Ingredients

How to make it

  • Preparing the veggies and meat takes most of the time you will spend in making up this dish.
  • Place meet in freezer to make slicing it extra thin easier.
  • It really is a lot easier if you grab several bowls, so when you are ready to stir fry all is ready to get into that hot wok.
  • **Marinade - you will use the juices later for the sauce so remember to reserve the marinade after straining the meat.
  • In one bowl, put orange juice, ginger, apple cider or rice vinegar, hoisin sauce. 1/2 of the minced garlic, honey, red chili flakes into bowl.
  • Stir till combined and add thinly sliced meat to allow to marinate for at least one hour (take out of fridge and allow to come to room temperature) - the more you allow to marinate, the better the meat tastes and is more tender.
  • Cut up onion and set aside into one bowl.
  • Cut up broccoli, peppers, carrots, etc. into another large bowl.
  • Cut up cabbage place that into another bowl.
  • Cut up celery and yup - you got it, place it in another bowl.
  • Heat wok
  • Reserving all liquids, strain liquids from meat.
  • Sprinkle 2 tablespoons of cornstarch or more over meat and stir with hands a bit to get meat coated.
  • Boil water.
  • Add oil to slightly smoking wok and add meat (do this in batches if you have to) Remove meat once done out of wok an place on plate for the time being. It can get a little sticky - don't worry, those little bits are super tasty too.
  • Add more oil if you have to, and cook onions.
  • With boiling water, pour over your cut up veggies and let steep for 3 or 4 minutes - no longer...this will keep their crispness and color.
  • Add cabbage to wok, add 1/2 cup water and stir and add rest of minced garlic as well. Add an additional 2 tablespoons of hoisin sauce.
  • Cook 2 or more minutes.
  • Add marinate liquids to dish - let come to a boil. If you need to thicken it a bit - mix up 2 tablespoons of cornstarch with some cold water to make a thin paste and add to cooking liquids.
  • Once liquid has started to thicken and is bubbling, add your blanched veggies and meats to wok to reheat through and add your celery at this point.
  • Add water chestnuts, sprouts, etc. at last moment.
  • Add salt and pepper to taste and voila - excellent moo shoo beef and pork.
  • Serve it up with rice maybe some crispy noodles on top and enjoy! This is a very colorful and healthy dish which is surprisingly better every time I make it.

Reviews & Comments 3

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  • imhungry 6 years ago
    moo shoo is my fave! But never made it at home before can't wait!! Thanks for the post!
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  • lunasea 6 years ago
    Saving to try - wow! This looks so delicioso, Leah....thank you. Hope you have a great Sunday afternoon.
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    " It was excellent "
    pleclare ate it and said...
    Looks great Leah! Thank you.............
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