"I always loved Mou Shu Pork, and I finally found a recipe for it that I think is pretty good." — RUDEDUDE
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lean boneless pork loin, sliced into 1/4 inch thick strips
onion, thinly sliced
minced fresh ginger root
thinly sliced bok choy
red bell pepper, sliced
white mushrooms, julienned
8 (8 inch)
I'm Chinese, and Mu Shu Pork is one of my favorite dishes. I didn't think this tasted quite authentic, though. I would definitely cut back on the ginger next time, and I used cabbage instead of bok choy. I would also suggest using rice pancakes from an Asian grocery instead of flour tortillas. We tried wrapping ours in lettuce leaves, that was good.
I can't quite put my finger on what was wrong with the taste, but I know that in Chinese restaurants, they put either hoisin or plum sauce right on the rice pancake before serving the pork. This way made the dish a little too saucy.
I love chinese, and had some left over ing's that this recipe called for, so I thought I'd give it a try. I've never had mou shu pork before, so I can't really say if this particular recipe makes a good mou shu pork. Personally, none of us liked it. I don't know if it was the soy that's already in the Hoison sauce, and then more soy added to the recipe that did it, but it left a bitter aftertaste. Perhaps if the 2 T. of soy called for was left out, it might be passable. I used low salt soy too.
I was looking for a recipe that I could sneak in some vegetables in my husband's dinner and this is a great way to do it. Next time, I will cut the ginger in half as he said that the ginger was too overwhelming. I would also cut the pork into thin strips to have it cook faster and I would do the meat in two batches as it cooked, but didn't brown. Not a bad dish, but I think it might need some tweaking. I am just not sure how to accomplish that. Hopefully, someone else here will have great ideas to offer. :)
I wanted to pare down the time it took to make this recipe, so I purchased a bagged mix of shredded asian veggies (in the bagged salad section) instead of slicing all the vegetables myself. It worked out great, and saved tons of time I would have spent chopping. Omitted the sake, as I was feeding this to the kids, and used dried ginger powder instead of fresh. I definitely recommend using egg-roll wrappers instead of tortillas - they have the right "asian" texture and taste. Steam them for a few minutes before serving, or microwave a few at a time wrapped in a moist paper towel, for 30-seconds.
Excellent and tasty! Followed recipe exactly. Fast and easy. Have given it out to so many people I lost count!!
Really easy! I used apple cider vinegar instead of Sake.. seemed to work fine. Loved being able to use some different ingredients than what I am use to. Tasted great too!
This was real easy and a big hit in my house. I did not use pork though. I used chicken and it was still wonderful. I will make this again...
NOTHING ever tastes like Chinese from a restaurant, but I think this one is pretty good. The only part I followed exactly was the sauce, which was good but we added more soy at the table. Didn't have ginger or mushrooms, and used napa cabbage, shredded carrots and thinly sliced snow peas instead of bok choy and red pepper. I also added scrambled egg and a little sesame oil. The sauce was kind of soupy, maybe next time I'll add some cornstarch to thicken. Not sure how to kick up the taste without more "sauce". Served over rice instead of with wraps.
* Percent Daily Values are based on a 2,000 calorie diet.
Mou Shu Pork Wraps
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 56
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