#mooshupork

[twinkfloydart]

A quick and flavorful way to enjoy classic moo shu pork using a pressure cooker. Tender pork slices with crisp vegetables coated in a savory sauce, perfect for wrapping in warm tortillas.

Ingredients: 1.5 lbs pork loin, thinly sliced. 1 cup shredded cabbage. 1 cup shredded carrots. 1 onion, thinly sliced. 1/4 cup hoisin sauce. 3 tablespoons soy sauce. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. Salt and pepper to taste. 1/4 cup water. 4 green onions, chopped. 8 small flour tortillas, warmed.

Instructions: In a mixing bowl, combine hoisin sauce, soy sauce, garlic, ginger, sesame oil, and water. Season pork slices with salt and pepper. Set pressure cooker to saut mode and heat vegetable oil. Sear pork slices until browned, then remove from pressure cooker. Add onions, cabbage, and carrots to the pressure cooker. Saut until slightly softened. Return pork to the pressure cooker. Pour the sauce mixture over the pork and vegetables. Lock the pressure cooker lid and set to high pressure for 15 minutes. Once done, quick release pressure and open the lid. Stir in green onions. Serve moo shu pork with warmed flour tortillas for wrapping.

Prep Time: 15 minutes

Cook Time: 20 minutes

Instantes Etreos

[dorksofwarcraft]

Learn how easy it is to make Pressure Cooker Moo Shu Pork, a quick and tasty dish that makes the most of your pressure cooker. With a mix of vegetables and a tasty sauce, thinly sliced pork tenderloin is cooked just right. It will taste great when wrapped in small tortillas or Mandarin pancakes.

Ingredients: 1 lb pork tenderloin, thinly sliced. 2 cups cabbage, thinly shredded. 1 cup shiitake mushrooms, sliced. 1 cup wood ear mushrooms, rehydrated and sliced. 1 cup carrots, julienned. 4 green onions, thinly sliced. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tbsp hoisin sauce. 1 tbsp oyster sauce. 1 tbsp rice vinegar. 1 tsp sesame oil. 1 tsp sugar. 1/2 tsp ground black pepper. 1/4 cup water. 2 tbsp vegetable oil. 8 small tortillas or Mandarin pancakes, for serving.

Instructions: Put oyster sauce, rice vinegar, soy sauce, hoisin sauce, sugar, and ground black pepper in a bowl. Mix them all together to make the sauce. To cook, set the pressure cooker to saut mode. Spread out the pork tenderloin slices and add vegetable oil. Cook the pork until all sides are browned. Put chopped garlic, shiitake mushrooms, wood ear mushrooms, carrots cut into thin strips, and cabbage that has been thinly shredded into the pressure cooker. Saut for three to four more minutes. Add the sauce that you've already made to the things that are in the pressure cooker. Add the water and mix it in. Put the pressure cooker on high pressure for 5 minutes and lock the lid. After the food is done, let the pressure drop naturally for 5 minutes and then do a quick release. Add sliced green onions and taste to see if the seasoning needs to be changed. Hot Pressure Cooker Moo Shu Pork wrapped in small tortillas or Mandarin pancakes is a great way to serve it. This Moo Shu Pork is quick and easy to make, and it tastes great. It's a great dish for busy days. This recipe for savory Moo Shu Pork will help you get the most out of your pressure cooker.

Prep Time: 15 minutes

Cook Time: 15 minutes

Bywater Cafe

[rahulsrao]

Moo Shu Pork

Recipe adapted from https://www.thespruceeats.com/mu-shu-pork-694837

For the Sauce:

3 tablespoons water

3 tablespoons chicken broth (low-sodium)

1 tablespoon dark soy sauce

2 teaspoons Shao Hsing wine

1/2 teaspoon salt

1/2 teaspoon sesame oil

1 teaspoon cornstarch

1 teaspoon brown sugar

For the Marinade:

2 teaspoons dark soy sauce

2 teaspoons rice wine (Shaoxing)

1 teaspoon sugar

2 teaspoons cornstarch

For the Stir-Fry:

1/2 pound pork tenderloin

4 shiitake mushrooms

2 cups shredded cabbage (napa or green)

2 carrots

2 green onions

1 teaspoon sliced or minced ginger

2 cloves minced garlic

2 eggs

1/2 teaspoon salt

1 teaspoon sesame oil

- In a small bowl, mix the sauce ingredients, whisking in the cornstarch last. Set aside.

- In a large bowl, combine the marinade ingredients, adding the cornstarch last.

- Cut the pork tenderloin into thin strips. Add the pork strips to the marinade, mix to coat thoroughly, and marinate the pork for 30 minutes.

- Chop the lettuce, carrots, mushrooms, garlic and ginger.

- Lightly beat the eggs with some salt.

- Heat a pan with some vegetable oil, fry the eggs into a thin omelet, then remove and cut into strips.

- Add a little more oil to the pan, fry the ginger and garlic for a minute, then add the marinated pork and fry for a few more minutes. Remove to a plate.

- Add the cabbage, carrots and mushrooms to the pan and saute until the veggies soften. 

- Add the sauce to the pan and whisk for a few seconds as it thickens. 

- Return the pork back to the pan, stir everything to combine. Adjust seasoning with some more sugar or soy sauce as needed. You can also add a tablespoon of water to thin the sauce in case it thickens too much. Add half of the slivered green onions and mix. Cover until ready to serve.

- Top with the rest of the slivered green onions and toasted black sesame seeds. Serve with cooked Jasmine rice. 

Note: Swap the pork with thinly sliced chicken breast or thighs for Moo Shu Chicken.

[kwankapang]

Moo Shu Pork 木须肉 - how to prepare in 4 simple steps

Moo Shu Pork (木须肉, 木樨肉, 木犀肉) is the stir-fry pork cuisine originated in Northern China. This is the authentic Chinese recipe.

At a glance, the ingredients for Moo Shu Pork does not seem like a logical combination, especially for a Cantonese like me.

Imagine the taste of stir-frying pork, egg, wood ear fungus and with carrot and cucumber.

But once I tasted it in a restaurant, I am completely convinced by this seems to be a weird combination, and decided to make it at home once I got back from New Zealand.

Here is my version, closely follow the traditional Chinese recipe: https://tasteasianfood.com/moo-shu-pork/

Again, how unusual it is to have the first taste of this typical Shandong cuisine in a Western country :)

[kwankapang]

At a glance, the ingredients for Moo Shu Pork does not seem like a logical combination, especially for a Cantonese like me.

Imagine the taste of stir-frying pork, egg, wood ear fungus and with carrot and cucumber.

But once I tasted it in a restaurant, I am completely convinced by this seems to be a weird combination, and decided to make it at home once I got back from New Zealand.

Here is my version, closely follow the traditional Chinese recipe: https://tasteasianfood.com/moo-shu-pork/

Again, how unusual it is to have the first taste of this typical Shandong cuisine in a Western country :)

[onewiththeforce]

Giggling at (more than) a few nerdy jokes from my boys at #rebelforceradio while whipping together a couple Moo Shu Pork Tacos. . . . #cookingwithsass #nerdalert #yummy #tacosarethewaytomyheart #geekygirlgonewild #mooshupork

[johnlocksherhn]

#flowers #flowerislife #redhairdontcare #muffintop #mooshupork

[foodiesandi]

#food #foodiefun #foodmemes #mooshupork #cravingchinesefoodnow #nyeats #brooklyneats