We're making Mu Shu three ways.
Tofu, chicken, or pork are our protein choices.
For the chicken and the pork,
I've added two teaspoons per pound of corn starch
that'll help make the chicken or the pork super crispy.
We're gonna use about a half a cup of Hoisin,
a couple tablespoons of our soy, a sprinkle of black pepper,
and we're gonna add in our rice wine vinegar.
One, two, three,
four.
One tablespoon of sesame oil.
For the meats I'm gonna add in a little oyster sauce.
Now we're gonna coat
our pork and our chicken equally in the marinade.
And as I said we've already marinated our tofu.
To show you how I dealt with the pork,
you do the same thing with chicken.
This is pork loin or pork tenderloin.
Chicken breast I cut it horizontally.
I cut off the end the shorter end of the chicken breast,
the thinner end of the chicken breast,
and I cut the larger end in half, horizontally.
Then you do the same thing with either of the meats,
what we wanna do is a nice, firm mallet
to get it good and thin.
Just thin strips is all you're goin' for here.
Then we're going to chill the chicken and the pork,
let it marinate for a bit.
We have oh about 3/4 of a pound of cabbage already shredded.
All I did was quarter it and cut out the core,
and then you run your knife through it
or you could put it on a box grater or a mandolin
to thinly slice it.
Same thing with the baby bok choy, I just cut out the core.
And we'll run our knife through, nice and thin.
We're using ramps, but any of those onion options work,
of course.
All right, I'm putting the chicken in.
Medium-high heat
in high-temperature oil.
It's between medium-high and high.
And I'm gonna put the pork in the back pan,
and then when the meat's brown we'll brown the tofu last.
(sizzling)
It's gonna splatter, so be careful.
All right, pork looks perfect.
Nice and, nicely browned.
Oh, chicken's lookin' good!
Now we're gonna brown our tofu, whoo!
(Rachel laughing)
Okay, look at that the tofu looks great, too!
We're gonna scramble two eggs and a little bit of canola
or high-temp oil, as well.
I'm gonna let that pan get hot,
we'll make the scrambled eggs, put them off to the side,
then all the proteins are done, and we'll drop in the veg.
We let the mushrooms brown first,
and obviously we're not going to salt them,
'cause that would slow the browning.
Shiitakes in the pan.
So now we're gonna take the mushrooms out
and reheat a little more high-temperature oil
to cook off the cabbage.
(sizzling)
Once our cabbage, or in this case our bok choy and cabbage,
cooks down a little, we can add our shredded carrots.
And now we're gonna add in our whites of our green onions,
leeks, scallions, or in this case leeks and ramps.
And our ginger and garlic.
And now we can add our seasonings, a little soy,
a little pepper, just a tiny drizzle of toasted sesame oil.
(sizzling)
Now we can throw our mushrooms back into the mix.
So now we're chopping up our little rolled omelet here.
Gonna add our egg.
Boom!
And then the last, last, last we're gonna add our greens
of our scallions, or in this case, our ramps.
Instead of making our own Mandarin pancakes,
we're going to use flour tortillas to wrap our Mu Shu.
So just char those in a naked cast iron skillet
or right over your burner.
Here's our Mu Shu bar.
We're gonna build it for my family and our friends.
(audience applauding)