Mouth Watering MOO SHU PORK Stir Fry Recipe | Wally Cooks Everything

A super popular Chinese American fast food stir fry dish like Moo Shu Pork can easily be made at home. Okay so there’s quite a few bit of prep work but hey! Anything that’s worth eating requires a bit of work, right? Well once you power through the steps shown in this video you’re on your way to a delish Chinese favorite at home.


►INGREDIENTS:
(serves 3 to 4)

🥡 Moo Shu Wrapper (20 pieces)
300g All Purpose Flour
1/2 Teaspoon Salt
1¼ Boiling Water
2 Teaspoons Oil

Add salt to AP flour into bowl and mix well. Then add little bit of hot water into flour at a time while stirring with chopsticks or spatula. The flour will start forming into a dough so make sure to gather flour around mixing bowl. Depending on the temperature of your kitchen you might not need all of the water. But you should be using minimum 1 cup water.

Once you can easily handle the dough sprinkle some flour on a work surface. And knead the dough for at least 5 minutes. Then add oil to bowl place the dough in and cover surface of dough with oil. Cover bowl with a damp towel and let rest for 10 minutes.

Dust work surface again with some flour and knead the dough for another 5 minutes. This time the dough will be easier to handle and a lot less tacky.

Split the dough in half and roll one half into 10 inch log. Then cut 10 equal pieces. If you have a kitchen scale this will be a lot easier. Each piece should weigh about 26g.

Roll each piece into a ball. Oil your work surface with some pure sesame oil. With the palm of your hand flatten each ball. Then place one flattened ball on top of another.

With a rolling pin roll the stacked dough into 6 to 7 inches in diameter.

On a pan set to low medium heat, place moo shu wrapper with no oil added to pan. The moo shu wrappers cook pretty fast, for me it’s less than a minute per side.

I highly recommend testing one first, peel it apart and see if it’s done. Then you will know how long to cook the rest.

Keep wrappers warm in an oven.

🐖 Pork
200g Pork Loin
1 Tablespoon Light Soy Sauce
2 Teaspoons Chinese Cooking Wine
1/2 Teaspoon Dark Soy Sauce
1/2 Teaspoon Ground White Pepper
1 Tablespoon Corn Flour
1/2 Tablespoon Cooking Oil

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Cut pork into thin strips. Combine all ingredients except corn flour and oil. Mix well and then add corn flour, mix well. Then add cooking oil and mix well again. Marinade in refrigerator for 10 minutes.

🧉 Sauce
2 Tablespoons Oyster Sauce
1 Tablespoon Light Soy Sauce
1 Teaspoon Sugar
2 Teaspoon Shaoxing Cooking Wine
1 Teaspoon MSG
1/2 Teaspoon Ground White Pepper

🥡 Moo Shu Ingredients
250g Cabbage (sliced thin)
60g Carrots (cut into matchsticks)
60g Bean Sprouts
15g Dried Lily Flower (soaked in hot water 15 minutes)
15g Wood Ear Mushrooms (soaked in hot water 15 minutes)
1 Tablespoon MInced Garlic
1 Tablespoon Minced Ginger
2 Stalks Spring Onions (chopped into 1 to 2 inch pieces)
2 Large Eggs (beaten then add 2 teaspoons of oil)

Heat pan medium high heat with no oil. When it smokes add eggs sorta like making an omelet. Swirl around the pan covering as much surface area as you can. The eggs should be thin. You can break the eggs up once it sets into smaller bite sized chunks. Remove and set aside.

On the same pan add 1 tablespoon of oil when pan starts to smoke on medium high heat. Add the pork spreading it around the hot pan. Cook one side for at least 15 seconds then flip pork to other side and do same. You want to put a nice sear on the pork. Cook until the pork is around 70% done. Then remove pork and add to cooked eggs.

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If you can scrape off small bits of previous ingredients from the pan you can use it again. Add two tablespoons of oil when the pan starts to heat up on medium high heat. Then add garlic and ginger. Cook for about 1 minute continue stirring careful not to burn both ingredients.

Add cabbage and carrots and mix thoroughly then turn up the heat to high. Cook for a few minutes until cabbage softens. Then add bean sprouts, wood ear mushrooms and flower lily. Cook for another few minutes then add sauce and mix thoroughly.

Add pork and the eggs and cook for another few minutes. Then add spring onions and cook for another minute.

Split the moo shu wrappers. Spread some Chinese hoisin sauce, place a pile of moo shu pork on top and enjoy!

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