Moo Shu Pork Food

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Moo Shu Pork Pockets image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 39m

Yield 4 to 6 servings

Number Of Ingredients 24

1 pound ground pork
2 cups shredded cabbage (1/2 a 16-ounce package cole slaw mix)
A few pinches ground cayenne pepper
2 cloves garlic, minced
8 gingersnap cookies, ground in food processor
1/4 cup aged tamari soy sauce
1 tablespoon (1 turn around the pan in a slow drizzle) wok or vegetable oil
6 large (12-inch) flour tortillas
1 cup hoisin sauce
Shred up a pile of your favorite raw vegetables or
2 cups shredded cabbage
Shredded carrots
Fresh bean sprouts
Thinly sliced scallions
Cooked jasmine rice
Duck sauce
Toasted sesame seeds
1 European seedless cucumber or 2 Kirby cucumbers, thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup rice wine vinegar or white distilled vinegar
2 rounded teaspoons sugar
1 tablespoon soy sauce


  • Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side.
  • Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.
  • Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed "sprinkles". This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.
  • Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers.
  • Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.


Moo Shu Pork image

Fill Moo Shu shells or Tortillas with this delicious Moo Shu Pork. It tastes just like your favorite Chinese restaurant! Shop at an Asian market for the Moo Shu shells and thinly sliced pork. Otherwise ask your butcher to thinly slice the pork for you.

Provided by Momma Jenny

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

5 ounces pork loin, thinly sliced (about 1/8 inch)
2 1/2 tablespoons soy sauce (divided)
1 tablespoon water
1 tablespoon wine
2 tablespoons cornstarch
3 eggs
2 cups shredded cabbage
1 cup shredded carrot
1 cup bean sprouts
3 tablespoons oil (divided)
2 tablespoons hoisin sauce


  • Cut pork into 1/4 inches strips and mix with water, 1 Tablespoon soy sauce, wine and corn starch. Set aside. In a separate bowl mix cabbage, carrots, bean sprouts, 1 1/2 tablespoons soy sauce and Hoisin Sauce. Set aside.
  • Heat 1 Tablespoon oil in wok, scramble eggs in wok. Remove from wok and set aside.
  • Heat 1 Tablespoon oil in wok and cook pork mixture until fully cooked. Remove and set aside.
  • Heat 1 Tablespoon oil in wok and stir fry cabbage mixture. Then add pork mixture and eggs, stir evenly and drain to serve.
  • Wrap mixture and a little Hoisin Sauce in a moo shu shell or tortilla and serve.

Nutrition Facts : Calories 193.9, Fat 12.9, SaturatedFat 2.9, Cholesterol 120.2, Sodium 568.4, Carbohydrate 9.6, Fiber 1.6, Sugar 4.2, Protein 9.9


Moo Shu Pork image

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.

Provided by SpiceBunny

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 lb pork, julienned
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 cup shiitake mushroom, sliced
2 cups white cabbage, shredded
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)
10 dried lily buds
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
black pepper (freshly cracked is best)
canola oil or grapeseed oil, to cook


  • Rehydrate the wood ears and lily buds a day ahead of time. I usually keep them in a tupperware container in the fridge.
  • 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.
  • 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.
  • 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.
  • Add the cabbage, bamboo shoots, and wood ear mushrooms and continue stir frying 2-3 minutes.
  • Add half of the hoisin-lime and check for flavor.
  • Meanwhile, in a steamer, heat the pancakes until hot.
  • 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.
  • How to make the pancakes.
  • 2 cups unsifted flour.
  • 3/4 cup water.
  • Kadoya sesame oil.
  • 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.
  • 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.
  • 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.


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


  • 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


Moo Shu Pork Wraps image

We love this easy to make mo shu pork. I use whole wheat tortillas, low-carb style as they are thiner, more like the chinese restaurants use. I adapted this recipe from another site and perfected it to our liking.

Provided by Barb G.

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb lean boneless pork loin, well trimmed,cut into 1/4 inch thick strips
1 medium onion, thinly sliced
3 cloves garlic, minced
1/4 cup minced fresh ginger
3 cups cabbage and carrot coleslaw mix (I use the one that has carrots & red cabbage in it)
1 medium red bell pepper, sliced
4 cups bean sprouts
1/3 cup sake
3 tablespoons hoisin sauce
2 tablespoons soy sauce
8 -10 8-inch flour tortillas
plum sauce, for spreading on tortillas


  • Heat a large skillet over high heat until very hot, ADD the first 4 ingredients and stir-fry until pork is brown and onion is tender, about 5 minutes.
  • Mix in coleslaw, bell pepper and stir fry until bell pepper is crisp-tender, about 5 minutes, Remove from heat.
  • Wrap tortillas in foil and place in a Preheated 350 degree oven for 8 minutes to warm (I use the pan for tortillas and warm in microwave).
  • Return stir-fry to high heat and add bean sprouts, sake, hoisin and soy sauce; stir-fry until bean sprouts are tender crisp, about 5 minutes.
  • Remove tortillas from oven, I let everyone fix ther own, Place tortilla on plate, spread with a small amount of plum sauce, Place some of the stir-fry over plun sauce and wrap up, Enjoy.

Nutrition Facts : Calories 716, Fat 24.3, SaturatedFat 8, Cholesterol 93.3, Sodium 1241.1, Carbohydrate 73.8, Fiber 6.7, Sugar 10.3, Protein 44.6


Moo Shu Pork image

Curry-scented pancakes make the best wrappers for this, but 6-inch flour tortillas can also be used.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 4

Number Of Ingredients 12

8 ounces pork tenderloin, cut into 1/8-by-1 1/2-inch strips
1/4 cup low-sodium soy sauce
2 tablespoons sweet Marsala wine
2 teaspoons sugar
1 tablespoon dark sesame oil
Salt and freshly ground pepper to taste
2 tablespoons peanut oil
1/4 cup thin slivers fresh ginger
8 scallions, white and light-green parts only, cut into 2-inch lengths and slivered
1 small savoy cabbage, (1 pound), cored and sliced 1/8-inch thick
2 carrots, peeled and grated on large holes of a box grater
10 shiitake mushroom caps, sliced 1/8-inch thick (2 1/4 cups)


  • Place pork, soy sauce, Marsala, sugar, sesame oil, and salt and pepper in a small bowl; toss and set aside.
  • Heat peanut oil in a large wok over high heat. Add ginger, scallions, cabbage, carrots, and mushrooms; cook, stirring and tossing constantly, until vegetables are wilted, about 5 minutes. Add pork and marinade and 6 tablespoons water; cook, stirring constantly, until pork is cooked through, 4 to 5 minutes. Serve immediately with curry-scented pancakes and plum sauce.


Copycat Moo Shu Pork image

This recipe is taken from the "Company's Coming Asian Cooking" cookbook. If possible, try not to omit or substitute any ingredients, as this will maintain the authentic flavour. I've also included a recipe for mandarin pancakes, which are required to serve the Moo Shu.

Provided by Lazarus

Categories     Pork

Time 55m

Yield 4 cups, 16 serving(s)

Number Of Ingredients 22

2 1/3 cups all-purpose flour
1 cup water, boiling
4 teaspoons sesame oil (or cooking oil)
1 tablespoon water
1 tablespoon cornstarch
1 1/2 tablespoons soy sauce
1/2 teaspoon granulated sugar
1 tablespoon sake (may substitute sherry)
1/8 teaspoon pepper
3/4 lb pork tenderloin, cut into 1/4 inch strips (6mm)
3 dried shiitake mushrooms, with boiling water to cover
3 large eggs
1/2 teaspoon salt
1/16 teaspoon pepper
1 tablespoon cooking oil
2 cups suey choy, shredded
1 teaspoon finely grated gingerroot (or 1/4 tsp ground ginger)
1 garlic clove, crushed (or 1/4 tsp garlic powder)
3 green onions, chopped
2/3 cup bamboo shoot, cut into matchsticks
1 teaspoon soy sauce
1 1/2 tablespoons hoisin sauce (to spread on pancakes)


  • Mandarin Pancakes: Combine Flour and boiling water in medium bowl. Mix until a soft ball is formed. Add more flour if dough is too sticky to handle. Turn out onto a lightly floured surface. Knead for 5 to 8 minutes until smooth and elastic. Cover with plastic wrap. Let stand for 20 minutes. Divide dough into 16 equal portions. Shape each portion into a ball. Flatten into 4 inch (10 cm) circles.
  • Brush top of 1 circle with sesame oil. Place another circle on top. Roll into 6 inch (15 cm) circle on lightly floured surface. Repeat with remaining circles. Keep covered with plastic wrap to prevent drying out. Heat non-stick frying pan until hot. Cook double pancakes, 1 at a time, for about 30 seconds until a few brown spots appear. Turn over. Cook for 30 seconds. Do not overcook or they will become brittle. Separate into 2 pancakes while still hot. Fold each in half and set on greased plate or tray. Cover. To serve, steam for about 5 minutes or cover individual pancakes with damp paper towel and microwave on high for 10 to 20 seconds until warm and soft. Makes 16 pancakes.
  • Marinade: Combine water, cornstarch, soy sauce, sugar, sake, and pepper in medium bowl. Stir until sugar is dissolved.
  • Add pork. Stir 2 or 3 times. Marinate at room temperature for 20 minutes.
  • Remaining: Cover mushrooms with boiling water in small bowl. Let stand for 20 minutes until softened. Rinse, drain and squeeze dry. Discard stems. Cut caps into matchsticks, and set aside.
  • Fork-beat eggs, salt and pepper together in a small bowl. Pour into greased frying pan. Scramble-fry until chunky but still moist. Turn out onto plate. Break up larger pieces.
  • Heat wok until very hot. Add cooking oil and pork strips, discarding marinade. Stir-fry for 3 minutes. Add mushrooms, suey choy, ginger, garlic, green onion, bamboo shoots and second amount of soy sauce. Stir-fry for 3 minutes. Add egg mixture. Cook until heated through.
  • Lightly brush mandarin pancakes with hoisin sauce on 1 side. Place 1/4 cup pork mixture in center of each pancake. Fold up, envelope-style.

Nutrition Facts : Calories 135.9, Fat 3.9, SaturatedFat 0.9, Cholesterol 48.7, Sodium 238.2, Carbohydrate 16.5, Fiber 0.9, Sugar 0.9, Protein 8


Slow Cooker Moo Shu Pork image

Make and share this Slow Cooker Moo Shu Pork recipe from

Provided by Ck2plz

Categories     Pork

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup hoisin sauce
3 large garlic cloves, minced
2 tablespoons dark sesame oil
2 tablespoons reduced sodium soy sauce
1 tablespoon cornstarch
1 (16 ounce) bag shredded coleslaw mix
0.5 (10 ounce) bag shredded carrots
3/4 lb boneless pork loin chop
12 flour tortillas (6-inch)
scallion, strips (optional)


  • Stir together hoisin, garlic, sesame oil, soy sauce and cornstarch; set aside.
  • Place coleslaw mix and carrots into slow cooker. Cut the pork into 1/8-inch thick slices, then cut each slice in half lengthwise; sprinkle on top of cabbage mixture in slow cooker. Drizzle with 1/4 cup of hoisin sauce mixture. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
  • Remove cover; stir in remaining 1/4 cup hoisin sauce mixture.
  • Heat tortillas according to package. Place 1/2 cup pork mixture in center of each tortilla, top with scallion strips, if desired, roll up.

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