Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Any one know the recipe for a dish called moosung pork rolls with orange sauce ?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Any one know the recipe for a dish called moosung pork rolls with orange sauce ?),it will help you,my kids.
Answer:
Mu Shu Pork
This is the famous northern Chinese dish, served with mandarin pancakes and hoisin sauce.
INGREDIENTS:
1/2 pound pork tenderloin
Marinade:
2 teaspoons dark soy sauce
2 teaspoons Shao-Hsing rice wine or dry sherry
1 teaspoon sugar
2 teaspoons cornstarch
Sauce:
3 tablespoons water
3 tablespoons low-sodium chicken broth
1 tablespoon soy sauce
2 teaspoons Shao-Hsing wine or dry sherry
1/2 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon cornstarch
Other:
4 dried black mushrooms
4 tablespoons dried cloud ears or wood ears
2 tablespoons dried lily buds
1/2 cup canned bamboo shoots
2 green onions
2 slices ginger
2 eggs
1/2 teaspoon salt
6 tablespoons oil for stir-frying, or as needed
1 teaspoon sesame oil
PREPARATION:
Cut the pork into thin strips. Add the marinade ingredients, adding the cornstarch last. Marinate the pork for 30 minutes.
Mix the sauce ingredients, whisking in the cornstarch last. Set aside.
Place the dried mushrooms, cloud ears or wood ears, and lily buds in separate bowls and soak for
Squeeze out any excess water. Remove the stems from the black mushrooms and the hard tips from the lily buds. Cut into thin strips.
Rinse the bamboo shoots under warm running water to remove any tinny taste. Drain and cut into thin strips. Clean the green onion and cut into thirds. Cut the ginger into thin strips.
Lightly beat the eggs with the salt.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil, swirling along the sides. When the oil is hot, add beaten eggs and scramble until they are quite firm. Remove the eggs from the wok. Clean out the wok.
Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry until aromatic (about 30 seconds). Stir-fry until the pork changes color and is nearly cooked through. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the wood ears, lily buds, and mushrooms. Stir-fry for about 1 minute. Push up to the sides. Give the sauce a quick re-stir and add in the middle of the wok, stirring quickly to thicken. Add the other pork and scrambled egg back into the pan. Stir in the green onion. Mix everything together. Taste and add extra seasoning if desired. Remove from the heat and stir in the sesame oil.
To Serve: serve with mandarin crepes and hoisin sauce. Place pancake on a plate and brush with hoisin sauce. Add meat mixture and roll up the pancake. *If desired, instead of stir-frying the green onion you can add it to the meat mixture at this point.
..<><..
Mu Shu Pork Recipe
Ingredients:
8 (6 inch size) flour tortillas
1/2 pound boneless lean pork loin, sliced 1/4 inch thick and cut into 1 inch strips
2 1/2 tablespoons stir-fry sauce
2 tablespoons vegetable oil
1/2 pound sliced mushrooms, drained
1 pound shredded cabbage
2 carrots, shredded
4 scallions, thinly sliced
Directions:
Heat the oven to 400F. Wrap tortillas in foil and place in oven to warm.
Meanwhile, in a medium bowl, stir together pork and stir-fry sauce. In a nonstick 12 inch skillet over medium-high heat, heat half the oil. Add pork to skillet and stir-fry until no longer pink, 2-3 minutes. Transfer to a plate. Add remaining oil to skillet. Add mushrooms, cabbage, carrots, and scallions and stir-fry until wilted, about 3 minutes. Return pork and any juices that have collected to skillet and stir-fry to blend flavors, 2 minutes.
To serve, divide pork mixture evenly among warmed tortillas and roll loosely. Serve immediately.
,,><>,,
MU SHU PORK
1/3 c. dry lily flower
1/2 c. tree ears
2 tbsp. peanut oil
1/2 c. shredded uncooked pork
2 eggs, well beaten
2 c. shredded Chinese cabbage
1/3 c. chopped water chestnuts
1 tsp. chopped fresh garlic
2 tsp. soy sauce
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 green onions, cut into 1 inch pieces
Pao Bin (Pancakes)
Hoisin Sauce
Rinse dry lily and tree ears in cold water. Cover with cold water and soak one hour until soft. Drain and finely chop.
Heat wok. When very hot, add peanut oil, turning wok to coat sides. Add shredded pork and stir-fry 2 minutes, transfer to a small bowl. Add eggs to wok and stir-fry until cooked. Add to pork.
Heat more oil if necessary. Quickly add shredded cabbage, lily flower, tree ears, water chestnuts and garlic. Stir fry about 2 minutes. Thoroughly blend in pork and eggs. Season with soy sauce, salt and pepper. Add green onions and cook 1 minute. Place 2-3 tablespoons of Mu Shu Pork, 1 teaspoon hoisin sauce on each pancake.
PAO BIN (Thin Pancakes) :
2 c. flour
3/4 - 1 c. boiling water
Additional flour
2 tbsp. sesame oil
Add boiling water gradually to flour, stirring with a wooden spoon. When mixture forms mass (it'll be lumpy), transfer to a floured board and knead until dough forms soft, smooth ball. Place in a small bowl and cover with a damp towel 15 minutes.
Cut dough in 1/2. Place on lightly floured surface and roll each about 1/4 inch thick. Cut into 2 - 2 1/2 inch circles. Knead scraps together and repeat to cut more circles.
Brush 1/2 of the circles with sesame oil. Place each unoiled circle on one oiled. With rolling pin, roll each pair of circles into a large circle about 6 inch in diameter. Keep as round as possible.
Place ungreased 8 inch skillet over high heat to warm - reduce heat to moderate. Place 1 pancake in skillet and cook until it puffs and blisters, about 30 seconds. Turn and cook 2nd side. Flip into a towel and separate 2 pancakes. Stack on platter or foil. When all are cooked, wrap in foil in warm oven until ready to serve.
))><>((
MOO SHU PORK
1/2 lb. sliced pork per person
Flour tortillas
Garlic cloves
2 c. scallions, chopped
1 can hoisin sauce
Finely chopped ginger
1. Cook pork completely in 2 tablespoons oil.
2. Add garlic, salt, pepper, and shredded ginger.
3. Add hoisin sauce until mixture is coated.
4. Spoon meat and hoisin sauce into edge of flour tortilla.
5. Sprinkle chopped scallions into tortilla.
6. Roll up tortilla.
7. Pick up and eat! A small dish of hoisin sauce to dip the tortilla in is recommended.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Any one know the recipe for a dish called moosung pork rolls with orange sauce ?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Any one know the recipe for a dish called moosung pork rolls with orange sauce ?),it will help you,my kids.
Answer:
Mu Shu Pork
This is the famous northern Chinese dish, served with mandarin pancakes and hoisin sauce.
INGREDIENTS:
1/2 pound pork tenderloin
Marinade:
2 teaspoons dark soy sauce
2 teaspoons Shao-Hsing rice wine or dry sherry
1 teaspoon sugar
2 teaspoons cornstarch
Sauce:
3 tablespoons water
3 tablespoons low-sodium chicken broth
1 tablespoon soy sauce
2 teaspoons Shao-Hsing wine or dry sherry
1/2 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon cornstarch
Other:
4 dried black mushrooms
4 tablespoons dried cloud ears or wood ears
2 tablespoons dried lily buds
1/2 cup canned bamboo shoots
2 green onions
2 slices ginger
2 eggs
1/2 teaspoon salt
6 tablespoons oil for stir-frying, or as needed
1 teaspoon sesame oil
PREPARATION:
Cut the pork into thin strips. Add the marinade ingredients, adding the cornstarch last. Marinate the pork for 30 minutes.
Mix the sauce ingredients, whisking in the cornstarch last. Set aside.
Place the dried mushrooms, cloud ears or wood ears, and lily buds in separate bowls and soak for
Squeeze out any excess water. Remove the stems from the black mushrooms and the hard tips from the lily buds. Cut into thin strips.
Rinse the bamboo shoots under warm running water to remove any tinny taste. Drain and cut into thin strips. Clean the green onion and cut into thirds. Cut the ginger into thin strips.
Lightly beat the eggs with the salt.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil, swirling along the sides. When the oil is hot, add beaten eggs and scramble until they are quite firm. Remove the eggs from the wok. Clean out the wok.
Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry until aromatic (about 30 seconds). Stir-fry until the pork changes color and is nearly cooked through. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the wood ears, lily buds, and mushrooms. Stir-fry for about 1 minute. Push up to the sides. Give the sauce a quick re-stir and add in the middle of the wok, stirring quickly to thicken. Add the other pork and scrambled egg back into the pan. Stir in the green onion. Mix everything together. Taste and add extra seasoning if desired. Remove from the heat and stir in the sesame oil.
To Serve: serve with mandarin crepes and hoisin sauce. Place pancake on a plate and brush with hoisin sauce. Add meat mixture and roll up the pancake. *If desired, instead of stir-frying the green onion you can add it to the meat mixture at this point.
..<><..
Mu Shu Pork Recipe
Ingredients:
8 (6 inch size) flour tortillas
1/2 pound boneless lean pork loin, sliced 1/4 inch thick and cut into 1 inch strips
2 1/2 tablespoons stir-fry sauce
2 tablespoons vegetable oil
1/2 pound sliced mushrooms, drained
1 pound shredded cabbage
2 carrots, shredded
4 scallions, thinly sliced
Directions:
Heat the oven to 400F. Wrap tortillas in foil and place in oven to warm.
Meanwhile, in a medium bowl, stir together pork and stir-fry sauce. In a nonstick 12 inch skillet over medium-high heat, heat half the oil. Add pork to skillet and stir-fry until no longer pink, 2-3 minutes. Transfer to a plate. Add remaining oil to skillet. Add mushrooms, cabbage, carrots, and scallions and stir-fry until wilted, about 3 minutes. Return pork and any juices that have collected to skillet and stir-fry to blend flavors, 2 minutes.
To serve, divide pork mixture evenly among warmed tortillas and roll loosely. Serve immediately.
,,><>,,
MU SHU PORK
1/3 c. dry lily flower
1/2 c. tree ears
2 tbsp. peanut oil
1/2 c. shredded uncooked pork
2 eggs, well beaten
2 c. shredded Chinese cabbage
1/3 c. chopped water chestnuts
1 tsp. chopped fresh garlic
2 tsp. soy sauce
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 green onions, cut into 1 inch pieces
Pao Bin (Pancakes)
Hoisin Sauce
Rinse dry lily and tree ears in cold water. Cover with cold water and soak one hour until soft. Drain and finely chop.
Heat wok. When very hot, add peanut oil, turning wok to coat sides. Add shredded pork and stir-fry 2 minutes, transfer to a small bowl. Add eggs to wok and stir-fry until cooked. Add to pork.
Heat more oil if necessary. Quickly add shredded cabbage, lily flower, tree ears, water chestnuts and garlic. Stir fry about 2 minutes. Thoroughly blend in pork and eggs. Season with soy sauce, salt and pepper. Add green onions and cook 1 minute. Place 2-3 tablespoons of Mu Shu Pork, 1 teaspoon hoisin sauce on each pancake.
PAO BIN (Thin Pancakes) :
2 c. flour
3/4 - 1 c. boiling water
Additional flour
2 tbsp. sesame oil
Add boiling water gradually to flour, stirring with a wooden spoon. When mixture forms mass (it'll be lumpy), transfer to a floured board and knead until dough forms soft, smooth ball. Place in a small bowl and cover with a damp towel 15 minutes.
Cut dough in 1/2. Place on lightly floured surface and roll each about 1/4 inch thick. Cut into 2 - 2 1/2 inch circles. Knead scraps together and repeat to cut more circles.
Brush 1/2 of the circles with sesame oil. Place each unoiled circle on one oiled. With rolling pin, roll each pair of circles into a large circle about 6 inch in diameter. Keep as round as possible.
Place ungreased 8 inch skillet over high heat to warm - reduce heat to moderate. Place 1 pancake in skillet and cook until it puffs and blisters, about 30 seconds. Turn and cook 2nd side. Flip into a towel and separate 2 pancakes. Stack on platter or foil. When all are cooked, wrap in foil in warm oven until ready to serve.
))><>((
MOO SHU PORK
1/2 lb. sliced pork per person
Flour tortillas
Garlic cloves
2 c. scallions, chopped
1 can hoisin sauce
Finely chopped ginger
1. Cook pork completely in 2 tablespoons oil.
2. Add garlic, salt, pepper, and shredded ginger.
3. Add hoisin sauce until mixture is coated.
4. Spoon meat and hoisin sauce into edge of flour tortilla.
5. Sprinkle chopped scallions into tortilla.
6. Roll up tortilla.
7. Pick up and eat! A small dish of hoisin sauce to dip the tortilla in is recommended.
correctness,It's Non-profit and only for informational purposes.
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