Best Moo Shu Pork Wraps Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOO SHU PORK FOR TWO



Moo Shu Pork for Two image

Though I made this moo shu pork recipe for 2 as a delicious way to use leftover hoisin sauce, it can easily be adapted for larger groups and makes a fun party food.

Provided by IBNSHISHA

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 2

Number Of Ingredients 19

1 teaspoon cooking oil
1 egg, beaten
5 ounces pork tenderloin, sliced into thin strips
1 dash salt
1 dash ground black pepper
1 dash ground Sichuan pepper
½ ounce dried cloud ear mushrooms
1 ounce bean thread noodles
1 tablespoon sesame oil
1 teaspoon oyster sauce
1 tablespoon soy sauce
1 bunch scallions, cut into 3/4-inch lengths
⅓ cup shredded napa cabbage
2 tablespoons hoisin sauce
1 teaspoon grated ginger
1 teaspoon sake
1 teaspoon soy sauce
1 clove garlic, grated
8 frozen Chinese moo shu pancakes, thawed and warmed

Steps:

  • Heat cooking oil in a square Japanese omelet pan or small skillet over medium heat. Pour beaten egg into the skillet and spread evenly. Cook until just set, 3 to 5 minutes. Transfer to a cutting board lined with a paper towel to cool.
  • Sprinkle pork with salt, black pepper, and Sichuan pepper. Set aside.
  • Place cloud ear mushrooms in a bowl and cover with warm water. Place noodles in a separate bowl and cover with warm water. Let mushrooms and noodles soak until reconstituted and soft, about 5 minutes.
  • Drain mushrooms and slice into thin strips. Drain noodles and cut into shorter lengths.
  • Heat sesame oil in a frying pan or wok over medium heat. Add pork and stir-fry until it changes color, about 3 minutes. Add mushrooms and noodles and cook 1 minute more. Swirl in oyster sauce and soy sauce and stir-fry until evenly coated, about 1 minute more. Transfer to a small plate.
  • Place scallions, cabbage, and cooked egg in individual serving dishes.
  • Combine hoisin sauce, ginger, sake, soy sauce, and garlic in a small bowl.
  • Place moo shu pancakes on a microwave-safe plate and warm in the microwave for about 45 seconds.
  • Place moo shu pancakes in the center of the table surrounded by meat, vegetables, and sauce. Moo shu is eating by taking a moo shu pancake in your hand, spread the inner side with sauce, then add pork mixture, egg, and vegetables as desired, wrap, and eat.

Nutrition Facts : Calories 540.6 calories, Carbohydrate 74.2 g, Cholesterol 133 mg, Fat 16.3 g, Fiber 9.7 g, Protein 24.5 g, SaturatedFat 3.6 g, Sodium 1159.7 mg, Sugar 7.7 g

EASY MU SHU PORK



Easy Mu Shu Pork image

This is an easy mu shu pork dish that the whole family will love.

Provided by CG Joseph

Categories     World Cuisine Recipes     Asian

Time 4h15m

Yield 12

Number Of Ingredients 10

1 (14 ounce) package coleslaw mix, divided
1 (10 ounce) bag shredded carrots, divided
6 ounces shiitake mushrooms, sliced
3 cloves garlic, minced
¾ cup hoisin sauce, divided
3 tablespoons reduced-sodium soy sauce
¾ pound boneless pork loin roast
12 (6 inch) flour tortillas
1 bunch green onions, chopped
2 tablespoons sesame oil

Steps:

  • Place 1/2 of the coleslaw mix and 1/2 of the carrots in a slow cooker. Add mushrooms; toss to combine. Stir in garlic. Add 1/2 cup hoisin sauce and soy sauce and stir to combine. Place pork on top of vegetables. Cover and cook on Low until pork is fork-tender, 4 to 5 hours.
  • Shred pork using 2 forks. Add remaining coleslaw mix, carrots, and 1/4 cup hoisin sauce to the slow cooker; stir to combine.
  • Heat tortillas on a skillet over medium-high heat, about 10 seconds per side. Divide pork mixture among tortillas. Top with green onions and sesame oil.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 32.5 g, Cholesterol 16.4 mg, Fat 7.9 g, Fiber 3.3 g, Protein 9.5 g, SaturatedFat 1.8 g, Sodium 633.5 mg, Sugar 6.7 g

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

MOU SHU PORK WRAPS



Mou Shu Pork Wraps image

I always loved Mou Shu Pork, and I finally found a recipe for it that I think is pretty good.

Provided by RUDEDUDE

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 8

Number Of Ingredients 12

12 ounces lean boneless pork loin, sliced into 1/4 inch thick strips
1 onion, thinly sliced
¼ cup minced fresh ginger root
2 cloves garlic, minced
4 cups thinly sliced bok choy
1 red bell pepper, sliced
10 large white mushrooms, julienned
4 cups bean sprouts
¼ cup sake
3 tablespoons hoisin sauce
2 tablespoons soy sauce
8 (8 inch) flour tortillas

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
  • Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
  • Place tortillas in oven for 8 minutes, or until warm.
  • Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
  • Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

Nutrition Facts : Calories 268.7 calories, Carbohydrate 37.3 g, Cholesterol 19.8 mg, Fat 6.3 g, Fiber 3.7 g, Protein 14.4 g, SaturatedFat 1.8 g, Sodium 585.2 mg, Sugar 5.4 g

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #pork     #vegetables     #easy     #dinner-party     #dietary     #spicy     #meat     #greens     #onions     #taste-mood     #savory     #sweet     #presentation     #served-hot

Related Topics