Chinese Mu Shu Pork Recipes

Chinese Mu Shu Pork Recipes, Stir-fried marinated pork mixed with bits of scrambled egg, tree ears and lily buds.   Normally served with mandarin pancakes. The dish is supposed to represent a colorful forest, with the pancakes forming the ground or base.

In its traditional Chinese version, moo shu pork consists of sliced or shredded pork chop meat and scrambled eggs, stir fried in sesame or peanut oil together with thinly sliced wood ear mushrooms (black fungus) and day lily buds. Thinly sliced bamboo shoots may also be used. The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine (usually huangjiu).

Ingredients

  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon hoisin sauce
  • 1/2 lb boneless lean pork, shaved into very thin bite sized pieces
  • 4 dried black mushrooms or 8 button mushrooms
  • 2 cups finely-shredded napa cabbage
  • 1 carrot, julienned
  • 3 scallions, white and light green parts, slivered
  • 1 cup bean sprouts
  • 3 tablespoons peanut oil
  • 2 eggs, lightly beaten with
  • 1/2 teaspoon salt
  • 3 garlic cloves, minced
  • 3 teaspoons freshly-grated ginger
  • 3 tablespoons chicken stock
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar
  • hoisin sauce

Directions

  • Combine soy sauce, sherry and hoisin sauce in a bowl.
  • Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
  • Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms).
  • Drain and thinly slice.
  • Set aside on a plate, along with the cabbage, carrot and scallions.
  • Heat a wok or large skillet over medium-high heat.
  • Add 1 tablespoon of the peanut oil and swirl to coat.
  • Pour in the eggs, swirling and tilting the wok to form a thin film.
  • Cook just until the eggs are set and feel dry on top, about 1 minute.
  • Transfer to a platter, let cool slightly and cut into 1 inch strips.
  • Return the wok to high heat, and swirl in the remaining 2 tablespoons oil.
  • Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute.
  • Add the pork and stir-fry until lightly browned, about 2 minutes.
  • Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes.
  • Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute.
  • Add egg strips and mix well.
  • To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake.
  • Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.

Time

  • Preparation :
  • Cook :

Nutrition / Serving

  • Calories 363.9
  • Cholesterol 144.1 mg
  • Sodium 1420.1 mg
  • Carbohydrate 13.7 g
  • Protein 18.3 g

Original recipe makes 4 – 6 Servings

Chinese Ma Po Tou Fu (Marpoo Dofu) Recipes

Chinese Ma Po Tou Fu (Marpoo Dofu) Recipes, is a popular Chinese dish from China’s Sichuan province. It is a combination of tofu set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with douchi (fermented black beans) and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.

Ingredients

  • 1 (1 lb) package reduced-fat firm tofu, cut into 6 slices
  • 1/2 cup reduced-sodium fat-free chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 -2 teaspoon chili-garlic sauce (I use 2 teaspoons)
  • 4 ounces ground lean pork
  • 1 tablespoon fresh ginger, grated & peeled
  • 3 garlic cloves, minced
  • 2 cups cooked long-grain brown rice, while it’s still hot
  • 1/3 cup green onion, chopped

Directions

  • Place tofu slices on several layers of paper towels, cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate, discard paper towels. Cut tofu slices into 1/2-inch cubes.
  • Combine broth, cornstarch, soy sauce, oyster sauce and chili garlic sauce, stirring with a whisk.
  • Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.
  • Serve tofu mixture over rice. Sprinkle with onions.

Time

Nutrition / Serving

  • Calories 204.2
  • Cholesterol 20.4 mg
  • Sodium 412.4 mg
  • Carbohydrate 27.0 g
  • Protein 8.1 g

Original recipe makes 4 Servings

Crispy Skin Duck a.k.a Xang Su Ya Recipes

Yummy Crispy Skin Duck a.k.a Xang Su Ya Recipes. This duck should be started way ahead of time, as the duck must cool after the first roasting. Be certain the duck is very crispy before serving.

Ingredients

  • 1 (4 -5 lb) duck (defrosted)
  • 1 (10 ounce) jar orange marmalade
  • 1 lemon, juice of
  • 1/4 cup orange juice concentrate (thawed)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper (freshly ground black pepper)
  • 2 tablespoons duck fat
  • 2 tablespoons marsala wine
  • 4 tablespoons honey
  • 1 tablespoon ginger powder
  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon cider vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic (from jar)

Directions

  • Mix marmalade, lemon, orange juice, honey, ginger, chicken broth, soy sauce, hoisin sauce, vinegar, sesame oil, garlic, and salt and pepper to taste. Heat, stirring, until marmalade has melted. Stir in duck fat and wine.
  • Wash duck inside and out and pat dry with paper towel.
  • Preheat oven to 350 degrees.
  • Sprinkle liberally with salt and pepper inside and out. Prick surface with a fork or slightly score the surface. Place on a rack and roast, uncovered, in a preheated 350 degree F. oven for 1 ½ hours.
  • Remove from oven and allow to completely cool.
  • Cut each breast into 2 portions and each thigh into 2 portions, plus you will have the 2 legs.
  • Place the portions onto a rack in a shallow baking dish.
  • Bake in the 350 degree oven 15 minutes.
  • Remove from oven and generously brush with the marmalade sauce. Return to oven and bake for an additional 15 minutes.
  • Remove from oven and serve.

Time

  • Preparation :
  • Cook :

Nutrition / Serving

  • Calories 3087.6
  • Cholesterol 447.6 mg
  • Sodium 984.1 mg
  • Carbohydrate 76.5 g
  • Protein 54.0 g

Original recipe makes 4 Servings

Chinese Crab Rangoon Recipes

Chinese Crab Rangoon Recipes, A variation on deep-fried wontons that has become very popular in some parts of the United States, although it is not an authentic Chinese appetizer.  The wontons are stuffed with crab, cream cheese and scallions before deep-frying.

Ingredients

  • 1/4 cup sour cream
  • 2 (8 ounce) packages cream cheese, at room temp
  • 3/4-1 cup crabmeat, picked
  • 2 green onions, sliced thin
  • 1 clove garlic, minced (large clove)
  • 1 teaspoon ginger, minced
  • 2 teaspoons soy sauce
  • >1 teaspoon sugar
  • wonton wrapper (I buy 2 packages as I’m never quite sure how many I’ll end up with)
  • oil (for frying)

Directions

  • Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
  • Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
  • Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t’s in the center of each wrapper.
  • Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
  • Place all 6 in the hot oil and repeat process.
  • By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon’s.
  • You want them a nice golden color.
  • When done remove with a slotted spoon and drain on paper towells.
  • Repeat until done.

Time

  • Preparation :
  • Cook :

Nutrition / Serving

  • Calories 34.1
  • Cholesterol 10.5 mg
  • Sodium 43.6 mg
  • Carbohydrate 0.5 g
  • Protein 0.6 g

Original recipe makes 50 – 60 Units

Simple Chinese Egg Rolls Recipes

Impress your guests with Simple Chinese Egg Rolls Recipes. An easy to make recipe for this perennial party favorite. Making authentic Chinese egg rolls requires you to have easy access to just a few basic ingredients. Chinese Eggs Rolls are easy to make at home using these simple recipes, tips and variations to try.

Ingredients

  • 12 egg roll wraps
  • 1/2-1 lb ground pork (or chicken or beef)
  • 2 teaspoons chopped fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
  • 4 green onions, sliced
  • 1 egg, beaten with
  • 1 teaspoo water

Directions

  • Brown pork with ginger and garlic in pan; drain any grease.
  • Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
  • In large bowl combine cabbage mix and green onions.
  • Pour hot meat over vegetables and stir well. Let cool slightly.
  • Lay wrap in front of you so that it looks like a diamond.
  • Place 3 tablespoons pork filling in center of egg roll wrapper.
  • Fold bottom point up over filling and roll once.
  • Fold in right and left points.
  • Brush beaten egg on top point.
  • Finish rolling.
  • Set aside and repeat with remaining filling.
  • Heat 2-3 inches oil in large frying pan to very hot (350ºF).
  • Fry a few egg rolls in pan at a time, 2-3 minutes per side.
  • Drain on paper towels.
  • Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

Time

  • Preparation :
  • Cook :

Nutrition / Serving

  • Calories 159.7
  • Cholesterol 32.0 mg
  • Sodium 729.4 mg
  • Carbohydrate 19.8 g
  • Protein 7.6 g

Original recipe makes 12 eggrolls

Vietnamese Catfish in a Clay Pot (Ca Kho To) Recipes

Yummy Vietnamese Catfish in a Clay Pot (Ca Kho To) Recipes. In Vietnam, ca kho to is often cooked in a brown clay pot to retain. Cá Kho Tộ is one of those popular, authentic Vietnamese braised dishes that is cooked in clay pots.

Ingredients

Caramel Sauce

  • 3 ounces fish sauce (nam pla)
  • 1/2 cup granulated sugar
  • 1 fresh lime, juice of (no seeds)

For the Fish

  • 3 tablespoons vegetable oil
  • 2 shallots, chopped
  • 2 garlic cloves, minced
  • 1 stalk lemongrass (light part only, cut into 1-2 inch lengths)
  • 1 lb catfish fillet
  • 4 ounces shiitake mushrooms, cleaned and trimmed
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 3 tablespoons chicken stock (may use broth) or 3 tablespoons fish stock (may use broth)
  • 3 tablespoons fish sauce (nam pla)
  • fresh ground black pepper (to taste)
  • 3 ounces baby spinach leaves, rinsed and dried
  • 1/4 cup chopped fresh basil leaf
  • 2 scallions, finely chopped
  • 3 cups steamed cooked jasmine rice (to serve) (optional)

Directions

  1. Preheat oven to 450°F.
  2. Place clay pot or covered roasting pan into oven to preheat.
  3. Place 3 ounces fish sauce and 1/2 cup sugar in a small saucepan, and use whisk to blend until sugar dissolves. Heat over medium-low heat, whisking until mixture comes to a boil, then stop stirring, and swirl mixture in pan for 12 minutes or so, until it becomes golden, foamy, and slightly thick.
  4. Remove from heat, and when mixture has cooled and foam settled somewhat, stir in lime juice until sauce is blended.
  5. In the bottom of the clay pot or roaster, place oil, shallots, garlic, and chopped lemongrass.
  6. Cover clay pot or roaster and cook at 450°F for 10 minutes.
  7. Remove pot from oven and add catfish fillets in a single layer. Cover pot and cook at 450°F for 5 minutes.
  8. Remove pot from oven and add mushrooms and caramel sauce. Cover pot and cook at 450°F for 5 minutes.
  9. Mix together remaining fish sauce, broth, water, and sugar until blended.
  10. Remove pot from oven and add broth mixture and season to taste with freshly ground black pepper. Return pot to oven and cook, UNCOVERED, for 10 minutes at 450°F.
  11. Remove pot from oven and cover fish and mushrooms with spinach, basil, and chopped scallion. Cover pot and cook at 450°F for 5 minutes.
  12. Remove from oven and serve fish and vegetables with hot steamed jasmine rice.

Time

  • Preparation : 15 Minutes
  • Cook : 47 Minutes

Nutrition / Serving

  • Calories 749.5
  • Cholesterol 125.2 mg
  • Sodium 3479.3 mg
  • Carbohydrate 71.4 g
  • Protein 40.8 g

Original recipe makes 2 – 3 Servings