Moo shu Pork is Quick! | Kenji's (quick) Cooking Show
HTML-код
- Опубликовано: 21 авг 2024
- Get my books (including The Food Lab and my new book, The Wok) here: www.kenjilopez...
If you like my stuff, follow me over on Patreon, where you will find every new recipe video published ad-free along with fully written step-by-step recipes: / kenjilopezalt
The classic chinese version of this dish is served as a simple stir fry, but the Chinese-American dish that I make at home originates in 1958 from Joyce Chen's restaurant in Cambridge, MA. The main difference is that the Chinese-American version is served with thin Mandarin pancakes and hoisin sauce. (Some versions of the dish at even more Americanized chain restaurants may include ingredients like cabbage or carrots in place of the day lily and woodear).
I like to add a lot of fresh mushrooms. Sometimes I replace the pork entirely with mushrooms (I also like the aliteration of Moo Shu Mushroom).
There's a version of this dish in my book The Wok (www.kenjilopeza..., there's a version I published in The New York Times (www.kenjilopeza..., and I have a first-person video on the dish in which a long-haired version of me makes it ( • Mushu Pork | Kenji’s C... ).
Here's a video on how to make mandarin pancakes ( • Mandarin Pancakes for ...
I also have a recipe in my book), though you can also buy them frozen or just use thin flour tortillas instead.
This is great, but I miss seeing the prep work. I think that's most of the cooking time. I learn a lot there. But I also understand that this is an experiment in new style and I appreciate that you're willing to try out new stuff!
Yeah easy when the prep is done, that is a big qualifier! "easy" lol
Same, same. I've learned a ton of supplementary skills from watching Kenji navigate his home kitchen over the years.
agree. While this format is good for a bite-size content snack, I miss learning all the extra small bits about the dish from the ramblings of kenji's mind. :)
there’s a full video of him making moo shu pork you can watch
I wonder what kind of oil does he use for stir fry ?
I’ve retired to Assisted Living in TEXAS (formerly I lived in Seattle). I watch your videos even though I no longer cook. Yum. ❤❤
The blitz of content we've been getting lately has been AMAZING.
Kenji "everything is optional" me, pretty deep for a Monday morning 😂😂
Thanks for the video!
Sung to the tune of "Everything is Awesome" of course!
"Everything is optional" well now I'm gonna make a scrambled egg and call it moo shu pork
These quick cooks make me feel like I'm on the line!
I own The Work book and it is great, but these videos add so much context. So many great tidbits of information in them. Thank you Kenji!
Appreciate the zoom in on Jamon during his guest star appearance.
so much good info packed in here. I've failed at proper stir frying for years but this might help me crack it, thanks as always Kenji!
Hi Chef, love to follow you. Always interesting facts, techniques, and so on. Thank you for your hard work. Best Regards.
Looks so good - I love all the mushrooms!
I think it's high time I got a wok. Love the videos Kenji.
very worth
I’m the first one getting this Moo shu lesson what a blessing
Moo Shu blessing
I've had Moo Shu in at least 5 places and they all include cabbage. My favorite part. Skip the pancakes altogether, but I do make use of the hoisin sauce!
Cabbage is something invented by PF chang’s I believe. It’s used to bulk it up or replace the day lilies. You can use it if you want but it’s definitely not in the original recipes.
Thank you for addressing the "wok seasoning"/preheating. I had left one of the comments you were likely thinking of and appreciate the clarification-- I've always been hesitant about getting my wok too hot for some reason but I think I can go for it more.
Also... I kept expecting cabbage! I guess it's optional! :)
Cabbage is used as a substitute for day lilies and to bulk up the dish in the versions you find at places like PF changs. It’s not in the original Chinese-American version (which comes from Joyce Chen’s Cambridge restaurant)
Which is not tk say cabbage is bad in it. It’s great!
Do you remember Jae's in Cambridge? (I think that's what it was called, your response gave me a flashback)... I had a crispy pad thai there as a kid that was so delicious@@JKenjiLopezAlt how about some other favorite American or regional variations of Asian dishes? (I know you already did egg foo yong and a few others so I'm likely asking for what I'm already getting :)
He didn't say "HeyeveryoneitsKenji" to start the video... Are we sure this is him?
Love it. I have always instinctively stir fried in batches. Thanks for clarifying.
loved the first version as well !
watching this video set off my smoke alarm lol
Fun fact- portobello and button mushrooms are the same mushroom
This is just a regular fact.
It's not that long ago, I learned this. After eating them since years...
So, I think it qualifies 😊
Who will be the lucky one eating the garlic knob in the dish?
Thanks Kenji.
There's a lot of little things here that make for great added flavor, I'm sure this is delicious 👌
Eating day lilies! Reminds me of a story. A friend specialized in designing and planting edible landscapes. So he gave a talk to the Day Lily Society and was anxious to tell his audience that day Lilies, by the way, are edible and delicious! 😱He said he felt like he had committed heresy….”you EAT your day lilies?!”
FYI to cat owners. I think the dried ones are still very toxic to cats so be careful.
I have almost everything at work except the pancake. Definitely making this for an employee meal at work.
Thank you. Leaned something.
Finally! The slow Jamón zoom again. Love it 😁 Still miss Shabu ❤
I love it made with duck
Terry Jeffords:
'I NEED MY MOO SHU PORK! I NEED MY MOO SHUUUUUUU'
Relatable
Always a treat to watch you work or play as it seems. :) Do you talk about MSG cooking quantities anywhere? Book or video? Is black pepper a traditional Mo Cho seasoning? Thanks for all you do!
Looks great as always Kenji! With mushroom season starting to kick off in the PNW, do you have a favorite recipe for Matsutake? I love matsutake gohan as well as putting them in Tom Kha but would love to hear how/if you enjoy them as well
Shaved on a bowl of miso soup!!
He forgot to feed Hambone getting worried about poor ol Hambone is he okay? At lest he’s by Kenji’s side while he’s cooking look @ 5:40
Jamón.
This is amazing. Thanks.
Also, the new Wok is nice.
That looks amazing! I love the additional mushrooms in there.
Science question: do you think the leidenfrost effect plays into the wok being nonstick?
I can make this!! Thanks!
Kenji, what do Day Lillies taste like? What could I substitute? Your Moo Shu looks delicious! Thanks!
You could try cutting bamboo shoots into slivers (julienned). Not quite the same texture or flavor, but it may be a decent substitute.
@@jameshaulenbeek5931 Thank you!
What are day lillies? Like the flower? What do they taste like?
we don't know, this recipe is "easy".
Great video as always, though I do wish you'd share your opinions on mushrooms in this dish.
It‘s perfectly fine, if you take a few shortcuts on your videos, but we still need to see you try the finished dish. 😉
🙂Doggy waiting for a piece of pork to drop!
What is the pour spout you use on oil? I can't ever find a good one that doesn't leak over time.
Check out his serious eats article
Looks great and easy enough. Two questions: I have a carbon steel wok and does it work the same way if heat it really well? What cut of the pork is this? Thanks. Keep up the good work. Your videos are always verythorough👍
Could we have it as a meal prep? How long does it last in fridge?
Sorry if this is a dumb question, but is letting your wok heat to the point where it starts to smoke dangerous/unhealthy?
My Korean girlfriend's mother served moo shu pork with lettuce leaf wraps.
IM ON VACATION MAN AND I WANT SOME MOO SHU!!
I "discovered" Shaoxing wine a couple of years ago, from another RUclips channel, and it makes a difference in my base stir fry sauce. I am heartened to know that Kenji uses the same brand I bought! So maybe my uninformed purchase wasnt too far off! :D And one never use too many mushrooms. (Satisfy the Juffo-Wup! Now theres an obscure reference! lol) Day lillies eh? Never had them, but I'd try them. Thanks for the video!
What brand of wine is it? Is it one with salt added, or no? My current bottle is almost empty and would love to try a new brand.
@@stevenjacobs2750 It looks like 陳年/陈年. Added salt generally doesn't really matter because that's just there to avoid liquor taxes and classify it as a cooking wine. If you go into any Asian supermarket and pick out any brand (usually with a red bottle) it should be fine. Unless you're cooking something where the taste of the wine is important, e.g. 醉雞 (drunken chicken), shaoxing wine is meant to be cheap and all the brands are fairly good/imported from the shaoxing region.
If you do want high quality shaoxing wine, it'll probably be non-salted and meant for drinking, maybe nuerhong but honestly I'm not familiar with this or how easily accessible it is in the US. Btw, even if its not meant for drinking, you can still taste shaoxing cooking wine to see if you like it.
Chinese cooking demystified has a good video on this iirc and honestly might be more accurate than this comment.
@@dylleealt thanks! I watch that channel religiously but always curious what other folks are using. I don't mind the taste of the one I have, but it is nice to branch out and try what other folks find success with. Cheers!
i dont think you have to follow kenji for everything you do in the kitchen
@@abhirupan7630 who suggested one has to do that?
Can I use a wok on an electric stove?
YUM!
Do you notice a difference between washing pork and adding baking soda?
Hey guys, my partner does not like pork. I know, everything is optional, but what would you think would be the best alternative (no matter if vegetarian or not)? Also: How do you feel about skipping the dai lilies (can't find them)? Entirely or maybe subbing them with something else? Curious about your ideas. Thanks as always Kenji!
You can use chicken or tofu for this dish no problem. Or juist omit the protein and use more mushrooms. If you don't want day lilies you can use canned bamboo shoots or shred up some cabbage.
Is grinding fresh white pepper worth it? Never seen someone do it til this video
Hey Kenji, this video came at such a perfect time. I just had a windfall in the form of pounds of mushrooms from a friend. Any other strong recommendations for a person inundated with delicious shrooms?
My wok is wonderful. Only problem is it is too small.
It's always surprising to me how whatever you put in the wok will pick up all of the oil you add to it beforehand
Do you use the shaoshing wine with salt in it or are you using the fancy stuff? I don't recognize the bottle
I don't know but this dish seems like it needs some crushed peanuts for garnishing.
My boy JAMÓN!!!
“Everything is optional.”
MSG should be a hard requirement.
How does your overhead camera handle the smoke so well? Do you have any sort of protection in place that we cant see? Im also impressed it doesnt fog up!
Smoke carbon particles do not attach the same way to lenses as water vapour does
@@GistGappie correct, but there are still water particles coming off the food. There's a lot of water in our food before it's cooked
Lovely, which Wok is this ?
I miss the OverHead Cam ngl
Mmm food
Shouldn't there be a dash of sweet bean paste in the moo shu pork?
Nice ❤
01:00 my wife every saturday morning at 07.00 in the kitchen
What kind of oil do you use?
Is this for the whole family? I recall you saying once your son can't eat eggs. I only ask because my 18 month old has had reactions to egg once and I'm hopefull she will grow out of it.
He’s grown out of it.
Can you use a skillet if you don’t have a wok?
where's your review of Anova oven?
No diffuser removal for this one?
Anyone know where to buy the frozen Mandarin pancakes in Los Angeles? I tried googling it, but didn't find much.
Hey Kenji! Noticed you've been using a new wok lately! What brand is that?
Joyce chen professional series 14 inch flat bottom carbon steel. Super nice I love mine
@@anthonyv2464 Thanks! Do you have the nonstick coating one? Or the unseasoned one?
@@pinkiepingas Unseasoned. I think Kenji actually has a video showing you how to season a brand new carbon steel wok
Should you refigerate seasme oil? I hear it can go bad quickly?
For my two cents, that is not something I have ever done or heard of anyone else doing before. 🤷 I don't think sesame oil goes rancid any more quickly than any other oil.
TY- i have heard both ways!@@alastairvanmaren5243
Why you don't feed the dog anymore?
He did accidentally at 2:30
Moo shu?
You hungry?
does anyone ever do cabbage in their moo shu? Assume its not traditional but feels like it would be good here
It's pretty common to see shredded cabbage in there and I like it
Yes i think a number of chinese takeout places will use cabbage as a good filler for this. A lot more substantial of a meal for pennies.
Обожаю
hey what cut of pork do you use for this?
Mmmmmmmm!
I know this must get asked all the time, but does anyone have a link for that brand/model of wok?
It looks like the Joyce Chen wok he has recommended in the past. I don't know if an Amazon link will work here, but here is the title of the Amazon listing that I believe is the one: JOYCE CHEN Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles
@@indolentdenizen Absolutely awesome! Greatly appreciate the help! Exactly what I would expect from Kenji's considerate and helpful community.
Sounds like a delicious martial arts😂
So for Wok cooking you Need a good oven hood system. Cuz this POS rental i live in has no hood and putting up a jimmy-rigged "fan system" does jackshit for smoke... one day i will unleash my cooking potential 🙌
mmmmmmmmm
Can I marinate tofu the same way?
Hi Kenji, have you used Papain yet? It's a new technology in Chinese cooking. I saw Chef Wang use it on his channel.
🤩 'Promo SM'
No more Kenji appearing from the void 😞
How do you not set off your smoke detector??
I hope your pups are doing ok. I never see you give them the dog tax anymore.
you didnt taste it !!!!!!!!!!!!
Anyone have wok recs under $100?
What is your opinion regarding a claim of a certain youtuber that some commercially available olive oil are fake?
I’m not sure that question is a matter of opinion. Some olive oils that are sold are mislabeled. I don’t know if that makes them “fake” or not.
"You can use any kind of mix of mushrooms." Proceeds to give 3 names for the same mushroom. Mushroom names are dumb.
I mean, that’s like saying veal is the same as beef. The mushrooms are functionally all different so it doesn’t matter if they’re the same species.
literally first
Dave Portnoy just dissed you
Who is that?
@@eatlikealocal the most influential food/ pizza critic of all time
@@bigpotato7804 Oh? I hadn't heard of that name before. I don't pay particular attention to food critics - nor critics of art, music, or movies. I prefer to make my own evaluations about things.
@@eatlikealocal he’s cool ur cool
Who?
What dish is this? The name sounds like a fake asian dish
Moo Shu Pork (木須肉), originally called Moo Shi Pork (木樨肉) is a dish from Northern China, originating from Shandong province.
Mmmmmmmmmmmmmm