Leahs Moo Shoo Pork And Beef
From divaliscious 16 years agoIngredients
- 1 pound of thinly sliced beef and pork: : (I used boneless pork chops and boneless beef eye rib) shopping list
- 1 savoy cabbage (half a head) sliced in threads like if you were making coleslaw) shopping list
- 2 tablespoons shredded fresh ginger shopping list
- 1 extra large onions sliced large shopping list
- 3-4 garlic cloves minced shopping list
- 1 cup orange juice shopping list
- 3 tablespoons hoisin sauce (extremely important to make it taste like moo shoo) shopping list
- 3 tablespoons light sodium soy sauce shopping list
- 3 tablespoons apple cider or rice vinegar shopping list
- 2 tablespoons worcestershire sauce shopping list
- 2-3 cups veggies - go for color: U used last night red and green peppers, broccoli, carrots, baby bella mushrooms - chopped into bite sized chunks shopping list
- 1/2 cup celery sliced thin chunks shopping list
- 1 Can of sliced water chestnuts (optional) - drained of their water shopping list
- crispy fried chinese noodles to place on top if you would like shopping list
- 2 cups boiling water shopping list
- 1/2 cup or more of water shopping list
- 4 tablespoons of cornstarch shopping list
- salt and pepper shopping list
- red chili flakes shopping list
- sesame oil shopping list
- stir fry oil or mix of veggie oil and sesame oil shopping list
- ***Equipment needed: three or four bowls, deep skillet or wok, strainer, shopping list
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.
The Rating
Reviewed by 2 people-
Looks great Leah! Thank you.............
pleclare in Framingham loved it
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