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How To make Roast Pork and Mushrooms (Char Shu Moo Goo)
1/2 lb Chinese roast pork
1/2 lb Fresh mushrooms (or sliced
Canned mushrooms) 2 Thin slices ginger root
2 Scallions
1/2 c Chicken broth
2 ts Cornstarch
1/2 ts Sugar
1/8 ts White pepper
1 ts Soy sauce
1 ts Sherry
1/2 ts Salt
1 tb Oil
PREPARATION: Cut roast pork on the diagonal into 1/4-inch slices, 1-1/2 to 2 inches long. Without removing stems, cut mushrooms into 1/4-inch slices.
(If canned mushrooms are used, drain.) Cut scallions into 1-1/2-inch lengths. Combine cornstarch, sugar, pepper, soy sauce, and sherry. COOKING: Heat the oil and salt in a skillet over medium heat. Add ginger root and scallions. Stir-fry for 2 minutes and discard ginger root. Add roast pork strips, and stir-fry for one minute add sliced mushrooms and chicken broth. Bring to a boil. Reduce heat to low, cover and cook for 2 minutes. Return heat to medium and add cornstarch mixture. Cook and stir until thickened, about 1 minute. SOURCE: ORIENTAL COOKING by Schryvner
How To make Roast Pork and Mushrooms (Char Shu Moo Goo)'s Videos
How To Make CHINESE BBQ LO MEIN ~ Fantastic Homemade BBQ SAUCE!
This is a fantastic version of Chinese lo mein stir fry...this is Chinese BBQ lo mein. I made a delicious Chinese BBQ sauce and combined with vegetables and Chinese lo mein noodles. Turned out great and wanted to share. I will definitely be making this one again.
Enjoy.
#chineselomein #lomein #chinesestirfry #chickenlomein #beeflomein #shrimplomein #vegetablelomein #chinesecooking #chinesefood #recipe #recipes #tesscooks4u
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How To Make BBQ Chinese Lo Mein
INGREDIENTS:
1 pound of cooked lo mein noodles - cook to instructions
*Rinse with cold water and drain
1 tbsp. minced garlic
1 tsp. minced ginger
1 med. sliced onion
2 stalks julienne celery
1 julienne carrot
1/2 cup bamboo shoots
2 cups sliced cabbage
oil
Chinese BBQ sauce:
1/2 cup plum sauce
1 tbsp. hoison sauce
1 tbsp. light soy sauce
1 tsp. mushroom flavor dark soy sauce
2 tbsp. ketchup
1 tbsp. brown sugar
1/8 tsp. five spice powder
*Mix above ingredients well
In a deep skillet or wok on medium heat add oil and minced garlic and ginger.
Cook and stir for about 30 seconds and add vegetables.
Turn heat up to medium high, cook and stir for 5-7 minutes or until vegetables are tender.
Add lo mein noodles and pour sauce over top.
Cook and stir to combine.
Enjoy.
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I have an electric stove so I use a Carbon Steel Flat Bottom Wok
Calphalon Classic Stainless Steel Cookware, Flat-Bottom Wok
Wok Spatula: PAO! Stainless Steel Wok Turner
These Wok Spatulas are nice for wok cooking.
Pearl River Bridge is my favorite brand of mushroom dark soy sauce.
Kikkoman Lite Soy Sauce
Lee Kum Kee Hoisin Sauce
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Subgum With Pork (Vegetables and Pork) Recipe
Subgum With Pork (Vegetables and Pork) Recipe
CHICKEN WITH MUSHROOM IN CANTONESE STYLE
CHICKEN WITH MUSHROOM IN CANTONESE STYLE.EASY AND FAST WAY TO COOK CHICKEN WITH MUSHROOM IN MINUTES. STEP BY STEP NARRATED FOR NEW LEARNERS .EAT HEALTHY COOK IN HOME.
Moo Goo Gai Pan Recipe
0.25 lb snow peas
0.5 lb of white veggies
0.5 lb of mushrooms
0.25 lb of bamboo shoots
0.5 lb oz of chestnuts
Boil mushrooms
Wash 1 lb chicken breast and slice
Marinade
1/8 tsp salt
1/4 tsp sugar
1/8 tsp ground black pepper
1/4 tsp ground ginger
1/4 tsp artificial chicken broth
1/8 tsp baking soda
1/2 tsp garlic powder
1/2 tsp of soy sauce
1/2 tsp of oyster sauce
1 tablespoon of water
Mix above and then mix marinade and pour into chicken and let chicken absorb the marinade
Then add in another tablespoon of water to bowl of marinade and mix meat
Mix in half an egg or you can add in 1/2 egg white
Add in 1/2 tablespoon of corn starch
Then add in 3/4 tablespoon of oil
When ready to cook
1 teaspooon of corn starch
1/2 tablespoon of water
Mix above
Heat wok with 1/3 of water above for cornstarch mixture
Place in veggies then snow peas
Then after 3-5 minutes, place in mushrooms, bamboo shoots, and water chestnuts.
Drain after 3 minutes after water has boooed
Heat cast iron skilllet
Place oil
Place meat and cook until 80 percent cooked
Heat wok
Oil
Dice two garlics and stir until fragrant
As veggies
Add 1 tablespoon of white cooking wine
Add chicken
1/2 tsp of salt
1/2 tsp of sugar
1/2 tsp of artificial chicken flavor broth
1 tsp of oyster sauce
2 teaspoons of soy sauce
1/4 tsp of ground black pepper
Mix
Make space in center and watch for water boiling
Place in 1/2 of corn starch mixture
Mix
At the end add 1/2 tsp of sesame oil
Chinese Roast Pork Recipe
Chinese Roast Pork Recipe
Bacon, sweet red bean paste (Lam Joei),
Chinese 5 spice powder, soya bean paste, Chinese rice wine,
Brown sugar, mineral salt, garlic, red dye, aji-no-moto
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Moo Shu Pork
INGREDEINTS:
250 g pork tenderloin, julienned
For the Marinade: (marinate for 4 hours or more)
2 T soy sauce
2T oyster sauce
4 T sherry wine or Chinese cooking wine
1 T sesame oil
1 tsp ginger, grated
1 tsp garlic, grated
6 T olive oil
3 pcs eggs, lightly beaten
1 c shiitake mushrooms, julienned
2 c cabbage, shredded
1 c carrots, julienned
1 c baguio beans, julienned
1 tsp sesame oil
1 tsp ginger, grated
1 tsp garlic, grated
3 tsps Chinese cooking wine
2 T oyster sauce
To taste salt and pepper
Flour Tortillas
Hoisin Sauce
Scallions (make into scallion brushes and soaked in ice water)
PROCEDURE:
1. In a bowl, add in the marinade ingredients and the pork and marinate for at least 4 hours or overnight in the fridge.
2. In a wok over high heat, heat some olive oil and scramble the eggs until cooked but not dry. Remove from heat and set aside. Cover with foil.
3. Wipe the wok clean and add more olive oil.
4. Stir fry the pork until cooked through and season with salt and pepper. Remove from the wok and set aisde.
5. In the same wok, add in the shiitake mushrooms and fry until golden brown about 2 minutes.
6. Add in the cabbage and stir fry until cooked but not wilted.
7. Season with salt and pepper and toss with sesame oil and remove from wok. Set aside.
8. Still in the same wok, heat olive oil and cook the carrots and baguio beans and sauté until tender but still crisp about 2 minutes.
9. Add in the grated ginger, garlic, oyster sauce and stir fry for a minute.
10. Put back the pork and eggs in the wok and combine well. Season with salt and pepper.
11. Serve with hoisin sauce.
12. May be eaten wrapped in flour tortillas or lettuce cups.
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