Classic Chinese Cooking-Marvelous Mu Shu

by Michele Cheplic | More from this Blogger

08 Aug 2008 09:15 AM

Even if you can't make it to Beijing for the Summer Olympic Games you can still get a taste of China in your own home.

Dishes, like mu shu, are extremely popular in Chinese restaurants and are not hard to replicate at home. Mu shu pork is one of the most popular Chinese recipes in the west. The dish is comprised of either deep-fried or stir-fried pork combined with fresh vegetables.

Mu shu originated in northern China and was given the name as a tribute to flower blossoms from the cassia tree. But, not everyone agrees with that origin. Some Cantonese call the dish "muk see yuk" or "wood shaved pork." Regardless, if you order it in a classic Chinese restaurant you can be rest assured it will not contain dog.

If you are making the dish at home you can opt to serve it traditionally (rolled in Peking pancakes brushed with hoisin sauce) or tailor it around your family's tastes. For example, you don't need to stick to pork; you could substitute with chicken or turkey. The recipe I am featuring is a vegetarian version that calls for cabbage, carrots, fennel bulb and bell peppers. If you wanted to add some protein you could put in some diced tofu.

VEGETARIAN MU SHU

Ingredients:

4 cups napa cabbage, sliced into 1/2-inch strips

1 cup carrot, peeled and julienned or grated

1/2 red bell pepper, ribs and seeds removed, and julienned

1 small shallot, thinly sliced

2 cups shiitake mushrooms, thinly sliced, or soaked dried black mushrooms

1/2 large fennel bulb, julienned

2 tablespoons sesame oil

2 tablespoons plus 2 teaspoons soy sauce

Pinch salt

1-1/4 cups water

1 teaspoon garlic, minced

1 tablespoon sesame oil

3/4 teaspoon crushed red pepper flakes or cayenne

1/2 teaspoon stone-ground mustard

16 leaves butter lettuce or 8 large chard leaves, stems removed

Directions:

In a large bowl, combine cabbage, carrot, bell pepper, shallot, mushrooms, fennel, sesame oil, 1 tablespoon soy sauce and salt. Marinate 45 minutes.

To make sauce: Add remaining soy sauce, garlic, sesame oil, red pepper flakes, and mustard, and blend 30 seconds or more, going from low speed to high, until the mixture blended smooth.

To serve Chinese restaurant-style, place marinated vegetables on plate. Stack lettuce leaves on another plate, and pour sauce into small bowl. Wrap veggies in lettuce, and dip in sauce.

Makes 4 wraps and 1/4 cup sauce.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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