In its traditional Chinese version, moo shu pork consists of sliced pork tenderloin, cucumber, and scrambled eggs, stir fried in lard together with bite-sized cuttings of wood ear mushrooms (black fungus) and enoki mushrooms. Historically the original dish in Shandong cuisine contained bamboo shoots. It was adapted into Beijing cuisine replacing bamboo with crunchy daylily blossoms. When home-cooked either may be replaced with cucumber. The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine (usually huangjiu). The dish is traditionally eaten by itself.
The dish is prepared with julienned pork, cabbage, scrambled egg, carrots, and wood ear mushrooms (black fungus). Hoisin sauce is painted on the inside of a thin flour-and-water pancake, or recently, sometimes, a Mexican tortilla, which is then used to wrap the filling.
This recipe for Moo Shu Tofu is perfect for an easy-to-make satisfying dinner with loads of flavor. Hoisin sauce makes it a breeze adding lots of umami and bright flavor. Serve wrapped in a rice pancake or tortilla, or over a serving of brown rice. (There are so many options for wraps these days! Use your favorite kind.)
Our version here boasts quick stir-fried vegetables: tender-crisp bell pepper and bok choy with savory meaty shiitakes and crispy tofu. Topped with fresh crunchy bean sprouts then wrapped in a tortilla or rice pancake and served with a sweet-tart hoisin-based sauce. So good and so easy!
Hoisin is a fragrant tangy sauce perfect for perking up stir-fries, great for marinades, and adds depth to grilling. It is usually made from a combination of fermented soybeans, vinegar, garlic, chilies and sesame oil and sweetener. It is a popular ingredient readily available at most natural markets or Asian markets.
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These moo shu vegetables taste like they are from your favorite Chinese restaurant - but completely homemade. Follow this easy and light recipe to make a batch of this yummy seasoned veggie dish. It's a colorful and delicious way to eat the rainbow! Meta lovers can also try this Moo Shu Chicken or Moo Shu Beef.
Perhaps one of the best things about this recipe is the stir fry sauce. You don't have to use a ton of sugar. This is a really healthy side dish that doesn't have a single teaspoon or drop of added sugar in it (except for what is already in the Hoisin sauce). It's fantastic!
I love the combination of cabbage, carrots, mushrooms and onions in this recipe, but I also make moo shu vegetables as a 'fridge clean out' kind of meal. You know those nights when you don't know what to eat and all you have is some random veggies hanging around? This dish is perfect for using them up!
This is a perfect weeknight recipe! I love 'clean out your fridge' meals for the end of my week when my veggies have been eaten through and only the odds and ends remain. Thank you for this recipe! I can't wait to try it.
I love to cook this stir-fry recipe on a Friday night and invite all my friends around to dig in. They're obsessed with it and always ask me to make it. Seriously, this recipe is a taste sensation, and once you've made it once, it is sure to become a household favorite.
Wood ears make a great addition to this recipe because they can add so much flavor. If you can't find fresh wood ears, soak dried wood ear fungus for about 15 minutes in boiling water, dry them, and shake them off in a colander and they'll be good to go. You can either replace the shiitake mushrooms with wood ears or use both!
There are so many amazing vegetables that you can add to this dish and really give it a lift. Try adding shredded carrots, fresh ginger, bean sprouts, bamboo shoots, and dried lily flowers. These all work perfectly in the sweet and savory sauce, especially the bamboo shoots.
Some moo shu pork recipes add scrambled egg, and this is a really easy way to add a special twist to this dish. You can whisk the eggs up in a small bowl and stir-fry them when you add the vegetables. For this recipe, two eggs should be plenty.
Now stir the pork into the sauce and let the meat sit for half an hour, soaking up all those incredible flavors. When you stir fry the meat, those flavors will all be sealed inside, making it super juicy! So it's really important to let the meat marinate.
This recipe for moo shu pork will make about 2 servings. So if you're making it for a big family dinner or gathering with friends, you'll want to double, triple, or quadruple the recipe.
There are loads of great ways to play with moo shu sauce and add incredible flavors. Rice wine, rice vinegar, plum sauce, oyster sauce, and sweet bean paste are all classic Chinese marinade ingredients that can take your sauce to new heights. I especially like the addition of oyster sauce in this recipe.
Moo shu pork, sometimes spelled mu shu pork, is an incredible dish that originated in Northern China. It combines thin strips of pork, a sweet and savory sauce, shredded cabbage, mushrooms, and green onions for an explosion of Asian flavors. Prepared and stir-fried in a wok in only 30 minutes, this moo shu pork is fast, healthy, and absolutely delicious!
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Heat the remaining oil. Stir-fry the shredded pork for about 1 minute or until the color changes. Add the fungus, bamboo shoots, Chinese cabbage and scallions. Stir-fry for about 2-3 minutes, then add the remaining salt, soy sauce and wine. Blend well and continue stirring for another 2 minutes. Add the scrambled eggs, stirring to break them into small bits. Add the sesame oil and blend well.
To serve: spread a small amount of hoisin sauce onto a warm pancake, put 1 or 2 tablespoons of hot Moo Shu on the top and roll the pancake into a parcel with the bottom end turned up to prevent the contents from falling out (like a soft taco).
Manu, I am very impressed with your effort making hoisin sauce since it is so readily available in supermarkets. I am curious to try the taste since you used peanut butter and honey as the traditional hoisin is mainly blackbean and sugar.
Both the American Chinese and traditional Chinese versions of Moo Shu Pork are seasoned with a fragrant and flavorful mix of ginger, garlic, scallions, soy sauce, and rice wine. This makes for a savory and lightly salty flavor that is the perfect complement to the sweet hoisin sauce that Moo Shu Pork is traditionally served with.
Moo Shu Pork can be served over rice, but it is also commonly served with thin Mandarin pancakes and hoisin sauce. The pancakes are smeared with the hoisin sauce and then filled with the pork mixture. The filling is then wrapped, burrito-style, making for an easy, hand-held meal.
Moo Shu is an American-Chinese stir-fry that features chopped or thinly sliced vegetables, egg and sometimes a protein such as chicken, shrimp or pork. It's typically flavored with a hoisin-based sauce and served on a simple, flat pancake similar to a flour tortilla. In our version, we stick to just veggies and opt for pre-shredded mixed vegetables to cut down on prep time.
We start by cooking the eggs first in a non-stick skillet. (You can also use a well-seasoned wok.) Next, we stir-fry the vegetables with garlic, ginger and scallions to build flavor along with reduced-sodium soy sauce and rice vinegar. The eggs are added back to the pan along with hoisin sauce which adds a sweet and savory flavor to the finished dish. Like all stir-fries, moo shu vegetables moves fast once you start cooking so it's important to have all of your ingredients prepped and ready to go before you start cooking.
They can be. People with celiac disease or gluten sensitivity should use hoisin sauce that is labeled "gluten-free". Soy sauce may contain wheat or other gluten-containing sweeteners and flavors, so if you are avoiding gluten, use reduced-sodium tamari in place of the soy sauce.
Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.
This recipe has been part of our regular rotation since 2011 and we still love it. Great way to maximize veggie intake on weeks when maybe we haven't been getting enough. One member of the family loathes wheat tortillas, so we use the refrigerated white tortillas that are very thin and work great for this recipe.
This recipe is easy and nutritious. However, not very flavorful. If I make it again I will add either some Srirachia or Sambal Oelek chili paste. It may also be good to add some baked tofu for more protein.
Moo Shu Fooie I followed the recipe & the result was one note. The only way I would try it again would be to add meat which defeats my purpose of a meatless Monday dinner/recipe. If you are looking for your Chinese food fix..... keep looking! Pros: It's a nutritious home run Cons: This dish did not live up to the hype for me 2b1af7f3a8