BETTER THAN TAKEOUT - Moo Shu Pork Recipe
Вставка
- Опубліковано 9 січ 2024
- 🥘 BUY A WOK - geni.us/carbon-steel-wok
🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - www.curatedkitchenware.com
🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/...
❤️ SUPPORT THE CHANNEL - / soupeduprecipes
🛒 LINKED INGREDIENTS
Dark soy sauce - geni.us/dark-soy-sauce
White pepper - geni.us/white-peppercorns
Cooking wine - geni.us/Shao-xing-ooking-wine
Dried daylily flower - geni.us/dried-daylily-flowers
Dried wood ear mushrooms - geni.us/wood-ear-mushrooms
Soy sauce - geni.us/light-soy-sauce
Sesame oil - geni.us/roasted-sesame-oil - Навчання та стиль
As a sidenote, I wanted to commend you for the cutlery set on Amazon and cleaver in the two knives all Damascus steel with wooden handles. I’ve had them since you first started advertising them and I’ve been very satisfied with it they are razor sharp and easy to keep them for me I can highly recommend them to your readers and thanks for all the recipes.
Love the authenticity of your dishes! Wish more American Chinese restaurants would keep their dishes authentic!
They do in San Francisco. But I guess that depends on the East Asian population there and whether or not they want people outside of that demographic to partake in their food (the latter of which is why the Chinese food we know is more known by its Americanized/Westernized versions in the first place).
@@canaisyoung3601 I don't think it's about not wanting people to partake in their food as much as it is about adapting to locally available ingredients and catering to a non-Chinese palate out of necessity of business, especially historically when people were more skeptical and unfamiliar with non-western cuisine. I see Americanized/Westernized Chinese/Cantonese food as its own branch of culinary evolution, rather than just a failed approximation of tradition. I think the many chefs across the country of these restaurants deserve more respect for establishing what's essentially become a staple category of American cuisine. And while it's wonderful that people (myself included) are becoming more interested in authentic/traditional recipes, I don't think it needs to come at the expense of that.
You have to keep in my mind to easy access to many of these ingredients was incredibly difficult until recent history. Some of the changes has to do with trying to fit tastes but access to ingredients is a huge factor. When Chinese immigrants were first moving to America it was the 1800’s and many of them did what they could with what access they had to ingredients. Often preserving the techniques but using different ingredients.
But they ARE authentic as Chinese American cuisine. I bet the moo shu made in thousands of Chinese restaurants and takeaways throughout the US follow pretty much the same recipe and taste the same. The Chinese immigrants developed a recipe based on what was available here and what they could afford to buy, which is why most moo shu contains a ton of cabbage and onions. They weren’t feeding nobility after all, they were feeding the less wealthy who wanted a quick but very substantial meal.
I do wonder why you usually get a huge portion of moo shu but only 4 pancakes though. It just doesn’t make sense, and I always have to ask for extra pancakes, because I know my husband and I will be eating moo shu vegetables for multiple meals.
I like how descriptive you are when explaining the process and ingredients. I will definitely make this 😋
For anyone curious, the daylily flower is from the plant Hemerocallis Fulva. These are somtimes called tiger lilies, or ditch lilies, as they grow in ditches and roadsides in many parts of the United states. They bloom with orange flowers in June and July, and and have strap like leaves.
I will make this today! Every one of your recipes I’ve tried, has turned out great. You have helped me step up my skills by helping me find the most authentic ingredients.❤
This is the second of your videos I have watched and I wanted to tell you how pleased I am with your presentations! I grew up in Orange County in Southern California in the seventies and eighties. The area had a deserved reputation as an Asian food wasteland--that is until the Vietnamese came to town~!😂
It was a perfect storm of different cultures from that area coming into and into their own in this new land. America, too, has gone kicking and struggling into a new culture with its own foods, and its own way of doing things. Sheepishly, we ask for seconds and eventually, pointers on how they cooked this wonderful food.
My father was a vet from the second world war. Buddies who came back from Europe suddenly were interested in the cuisines of those places.
Back to your video series: I appreciate refresher courses, especially as you are presenting things. There are always things to know. We, here, recognize that some of the best things come together when you get a bunch of cooks in a store, in someone's kitchen, or here; there is always something new to know!
Thanks again!
谢谢你的教导
I made my "own" style pork yesterday and I used baking powder. I never had such tender pork. This works wonders. Thank you for your great explanations. You make chinese cooking very accessible.
Very informative. Your viewers might consider "topping" the dried lily buds of their hard ends where they meet the stem. Same for the mu'er.. they often have a hard bit where they attach to the tree.
Yeah, I always removed the tough stem from the wood ear mushroom and cringe when I see cooks not removing them.
Hi Mindy glad you’re back doing recipes, this looks fabulous. Can’t wait to see what you do next.
I learn so much from you. Thank you! This is my favorite dish from Chinese restaurants and I can't wait to try your recipe.
Another fantastic video. Thank you! I can't wait to make it! You're the best!
I appreciate how well you explain, easy to understand.
I love your videos and recipes. Thank you for sharing them with us.
Mandy, thank you. That looks delicious. I will try this!
Another great video; awesome everything: instructions, camera work, etc., etc.! 👏
I have been watching your videos for years. So far every recipe has been a winner! I cannot wait to make this, it looks delicious! Btw; your hair is beautiful like that. ❤
I love how instructive your videos are,speaking as a chef of french classical cuisine. As a person you bring me happiness with your obvious joy in cooking and communication with your viewers. Best wishes from Scotland.Rab❤
Hi Mandy Happy New Year 🎉🎉🎉 must try Thanks for the recipe!!
Thanks for the video it was very nice
Looks delicious and not too complicated to try at home, thanks for sharing ❤
So good... thanks.
Moo Shu was invented by Bostonian and World Famous Chinese Chef, the late Joyce Chen. Her recipe had Lilly Bud and Wood Ear...
Thank you so much for your channel!!! Foe the last 8 years I've lived in Chicago and am constantly eating authentic Chinese food ; however, I'm thinking about relocating back to Virginia, as my parents are aging; and, if that happens I take some solace in knowing that I'll be able to make some of my favorite dishes there! Just wish I could do something about the heat, humidity and lack of public transportation. :)
Thank you so much!! Love this menu item
Thank you, Mandy for sharing your recipe for the Real Deal: Authentic Moo Shu Pork.
Wow! I learned something new today and can't wait to learn more. Stay Smiling! 💜
Mindy - your voice and manner of speaking is my favorite - best ever on all the internet 🌹🌹🌹😊
this came out sooooo good! first time i've cooked with dried lilies. it was a new flavor, added a subtile smokiness to the dish. it was really easy too. thanks Mandy!
It's looks soooo delicious....😋
I love your intro its the best. Love your accent. Your the best, keep up the good work.
Hey Mandy. I received my new WOK today. Thank you 😊❤😋🥣🍜🦐🦑🥡🍤🥘🍳😎👋❤️☝️😇
Your food looks delicious.
I love your Dishes❤
Wonderful 🤗
Thanks for sharing 🥰
Excellent as always. Btw, just bought your wok. I love it!
0:19: 🥢 Authentic recipe for a Chinese stir fry with a unique ingredient and tips for finding it.
2:31: 🍲 Homemade Moo Shu Pork recipe preparation with marinated meat and vegetable slicing.
4:47: 🍲 Authentic recipe for making delicious stir-fried pork with vegetables and egg
😍 great video, my favorite dish 😍
*Thank you for the recipe❤️😍😍*
Looks very fresh and tasty ❤
Thank you Mandy🤗.
Well I'll have to add one new ingredient to my repertoire! Dried Lily flower. Thanks for another awesome inspirational video. ❤🇨🇦
Yum! Thank you!!!
Looks good Mindy 👌🏽💯
Hello!!! This recipe looks super delicious. I like this and will try it one day...YUMS!!!...Great Video!!!...🦋
Thanks I’m going to try it
YOU are so pretty and you are very easy to understand. I like the way you explain everything nicely too Thanks. 😊👍🏾
Mandy ,you are amazing ❤
This is perfect timing; recently re-organised my cupboards and found forgotten daylily flower and wood ear mushrooms bought ages ago for other recipes. Now I can use them up.
Liebe Mandy, ich habe heute Ihr Rezept, es ist nicht das Erste, nachgekocht und es ist einfach nur sehr, sehr lecker, danke für das Rezept. Ich liebe die asiatische Küche und wenn sie auch noch identisch ist, um so besser.
Ich verfolge Ihren Kanal und bin überzeugt, dass ich noch vieles nachgekochen werde.
Vielen Dank aus Germany 😊
Und ja, ich esse asiatisches Essen nur mit Stäbchen!!! Es schmeckt einfach besser😊
That was a good one.
For the pancake, I use Mexican flour tortillas and use plum or hoisin sauce.
I love Asian cuisine and I really enjoy your channel. As a matter of fact, I made hot & sour soup just this week and used one of your videos as a resource. The soup was delicious.
I look forward to trying this recipe too. But I will leave out the dried lilly. I've cooked with it and don't like it's flavor or texture. But I love black fungus, or wood ear. I use it often.
You mentioned that some folks add Napa Cabbage. I absolutely love Napa Cabbage. Chow Mein is my favorite Asian dish because of the Napa, not because of the protein ingredient. I often add Napa to soups and broths.
Thanks for your videos and for sharing your recipes and your heritage.
The fuck is "Asian" cuisine?
@@tree_eats Well, I suppose you make a good point. Where I'm from, cooking and recipes from China, Japan, Korea, Vietnam, and all the far eastern countries of Asia are customarily referred to as Asian.
I enjoy foods from all these areas. They have distinct differences that add to my interest and enjoyment. But they also have many similarities. For instance, most all cook with a wok primarily. They also use the same spices, herbs, and seasonings. I guess these similarities and the fact that dishes from all these countries are popular here is why we refer to them as Asian cuisine.
I'm sure they exist in my country, but there are no Russian restaurants where I live. And technically speaking, that's Asian cuisine as well.
I'll have to change my terminology.
you are very sweet! I wish you good luck in quickly promoting the channel❤❤❤
Thank you.
Thank you
I love those pots. I would like to have a set.
i always love beef and scrambled eggs Chinese.❤
Great show thank you Mandy. So beautiful and yummy looking. Have a wonderful day.
I use wood ear mushrooms a lot in Japan. I can get dried and fresh sometimes. My husband loves wood ear mushrooms in stir fried dishes. I use pork belly. I add the softly scrambled eggs separately and add them at the end.
I’m going to try your baking soda addition to tenderize the meat.
I just made this dish for dinner. I was excellent. I felt like i went to a restaurant!
привет Мэнди! Вкусно! Спасибо!
I love this dish. Not many places make it by me.
❤ Delicious
👍 thanks again!! :)
It certainly looks different. I'll bet it's delicious.
Mu er is one of the most underrated hotpot items
Went to China last month and had cuttlefish cakes, could you make them on your channel, love your show
Still loving my carbon steel wok!
Thanks for the recipe, I’m going to try it next weekend! How many servings is the recipe?
Wonderful recipe thank you. Please share your moo shu duck recipe.
Love your videos and this one also, but I love Moo Shu with pancakes and hoisin sauce.
I have a jar of osmanthus blossoms because Ruth Reichl traveled to China and learned a version of sweet and sour using them. Do you have a recipe for that style? Also, I admit I enjoy both the pancakes and plum sauce of the American Moo Shu. I'm excited to try dried day lilies, though. Those are new to me!
Yesss Mandy
In Northern China people mainly eat wheat flour related food like noodles, flat bread/pancake, etc. while southern Chinese mostly eat rice. That's how and where the pancake came from. And, that's how my family eat this dish with pancakes at home.
Thank you very much for this recipe! My first Mushu pork was similar but in the recipe I found on some cooking cite there were bamboo sprouts. Are bamboo sprouts in this dish not authentiс? :)
Yay!!
You read my mind on the pancakes...jajaja
Gosto muito do seu canal, pena que a tradução não está mais em português!
The dried mushroom in the philippines its called "tenga ng daga" (mouse ear)
What??? No pancakes?? I had no idea! Hmmm, I will have to try it your way! Great video. Thanks.
I grow some daylilies. I know that red petals are sweeter to taste than yellow petals.
I like that pot.🌍👍🌍🍀🌍😘🌍💯🌍🎉🌍👏🌍😋🌍🙏🌍
Mandy I'm interested in ur clay pot n wanted to ask u of I can use it directly on my glass stove or I should use heat diffuser? Pls reply
Awesome as always Mandy! Quick question. What kind of oil do you use? I’ve always used peanut oil for (my very amateur) Chinese cooking. Can’t wait to try this recipe!
I use peanut oil for regular cooking and soybean oil for deepfrying (because it is cheaper).
How long does shaoxing wine last i have some for some yrs..😊
May I ask what type of oil you would recommend.
What burner do you use for the wok?
hi there Mandy .... the dried fungus is known as "Mook-yee" (Wood Ears) in Cantonese ?? ,,, and the golden string mushrooms as "Kamm-Chumm" ..??? ..im Cantonese ....
I love your dishes. You said cucumbers but it looked like zucchini which exactly is it bc cucumbers do not usually hold up to cooking? But you are the pro and so I wanted to know before I make this dish. Thank You
They are cucumbers....you can cook them, and other cuisines do, including the French.
👍👍👍👍👍👍
If there was a Chinese restaurant near my home that served only authentic recipes like this, I would be a repeat customer. Why do the Chinese restaurants insist on serving americanized foods? This recipe looks amazing, and I cannot wait to try it.
Probably because in the present and past, Westerners are leery of ingredients they are not familiar with. It's why so many Americans stick to chicken fingers, macaroni & cheese, and fast food. Also, translating the names to fungus vs wood ear mushrooms does not help. LOL
What can I use if I don’t have baking soda?
Mandy, interesting recipe with the lillies and wood ear mushroom, these are new ingredients for me. But one remark, too much oil!!! No one wants to eat that much vegetable or seed oils in their food I will cut back on the oil, I don't find I have a problem with food sticking to my wok
chicken liver gizzard and intestines tasty for me also cow tripe and intestines
Wonderful 👍 without the rice it's keto.
🙂👍🥂
No plumb sauce!?? 😮 still.looks great this way.
DO AMERICANS LIKE PLUMB SAUCE?
😃🍜🍚🎉
Looks delicious.
Sad that traditional Chinese American restaurants and food is gradually being replaced with "authentic" 😢
I came for the Chris Tucker comments
Where did the whole pancakes thing come from? Also, every place I've been to just gives you tortillas. Maybe it's like a reference to fajitas. Very weird...
In Northern China people mainly eat wheat flour related food like noodles, flat bread/pancake, etc. while southern Chinese mostly eat rice. That's how and where the pancake came from. The flour tortillas very closely resemble the pancakes from northern China and probably why they were served.