Mexican and Moo Shu with Rick Bayless | Simply Ming | Full Episode
Master chef and Emmy-nominated host Rick Bayless creates a Green Chili Adobo Taco Duo with Shrimp, Caramelized Onion, and Roasted Chayote. Meanwhile, Ming makes a family-favorite: Surf-n-Turf Moo Shu Wraps. It’s East meets Southwest! [Originally aired in 2016]
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Simply Ming
Take your home cooking to a whole new level. The James Beard and Emmy Award-nominated series features mouthwatering recipes, celebrity appearances and culinary road trips – all inspired by Ming Tsai's signature East-West culinary style.
HOW TO MAKE CHINESE SECRET DIPPING SAUCE? #recipe #sauce #chinesefood #cooking #spicyfood #shorts
Crispy Pork Recipe (Sichuan Style)
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Today we are making 小酥肉, translated as little crunchy bites of pork. What’s special about it is that it comes with an aromatic dipping spicy powder, which is like a bomb of flavors. You got to give it a try because It brings any crunchy goods to another level.
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INGREDIENTS
To marinate the pork
500 g 1.1 lb of pork shoulder
1 tbsp of minced garlic
2 tsp of minced ginger
1 tsp of five-spice powder (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1 tsp of salt
1/2 tbsp of soy sauce (Amazon Link -
1/3 tsp of baking soda (Amazon Link -
To make the dipping spice powder
1/2 cup of red dried chilies (Amazon Link -
1 tbsp of Sichuan peppercorns (Amazon Link -
1.5 tbsp of sesame seeds (Amazon Link -
1/2 tsp of white peppercorns (Amazon Link -
1/2 tsp of cumin seeds (Amazon Link -
1 small piece of aged tangerine peel (Product Link -
1 tsp of salt
1 tsp of sugar
1 tbsp of toasted sesame seeds keep whole (Amazon Link -
1/2 tsp of roasted cumin seeds keep whole (Amazon Link -
To make the batter
30 grams 1 oz of all-purpose flour (Amazon Link -
120 g 4.2 oz of sweet potato starch (Amazon Link -
1/2 tsp of baking powder
1 whole egg
80-90 grams of water
25 g of vegetable oil (Amazon Link -
Instructions
Cut 500 grams of pork shoulder bite-size strips. Besides the pork shoulder, this dish can be made with pork belly, pork loin, and short pork rib.
Marinade the pork with garlic, ginger, five-spice powder, Chinese cooking wine, salt, soy sauce, and baking soda. Mix well and let it sit for 30 minutes.
During this time we will make the aromatic spice powder or what we called 蘸料, which is something like a dry rub but you serve it as a dipping component for crunchy stuff.
Roast the red dried chilies, Sichuan peppercorns, white peppercorns, sesame seed, cumin seeds, and dried orange peel in a wok over medium-low heat for a couple of minutes. Remove from the wok and let it cool. Grind all the spices into a fine powder. Mix with salt, and sugar. Roast more sesame seeds, and cumin seeds. Keep them whole. Mix into the spice powder and set it aside.
In a big mixing bowl, add all-purpose flour, sweet potato starch, 1/2 tsp of baking powder, egg, water, and 25g of vegetable oil. Mix until smooth. If you don’t have sweet potato starch, you can use potato starch or tapioca starch
Combine the batter with the pork and mix thoroughly.
Bring the oil to 370 F. Add the pork piece by piece and fry over medium heat for 4-5 minutes. Stir constantly to ensure even cooking. This is the first frying. We are just trying to cook the pork through. It doesn’t need to be golden brown. When you see they don’t bubble viciously anymore, you can take them out
Once you finished all the pork, let it rest for 20 minutes and we will double fry it later to reinforce the crust.
For the double frying, we will bring the oil to 400 F and fry the pork for 2-3 minutes. When the outside becomes golden and crispy, you can remove them. Use some pepper towels to absorb the excess grease. Serve with the spice powder.
Souped Up Tips: Once you finish the first frying, you can freeze it for future use. Whenever you want to eat them again, don't even need to defrost, just directly double fry and it will be ready right away.
Videography / Editing by Austin Schargorodski -
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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Chinese BBQ Pork Recipe - Char Siu | Chinese Recipe
Chinese BBQ pork is loved the world over, and it's not hard to make at home! With some key ingredients and a couple of technique, it might even be better than buying, actually, it probably will be :)
Once done, you can slice and have it with rice, noodles, use it in a sandwich or a steamed bun. Or just have it straight up!
Other Recipes That Use Red Bean Curd:
Thai Sukiyaki (Suki Nam):
Yen Ta Fo Pink Noodle Soup:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Moo Shu Pork Recipe- Lockdown Cooking Series Video #14
Here is another idea for dinner tonight, moo shu pork!! It's super easy to make and ever so yummy!!
Moo shu pork recipe
Ingredients:
1/2 # (226.8g) Pork tenderloin (cut strips) Option: Chicken, shrimp. fried tofu, lamb, or just veggies
3 Cups (709.76ml) Napa or cabbage (shredded)
1/4 Cup (59ml) Carrots (julienne)
1/4 Cup (59ml) Jumbo onions (finely sliced)
1/2 Cup (118ml) Shredded tree ears (soaked in water for 1/2 hour)
1/2 Cup (118ml) Fresh mushrooms/ canned button mushroom or shiitake mushrooms (cut strips) Options: Cucumbers, zucchini, lily buds, peapods, green onions
1/4 Cups (59ml) Green peppers
1/4 Cups (59ml) Red peppers
2 Eggs
1/2 Tablespoon (7.39ml) Fresh ginger (minced or grated)
1/2 Tablespoon (7.39ml) Garlic (minced or grated)
1/2 Teaspoon (2.46ml) Salt
1/2 Teaspoon (2.46ml) Sugar
1/2 Teaspoon (2.46ml) MSG (optional)
1-1/2 Tablespoons (22.18ml) Hoisin sauce
3/4 Tablespoon (11.09ml) Oyster sauce
Dash sesame oil
1/8 Teaspoon (0.62ml) White pepper powder
Moo shu wraps
Directions:
1. Marinate pork with pinch white pepper powder, 1 teaspoon light soy sauce, 1 teaspoon rice wine, egg white, 1/2 tablespoon corn starch and 1/2 tablespoon oil.
2. Heat wok and add in oil. Scramble egg and cook till done. Put aside.
3. Add oil and put in onions. Cook till translucent. Add in garlic and ginger.
4. Put in pork and cook till color change to white.
5. Add in all vegetables and add in 1/4 cup broth or water. Cover and cook till vegetables are tender.
6. Mix in all seasoning.
7. Add in egg.
8. Steam moo shu wraps and serve with hoisin sauce.
Serves 2
My wok:
Sesame oil:
Light soy sauce:
Oyster sauce:
White pepper powder:
Hoisin sauce:
I hope everyone is enjoying the recipes I've been putting out during these trying times. I would love to continue producing more of these videos but it's expensive to do so. Please help out by purchasing a Dragon House T shirt or 2 if you are interested. Your contributions will help immensely in acquiring more supplies. Email me at peterkwong@juno.com. No need to send payment now, just getting an order together so qty and size is all I need. Thanks in advance.
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