Moo Shu Pork I Made It

Moo Shu Pork

DIZ3 7 years ago
Recipe: Moo Shu Pork
By: Pleclare
Date: 9/1/16

This is one of my favorite Chinese dishes. It doesn’t have eye appeal so let’s just get that out of the way right now. What it lacks in appearance, it makes up in tastes. This recipe is a good attempt at a restaurant style dish, but not quite 100%. Moo shu has a sweet, smoky flavor, but the vinegar in this gives it a sour, pungent taste. I added several tablespoons of Hoisin sauce to the mixture and that seemed to help. Once it’s rolled in the pancake with additional Hoisin sauce, it tastes pretty much like you would expect. Still, a good moo shu can stand on its own. In fact, it took me a long time to get brave enough to add the extra Hoisin or Plum sauce that's served on the side. If I were to try this again, I’d reduce the vinegar and add Hoisin sauce to the pork. The only other change I would make is to use wood mushrooms instead of shiitake. Not as readily available, but it would make this more authentic. Have to go to an Asian store.

Also, I made the moo shu pancakes! Pretty interesting method for making the thin tortilla like wraps. No photos though. They looked pretty rough, but functioned just fine.
Flag
Cosmicmother 7 years ago said:

That looks appealing to me Diz, yum!
That does look like a lot of vinegar, I'm surprised there isn't honey or sugar in the recipe to balance it out? Good tip on adding hoisin and lowering the vinegar amount. I love hoisin sauce!! Good for you on making your own moo shoo pancakes! :)

Flag
DIZ3 7 years ago said:

Thank you, Cosmicmother! I'm surprised the pancakes were so easy to make.

Flag
Cosmicmother 7 years ago said:

what recipe did you use for the pancakes?

Flag
gaspesiangal 7 years ago said:

I have to agree with Cosmicmother, it looks great to me. That does seem like a lot of acid without something sweet to balance it out. I've saved this and it's on my very long list of things to make. I've never had Moo Shu Pork but we like to try something different each time that we have Asian. Thanks DlZ.

Flag
mommyluvs2cook 7 years ago said:

I agree, a lot of vinegar, but a good amount of soy to cut it, but obviously not enough. Yes the hoisin would make up for the vinegar, so good call! I love hoisin :) You managed a great picture out of this too, love the chop sticks, I'm guessing color is what you felt was missing? :)

Flag
bakerme 7 years ago said:

I think your photo looks great, DIZ! That does look like a lot of vinegar and, for my taste, too much soy sauce, too. Glad you were able to save it with hoison sauce. Love that stuff! And I'm super impressed that you made your own pancakes.

Flag
DIZ3 7 years ago said:

Thank you, Mommyluvs2cook! I don't think I could even take a good photo of a restaurant version of moo shu pork. This is pretty much what it looks like. Now that I think about it, I could have placed a whole green onion on top for color. Darn! I also use farm fresh eggs and the yolks are orange. Not the pale yellow you get in the stores. They look odd if you are not used to them, especially when it comes to a lemon meringue pie.

Flag
DIZ3 7 years ago said:

Thank you, Bakerme!

Flag
frankieanne 7 years ago said:

Wow, I haven't had moo shu pork in ages! There used to be a Chinese restaurant here that served up a great version of it - with green onion on it. :-) I think I would leave out the vinegar though. I'm not really a fan of it in meat dishes. This is making me want some moo shu! Its beautiful.

Flag