Moo-Shu Pork

Moo-Shu Pork
Photo by CIA/Keith Ferris

Ingredients

  • 8 ounces Napa cabbage
  • 3 2/3 cups all-purpose flour
  • 4 tablespoons light soy sauce
  • 4 ounces fresh shiitake mushrooms
  • 12 ounces pork butt
  • 1 teaspoon Asian toasted sesame oil
  • 2 large eggs
  • + 15 more ingredients
    • 3 tablespoons oyster sauce
    • 1 tablespoon sesame oil
    • ¼ teaspoon ground white pepper
    • 2 tablespoons cornstarch
    • 2 cloves garlic
    • 2 tablespoons peanut oil
    • 4 scallions
    • 2 large eggs
    • 2 tablespoons sugar
    • 1 English or kirby cucumber
    • 4 tablespoons Shaohsing rice wine
    • ½ ounce dried Chinese black mushrooms (also known as black fungus or wood ear mushrooms)
    • ¼ cup peanut oil
    • 1 teaspoon Asian toasted sesame oil
    • 1 (1/4-inch) piece fresh ginger

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. In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine,...

View full recipe at Epicurious

Comments

Variations on Moo-Shu Pork

  • Moo Shu Pork
    • 8 (8-inch) flour tortillas
    • 2 tablespoons low-sodium soy sauce, divided
    • 1 cup fresh bean sprouts
    • 1 cup sliced fresh mushroom caps
    • +8 other ingredients
  • Moo Shu Pork
    • 1/2 small onion
    • 4 8-inch-diameter flour tortillas or frozen Chinese crepes
    • 2 tablespoons fresh ginger
    • 2 cups bok choy
    • +7 other ingredients
  • Moo Shu Pork
    • 2 tablespoons peanut or vegetable oil, divided
    • 1/2 cup sliced fresh mushrooms
    • 2 (4-ounce) boneless pork loin chops, trimmed
    • +18 other ingredients


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