Wow- made the first version exactly as described minus the bean sprouts and bamboo since I did not have them. Served with slightly heated moo shu wrappers (prepared). This was better than any restaurants, and I am not being hyperbolic. I did ladle on the sauce conservatively, using about 3/4 as it was enough. A thin layer of hoisin sauce inside the wrapper before rolling it took it to another level. Soooo good Wesley- thank you so much!
I’m so late here, but I just found your recipes. I’m not a meat eater, but I do love moo shu vegetables a whole lot. Thank you very much for such a detailed and easy to follow recipe. This will be dinner sometime this week, yay!
Really cool video, both dishes look delicious! I love the background music and you have a nice tone that gives a very professional vibe to your video. Some tips from a random joe viewer, the lighting and the camera angle are a bit funky and can be off-putting at times. The lighting is a bit dark overall. This can be compensated with extra studio lighting from multiple directions, but I’m sure you know better than I ever will how the lighting situation is in your home/studio. It could be just me, but the camera angle seems like it is a bit off, angled more towards you and the floor than the actual dish. This is the first video I’ve watched so it could just be a one-off, but I noticed it right away.
I agree 💯! I hate it when I order from a Chinese restaurant and they give us tortillas instead of real Mu Shu wrappers. IDK where to find any real wrappers. I’d like to learn how to make them at home. 🥢
Ooh totally! Mines just from the restaurant supply store nearby. If you’re in/around the Oakland area, I picked mine up from chanco, but most Chinatowns will have a pretty similar supply store that supplies kitchenware for the nearby Chinese restaurants. I think prob the most important quality is the type of metal the wok is made of for sure. Mine is a carbon steel which I love, cause it develops a nice nonstick seasoning over time. My parents wok (which I grew up using) is stainless steel, which also works really well too. I also used to have a great cast iron wok, which is really useful if you’re on an induction top, cause the cast iron will make up for the heat attenuators on the burners. They’re super heavy tho, so be ready to lift if you go cast iron...! Def avoid the nonstick stuff for sure, cause of the heating issues with Teflon. I’ve never owned one, but a friend of mine has the Joyce Chen carbon steel wok, and it works really well (I’ve used it once or twice, too). It’s also great cause you can find it on amazon too...! www.amazon.com/Joyce-Chen-22-0060-Uncoated-14-inch/dp/B0001VQIP4 Good luck! Let me know how the wok hunt goes for you 🙂🙂
Wow- made the first version exactly as described minus the bean sprouts and bamboo since I did not have them. Served with slightly heated moo shu wrappers (prepared). This was better than any restaurants, and I am not being hyperbolic. I did ladle on the sauce conservatively, using about 3/4 as it was enough. A thin layer of hoisin sauce inside the wrapper before rolling it took it to another level. Soooo good Wesley- thank you so much!
Oooh Yayy!! 🥰🥰
I’m so late here, but I just found your recipes. I’m not a meat eater, but I do love moo shu vegetables a whole lot. Thank you very much for such a detailed and easy to follow recipe. This will be dinner sometime this week, yay!
nice! Let me know how it goes :-D
Love your cook book!!!! Well used and loved😊
Yayy thanks Julie!
Really cool video, both dishes look delicious! I love the background music and you have a nice tone that gives a very professional vibe to your video. Some tips from a random joe viewer, the lighting and the camera angle are a bit funky and can be off-putting at times.
The lighting is a bit dark overall. This can be compensated with extra studio lighting from multiple directions, but I’m sure you know better than I ever will how the lighting situation is in your home/studio.
It could be just me, but the camera angle seems like it is a bit off, angled more towards you and the floor than the actual dish. This is the first video I’ve watched so it could just be a one-off, but I noticed it right away.
thanks!
MU SHU PORK MADE IT TO THE EAST COAST OF THE US. MANY VERSIONS WITH HOME MADE PANCAKES. NO CORN FLOUR TORTILLAS AT ALL.
Nice!!
I agree 💯! I hate it when I order from a Chinese restaurant and they give us tortillas instead of real Mu Shu wrappers. IDK where to find any real wrappers. I’d like to learn how to make them at home. 🥢
木须肉那木须也就是炒鸡蛋得呈碎花状
It looks delicious, but what is this secret sauce that you refer to?
What's the Wok you use? Any recommendations for one? I know the ones around my stores tend to just be nonstick-coated.
Ooh totally! Mines just from the restaurant supply store nearby. If you’re in/around the Oakland area, I picked mine up from chanco, but most Chinatowns will have a pretty similar supply store that supplies kitchenware for the nearby Chinese restaurants.
I think prob the most important quality is the type of metal the wok is made of for sure. Mine is a carbon steel which I love, cause it develops a nice nonstick seasoning over time. My parents wok (which I grew up using) is stainless steel, which also works really well too. I also used to have a great cast iron wok, which is really useful if you’re on an induction top, cause the cast iron will make up for the heat attenuators on the burners. They’re super heavy tho, so be ready to lift if you go cast iron...!
Def avoid the nonstick stuff for sure, cause of the heating issues with Teflon. I’ve never owned one, but a friend of mine has the Joyce Chen carbon steel wok, and it works really well (I’ve used it once or twice, too). It’s also great cause you can find it on amazon too...!
www.amazon.com/Joyce-Chen-22-0060-Uncoated-14-inch/dp/B0001VQIP4
Good luck! Let me know how the wok hunt goes for you 🙂🙂
PF Chang和Pei Wei的老板真的不是华人？看起来挺懂中国的啊