Mushu Pork | Kenji’s Cooking Show
ฝัง
- เผยแพร่เมื่อ 20 ธ.ค. 2022
- Donate to No Kid Hungry here: p2p.onecause.com/livestreamfo...
Get my books (including The Food Lab and my new book, The Wok) here: www.kenjilopezalt.com
Stay tuned for the mandarin pancake video.
Here’s Chinese Cooking Demystified’s video on moo shu pork which is as great as everything they do: • Moo Shu Pork, Beijing-...
This recipe is from my book The Wok. Here's the recipe:
MOO SHU (MOO SHI) MUSHROOMS OR MOO SHU PORK
NOTE: If you prefer to make moo shu pork, omit mushrooms, increase pork to 12 ounces, and double all of the pork marinade ingredients. Proceed as instructed, stir-frying the pork in two separate batches, adding the scallions, woodears, and day lilies to the second batch of pork as instructed in Step 7.
YIELD:
Serves 4
ACTIVE TIME:
20 minutes
TOTAL TIME:
40 minutes
The Dry Ingredients:
¼ cup (1/2 ounce, about 15g) dried Chinese woodear mushrooms
¼ cup (1/2 ounce, about 15g) dried daylily buds
For the Pork:
4 ounces (120g) pork loin, pork sirloin, chicken breast, or extra-firm tofu cut into thin slivers
1 teaspoon (5ml) Shaoxing wine or dry sherry
1 teaspoon (5ml) light soy sauce or shoyu
¼ teaspoon (.5g) ground white pepper
Kosher salt
Pinch MSG (optional)
1 teaspoon (3g) cornstarch
For the Sauce:
1 tablespoon (15ml) Shaoxing wine or dry sherry
1 tablespoon (15ml) light soy sauce or shoyu
½ teaspoon (1g) ground white pepper
For the Stir-Fry:
4 tablespoons (20ml) roasted sesame oil
3 eggs, thoroughly beaten with a pinch of salt
2 slices ginger, divided
8 ounces mixed sliced mushrooms (see page 000)
2 scallions thinly sliced on a sharp bias
¼ teaspoon MSG (optional)
To Serve:
Mandarin pancakes or warm flour tortillas
Hoisin sauce or sweet bean sauce
1. Rehydrate the dried ingredients: Place woodears and daylily buds in a large bowl or measuring cup large enough to allow for them to expand about fourfold. Cover with very hot water and set aside until rehydrated, about 15 minutes. Drain thoroughly. Remove tough centers from the woodears, then thinly slice them. Cut daylilies into 2-inch pieces.
2. While woodears and daylilies rehydrate, marinate the pork: Place pork in a medium bowl, cover with cold water, and vigorously agitate it. Drain through a fine mesh strainer set in the sink and press on the pork with your hands to remove excess water. Return the pork to the bowl and add wine, soy sauce, white pepper, a pinch of kosher salt, a pinch of MSG, and cornstarch. Stir vigorously with your fingertips or chopsticks for 30 seconds. Set aside for 15 minutes at room temperature.
3. Meanwhile, make the sauce: Combine wine, soy sauce, and white pepper in a small bowl and whisk with a fork until no lumps remain.
4. Cook the eggs: Heat wok over high heat until lightly smoking. Add 2 tablespoon (15ml) oil and swirl to coat. Pour the beaten eggs into the center and cook without moving for 10 seconds. Continue to cook, stirring breaking up the eggs with a spatula until they are barely set, 30 to 45 seconds. Transfer eggs to a large bowl.
5. Wipe out wok and return to high heat until lightly smoking. Add 1 tablespoon (15ml) sesame oil and swirl to coat. Add 1 slice ginger and let sizzle for 5 seconds. Immediately add pork and stir-fry until pork is no longer pink and mostly cooked through, about 1 minute (if making Moo Shu Pork instead of Moo Shu Mushrooms, cook pork in two batches-see note). Transfer to bowl with eggs.
6. Wipe out wok and return to high heat until lightly smoking. Add remaining 1 tablespoon (15ml) oil and swirl to coat. Add remaining ginger slice and let sizzle for 5 seconds. Immediately add the mixed mushrooms and stir-fry until mushrooms are lightly browned around the edges, 2 to 3 minutes. Add scallions, woodears, and day lilies, and stir-fry until softened and fragrant, about 30 seconds.
7. Add the pork and eggs back to the wok and toss everything to combine. Stir sauce and add to wok by pouring it around the edges. Stir-fry everything together to combine and season to taste with salt and more white pepper. Transfer to a serving platter and serve immediately with Mandarin pancakes and hoisin sauce. - แนวปฏิบัติและการใช้ชีวิต
Thank you. I love these simple 1 pan, 35 bowl dishes.
The worst part about this is that now I'm hungry for something that don't have ANY of the ingredients for. Looks amazing.
The way he slices that chop holy crap! I suck at sharpening knives. I wish there was a knife set with an automatic sharpener made for those specific knives that always gave a good edge.
I am hungry as a wolf, but I am sick and have nothing at home.. Even if I had stuff I wouldn't be able to do anything
No one. No. One. Is a better teacher of a recipe, why you use certain techniques, and what the results are. Thanks for another great one, Kenji! ❤
i completely agree. for some reason i find recipes from other cooking channels/personalities a little intimidating to recreate but when kenji rolls in with “but you can use y or z ingredient if you don’t have x lying around” it seems so much more relaxed and doable. thanks kenji!!
For real, it's such easy watching hearing Kenji explain the food science behind what he is doing, where the recipes come from, and where you can get ingredients or what the alternatives are. Kenji's cooking show and the late night episodes are my go-to for fun recipes and just killing time
I wouldnt use such strong language (you are probably being hyperbolic i know), but kenji really let me evolve in the kitchen. I used to have such massive hesitation in the kitchen that revolved a lot around lack of available ingredients. Kenji is really good at highlighting the important parts/techniques in a recipe and propogating the attitude of just cooking without too much stress. (I think the go-pro style helps aswell, i thought by now it would become way more common on foodtube but it hasnt suprisingly)
That’s because he understands why he’s doing things. Teachers that don’t understand the subject are the worst at passing on knowledge, they struggle to explain things. Kenji really understands everything and so can explain it simply.
He's great, I must say. It's the 'why' explanations that really help, plus there's almost no production values - just the POV cooking and calm tutorial. He doesn't feel the need to put a meme up every 3 words and accompany it with stupid stock music.
that moment at 2:04 when you talk about the controversial step of washing your pork, take the pork to the sink and go ahead and get some dish soap and I was like, well, okay this step seems to be reaaally controversial
I always freak out a bit when my friend or family is washing something with dish soap with food in the sink because soapy water splashes and I don't want dish soap in my food. I recognize the quantity is pretty small it probably won't cause harm, but it's the same idea as hairs in food.
@@RiamsWorld My in-laws do the same but even worse: they leave, rinse out, and wash dirty dishes on the same side that they prep food on, often while food is still in the sink. I'd *never* feel comfortable having a sieve with wet meat in it directly touching a sink grate directly over the drain like that. I know he prolly keeps it spotless, but still.
I think one important part people overlook in this video is the cleaning you do after your work after every bit! The dish looks lovely!
Jamon is getting much better with the catch! The spirit of Shabu lives on!
I think Jamon has always been good at catching, Shabu always missed haha. Rip
Hambone not Jamon
@@Hannahorse715 in older videos Kenji spelled it Hambone, but in more recent years and on camera he calls him and spells his name as “Jamon”
@@Hannahorse715 Jamon
The best lesson I have learnt from 5 years of watching these videos..... bowls bowls bowls bowls bowls. Buy as many as you can, and use the for every kitchen top purpose.
I am Chinese and it's one of my absolute fav
Kenji I hope you understand your incredible ability to teach and display the the importance of technique and elements of cooking. I’ve been following for a few years now and have been cooking for about 10. No one has taught me more, thank you
He’s the best when it comes to the “why” part behind all the instructions 😊
I just made it and can't get over how delicious it was.
Jamon looks like he needs a hug. I was glad to see he didn’t eat the leek root.🐾
When the meat is cut that thin, I would postulate that the kneading/squeezing process is both forcing water into the tissues and tenderizing what is an otherwise lean cut so it doesn't have much connective bits to break down or fat to render. This allows the cooking process to infuse the sauce back into the meat and make FLAVOR!
Go ahead, prove it Kenji!
Jamon is the best kitchen overseer. Duty first as usual.
I just want to say that I actually do appreciate alternative methods of cooking the dishes from the book for people with food sensitivities. My daughter has an egg allergy and it's nice to see some other ways to approach the dish. It's just nice to see how flexible the rules and recipes can be. Thanks for all the great content!
This was a particularly great video, Kenji!
Made this last night--restaurant quality--the flavors are spot on! Not sure about the dried lily though. The ones I found were smaller than what Kenji used. Saved myself a little work and got dried shredded woodears.
Feel like I’m watching Kenji Porkez with the amount of pork on this channel recently.
Great job 👏🏻
I have the Joyce Chen cookbook! I've also been to a couple of restaurants that were hers, or were run by a chef trained by her, Mu Shu Pork was my favorite dish as a teenager, it drove my parents crazy that that was what I ordered every time we went to the chinese restaurant. I get it every once in awhile. I don't think I have ever tried making it. I have to try this
Hey Kenji…just got my copy of The Wok. Fantastic..Thanks for all your hard work.
Love the content! Love The Wok; page 103-110. On my next to cook list.
I love you for making this dish
Looks bomb Kenji. My mom really likes Mushu Pork. I may have to try making this for her sometime
consistently amazed at Kenji's intact nail polish while working in the kitchen everyday
It’s a little distracting, tbh. Any idea what the backstory is on it?
His daughter paints them
@@ericw9655 There is no backstory. He does it, or his daughter does it, there is literally nothing about it that should be of concern.
Get over it, and yourself.
@@netherane Maybe he should keep his daughter away from the kitchen knives.
@@GerardPinzone Your comment makes no sense, the man's a professional who has many years under his belt in the culinary industry. What on earth gives you the impression he doesn't take safety seriously?
Maybe you didn't have to post a comment without thinking it through.
I'm ethnically Chinese but I've only heard about Mushu Pork from American popular culture as some sort of takeout dish and I have always wondered what the dish is actually made of
Kenji, you are my Bob Ross of cooking
Kenji! was it better with the slurry? worse? side step? I would love to know!
Thanks for another brilliant video! i'll have to try it soon!
Love the approach and your videos. Constantly consuming your work, it's made a wonderfully positive impact on my life in the kitchen, and overall confidence.
Also great to see allyship so easily worn, and spoken as you do in your videos. Truly is the hidden gem in all your material. Here for it everytime! Love the nails btw, the rest have their own problems ;)
What are you talking about?
@@nikolai3620 fr , bros waffling
Ally? 😅🙄
@@nikolai3620 iykyk
guys, gals, and nonbinary pals
you are so practical and amazing. you should be in a cooking movie
I love snacking the blossoms of day lilies, but I've never incorporated any into my cooking. Maybe I can grow a bunch and use them for this! Never seen them in a store before.
Love the videos! I'd be curious to know how much of the tenderization and marinade absorption of the pork is attributed to the washing vs just the act of massaging the meat
Is the recipe and video for Mandarin Pancakes available now, or is that a future video? A link would be great if it is available.
The pork wash/massage is obviously one way to do it, but I believe that Chinese cooks (like my ex-wife) just turn that cleaver over and tenderize it by whacking it with the dull side. I reckon that's why Kenji says the wash/massage is "controversial."
I've got one of those wobbly-handled woks but it only has one handle. You have to screw in the little circle at the end tightly before you use it or you might dump all the food on the floor.
I just made this tonight using your recipe and Marion's kitchen recipe for the mandarin pancakes that didn't come out so great I should have used your recipe Kenji 😂 but the
mushu pork was delicious I did add carrots and cabbage and added shiitake mushrooms with Wood ear mushrooms and dried day lilies double the sauce because I used 2 loin chops but I forget to add sugar but I didn't miss it since I did add MSG 😋 , just wanted to say it tasted fantastic 👍 thanks Kenji
One of my favorites.
Chris and Steph are great! It's a trip, when channels reference each other back and forth.... nevermind when it's someone as noteworthy as Kenji doing the referencing!
I’m seriously happy to see how much recognition they’re getting for their solid thorough work. I remember when their videos was just Chris awkwardly trying to toss food in their wok. Now they’re a legitimate authority on regional Chinese food
Extremely colorful cooking style…..and the hands to prove it.
Thank you for this one.
Thank you for such an in depth and informative video! Is this possible to make without a wok, or is that the only recommended way?
I love Jamon, so patient
dumb question: what size prep bowl did you use for washing the pork? I need to buy a half dozen or so...they look very useful.
Does the washing/squeezing work with other proteins to be marinated for stirfrys and the like?
Looks great! Going to try this with some seitan as I have a family history of Cancer and need to avoid the igf-1 in meat---thanks for posting
This is off topic, but I can’t find pigs trotters anywhere. My local H Mart has pork back bones. Do you think that would work for Tonkotsu?
It has been literally decades since I've had Mu Shu pork and no restaurant in the area I live now offers it. I've ordered The Wok and I hope that is one of the recipes in it. Amazon has the ingredients available and I did see frozen Mu Shu wrappers at the one half-decent Asian market in the region so I should be set!
I no longer have a gas range so I bought an induction wok (not induction compatible but an actual small appliance) two years ago so I could continue using a round bottom wok. I have to say that I get better heat output out of that thing than I did on my old gas range. I do have my little 15K butane burner but it sets off all the house alarms so I only use it while camping.
Seeing the box of golden curry cubes on the pantry made me feel vindicated. I love that stuff. So easy and tasty.
What do you think of the pepper canon Kenji?
Cleaver question for you - thinking of turning my Dexter Russell double-bevel knife into a single-sided edge, a la Made With Lau. Good idea/bad idea? PS - just got "The Wok" and loving it.
Anyone know where the mandarin pancake vid is located?
Always funny that a pro cook's "1tbsp" of oil is usually more like 4. Always wonder whether it's intentional.
hey i have the same cleaver. the shi ba zi is my favorite knife, and one of my least expensive.
Jamon got his treat!!!
Hi Kenji, thank you for all the effort you put in to educating and inspiring us. One question: I cannot for the love of g o d find some nesting metal bowls to buy. Do you, or anyone else here know a good website to get some? Thanks!
I bought five different nesting sizes (2 each size) of vollrath stainless steel bowls (47930, 32, 33, 35, 38) from webstaurant store. They’re great. I’d buy them again, though I might go with a slightly heavier gauge.
I use them every day.
Hamon just keeps looking with patience, as if to say, "Uhmm... Dad, I'm down here...."
This tasted soooo good. Thanks. Can you do a gomae recipe one day?
Is that a Joyce Chen wok? I had one with a flat bottom where the rivets on the handle got weak causing it to wobble. Eventually the rivets completely wore out and the handle fell off.
This is too funny I was trying to try this other day when wife and I got take out. Our go to place didn't have it. So now I can try to make it
I remember a few months ago you posted where we could get the wooden spoons and spatulas you use! I can’t find it anymore so could I ask where you got them again??
I really like that set of metal bowls, any chance you (or someone else watching the video) could share what brand they are or point to them somewhere?
Restaurant supply store. No brand.
My first Chinese cookbook was The Key To Chinese Cooking by Irene Kuo. I will always appreciate her.
Kenji, great video as usual, but I was wondering where did you get those sliding drawers for all your spices? I hope to attain enough spices to warrant a storage space like that.
If I remember correctly he said he built them himself in a previous video.
@@hithere2540 I figured that would be the answer, just wanted to know if there was a place to get them.
Amazing food as always, can't wait to try making this. Haven't had it in years.
Kenji, did you hear that Mary Chung restaurant in Cambridge is closing after 40 years. Had a lot of Moo Shi there over the years.
Anybody know what clever that is? I've been looking to buy one!
Hey Kenji. Is it smart to dry brine a boneless prime rib in the fridge for a couple days? And am I supposed to salt it again before putting in the oven? Or just add the pepper and then put it in? Many thanks and much love
Not Kenji and a week late but I figured it’s better late than never. It’s a good idea to dry brine it in the fridge, provided that you calculated the right amount of salt (between 1.5 - 2% of the total weight of the prime rib). Depending on the size of the meat, it may take more than 2 days for the salt to reach the center and distribute evenly throughout the whole piece, so take that into consideration. I once dry brined a leg of ham and didn’t leave it enough time, the exterior was too salty and the center was bland. You don’t need to salt again before cooking, adding fresh ground pepper would be good at this point, just make sure the surface is wet enough for it to stick.
Great vid!
If you live in China you can buy a stack of the pancakes for about 10 yuan in most markets and hoisin sauce for 30 yuan. But it's not a common recipe in restaurants, at least I haven't seen it. They use the pancakes for kaoya.
Dang teasing us with some pancakes lol
Nice video recipe good 👍💯💯🙏🌻🎁🌹
Those with a chicken egg allergy/reaction might be able to consume duck eggs. We eat them because they taste better and more have nutrients too!
I’m going to wash the pork.
*takes pork to sink, grabs a sponge and soap*
I’m just holding my breath…. Lol. Love these videos
Made With Lau says that washing/wringing the meat is to get rid of myoglobin, which results in the texture and tenderness improvement, can you shed any insight into this scientifically?
Full Dad points to Kenji! The nails!
Hey, Kenji! As always, love the content. Been curious, what's the collection of stainless bowls you use for mise?
They’re just some no-name stainless bowls from the restaurant supply store.
Check out Dollar Tree for a variety of stainless bowls in the pet section. Cool, inexpensive resource for light use!
@@SandwichLady Haha I got a big one way back when for giving the baby a bath in the sink. I still have it.
Hey Kenji! A big fan from Argentina over here. I'd love to watch a section in which you cook regional foods from other countries for the first time. For example Empanadas or Locro from Argentina (pretty sure your wife knows what I'm talking about) but Kenji's way
PS: Your nails rocks!
Yes please, Argentinian bbq with chimichurri 😋
Kenji is the classy Vince Offer.
hey kenji what is the minimum amount of btu or mjs a wok stovetop should have for indoor wok cooking? I'm in the market to replace the stovetop for alot of wok cooking but having a hard time finding information on how powerful the wok gas top is
I'd say as high btus as you can legally get for home cooking lol
I wouldn't get anything less than 15K if you can avoid it. The higher the better even if only one burner offers it. The kitchen in my newest home isn't plumbed for a gas range (on my wish list) so to tide me over and to still be able to use a traditional round bottom wok - I bought myself a NuWave induction wok. The heat output is very impressive.
does anyone know waht knife taht is?
Hi Kenji, what is the brand of wok you have? I have had bad experiences finding the right one
Check out the SeriousEats buying guide. There's a whole article principally written by Kenji with some standard recommendations
He has talked about it before, is in the play list?
It's apparently a 20 yr old wok from Target, brand is Typhoon or something like that. He's got a video on all his pots and pans -> th-cam.com/video/_1UL_vgbDu0/w-d-xo.html
I bought the 13.5" yosukata flat-bottom per recommendation on serious eats (written by Tim Chin, not kenji) and am very pleased with it. Had it for several months and use it a ton. Seasoned quickly, thin but sturdy, like the handle, etc.
My Mammafong has served me well
If using chicken, would you wash it the same way?
What kind of oil are you using? Does anyone know?
Looks delicious. My only point of reference for Moo Shu pork is from a Seinfeld episode many years back…
Diamond crystal salt has been discontinued in many of my local stores. If that's the salt you use, I was only able to find it at Whole Foods and Amazon.
Same here. Stop and shop no longer carries it
Yup, I haven't seen it in quite awhile unfortunately.
Hi Kenji, I live in the UK and corn starch is quite hard to come by, are corn starch and corn flour the same thing?
They are the same thing, UK and Australia call corn starch, corn flour. Americans call it corn starch more frequently I have observed, due to corn flour often being corn meal as used to make corn bread or even dried masa flour.
Use potato starch. Does the same job just as well.
Whered you get the knife
Would be super amazing if it would be possible to add mesurments in grams also. It sometimes gets frustrating to watch and constantlly stop to convert the mesurments.
You have any tips on how to get snap transitions smoother lol?
Lol we have those exact chop sticks !!
Does anyone one know which knife Kenji is using in the video? Can anyone recommend a good Chinese chef’s knife/cleaver?
Shibazi cleaver.
I can't find dried daylilies locally. But daylily season is coming soon, and I grow and lot of them. How do I harvest and dry my own?
how far in advance can you marinate the pork (or any protein) when using this velveting technique?
Thank you
I´m not quite sure, but did you squeeze the pork? :-D
Kenji, I hope you have a solution for this, it isn’t cooking technique per se but you have a solution based approach to things, so wondering if you can either recommend or provide some solution for the grease and smell from Asian cooking.
You could have the most powerful extractor hood in the world but it won’t work if you just trying to create a vacuum in your home.
How does a restaurant manage? Is there some sort of cooling system before the vaporised grease hits everything and makes clean up harder?
I could not find your pancake video. Is it very old?
When you're too early to head over to the pancake upload... Keeping my eyes peeled.
Did you suggest chicken instead of pork as a traditional substitute for this particular dish? Or is it generally a substitute for pork in Chinese cuisine? Or just as another option.
Asking out of interest in this recipe and others in The Wok (I own a copy but not yet a good wok, been moving around recently) as someone working to keep to religious diet restrictions.
By the way, was in LA two months ago and visited Pine and Crane after seeing you share it - liked the DTLA location so much I went to the Silver Lake one a couple days later. Lovely restaurants.
Chicken works fine, maybe add some bicarb and/or oil to the marinade so it doesn't dry out as easily when cooking (if using breast)
Super late to the Mushu party, but I wanted to ask a really odd question out of left-field...where did you get those stack-able stainless steel prep bowls?! I love those.
Any restaurant supply store or Chinese supermarket.
@@JKenjiLopezAlt thanks!
I hope this isn’t too much to ask, but I notice with your wok you’re managing to not only stir but also consistently flip the food without the spatula, but is it okay to ask how necessary flipping via the wok is to cooking. I lack the necessary arm strength to really heft the cookware I have but in general I’m also afraid of spilling food everywhere, any tips for alternatives or possibly on just how to properly use my pans or wok to flip the food?
using a spatula or something similar should work just as well, no need to flip it with the whole pan.
Are the dried day lilies toxic to cats? I know lilies are, but not sure if these are the same thing or not. Just want to know whether to be careful cooking with these when the pets are around
slightly similar to Sundanese Lumpia except they use cheaper meats or even just bamboo shoots and bean sprouts
12:18 aww. I think this is the first time the snap-cut broke continuity.