Whenever I whip up a batch of Moo Shu, it feels like a party in my kitchen! This delicious dish pairs beautifully with some crispy spring rolls or a side of fried rice. Seriously, it’s the kind of meal that makes you want to invite everyone over to share the joy.
If you haven’t tried it yet, or if you have and need a solid recipe, keep reading. Trust me, your taste buds are in for a treat!
Moo Shu is a delightful stir-fry dish that hails from northern China. Traditionally made with pork and served with thin pancakes, it has gained popularity for its vibrant flavors and convenience as a hand-held meal.
This recipe is a fresh twist on the classic, making it not only authentic but incredibly easy to prepare.
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What is Authentic Moo Shu Recipe?
Authentic Moo Shu involves sautéing thinly sliced pork along with a colorful mix of vegetables, such as cabbage, carrots, and mushrooms. The dish is typically served with a side of hoisin sauce and wrapped in thin flour tortillas or pancakes. The preparation is fast-paced, resulting in a dish that’s both satisfying and quick to put together.
How Does It Taste Like?
The taste of Moo Shu is a delightful medley of savory and slightly sweet flavors, thanks to the harmony of soy sauce, hoisin sauce, and the fresh vegetables. The tender pork adds a satisfying contrast to the crunch of the veggies. The use of wood ear fungus creates an interesting texture that elevates this dish even more.
Why You’ll Love This?
You’ll love this recipe because it’s not just about the flavors; it’s also about the simplicity and speed. In less than 30 minutes, you can serve a restaurant-quality meal at home. Plus, it’s an excellent way to pack in a variety of vegetables and protein, making it a wholesome option for any day of the week.
The Ingredients
To make this dish pop with flavor, here’s what you’ll need:
– Main Ingredients
– 1 oz rehydrated wood ear fungus
– 8 oz chopped cabbage
– 2 oz lean pork, thinly sliced
– 2 oz shredded carrots
– 2 oz chopped celery
– 4 eggs, beaten
– 8 flour tortillas (or more, depending on servings)
– Flavors & Marinades
– Salt (to taste)
– 1.5 tsp cornstarch
– 0.50 tsp water
– 0.25 tsp salt (for pork marinade)
– Hoisin sauce (to spread on tortillas)
– 2 tbsp canola oil
– 0.50 tsp chicken bouillon
– 1 tbsp oyster sauce
– 1 tsp fresh ginger, minced (for extra zing)
– 1 tsp sesame oil (for depth of flavor)
Ingredients From : madewithlau.com
How to Make Authentic Moo Shu Recipe?
Making authentic Moo Shu is a straightforward, fast, and fun process. Each step unfolds quickly, leading to a meal that’s fresh and flavorful. Let’s break it down step-by-step.
Step-by-step Directions
Step 1: Rehydrate the Wood Ear Fungus
First, give those dried wood ear fungi a little revival! Soak 1 oz of the wood ear fungus in a bowl of warm water for 5-15 minutes. If you’re in a hurry, microwaving the water for about 45-60 seconds works wonders. The goal is to have the fungus rehydrate until it feels soft and jelly-like.
Step 2: Prepare the Pork
Next, let’s focus on the pork. Cut 2 oz of lean pork into thin slices and then into strips. Place these in a separate bowl. Add 1.5 tsp of cornstarch, 0.50 tsp of water, and a pinch of salt (0.25 tsp). Using your hands, mix everything together until the pork is coated evenly. This step will help keep the meat tender during cooking.
Step 3: Cut the Vegetables
Now it’s vegetable time! Slice 8 oz of cabbage, 2 oz of celery, and 2 oz of carrots into thin strips, mirroring the size of your pork strips. Once the wood ear fungus is ready, chop it into smaller pieces too.
Step 4: Prepare the Eggs
Crack 4 eggs into a bowl and sprinkle a touch of salt. Give them a good beating with a fork until the mixture is frothy. This will make for deliciously fluffy eggs!
Step 5: Heat the Wok and Cook the Eggs
Set your wok over high heat for about 3-5 minutes until it’s extremely hot. Pour in 1 tbsp of canola oil and make sure it coats the wok well. Gently pour in the beaten eggs, covering as much surface area as possible. Stir occasionally to ensure the eggs cook evenly and form a soft, omelet-like consistency. This should take about 2-3 minutes. When done, transfer the eggs to a plate.
Step 6: Reheat the Wok and Add the Pork
Add another tablespoon of canola oil to the hot wok. Wait a minute for it to heat up, then toss in the marinated pork. Stir-fry constantly until the pork turns white and is cooked through, roughly 2-3 minutes. Remove it from the wok and set it aside.
Step 7: Cook the Vegetables
There’s no need to add more oil. Go ahead and add all the prepared vegetables to the wok. Stir-fry gently for about 8-10 minutes, ensuring they stay crisp and vibrant. Avoid overcooking them; this is about maintaining that delightful crunch!
Step 8: Add the Flavor, Then the Pork
After about 4-5 minutes of cooking the vegetables, add 0.50 tsp of chicken bouillon and 1 tbsp of oyster sauce to the wok, stirring well. Bring the cooked pork back in, and combine everything for a minute or so. Once nicely mixed, you’re almost ready!
Step 9: Prepare the Moo Shu Pork Wraps
To finish up, cut the cooked eggs into strips and warm your tortillas. You can heat them in a pan for about 60-90 seconds or pop them in the microwave for about 30 seconds. When ready, spread a generous amount of hoisin sauce on each tortilla and fill them with the pork and vegetable mix. Roll it up, and voila — dinner is served!
Tips on Making Authentic Moo Shu Recipe
– Prep Ahead: Chop your vegetables and meat ahead of time to speed up the cooking process.
– Use Fresh Ingredients: Fresh produce always enhances the dish’s flavor and texture.
– Experiment with Sauces: Feel free to vary the hoisin with other favorite sauces like soy or teriyaki.
– Add White Pepper: A pinch of white pepper can give your Moo Shu an authentic touch.
– Don’t Rush the Stir-fry: High heat and quick cooking are key to maintaining that crunch!
Storage Tips
If you have leftovers (which is unlikely because it’s so good!), store them in an airtight container in the refrigerator. Moo Shu can last for about 2-3 days. Just keep the tortillas separate until you’re ready to eat again to maintain their texture.
Serving Suggestions
1. Serve with Soup: Pair your Moo Shu with a light hot and sour soup for a complete meal.
2. Add Fresh Herbs: Garnish with chopped green onion and cilantro for a fresh kick.
3. Crunch Factor: Offer crispy wonton chips on the side for a nice crunch.
4. Protein Variations: Try swapping the pork for chicken or tofu for different flavors.
5. Kid-Friendly: Serve with a sweet dipping sauce on the side to get kids involved.
What Other Substitute Can I Use in Authentic Moo Shu Recipe?
1. Shrimp for Pork: Replace the pork with shrimp for a seafood twist.
2. Tofu for Vegetarian Options: Firm tofu works well if you want a meatless version.
3. Rice Paper Wraps: Instead of tortillas, try using rice paper for a slightly different texture.
4. Sautéed Mushrooms: If you can’t find wood ear fungus, any stir-fry suitable mushrooms can replace them.
5. Mixed Vegetables: Use any combination of veggies you have on hand, like bell peppers or snap peas.
Conclusion
Moo Shu is more than just a dish; it’s an experience. With a burst of flavors and colorful ingredients, it can turn a regular dinner into something special. Plus, it’s easy enough for a weeknight meal yet impressive enough for guests.
So, grab your ingredients, heat up that wok, and dive into this delightful recipe. You might just find it becoming a staple in your kitchen, as it has in mine! Enjoy!
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Authentic Moo Shu Recipe – Grandma’s Tasty Recipes
Description
Moo Shu is a delightful stir-fry dish that hails from northern China. Traditionally made with pork and served with thin pancakes, it has gained popularity for its vibrant flavors and convenience as a hand-held meal.
Ingredient
- Main Ingredients
- Flavors & Marinades
Instructions
Step 1: Rehydrate the Wood Ear Fungus
-
First, give those dried wood ear fungi a little revival! Soak 1 oz of the wood ear fungus in a bowl of warm water for 5-15 minutes. If you're in a hurry, microwaving the water for about 45-60 seconds works wonders. The goal is to have the fungus rehydrate until it feels soft and jelly-like.
Step 2: Prepare the Pork
-
Next, let’s focus on the pork. Cut 2 oz of lean pork into thin slices and then into strips. Place these in a separate bowl. Add 1.5 tsp of cornstarch, 0.50 tsp of water, and a pinch of salt (0.25 tsp). Using your hands, mix everything together until the pork is coated evenly. This step will help keep the meat tender during cooking.
Step 3: Cut the Vegetables
-
Now it’s vegetable time! Slice 8 oz of cabbage, 2 oz of celery, and 2 oz of carrots into thin strips, mirroring the size of your pork strips. Once the wood ear fungus is ready, chop it into smaller pieces too.
Step 4: Prepare the Eggs
-
Crack 4 eggs into a bowl and sprinkle a touch of salt. Give them a good beating with a fork until the mixture is frothy. This will make for deliciously fluffy eggs!
Step 5: Heat the Wok and Cook the Eggs
-
Set your wok over high heat for about 3-5 minutes until it's extremely hot. Pour in 1 tbsp of canola oil and make sure it coats the wok well. Gently pour in the beaten eggs, covering as much surface area as possible. Stir occasionally to ensure the eggs cook evenly and form a soft, omelet-like consistency. This should take about 2-3 minutes. When done, transfer the eggs to a plate.
Step 6: Reheat the Wok and Add the Pork
-
Add another tablespoon of canola oil to the hot wok. Wait a minute for it to heat up, then toss in the marinated pork. Stir-fry constantly until the pork turns white and is cooked through, roughly 2-3 minutes. Remove it from the wok and set it aside.
Step 7: Cook the Vegetables
-
There’s no need to add more oil. Go ahead and add all the prepared vegetables to the wok. Stir-fry gently for about 8-10 minutes, ensuring they stay crisp and vibrant. Avoid overcooking them; this is about maintaining that delightful crunch!
Step 8: Add the Flavor, Then the Pork
-
After about 4-5 minutes of cooking the vegetables, add 0.50 tsp of chicken bouillon and 1 tbsp of oyster sauce to the wok, stirring well. Bring the cooked pork back in, and combine everything for a minute or so. Once nicely mixed, you’re almost ready!
Step 9: Prepare the Moo Shu Pork Wraps
-
To finish up, cut the cooked eggs into strips and warm your tortillas. You can heat them in a pan for about 60-90 seconds or pop them in the microwave for about 30 seconds. When ready, spread a generous amount of hoisin sauce on each tortilla and fill them with the pork and vegetable mix. Roll it up, and voila — dinner is served!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
Note
- Prep Ahead: Chop your vegetables and meat ahead of time to speed up the cooking process.
- Use Fresh Ingredients: Fresh produce always enhances the dish’s flavor and texture.
- Experiment with Sauces: Feel free to vary the hoisin with other favorite sauces like soy or teriyaki.
- Add White Pepper: A pinch of white pepper can give your Moo Shu an authentic touch.
- Don’t Rush the Stir-fry: High heat and quick cooking are key to maintaining that crunch!
