How To make Moo Shu Vegetables with Chinese Pancakes
2 ts Roasted sesame seed oil
2 Green onions; thinly sliced
2 c Bok choy, thinly sliced
1/2 Red bell pepper
-- thinly sliced 1 Carrot; thinly sliced
1/2 c Mushrooms, thinly sliced
1/2 c Mung bean sprouts
4 oz Reduced-fat tofu; crumbled
2 ts Fresh ginger, peeled, grated
1 Garlic clove; minced
1 tb Tamari or soy sauce
Hoisin sauce 6 Frozen Chinese pancakes
-OR- whole wheat crepes -- (thawed) Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to warm, about 8 minutes. Heat sesame oil in a wok or large skillet until very hot. Add green onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to 4 minutes until crisp tender. Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft. Stir in tamari and extra hoisin sauce. To eat, drizzle a spoonful of hoisin sauce across center of pancake. Top with generous helping of vegetables and roll up burrito style. Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat calories: 27 Cholesterol: 0 mg Grams of Fiber 7 Source: Delicious! July/August 1993 Typed for you by Karen Mintzias
How To make Moo Shu Vegetables with Chinese Pancakes's Videos
How to Make Beijing-Style Vegetarian Moo Shu (recipe) 炒合菜
A Northern Chinese style vegetarian moo shu that uses colorful crunchy vegetables and scrambled eggs to create the best texture, served on a thin flour pancake brushed with a savory sweet sauce. It is very easy to put together and extremely satisfying to eat. Serve it as a main course for the best vegetarian dinner!. Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
2 tablespoons dried wood ear mushrooms
1 tablespoon soy sauce
1/4 teaspoon salt
1 teaspoon brown sugar (or sugar)
1/4 teaspoon white pepper
1 teaspoon toasted sesame oil
1/2 teaspoon cornstarch
2 1/2 tablespoons peanut oil
3 eggs, beaten with a pinch of salt
4 cloves garlic, finely chopped
1/2 carrot, sliced into thin strips
1/2 lb (225 g) bean sprouts
1 pepper of your choice (bell pepper, anaheim pepper, or hot pepper), sliced into thin strips
12 stalks garlic chives, chopped into 2” (5 cm) pieces (or 3 green onions, sliced into 2” / 5 cm sticks then halved)
6 to 8 Moo shu pancakes (homemade or store-bought or flour tortillas)
Sweet bean paste (or hoisin sauce)
Check out more cooking notes at ➡︎
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How to make Chinese Steamed Pancakes For Peking Duck 春餅 - Morgane Recipes
I show you how to make Chinese steamed pancakes. They are mostly appreciated with the Peking duck. We wrap slices of Peking duck with Chinese BBQ sauce and some vegetables. You can also set your creativity free by wrapping all kinds of sweet or salty ingredients. For example strawberries with whipped cream, fresh vegetables with a seasoned cream, slices of grilled meat with a hot sauce.
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Danse of Questionable Tuning par Kevin MacLeod est distribué sous la licence Creative Commons Attribution (
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How To Make Easy Peking Duck Pancakes...my go-to Chinese duck recipe | #AtHome | Marion's Kitchen
Traditionally, the process to make Chinese Peking duck is long – like, days long. So here's my quick Chinese duck recipe – my cheat's version. And my guide to making Peking duck pancakes from scratch.
In collaboration with MEATERmade #MEATERmade
And when it comes to meat perfection, this is the one piece of kit I can’t do without.
Check out MEATER to find out more about their products at and take 10% off using the code MARION10.
Get the written recipe here:
0:00 Introduction
0:50 Prepping the dough for Peking Duck pancake
2:18 Chinese five-spice salt mixture/rub for the duck breasts
4:51 Maltose glaze for the duck breasts
6:11 Cooking/rolling the pancakes
8:09 Cooking the duck breasts in the pan
9:59 Flip over the duck breasts
10:43 Apply glaze on duck and pop them into the oven grill
11:42 Remove duck from oven and slice
12:37 Assembling the Peking Duck Pancake spread
13:16 Tasting
13:56 End message
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Moo Shu
Thank you for watching!
Moo Shu is one of those dishes that will satisfy your tastebuds. It has a peppery kick from the 5 spice and sweetness from the hoisin sauce.
It's also tasty if you sub the wraps with lettuce cups!
INGREDIENTS:
~~~~~~~~~
3 tsp Olive Oil (Divided)
3 C Cabbage (Sliced)
1/2 C Onions (Sliced)
1/2 C Carrots (Sliced)
1/2 C Zucchini (Sliced)
1/2 C Bamboo (Sliced)
1/2 C Wood Ear Mushrooms (Chopped)
1 C Bean Sprouts
10 oz Tofu (Fried)
2 Eggs
1 Tbs Soy Sauce
1 tsp Chinese 5 Spice
Salt to Taste
- - - - - - - - - - - - - - - -
Moo Shu Wraps
Hot Sauce (Sriracha Is My Favorite)
Hoisin Sauce
Check for directions!
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#MooShu #Tofu #AsianFood #Vegetarian
MANDARIN PANCAKES / MOO SHU WRAPS - asiatische Pfannkuchen aus nur 3 Zutaten, ideal für Wraps
«Mandarin Pancakes»
Asiatische Pfannkuchen aus drei Zutaten, die super einfach gemacht werden und sich sehr gut für Wraps eignen :)
«Rezept als PDF»
«Mein Onlineshop =) hier gibt es viele Gewürze & asiatische Zutaten :D»
«Hier geht es zu den Moo Shu Wraps»
«weitere leckere asiatische Rezepte»
Gebackene Wan Tans:
Gerollte Gemüsepfannkuchen:
Roti Canai (Pfannenbrot aus Malaysia):
«Mein Zweitkanal ComeWithMe =)»
«Webseite»
«facebook»
«Instagram»
Yasilicious_DE
«Twitter»
@YasiliciousDE
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How to Make Chinese Moo-Shu Pork, Part 2
Master a classic Mandarin dish when Around the World in 80 Dishes takes you to Beijing, China, for a video demonstration of Moo-Shu Pork, prepared by Chef Shirley Cheng.
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How to Make Chinese Moo-Shu Pork, Part 2