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8/11/19 6:57 A

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Moo shu Pork
This recipe originates from the north-eastern province of Shandong in China. No Mandarin pancakes nor Hoisin sauce originally, it was flavored with day lily buds and served with rice.

But the story of Chinese food in America really began with the arrival of Chinese immigrants in California seeking their fortune during the California gold rush of 1848. The novelty of Chinese food quickly gained popularity with the locals in the Bay area and eventually caught on throughout the rest of the country.

It wasn’t until several enterprising Chinese women restaurateurs gave Chinese Cuisine a certain cache. Ruby Foo opened Ruby Foo’s Den in Boston in 1929. Cecilia Chiang opened The Mandarin restaurant in San Francisco in 1960. Pearl Wong opened Pearl’s Chinese restaurant in midtown Manhattan in 1973, and Joyce Chen popularized northern Chinese cuisine in Cambridge, Massachusetts. The rest is history. Chinese cuisine had arrived and went on to become America’s favorite ethnic cuisine.

The American version of Moo Shu Pork evolved in the late ’60s. Green cabbage replaced the unfamiliar day Lilly buds. Shiitake mushrooms replaced the dried black fungus mushrooms, but most importantly Mandarin pancakes were introduced that were seasoned with Hoisin sauce and used as wrappers stuffed with the stir-fried Moo Shu Pork. A brilliant innovation that made Moo Shu Pork a favorite Chinese dish worldwide.

Rather than making Mandarin pancakes, which can be a tedious affair, I’ve opted for using store-bought flour tortillas and the Hoisin sauce, both of which can be found in most grocery stores these days.

Overall this is an easy dish to prepare and perfect for a family meal or larger gatherings as it can be prepared ahead and rewarmed for serving.

Moo Shu Pork serves 6
1 ½ lbs / 700 g pork tenderloin (or loin)
1 large head green cabbage, trimmed and thinly sliced
bunch of kale leaves, the center rib removed and chopped (optional)
1 large onion, peeled, quartered, and thinly sliced
2-inch knob fresh ginger root, peeled and sliced into thin batons
1 tablespoon 5 spice powder
1 teaspoon of sea salt
freshly ground pepper to taste
1 quart of chicken stock + more as needed
1 tablespoon peanut or vegetable oil
6 oz/ 225 g fresh shiitake mushrooms, sliced
1 garlic clove, peeled and minced
½ cup white part of scallions, sliced
1 cup thinly sliced green scallion leaves, divided
3 tablespoons Chinese Shaoxing cooking wine (or medium-dry sherry)
light soy sauce to taste
12 flour tortillas, warmed
Hoisin sauce
Needed, a large Dutch oven or deep roasting pan with lid.

Preheat oven to 350 f /180 c

Combine the sliced cabbage, kale (if using), onions, ginger, 5 spice powder, salt, and pepper in the Dutch oven or roasting pan and toss to combine.

Divide the pork tenderloins in half (or quarter if using loin) and push the meat down into the tossed cabbage mixture until nearly covered. Add stock to the pot until just visible around the edges.

Place uncovered pot in the oven to roast for 25 minutes. Reduce the heat to 220F/104C

Cover the pot and roast for 2&1/2 hours. Check after 1&½ hours, and add a little more stock if needed to keep the cabbage moist and avoid scorching on the bottom of the pot and test the pork for tenderness. It should pull apart very easily. If not, return the pot to the oven and continue roasting until the pork is very tender. Three hours of cooking time is usually sufficient.

Once the pork is tender remove from the oven, uncover, and set aside to cool until you can remove the pork and pull it apart into bite-size pieces. Place the pulled pork in a bowl and set aside.

To finish the Moo Shu Pork place a very large skillet over medium heat on the stovetop and add the oil. When hot add the mushrooms and saute until they begin to color. Then add the garlic and the white part of the scallions and saute until softened. Then add the Chinese cooking wine (or sherry) and saute until the wine has nearly evaporated.

Add the pulled pork to the skillet and toss to combine. Then, using a slotted spoon, transfer the cabbage mixture to the pan and add half of the sliced green scallions and toss to combine. Add just enough of the remaining broth in the roasting pot to keep the pork and cabbage mixture moist. Taste and stir in soy sauce sparingly to round out the flavor.

Warm the tortillas individually in a dry skillet just briefly to soften them and make them very pliable. If you find the tortillas to be quite dry a quick misting with water before heating them works wonders. Wrap the tortillas in a kitchen towel to keep them warm.

Once the tortillas are warmed, working with one tortilla at a time, spread a thin layer of Hoisin sauce over the inner surface the tortilla and then fill with the pork and cabbage mixture as you would filling a soft taco. Scatter some green scallions over the pork filling and wrap the tortilla around the filling, closing one end as you roll as you would a taco. Place the rolled Moo Shu Pork wraps aside on a baking tray covered with a kitchen towel. You can place the tray of wraps in a very low heat oven to keep them warm until you are ready to serve.

In either case, you should serve with additional Hoisin sauce on the table.

Note: If 5 spice powder is not available you can make your own.
1Tbsp gr cinnamon
1/2tsp gr clove
1Tbsp gr fennel seeds
1Tbsp toasted whole Sichuan pepper, ground
1/2tsp gr star anise
Stir to combine and store in an airtight jar.

from atmykitchentable.com, Peter's Americanized Moo Shu Pork along with history.
_ga- altered recipe slightly for spelling and clarity.

I'm not even near perfect, but I know someone who is.


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ICECUB's Photo ICECUB Posts: 24,619
2/10/19 9:40 P

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SOUNDS WONDERFUL. NOT SURE ABOUT THE EGGS. LIKED YOUR LITTLE JOKE.

NEVER GIVE UP!! EASTERN TIME


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2/10/19 3:32 P

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Here is a recipe from a source I trust... check out all her recipes actually.

Doro Wat -Ethiopian-Eritrean Chicken Stew -slowly simmered in a blend of robust spices. Easy thick, comforting, delicious, and so easy to make!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 471 kcal

3 Tablespoons Spiced butter Sub with Cooking oil or more
2-3 medium onions sliced
1/4 cup canola oil
2 Tablespoons Berbere Spice (chile pepper mix)
1 Tablespoon minced garlic
½ Tablespoon minced ginger
3- 3½- pound whole chicken cut in pieces or chicken thighs
1 Tablespoon tomato paste
½ Tablespoon paprika
1 Tablespoon dried basil optional
4-6 Large soft boiled egg shelled removed
1-2 Lemons Freshly Squeezed (adjust to taste)
Salt and pepper to taste

Season chicken with, salt, pepper and set aside
In a large pot, over medium heat, heat until hot, and then add spiced butter and onions, sauté onions, stirring frequently, until they are deep brown about 7 -10 minutes.
After the onions are caramelized or reached a deep brown color, add some more oil, followed by berbere spice, garlic, and ginger.
Stir for about 2-3 minutes, for the flavors to blossom and the mixture has a deep rich brown color. Be careful not to let it burn.
Then add about 2-3 cups water .Add chicken, tomato paste, paprika, basil, salt and cook for about 30 minutes.
Throw in the eggs and lemon juice; thoroughly mix to ensure that the eggs are immersed in the sauce.
Continue cooking until chicken is tender about 10 minutes or more
Adjust sauce thickness and seasoning with water or broth, lemon,salt according to preference.
Serve warm
www.africanbites.com/doro-wa
t-ethiopia
n-chicken-stew/


I sure enjoyed this. I'm going to be eating more lentils in my future. hahaha That's because I'm am a human bean. Woo Hoo! emoticon

I'm not even near perfect, but I know someone who is.


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8/13/18 8:49 P

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I HAVE NEVER HAD JAMAICAN FOOD. ALL THESE RECIPES SOUNDS DELICIOUS.

Edited by: ICECUB at: 2/10/2019 (21:38)
NEVER GIVE UP!! EASTERN TIME


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7/19/18 8:51 P

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I love Jamaican foods, so on holidays I look forward to all my relatives who moved up to San Antonio from that Island in the sun. We have lots of jerk, rice & peas, and so much more.

Here are two recipes for you to play with, imitating Pickapeppa Sauce.



For a quick substitute, I'd mix Worcestershire sauce with A-1 sauce, and add liquid smoke, a sprinkle of sugar and a shake or three of Tabasco sauce.

Or, take 1C white vinegar, 3Tbsp table sugar, 3-4 roma tomatoes, 1/2 a medium onion, 1/2C raisins, nub of ginger or 1/2tsp ginger pwdr, 2 dried chiles, 1 garlic clove or equiv pwdr, 1/3rd tsp thyme, 1/8tsp gr clove, and orange peel. Add some liquid smoke to it as well at the end of the process Here is one set of directions:

Combine all in a pot. Bring to a full simmer then reduce the heat to low, cover, and cook till the chiles, ginger, orange peel and raisins are completely reconstituted. Remove from the heat. Remove the chilies then remove their stems and seeds as best you can; return them to the pot.

Purée the mixture very well. Strain through a fine sieve, forcing somewhat through. Discard the solids. Adjust consistency with water and/or vinegar - or don't bother. Adjust salt and pepper.


Edited by: GRALAN at: 7/19/2018 (20:52)
I'm not even near perfect, but I know someone who is.


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4/5/18 4:40 P

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Gregory's Green Chile Chicken Enchiladas

Ingredients
12 (6-inch) flour tortillas, warmed
3 Tbsp unsalted butter
1 small can black olives sliced
3 Tbsp all-purpose flour
2 C chix broth
1 C plain nonfat yogurt
1 (4 or 7oz) can diced green chiles
2 C shred'd cooked chicken
1 Tbsp Marjoram or Mexican Oregano (not Italian oregano)
Garlic pwdr to taste
2 C shred'd Monterrey Jack cheese
2 Tbsp chop'd fresh cilantro leaves

Instructions
Preheat oven 425F. Take out a 9×13 baking dish, oil lightly or spray. Set aside.

In a Lg saucepan at MED, melt butter and whisk in flour 'til light brown. Slowly add broth while whisking constantly 1-2 minutes. Stir in yogurt, olives & green chiles. Set aside nearby.

Mix chix + 1 C cheese, marjoram and garlic pwdr.
Smear some sauce on a plate, atop which you will assemble enchiladas by dipping a tortilla in the sauce, place on the plate, add 3Tbsp chix and roll into a tube shape, place seam side down in baking dish. Repeat. Top with remaining sauce & cheese.

The nice thing about this authentic old-school way Mexican's used to roll enchiladas is that you get to lick your fingers clean after you finish and before you pick up the excess sauce. :D

Bake about 20-25 minutes. You hope for bubbly light brown.

Serve immediately, garnished with cilantro, if desired, with pico de gallo, Mexican rice and black or pinto beans (we prefer to lightly mash whole bean ourselves).

emoticon emoticon emoticon

I'm not even near perfect, but I know someone who is.


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11/14/17 1:52 P

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Consider that many folks here in Texas think they already are their own little nation. Not everyone but enough. There definitely is a strong ethnic variety of foods and peoples here, namely German food, Mexican [Tex-Mex is not accurate. Tejano food stems from those Mexicans who stayed after Texas "won" their war for Independence from Mexico], and hot-smoked BBQ. Here is an easy version of what some folks think of as "Texan Chili". I personally think this could be easily adapted to a Cincinnati-style spaghetti bowl.

Ingredients 12
8 servings
Time 90min
Recipe courtesy of: Jess Pryles, jesspryles.com

Ingredients
2 # gr beef
2 tsp olive oil
1 diced onion
1.5 cups of beer (or a substitute)
1 ten ounce can of diced tomatoes and green chilies (or tom+habanero) emoticon
1 can (8 ounces) of tomato sauce
1 minced clove garlic
2 tsp chili powder
1 tsp gr cumin
1/4 tsp cayenne (less or more)
2 Tbsp cornmeal or masa harina
Salt to taste

Prep

Set a large dutch oven over high heat. Add half the olive oil and brown the ground beef. Work in batches if necessary to avoid overcrowding the pan and stewing the beef in it’s own juices.
Remove the beef and set aside to drain. Add the remaining oil and onion, and cook until nicely browned.

Add back in beef, along with garlic, chili powder, cayenne, cumin and salt. Stir to combine.
Add in the beer, diced tomatoes and green chilies, and tomato sauce, then bring to a low simmer. Cover with a lid and allow to bubble and simmer so sauce reduces and thickens, and the flavors intensify, about 1 hour.

After an hour, stir through the cornmeal which will help to thicken the sauce. If sauce starts to get too thick, add a little water, and if it’s not yet thick enough, continue to simmer until desired consistency is reached.

Nutrition per serving:
220 calories; 7 g fat (2.5 g saturated fat; 0 g trans fat); 70 mg cholesterol; 410 mg sodium; 8 g carbohydrate; 1 g fiber; 3 g sugars; 26 g protein; 0% (DV) vitamin D; 4% (DV) calcium; 20% (DV) iron; 17% (DV) potassium

PS. Back about 180 years ago it was standard in Texas for dry beans to be soaked and cooked, the pot likker used in part to make the meat sauce. Then you put the beans in a bowl, topped it with the meat sauce and had a great cheap meal. Leftover beans were refried the next day. Just saying.


Edited by: GRALAN at: 11/14/2017 (14:07)
I'm not even near perfect, but I know someone who is.


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10/2/16 12:24 A

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I used about 1/3rd a pound of knob brisket left, and some corn tortillas needing to be used, so I made chopt brisket-green chile enchiladas tonight. They came out fairly well, particularly since they were mainly cooked in the microwave and then heated in 200°F oven until it was dinner time.

After I set the oven to preheat, I nuked the tortillas, dipped them in the sauce, and then used a serving spoon's worth of brisket and rice-n-chickpea dish I'd made earlier. A thin strip of cheese, rolled them and placed in aluminum pan in which I had placed some of the green chile sauce. After I made 8 of them, I added more cheese, small dice yellow onion, fresh roma tomato (1), more sauce and spices to taste(smoked paprika, cumin pwdr, oregano, parsley flake, garlic granuales, fajita-seasoning salt, and a drizzle of cheap red chile table sauce). I then stuck the pan in the microwave and nuked on HI for 2 minutes. I then pulled it out and set it in the upper rack of the oven.

What I forgot was to shred some lettuce and add the plain nonfat greek yogurt atop; that is, until I was eating it. Oops. Next time.

I'm not even near perfect, but I know someone who is.


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9/23/16 2:30 A

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Beef Brisket alert -- new recipe trying to roast green chiles with the beef.

I bought some poblano, jalapeno, and anaheim green peppers at the local grocery store, since they do not have NM Big Jim Green Chiles because that is from their next door neighbor! Argh. The jalapeno was an attempt to bump the heat index up on the poblano&anaheim. And no, since the cultivars originally went from NM to Anaheim (where they tamed them down for the rich white people they marketed them to) a NM green chile is NOT an Anaheim. Ahem.

Okay, I digress. I needed to use them up without losing them... so I included them around the edges of a beef brisket I'm roasting at 200F° at an hour a pound. I sprinkled some roasted Sesame oil on the peppers and sealed it all up with foil prior to putting it in a cold oven. I expect it to be done about 11 am tomorrow. I trimmed the hard fat down to about ¼-inch, and hit the meat with black pepper and the fat side with salt.

This was an emergency purchase, and cook. My wife decided so I had to go back to the store to buy the brisket -- which I do not mind but was another 1.25 mile trip (atop my route to the same store just completed when she sent me back.) This is also when I got my bicep exercise in, as I did it walking home from the store.

Uff dah. Jah, sure yabetcha!
Every little bit counts.
I'll yack at y'all laters...
...may the forks be with you.
emoticon

I'm not even near perfect, but I know someone who is.


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9/18/16 6:29 P

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I have really enjoyed having Jamaicans in my family, in terms of diet in particular because I just absolutely love Jerk and patties. Every New Year we have a Jamaican brunch that lasts half to all day actually... ackee&salt fish, patties, jerk beef-pork-chix, rice&peas, curried dishes, fresh fruits, and more. I appreciated watching "Nana" Gentiles in the kitchen, esp'ly since she allowed me to sample things too. hahaha

And it is fun to hear the delightful lilt in their accents as the loving family gathers round even with friends treated as family... up to 30 at a time... sometimes more. Sometimes they come through in shifts. hahaha And we do like to talk about food and recipes too.

AfricanBites offers a customizable Jerk Seasoning that is just wonderful. Her son even has his version of it. So, without much more ado:


She enjoys playing with her food, and so you may become a fan just like I am. BTW, I get no benefit whatsoever in presenting any of the resources I include in my posts and blog.


Edited by: GRALAN at: 9/18/2016 (19:16)
I'm not even near perfect, but I know someone who is.


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9/15/16 4:39 P

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I married a native New Mexican gal who loves red and green NM chiles only second to my devotion to them. I'm a die-hard chile head.

Here's are two recipes from Hatch (a major purveyor of NM chiles), for

Green Chile Chicken Enchiladas
Ingredients:
1 cup roasted, chopped green chiles
2 tablespoons olive oil
1 1/2 cups water
2 chicken bullion cubes
2 tablespoons flour
2 cloves garlic, minced
1/2 teaspoon ground oregano
1/2 teaspoon cumin
1/4 teaspoon pepper
1/2 small onion, finely diced
6 flour tortillas (not large)
1 package mixed Tex-Mex cheese (or favorite mix)
1 1/2 pounds chicken, thawed
* Black beans are a great extra ingredient or use as a substitute for meat

Directions:
To make sauce: Heat olive oil in skillet over medium heat then add onion and garlic and saute on low-medium heat for 5 minutes
Without letting onions brown, raise heat to medium and slowly stir in flour and spices, stirring for 2 minutes
When it just begins to color, remove from heat and add water and bullion cubes, stirring constantly
Add chopped green chile and bring to a boil, cover and simmer on low for about 30 minutes, stirring every 10 minutes
While sauce is cooking, pan cook or grill chicken in desired spices
Now, wrap chicken, cheese mix and some sauce in tortillas and place in baking dish and smother with more sauce and a little more cheese
Bake at 350 F for 30 minutes


Green Chile Beef Enchiladas

½ lb lean ground beef 1 T flour 1 Can Cream of Mushroom Soup 1 dozen corn tortillas (cut in ¼) 1/2 lb. grated Monterey Jack cheese 2 Cups of green chile, roasted, peeled and chopped 1 C Milk 1 small diced onion Cook ground beef in a large skillet on medium high until brown. Sprinkle 1T flour over beef and stir. Next add green chile, soup, and milk to mixture. Stir until hot and bubbling. Next add raw flour tortillas to mixture and stir until flour tortillas are soft. In a casserole pan layer cheese and mixture until the mixture is gone. Bake uncovered in 350 degree oven for 20-30 minutes. In the last 5 minutes, sprinkle top with cheese. Remove when enchiladas are thick and cheese has melted completely. Let cool for 10 minutes before serving.

Have fun with what you eat. Chopped Green chiles come in a variety of size containers, but most stores only have the 4oz or 7oz. You can get them in mild, medium or hot.

They kindof control the heat by how they water... regular water = mild, sporatic water towards the end = medium, and shocking the plants with no water at the end = hot.

I'm not even near perfect, but I know someone who is.


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