Moo-Shu

What do you do when you have a pork tenderloin sitting in the refrigerator, come up with the grand idea to make homemade moo-shu pork, but don’t want to let down your vegetarian moo-shu-loving boyfriend? Make both, of course!

I decided on this recipe from Epicurious, using pork tenderloin instead of pork butt. It calls for oyster sauce, and because I didn’t want to make two separate versions of the sauce, I made the sauce vegetarian by substituting the oyster sauce with a combination of hoisin and soy sauces (not the same thing, obviously, but it worked in a pinch). Then, I just had to cook the pork in a separate skillet and add it to my portion at the very end.

In addition to using a leaner cut of pork than the recipe indicated, I reduced the oil just a bit and used a little more cabbage. While it took more time than picking up the phone to order takeout, I felt much better about eating the homemade version. And really, once I prepared the different components, the actual stir-fry came together fairly quickly.

Originally, I was going to just try to buy the pancakes…but then I felt ambitious and decided to tackle them myself. They took a little time, and certainly didn’t come out perfectly shaped (by any means), but there’s something about making dough scratch that’s incredibly gratifying.

When we sat down to eat, I was surprised that it actually tasted like real moo-shu. Matt said it tasted even better. Note to self: make homemade takeout more often!

Healthy Moo-Shu Pork

Adapated from Epicurious

Moo-Shu

Note: I actually doubled the recipe below, which I wouldn’t recommend because it’s difficult to properly stir-fry such a large amount. The recipe written below has the quantities I would use next time.

Ingredients (serves 4)

    For the Pancakes

    • 3 2/3 cups all-purpose flour
    • 1 Tbsp. Asian toasted-sesame oil
    • 2 Tbsp. peanut oil

    For the Pork

    • 12 oz. pork tenderloin, sliced in thin strips
    • 2 Tbsp. soy sauce
    • 3 Tbsp. Shaohsing rice wine
    • 2 Tbsp. cornstarch

    For the Moo-Shu

    • 1/2 oz. dried Chinese black mushrooms (also known as black fungus or wood ear mushrooms; I found these pretty easily at my local Asian market)
    • 3 Tbsp. soy sauce
    • 2 Tbsp. hoisin sauce
    • 1 Tbsp. Shaohsing rice wine
    • 2 Tbsp. sugar
    • 1 tsp. Asian toasted sesame oil
    • 2 large eggs, lightly beaten
    • 2 Tbsp. peanut oil
    • 1 tsp. fresh ginger, minced
    • 2 cloves of garlic, minced
    • 1/4 tsp. ground white pepper
    • 4 scallions (white and green parts), thinly sliced on diagonal
    • 10 oz. Napa cabbage, shredded
    • 4 oz. fresh shiitake mushrooms, stems discarded and caps thinly sliced
    • Additional hoisin sauce, for serving

    Instructions

    For the Pancakes

    In large bowl, stir together flour and 1 cup boiling water until water is absorbed.

    Moo-Shu Pancakes

    Add 1/2 cup cold water and transfer to a floured work surface.

    Moo-Shu Pancakes

    Knead until smooth dough forms. (I think mine could have been smoother). Cover bowl tightly with plastic wrap and let rest 1 hour.

    After resting, roll the dough into long, even cylinders 1 to 1 1/2 inches in diameter.

    Moo-Shu Pancakes

    Using sharp knife, cut cylinder crosswise into about 30 (3/4- to 1-inch) slices (my slices were a little too big, so I had more like 25).

    Moo-Shu Pancakes

    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 “sandwiches.”

    Moo-Shu Pancakes

    Roll each “sandwich” out to 6-inch diameter. Mine weren’t exactly perfect circles, but they looked homemade!

    Moo-Shu Pancakes

    Heat a heavy large sauté pan over medium 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 (be careful because steam gets trapped between each layer). Cover with a moist towel while cooking remaining pancakes, and keep warm until ready to serve.

    To Prepare the Stir-Fry

    In large bowl, toss together the pork, 2 Tbsp. soy sauce, 3 Tbsp. rice wine, white pepper, and cornstarch. Let marinate 30 minutes.

    Dried Mushrooms

    Meanwhile, combine dried black mushrooms and enough boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit, discard stems, and slice mushroom caps. Set aside.

    In another small bowl, stir together the 3 Tbsp. soy sauce, remaining 1 Tbsp. rice wine, 2 Tbsp. hoisin sauce, and sugar. Set aside. (I whisked in a little cornstarch to this mixture because I was cooking it separately from the pork, which had cornstarch on it to thicken the sauce.)

    In small sauté pan over moderate heat, heat the 1 tsp. of sesame oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.

    To Cook the Moo-Shu

    In wok or heavy large sauté pan over moderately high heat, heat the peanut oil until hot but not smoking.

    Moo-Shu

    Add ginger, garlic, half of scallions (reserve remainder for garnish), and stir-fry until vegetables are soft. (At this point, I cooked the pork in a separate skillet, but you would add it in with the ginger and garlic if making just the pork version.)

    Moo-Shu

    Add black mushrooms, cabbage, and shiitake mushrooms and stir-fry until vegetables are tender.

    Moo-Shu

    Add eggs and soy sauce-rice wine-hoisin sauce mixture and stir-fry until heated through, about 1 minute.

    Moo-Shu

    Toss in the remaining scallions at the end and transfer to a serving bowl.

    Moo-Shu

    (At this point, I transfered my half to a mixing bowl to toss in the pork.)

    Moo-Shu Pancakes

    Serve with the warm pancakes and additional hoisin sauce.

    Moo-Shu

    And assemble away.

    I would definitely make this again. Plus, it was fun to do try a recipe a little outside my comfort zone – something I plan to do more of in the new year.

    Have you ever made a favorite take-out dish at home?

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    • http://megan-deliciousdishings.blogspot.com/ Megan

      I really want to start making more takeout at home. This recipe sounds awesome! And I appreciate your substitution for oyster sauce. Jeff can eat pork but not oysters, which deters me from a lot of recipes with oyster sauce.

    • http://twitter.com/tri2cook Shannon G

      wow, well i have never had moo-shu pork, but i like everything in it so i should definitely try this version at home!!

    • http://twitter.com/Daisy_III Kristen

      wow. this is impressive.

    • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

      Whoa! I’m so impressed, especially that you made your own pancakes! I used to love moo-shu as a kid. SO glad I can make it at home now, thanks to you!

    • http://twitter.com/TraveleatloveMM Meghan M.

      Yum. I would like for someone to make this for me. 🙂

    • http://www.sweetlyserendipity.com Taryn Collins

      Impressive! I used to love love LOVE moo-shu pork and pancakes when I was younger, but never thought to make my own. I don’t often put aside enough time to make meals this involved, but I should! This looks so tasty.

    • Dara Reppucci

      Love that you did veg and meat versions! So much better than takeout.m

    • http://www.acambridgestory.com Emily

      Your pancakes look fabulous! I remember that being the hardest part of making moo shu at home. Impressive!!

    • http://twitter.com/InAndAroundTown In and Around Town

      I am so impressed by this! I would never have thought to make the filling AND the pancakes. Good to know about the portions and that you would do it all over again…means maybe I really should give it a go!



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