Moo shu pork (also spelled moo shi pork or mu xu pork) is a dish of northern Chinese origin, possibly originally from Shandong. This dish is believed to have first appeared on the menus of Chinese restaurants in the United States in the late 1960s, and is also a staple of American chinese cuisine.
In its traditional Chinese version, moo shu pork consists of sliced or shredded pork chop meat and scrambled eggs, stir fried in sesame and/or peanut oil together with thinly sliced wood ear mushrooms (black fungus) and day lily buds. Thinly sliced bamboo shoots may also be used. The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine (Chinese yellow wine).
This dish is often served with a small dish of hoisin sauce and several (generally four) warm, steamed, thin, white tortilla-like wrappers made of flour, called “moo shu pancakes” (Chinese: 木须饼, pinyin: mù xū bǐng). The moo shu pork is then wrapped in the moo shu pancakes, which are eaten by hand in the manner of a soft taco. The diner typically wraps his or her own pancakes, although waiters in Chinese restaurants are often willing to perform this function as a courtesy to diners who are unable to do so. First, a small amount of hoisin sauce is spread onto the pancake, then a spoonful or two of moo shu pork is placed in the center of the pancake. The bottom of the pancake is folded up slightly (to prevent the contents from falling out), and the pancake is either folded or wrapped from left to right, in the manner of a soft taco. Unlike the practice in wrapping a burrito, the top is usually not folded over, as the pancake is generally eaten immediately and thus there is no danger of the food falling out of the top, which is the part which is eaten first. Because the dish often contains a great deal of liquid, care must be taken that the pancake does not become soaked through and break during rolling or eating.
Today, I ‘ll sharing you a easy way to make this tasty chinese dish.
Recipe: Moo shu pork
Nutritional Analysis: 1 serving equals 564 calories, 17 g fat (4 g saturated fat), 69 mg cholesterol, 1,111 mg sodium, 63 g carbohydrate, 2 g fiber, 38 g
Ingredients for Moo shu pork
* 1/4 cup cold water
* 1 tablespoon cornstarch
* 1 teaspoon minced garlic
* 2 teaspoons minced fresh gingerroot
* 1/4 cup hoisin sauce
* 2 tablespoons reduced-sodium soy sauce
* 2 teaspoons sesame oil
* 3 cups coleslaw mix with carrots
* 8 (8 inch) flour tortillas, warmed
* 5 (4 ounce) boneless pork loin chops, cut into thin strips
Method to cook Moo shu pork
1, 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.
2, 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.
Moo shu pork is a wonderful dish, and you may make some significant adjustments of your own.