Michael Davis
Moo shu mushrooms, also known as moo shi, is a Chinese-American dish that combines slivered pork with scrambled egg, wood ear mushrooms, and day lilies, stir-fried and served with paper-thin Mandarin pancakes and hoisin sauce. The dish is a variation of the traditional Chinese dish, moo shu pork, which consists of sliced pork tenderloin, cucumber, and scrambled eggs stir-fried with wood ear mushrooms. The vegetarian version of the dish substitutes tofu for pork and can be served with flour tortillas.
| Characteristics | Values |
|---|---|
| Moo Shu Mushrooms | A Chinese-American dish that combines slivered pork with scrambled egg, wood ear mushrooms, and day lilies, stir-fried and served with paper-thin Mandarin pancakes and hoisin sauce. |
| Ingredients | Mushrooms (fresh or dried), pork, tofu, eggs, day lily buds, bamboo shoots, bean sauces, Shaoxing wine, soy sauce, hoisin sauce, scallions, ginger, garlic, tortillas, and mandarin pancakes. |
| Variations | Moo Shu can be made vegetarian by substituting tofu for pork. It can also be made vegan by omitting eggs and other non-vegan ingredients. |
| Minecraft Reference | Mooshrooms are a reference to Moo Shu Mushrooms in the game Minecraft. They are cows infected with mushrooms and can be milked to obtain mushroom stew. |
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What You'll Learn
Moo Shu Mushrooms is a Chinese-American dish
Over time, the dish has evolved, and many people now prefer to flip the ratio of mushrooms to pork, loading up on a variety of mushrooms and using just a small amount of pork. Fresh mushrooms like shiitake, oyster, and maitake (hen of the woods) are commonly used, but cremini or button mushrooms can also be substituted. For those who prefer a vegetarian option, tofu can be used in place of pork, and canned bamboo shoots can replace dried day lily buds.
Moo Shu Mushrooms is a versatile dish that can be served in various ways. It can be eaten wrapped in Mandarin pancakes or tortillas, creating a burrito-like experience. Alternatively, it can be served over rice or eaten like a taco. The dish is typically seasoned with soy sauce, hoisin sauce, and scallions, but sriracha can be added for a spicy kick.
The dish is not only delicious but also visually appealing, with the yellow scrambled eggs resembling the blossoms of the osmanthus tree, which gives the dish its name. Moo Shu Mushrooms has become a popular choice for Chinese takeout and is enjoyed by people of all ages, especially those who find the idea of rolling their food in pancakes more appealing than using chopsticks.
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It combines mushrooms with pork, eggs, and vegetables
Moo shu mushrooms, or moo shi, is a Chinese-American dish that combines mushrooms with pork, eggs, and vegetables. It was first introduced in 1958 by Joyce Chen, who put it on the menu of her restaurant in Cambridge, Massachusetts. The classic version of this dish consists of slivered pork with scrambled egg, wood ear mushrooms, and day lilies, stir-fried together and served with paper-thin Mandarin pancakes and hoisin sauce.
The traditional Chinese version, moo shu pork, or mu shu, contains sliced pork tenderloin, cucumber, and scrambled eggs, stir-fried in lard with bite-sized cuttings of wood ear mushrooms (black fungus). It is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine. This dish is of northern Chinese origin, specifically from Shandong, and was originally spelled "moo shi pork". The yellow colour of the egg is reminiscent of the blossoms of the osmanthus tree, after which the dish is named.
There are many variations of the moo shu dish, including vegetarian and vegan options. For example, tofu can be substituted for pork, and vegetables like cabbage can be used in place of day lilies. Moo shu can also be served with tortillas instead of Mandarin pancakes for a more taco-like experience.
The key ingredients in moo shu mushrooms are cabbage and mushrooms, stir-fried with other vegetables and seasonings, and served wrapped in pancakes or tortillas. The dish is quick to cook, so it is important to have all the ingredients prepped and ready before starting. The pancakes or tortillas are smeared with hoisin sauce and sriracha, if desired, and then filled with the stir-fried mixture, creating a tasty and fun meal.
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The dish is served with paper-thin Mandarin pancakes
Moo shu mushrooms, also known as moo shi, is a Chinese-American dish that combines slivered pork with scrambled egg, wood ear mushrooms, and day lilies. It is stir-fried and served with paper-thin Mandarin pancakes and hoisin sauce. The dish is a variation of the traditional moo shu pork, which originated in Shandong, Northern China, and consists of sliced pork tenderloin, cucumber, and scrambled eggs stir-fried in lard with bite-sized cuttings of wood ear mushrooms.
The Mandarin pancakes served with the dish are thin flour-and-water pancakes. They are sometimes substituted with Mexican tortillas. To serve, a line of hoisin sauce (and sriracha, if spice is desired) is spread across the bottom of the pancake. A spoonful of the moo shu mixture is then placed on the pancake, and it is rolled up like a tiny burrito—the sides are folded in over the filling, and then it is rolled up from the bottom.
The classic moo shu mushrooms recipe can be adapted to be vegetarian by substituting tofu for pork. Some recipes also include tofu, fresh wood ear, oyster, and shiitake mushrooms. The dish can also be made vegan by omitting the eggs.
Moo shu is a fun and interactive dish to eat, especially for children who may find it more enjoyable than using chopsticks. It is also a quick dish to make, with a total cooking time of around 20 minutes.
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Joyce Chen popularised the dish in her Cambridge, Massachusetts restaurant
In 1958, Joyce Chen added moo shu (or "moo shi," as she called it) pork to the menu of her restaurant in Cambridge, Massachusetts. The restaurant, located at 617 Concord Avenue, was one of the first Northern Chinese restaurants in the country, as the Chinese culinary scene at the time was mostly dominated by Cantonese cuisine. Chen's moo shi pork was a classic Chinese-American combination of slivered pork with scrambled egg, wood ear mushrooms, and day lilies, stir-fried together and served with paper-thin Mandarin pancakes and hoisin sauce.
Chen popularised the dish, and it became a staple in Chinese-American restaurants. The original recipe has been adapted over the years, with some opting to use a variety of mushrooms, such as shiitake, oyster, and maitake, and reducing the amount of pork. The dish can also be made vegetarian by substituting tofu for pork.
Chen's restaurant in Cambridge introduced diners to other now-ubiquitous dishes, such as Peking duck, pan-fried dumplings (which she termed "Peking ravioli"), double-cooked pork, and wonton soup. Chen published a cookbook in 1962, which included her moo shi pork recipe, closely resembling the traditional version from Shandong, China.
The name "moo shu" or "moo shi" is derived from the Chinese name for sweet osmanthus flowers, "muxi," as the puffy fried eggs in the dish resemble these flowers. Chen's decision to include health as a selling point for her cuisine is evident in her use of lean pork loin in some recipes, such as twice-cooked pork belly.
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Moo Shu Mushrooms is a vegetarian alternative to Moo Shu Pork
Moo Shu Mushrooms flips the ratio of mushrooms to pork, loading up on a variety of mushrooms and using just a bit of pork. This vegetarian version may substitute tofu or tempeh for pork, and some recipes call for eliminating pork and eggs altogether to make the dish vegan.
The dish is typically served with Mandarin pancakes, but flour tortillas can also be used. The pancakes or tortillas are smeared with hoisin sauce (and sriracha for spice) and then filled with the Moo Shu mixture, rolled up like a burrito, and enjoyed.
For the mushrooms, a mix of Asian mushrooms like shimeji (beech), shiitake, enoki, oyster, and maitake (hen of the woods) is ideal, but cremini or button mushrooms can also be used. Wood ear mushrooms, a type of dried mushroom, are commonly used in this dish and need to be rehydrated before cooking.
Moo Shu Mushrooms is a versatile and flavorful dish that can be adapted to individual tastes and preferences, making it a popular choice for those seeking a vegetarian or vegan alternative to the traditional Moo Shu Pork.
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Frequently asked questions
Moo Shu is a Chinese-American dish that traditionally consists of sliced pork tenderloin, cucumber, and scrambled eggs stir-fried in lard with wood ear mushrooms and day lilies.
The vegetarian version of Moo Shu replaces pork with tofu and includes mushrooms, cabbage, carrots, and scallions.
Moo Shu is typically served with paper-thin Mandarin pancakes or tortillas, along with hoisin sauce and sriracha for added heat. It can be eaten like a burrito or a taco.
The traditional variety of mushrooms used in Moo Shu is wood ear mushrooms, also known as black fungus. However, other varieties such as shiitake, oyster, and maitake mushrooms can also be used.
