**Moo Shu Pork in Lettuce Cups: A Culinary Symphony of Asian Flavors**
Embark on a culinary journey to the vibrant streets of Beijing with our authentic recipe for Moo Shu Pork in Lettuce Cups. This classic Chinese dish tantalizes taste buds with its symphony of flavors and textures, featuring tender pork enveloped in a savory sauce, wrapped in crisp lettuce cups. Accompanying this main course are two delectable recipes – a homemade hoisin sauce, adding a sweet and tangy dimension to the dish, and a refreshing cucumber salad, providing a light and crunchy contrast. Prepare to indulge in a harmonious blend of sweet, savory, and umami flavors, as you savor this traditional Chinese delicacy in the comfort of your own home.
MOO SHU PORK
Moo Shu Pork features eggs, fresh vegetables, and tender pork in a flavor-packed Asian sauce, served in tortillas or lettuce cups.
Provided by Catalina Castravet
Categories Main Course
Time 1h
Number Of Ingredients 22
Steps:
- Add all ingredients to a medium bowl and stir until combined. Divide the marinade into two equal portions.
- Add the thinly sliced pork (chicken or shrimp) to half of the marinade, and toss until evenly coated. Set aside for 30 minutes.
- In the meantime, place a large saute pan over medium heat and add 1 tablespoon of oil.
- Add the whisked eggs, and let them sit and until they are cooked into an omelet.
- Transfer the eggs to a cutting board, and set them aside. Once slightly cooled, chop the omelet into small, thin pieces.
- Return the pan to the stove, and increase heat to high heat.
- Add 2 more tablespoons of oil, and using a pair of tongs lift the meat out of the marinade and transfer it to the pan into one layer. Discard the marinade.
- Cook the pork until tender, and nicely browned, about 4-5 minutes. Then transfer to a separate plate, and set aside.
- Add the remaining oil to the pan, along with the coleslaw, mushrooms, and half of the scallions. Saute for 2-3 minutes, or until the coleslaw begins to soften.
- Add the reserved marinade, and toss to combine, cook 2-3 more minutes.
- Stir in the cooked pork and chopped eggs, and toss until combined. Taste and adjust for salt, pepper, and hoisin sauce. Sprinkle with the remaining green onions.
- Serve immediately with flour tortillas, or lettuce cups, and rice on the side.
Nutrition Facts : SaturatedFat 5 g, TransFat 1 g, Cholesterol 159 mg, Fiber 7 g, Calories 486 kcal, Carbohydrate 36 g, Protein 35 g, Fat 23 g, Sodium 1795 mg, Sugar 21 g, UnsaturatedFat 16 g, ServingSize 1 serving
MOO SHU PORK POCKETS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 39m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- 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.
BETTER THAN TAKEOUT MOO SHU PORK
Moo Shu Pork is a delicious stir fry dinner filled with tender veggies, scrambled eggs, and the most amazing marinated pork. Serve in mandarin pancakes, lettuce cups, or over cooked rice for a complete meal.
Provided by Rachel (The Stay At Home Chef)
Categories Dinner
Number Of Ingredients 14
Steps:
- Make the marinade in a small bowl by whisking together soy sauce, rice vinegar, sesame oil, cornstarch, and sugar.
- Place strips of pork into a large mixing bowl. Pour half of the marinade over the pork and reserve the other half for later. Let pork marinate while you prepare other ingredients.
- Heat 2 teaspoons of vegetable oil in a large skillet over medium-low heat. Add in beaten eggs, cover, and let cook through to form an omelet. Once cooked through, remove from pan and set aside.
- Increase heat in the skillet to medium-high heat. Add in pork, discarding any excess marinade, and cook pork to an internal temperature of 145 degrees Fahrenheit, about 5 and 7 minutes. Once pork is cooked through, remove from skillet and set aside.
- Add 1 tablespoon of vegetable oil to the skillet and let heat over medium-high heat. Add in mushrooms, bamboo shoots, cabbage, and ginger. Let cook 3 to 5 minutes, until mushrooms and cabbage are softened.
- Pour remaining reserved marinade into the skillet and bring to a simmer. Sauce should thicken immediately.
- Slice omelet into strips and return to the skillet along with the cooked pork. Toss to combine. Garnish with green onions.
- Serve hot wrapped in mandarin pancakes, in lettuce cups, or over cooked rice.
Nutrition Facts : Calories 184 kcal, Carbohydrate 9 g, Protein 21 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 111 mg, Sodium 584 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
MOO SHU LETTUCE CUPS
I took ordinary ground beef and turned it into a new classic. Sweet and savory flavors that make this dish a dinnertime favorite. We love the meat mixture served in flour tortillas, too! -Christine Keating, Norwalk, California
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Mix first 5 ingredients and, if desired, pepper flakes. In a large skillet, cook and crumble beef with onion, garlic and ginger over medium heat until no longer pink, 5-7 minutes. Transfer to a 3- or 4-qt. slow cooker. Add mushrooms, carrot, celery and pepper; stir in sauce mixture., Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours. Serve in lettuce leaves; sprinkle with green onions.
Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 744mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 2g fiber), Protein 25g protein.
MOO SHU PORK
This is an easy and delicious take on a classic Chinese food meal. This recipe uses cooked (leftover) pork. You may substitue cooked chicken or beef for the pork. Based on a recipe from Cook's Illustrated.
Provided by Kathy D
Categories Pork
Time 25m
Number Of Ingredients 12
Steps:
- 1. Mix the chicken broth, 2 T of the hoisin sauce, all of the soy sauce and cornstarch together. Set aside.
- 2. Heat 1 T. of the oil in a large, non-stick skillet over high heat. Add the mushrooms and cook until lightly browned, about 4 minutes.
- 3. Push the mushrooms to the edges of the pan and add the remaining 1 T. oil, garlic and ginger to the center. Cook, mashing the garlic mixture with the back of a spoon, for about 30 seconds.
- 4. Stack the tortillas on a plate and cover with paper towel. Heat in the microwave for about 30 seconds to 2 minutes. You just want to get them soft and hot.
- 5. Stir in the cooked pork, cabbage and scallions and cook for about 1 minute.
- 6. Whisk the reserved sauce to recombine and add it to the pan. Bring it to a simmer and cook until the sauce thickens, about 1-2 minutes.
- 7. Serve with warm torillas and remaining hoisin sauce. Enjoy!
MOO SHU PORK LETTUCE CUPS WITH CRISPY ONIONS
Leave the pancakes to the breakfast table; this moo shu brings the crunch as well as the flavor. Succulent pork, umami mushrooms, and slaw hit right, in whatever form, but in crispy lettuce it hits just right. Pancakes with breakfast syrup, moo shu with lettuce cups... and this dinner right in your box.
Provided by Chef Maija Barnes
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry If lettuce arrives wilted, soak in icy cold water, 5 minutes, then thoroughly pat dry Ingredient(s) used more than once: green onions Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary. If using ground turkey, follow same instructions as ground pork in Step 1, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes. If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1" dice. Follow same instructions as ground pork in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and follow same instructions as ground pork in Step 1, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side. 1 Start the Filling Trim and thinly slice green onions on an angle, keeping white and green portions separate.Place a large non-stick pan over medium-high heat.Add 1 tsp. olive oil, white portions of green onions, ground pork, 1/4 tsp. salt, and a pinch of pepper to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.While pork cooks, continue recipe. 2 Prepare the Ingredients Separate leaves of lettuce for cups.Cut mushrooms into 1/4" slices.In a mixing bowl, combine cornstarch and 2 Tbsp. water until dissolved. Set aside. 3 Finish the Filling Add mushrooms, slaw mix, teriyaki glaze, soy sauce, and cornstarch-water mixture to hot pan. Stir occasionally until vegetables soften and sauce thickens, 2-3 minutes.Remove from burner. 4 Assemble Lettuce Cups and Finish Dish Place lettuce cups on clean work surface. Layer two cups for extra structural support. Divide filling evenly among lettuce cups. You should have about 5-6 cups total.Plate dish as pictured on front of card, garnishing with green portions of green onions and crispy onions. Bon appétit!
Nutrition Facts :
MOO-SHU PORK
Steps:
- Make pancake dough:
- In large bowl, stir together flour and 1 cup boiling water until water is absorbed. Add 1/2 cup cold water and knead until smooth dough forms. Cover bowl tightly with plastic wrap and let rest 1 hour.
- Prep stir-fry:
- In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine, pepper, and cornstarch. Let marinate 30 minutes.
- Meanwhile, in small bowl, combine dried black mushrooms and boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit, discard stems, and coarsely chop caps. Set aside.
- In small bowl, stir together remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice wine, oyster sauce, and sugar. Set aside.
- In small sauté pan over moderate heat, heat sesame oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.
- Cook pancakes:
- On lightly floured work surface, roll dough into long, even cylinder 1 to 1 1/2 inches in diameter. Using sharp knife, cut cylinder crosswise into about 30 (3/4- to 1-inch) slices. Using rolling pin, roll each slice out to 3 1/2-inch-diameter circle (about 1/8 inch thick). Brush 1 circle with sesame oil and top with 2nd circle. Repeat with remaining circles to form 15 "sandwiches." Roll each "sandwich" out to 6-inch diameter. (Pancakes can be made ahead up to this point and frozen, layered between parchment or waxed paper, up to 1 month.)
- Heat wok or heavy large sauté pan over moderate heat. Brush pan lightly with peanut oil and cook pancake "sandwiches" in batches until lightly golden, about 3 minutes per side, brushing pan with oil between each batch. Transfer each "sandwich" as done to large plate and immediately peel apart 2 halves. Cover with moist towel while cooking remaining pancakes. Keep warm until ready to serve.
- Cook stir-fry:
- In wok or heavy large sauté pan over moderately high heat, heat peanut oil until hot but not smoking. Add ginger, garlic, half of scallions (reserve remainder for garnish), and pork and stir-fry until pork is cooked through and caramelized, about 5 minutes. Add black mushrooms, cabbage, shiitake mushrooms, and cucumber and stir-fry until vegetables are tender, 2 to 3 minutes. Add eggs and soy sauce-rice wine-oyster sauce mixture and stir-fry until heated through, about 1 minute.
- Transfer to serving bowl and garnish with remaining scallions. To serve, divide pork mixture among pancakes and roll up to enclose mixture.
MOO SHU PORK
Stir-fried vegetables make a nice accompaniment to this moo shu pork recipe. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cornstarch, water, soy sauce and ginger until blended; set aside. In a large skillet, saute pork and garlic in oil for 3-5 minutes or until meat is no longer pink. , Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in hoisin sauce. Add coleslaw mix; stir to coat. Spoon about 1/2 cup pork mixture into the center of each tortilla; roll up tightly.
Nutrition Facts : Calories 564 calories, Fat 17g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1111mg sodium, Carbohydrate 63g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
MOO SHU PORK
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips. The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork. The ingredients are stir-fried in batches to cook evenly and retain the vibrancy of the colors. The sauce is intentionally salty, so underseason the stir-fry and add just a dab of sauce to each wheat wrapper.
Provided by Sara Bonisteel
Categories dinner, project, main course
Time 45m
Yield 2 to 3 main course servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat sesame oil in a wok over medium heat and mix in sweet bean paste. Stir together until smooth and then add soy sauce and sugar. When sauce bubbles, taste and adjust seasoning, then scrape sauce into a small bowl. Rinse out wok.
- Make the moo shu pork: In a small bowl, mix together rice wine and sugar. Set aside.
- Slice meat against the grain into 1/4-inch-thick pieces. Cut into batons about 1/8-inch wide. Put batons in a small bowl and toss them with salt. (If using pressed bean curd, cut it into thin julienne before tossing it with salt.)
- Soak shredded dried wood ear fungus in boiling water until pliable, about 15 minutes, then rinse and drain in colander. (Fresh wood ears should be rinsed before they're trimmed and cut into thin strips.) Meanwhile, if using dried daylily flowers, cover with boiling water and let soak until soft, about 10 minutes, then drain and tear into strips. (Carrots do not need to be soaked.)
- Place wok over medium heat, and when hot, swirl in 2 tablespoons sesame oil. Toss in garlic and fry until fragrant. Add eggs and scramble them, breaking up large curds into pieces 1/2 inch or smaller. When eggs are barely done, scrape into a large, clean bowl. If any garlic remains in the wok, wipe it out.
- Raise heat under wok to high. Pour in another 2 tablespoons oil into the hot wok and quickly stir-fry meat until it's browned before scraping it into eggs.
- Return wok to high heat. Stir-fry bamboo shoots with a little bit more oil as needed, then add wood ears and either the daylily flowers or carrot and cook these until they are barely done before tossing them into the bowl with the meat and eggs. (If you're using bean sprouts in place of bamboo shoots, cook the wood ears and daylily flowers or carrot alone and add them to the bowl with the meat and eggs; then place wok over high heat, swirl in a tiny bit of oil and quickly stir-fry the sprouts until they're just beyond raw but still very crisp before adding them to the bowl with the other cooked ingredients.)
- Place wok back over high heat, pour in any remaining sesame oil, and add green onions, all of the cooked meat, eggs and vegetables, and the rice wine and sugar mixture. Toss these quickly together for a few seconds, taste and adjust seasoning, and plate in a bowl or on a rimmed platter.
- Serve hot with the sauce, wheat wrappers and shredded green onions. Have each diner spread about 2 teaspoons sauce down the center of the wrapper, sprinkle on some raw green onions, and pile on about 1/2 cup of the meat mixture. Fold the bottom edge of the wrapper up over the meat mixture, then fold one side over the center before rolling up the rest of the wrapper from the opposite edge. Eat with your hands.
Nutrition Facts : @context http, Calories 935, UnsaturatedFat 42 grams, Carbohydrate 83 grams, Fat 54 grams, Fiber 8 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 2120 milligrams, Sugar 12 grams, TransFat 0 grams
Tips:
- To make the moo shu pork filling, you will need to marinate the pork in a mixture of soy sauce, rice wine, cornstarch, and sesame oil. This will help to tenderize the pork and give it a flavorful taste.
- When cooking the pork, be sure to stir-fry it over high heat until it is browned and crispy. This will help to lock in the flavor and prevent the pork from becoming dry.
- The vegetables for the moo shu pork filling should be cut into thin strips. This will help them to cook evenly and quickly.
- To make the lettuce cups, you can use either Boston lettuce or iceberg lettuce. Be sure to wash the lettuce leaves thoroughly and pat them dry before using.
- When assembling the moo shu pork lettuce cups, be sure to add a generous amount of the hoisin sauce. This will help to add flavor and moisture to the dish.
Conclusion:
Moo shu pork in lettuce cups is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The combination of flavorful pork, crunchy vegetables, and soft lettuce cups makes this dish a surefire hit with everyone who tries it. So next time you are looking for a new and exciting way to enjoy pork, give moo shu pork in lettuce cups a try.
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