

What does moo shu pork taste like?

Mu shu pork is speedily marinated in a mix of rice wine, pepper, garlic, ginger, and soy sauce. Since the meat is cut thin, it doesn't need to marinate for long, and quickly soaks up all of that savory and salty flavor.

Information technology's served with a fast veggie stir fry, all the same crisp and sweet, a sparse omelet, and covered with a thick, sweet, and salty sauce.

How do you eat moo shu pork?

Traditionally, mu shu pork was not served with pancakes. Notwithstanding, that'due south how you'll notice information technology in restaurants beyond America, and that'south how I prefer it.

You lot can buy them, merely I highly recommend making them fresh. You can try my moo shu pancake recipe, they are piece of cake to make. And so a nice smear of hoisin sauce on the pancake before filling and you'll be thanking me!

You lot could ever eat this saucy stir fry over a bed of rice, or simply on its own.

What is moo shu pork sauce made of?

The sauce for mu shu pork is very simple: chicken stock, oyster sauce, soy sauce, and sesame oil. Stir in but a bit of cornstarch for thickness and to glaze the meat, and information technology's washed.

Pork / Marinade

8 ounces pork julienned thin strips (See Annotation 1)
one tablespoon Shaoxing wine (or dry sherry)
1 teaspoon cornstarch
1 teaspoon light soy sauce (or soy sauce)
½ teaspoon white pepper
3 cloves garlic minced
i tablespoon ginger minced

Vegetables

ane ounce stale rehydrated blackness wood ear mucus (or 8 shitake mushrooms)
twenty dried rehydrated lily buds (optional)
two cups green cabbage cut thin
one cup carrot shredded
4 light-green onions cut 45° slices
1 cucumber halved and cut 45° slices (optional)

Eggs

three eggs browbeaten lightly
ii tablespoon oil

Sauce

¼ cup chicken stock
one teaspoon cornstarch
one tablespoon oyster sauce
1 teaspoon soy sauce
½ teaspoon sesame oil

Assembly

8 moo shu pancakes
½ cup hoisin sauce (8 tablespoons, 1 per pancake)
cilantro leaves (optional)

Prep

Rehydrate the wood ears or mushrooms past submerging in hot water for 10 minutes. Whisk together the Sauce ingredients in a bowl and set aide.
In a basin add the julienned pork then add Marinade ingredients. Utilize you lot easily or spatula and toss pork in marinade. Set aside.
Cut your woods ears or mushrooms and cabbage into thin strips. Add together to a bowl with carrot, dark-green onions and cucumber (if using). Set aside.
Whisk the eggs in a small bowl. Set aside.

Cook

Set your wok over high heat for 2-3 minutes. Add the 1 tablespoon oil and swirl around to coat wok. Add the beaten eggs and swirl to glaze bottom of wok, cook 1 minute. Carefully using a spatula, try and flip it over and cook some other infinitesimal. Remove from wok and cut into thin strips. Prepare adjutant.
Gear up your wok over high heat for 1 minutes and add remaining ane tablespoon oil and swirl to coat lesser of wok again. Add the pork and melt until pork is no longer pink and turns white (two-3 minutes). Remove from wok and set up aside. Add together all the vegetables and stir fry for 8 minutes.
Stir the Sauce and pour the mixture over the vegetables and add the pork and eggs back to the wok. Stir for ii minutes for sauce to thicken and coat all.

Gather

Spread a tablespoon of hoisin sauce on each warm pancake and split up filling for 8 total. Top with optional cilantro leaves. Gyre upwardly similar a burrito and serve.

I utilise a lean 4 ounce slice of pork, either pork loin, pork tenderloin, a boneless pork chop.

*The information shown beneath is an judge provided by an online nutrition calculator. It should non exist considered a substitute for a professional nutritionist'south communication.

Moo Shu Pork on a plate in a tortilla shell

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Source: https://silkroadrecipes.com/moo-shu-pork/

Moo Shu Pancakes Wok Shaken Beef

INGREDIENT NOTES AND SUBSTITUTIONS