Post by Ron on May 25, 2013 21:45:32 GMT -6
Moo Shu pork (or chicken or beef or venison)
Ingredients
1pound meat, julienned
For the meat Marinade:
4 tablespoons soy sauce
4 tablespoons oyster sauce
4 tablespoon Yeagaki sake (rice wine)
2 teaspoon sesame oil
2 teaspoon grated ginger
2 teaspoon grated garlic
To a plastic bag, add soy sauce, oyster sauce, sake, sesame oil, ginger, garlic and pork. Marinade for at least 4 hours or overnight in the refrigerator.
To prepare the dish
12 tablespoons canola oil
6 eggs, lightly beaten
2 cup fresh shitake mushrooms, julienned
4 cups shredded cabbage
2 cup carrots, julienned
2 cup snow peas, trimmed, julienned
2 teaspoon sesame oil
2 teaspoon grated ginger
2 teaspoon grated garlic
6 teaspoons sake
4 tablespoons oyster sauce
In a wok over high heat, (no wussy electric woks allowed) heat a couple tablespoons of canola oil, add lightly beaten eggs, season with salt and pepper, and scramble until the eggs are set and broken apart. Transfer eggs to a serving dish with aluminum foil to cover.
Remove the pork from the marinade using tongs and stir fry until cooked through, about 5 minutes, season with salt and black pepper. Transfer pork to a serving plate with the eggs. Wipe the wok clean.
In that same wok, heat a couple tablespoons of canola oil and stir-fry the shitake mushrooms for 2-3 minutes until lightly golden brown. Add in the cabbage and stir fry for another 2 minutes, until cabbage is cooked through but not wilted. Season and toss with sesame oil. Transfer to pork and egg plate.
In that same wok, heat a couple tablespoons of canola oil and stir fry the carrots and snow peas for 2 minutes. Add in grated ginger, garlic, sake, oyster sauce and stir fry for 1 minute. Then transfer back the pork, egg, cabbage, mushroom mixture. Mix thoroughly to combine. Season with salt and pepper.
Wrap cooked mixture in Lettuce leaves or flour tortillas. Garnish with Hoisin sauce.
Ingredients
1pound meat, julienned
For the meat Marinade:
4 tablespoons soy sauce
4 tablespoons oyster sauce
4 tablespoon Yeagaki sake (rice wine)
2 teaspoon sesame oil
2 teaspoon grated ginger
2 teaspoon grated garlic
To a plastic bag, add soy sauce, oyster sauce, sake, sesame oil, ginger, garlic and pork. Marinade for at least 4 hours or overnight in the refrigerator.
To prepare the dish
12 tablespoons canola oil
6 eggs, lightly beaten
2 cup fresh shitake mushrooms, julienned
4 cups shredded cabbage
2 cup carrots, julienned
2 cup snow peas, trimmed, julienned
2 teaspoon sesame oil
2 teaspoon grated ginger
2 teaspoon grated garlic
6 teaspoons sake
4 tablespoons oyster sauce
In a wok over high heat, (no wussy electric woks allowed) heat a couple tablespoons of canola oil, add lightly beaten eggs, season with salt and pepper, and scramble until the eggs are set and broken apart. Transfer eggs to a serving dish with aluminum foil to cover.
Remove the pork from the marinade using tongs and stir fry until cooked through, about 5 minutes, season with salt and black pepper. Transfer pork to a serving plate with the eggs. Wipe the wok clean.
In that same wok, heat a couple tablespoons of canola oil and stir-fry the shitake mushrooms for 2-3 minutes until lightly golden brown. Add in the cabbage and stir fry for another 2 minutes, until cabbage is cooked through but not wilted. Season and toss with sesame oil. Transfer to pork and egg plate.
In that same wok, heat a couple tablespoons of canola oil and stir fry the carrots and snow peas for 2 minutes. Add in grated ginger, garlic, sake, oyster sauce and stir fry for 1 minute. Then transfer back the pork, egg, cabbage, mushroom mixture. Mix thoroughly to combine. Season with salt and pepper.
Wrap cooked mixture in Lettuce leaves or flour tortillas. Garnish with Hoisin sauce.