I'm looking for:

Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Chinese / Moo Shu Pork Recipe
    Lost? Site Map

    Moo Shu Pork
    Moo Shu Pork. Photo by SpiceBunny

    Photo by SpiceBunny

    1/3 Photos of Moo Shu Pork

    more photos
    Add Your Photo
    5.0 8

    Rate it! | Read 8 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    45 mins

    15 mins

    SpiceBunny's Note:

    This is a popular classic in the Chinese restaurant scene. You can replace the pork with chicken or shrimp, but the original recipe is with pork. My parents say this recipe tastes better than the ones they've had in Canadian Chinese restaurants. Once you get the hang of making it, you'll want to make it often. If you don't want to spend the time making pancakes, you can use soft tortillas to replace. The homemade pancakes are much better though. This dish goes well with hot and sour soup, for a Beijing style meal.

    SAVE THIS RECIPE TO:

    • Save this recipe in your online cookbook to access when you need it.

    • Menu

      Create a new menu and save this recipe for easy meal planning.

    • Meal Planner

      Add this recipe to a weekly meal plan.

    • Shopping List

      Add this recipe's ingredients to your weekly shopping list.

    Manage this recipe:
    Share This Recipe:

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb pork, julienned
    • 1 tablespoon minced garlic
    • 1 tablespoon minced ginger
    • 1 cup sliced shiitake mushroom
    • 2 cups shredded white cabbage
    • 3/4 cup bamboo shoot, julienned (may use canned that have been rinsed well in cold water)
    • 3/4 cup wood ear mushrooms, julienned (rehydrated)
    • 1 cup hoisin sauce
    • 1 -2 tablespoon dry sherry (or splash of sake to taste)
    • 3 eggs, beaten lightly
    • 1 bunch scallion, made into scallion brushes (to make brushes, hold scallion green and with a paring knife, make several vertical slices through w)
    • 4 -6 Chinese pancakes, steamed hot
    • kosher salt
    • freshly cracked black pepper
    • canola oil or grapeseed oil, to cook

    Directions:

    1. 1
      Rehydrate the wood ears and lily buds a day ahead of time. I usually keep them in a tupperware container in the fridge.
    2. 2
      In a wok filled with 3 tbsp oil, bring to high temperature and add the pork. Using a strainer, quickly move around the pork and cook until medium rare, only 1 minute. Remove, strain pork and set aside.
    3. 3
      Leave 2 tablespoons of oil in the wok and return to high heat. Add eggs to hot oil and scramble. Set them aside with cooked pork.
    4. 4
      With remaining oil in wok, stir fry the garlic, ginger, and shiitake mushrooms until soft, about 2-3 minutes and season with kosher salt and freshly ground black pepper.
    5. 5
      Add the cabbage, bamboo shoots, and wood ear mushrooms and continue stir frying 2-3 minutes.
    6. 6
      Add half of the hoisin-lime and check for flavor.
    7. 7
      Meanwhile, in a steamer, heat the pancakes until hot.
    8. 8
      Lay individual pancakes on plates and paint on hoisin-lime sauce with the scallion brushes. Top with Moo-Shu, lay on 2 scallion brushes and roll up.
    9. 9
      How to make the pancakes.
    10. 10
      2 cups unsifted flour.
    11. 11
      3/4 cup water.
    12. 12
      Kadoya sesame oil.
    13. 13
      Place the flour in a mixing bowl, making a well in the center. Bring water to a boil, then add to the flour. Add additional flour or water as needed to produce a non-sticky dough which can be kneaded. Place the dough on a very lightly floured surface and knead for about 5 minutes. Cover the dough and allow to rest for 30 minutes.
    14. 14
      At the end of 30 minutes, briefly knead the dough for an additional minute or two. Then, roll the dough into a sausage shape, about 1 1/2-inches in diameter. Measure the cylinder into 16 equal size pieces. Cut and roll each piece into a smooth ball. Moisten fingers with a bit of sesame oil. Flatten each ball out to make a round, biscuit shaped disc. Place the disc on a flat surface and brush top with sesame oil. Similarly, flatten out another ball into a disc of similar diameter and place it atop the first. Roll out this double biscuit into a circle about 6 or 7 inches in diameter. Complete this procedure using the rest of the dough.
    15. 15
      Heat a skillet, brushing the inside bottom with sesame oil. Add one of the double pancakes and cook 30 seconds. Flip and cook another half minute, taking care that they do not brown. Quickly lift the pancake away from the hot surface and slap it down on the work surface. While the pancake is still warm, peel the double cake apart into two pancakes. Reserve. Repeat until all of the cakes have been completed. Stack in a sheet of foil. Carefully seal the foil with pancakes into a packet and steam 20-30 minutes before use. Serve warm.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    Read All Reviews (8)

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    You Might Also Like...

    Moo Shu Pork. Recipe by Lazarus

    Moo Shu Pork

    By Lazarus
    View All Vegetable Recipes

    Advertisement

    Nutritional Facts for Moo Shu Pork

    Serving Size: 1 (339 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 462.7
     
    Calories from Fat 147
    31%
    Total Fat 16.4 g
    25%
    Saturated Fat 5.0 g
    25%
    Cholesterol 236.6 mg
    78%
    Sodium 1166.2 mg
    48%
    Total Carbohydrate 36.9 g
    12%
    Dietary Fiber 4.7 g
    19%
    Sugars 20.9 g
    83%
    Protein 40.3 g
    80%

    The following items or measurements are not included:

    shiitake mushrooms

    wood ear mushrooms

    Chinese pancakes

    Detailed Nutrition Values About Nutrition Info

    More Ideas from Food.com

    Asparagus Dishes

    Can't-Miss Asparagus

    Our 10 top picks include party dips, soups, salads, sides and beyond.

    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites