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Colombian Oatmeal Smoothie | Avena

Makes 1 liter of “concentrate”

Sweet and thick oatmeal drink can be made ahead for stress-free (and kid-friendly) brunch. Simply thin with extra milk before serving.

Ingredients:

1/2 cup oatmeal
4 cups milk (plus extra for thinning drink)
1/4 cup brown sugar
1/2 tsp cinnamon

Method:

Heat milk in a large pot. Bring to a simmer…

Add oatmeal. I used “3 minute” Irish oatmeal.

Season with a big dollop of cinnamon. Smells like autumn joy.

Then add sugar – white or brown, your preference.

Simmer for about 10 minutes and then give a buzz with an immersion blender. You could also puree it in a regular blender too.

Chill in the fridge. When ready to drink, add extra milk to thin to desired consistency and stir. Serve with some extra cinnamon and a big grin. After all, you just made the tastiest drink in town!

Colombian Oatmeal Smoothie | Avena
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Sweet and thick oatmeal drink can be made ahead for stress-free (and kid-friendly) brunch. Simply thin with extra milk before serving.
Servings Prep Time
1 liter of concentrate 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 liter of concentrate 5 minutes
Cook Time
10 minutes
Colombian Oatmeal Smoothie | Avena
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Sweet and thick oatmeal drink can be made ahead for stress-free (and kid-friendly) brunch. Simply thin with extra milk before serving.
Servings Prep Time
1 liter of concentrate 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 liter of concentrate 5 minutes
Cook Time
10 minutes
Ingredients
  • 1/2 cup oatmeal (the kind that cooks in 3 minutes)
  • 4 cups milk , plus extra for thinning drink
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
Servings: liter of concentrate
Units:
Instructions
  1. Heat milk in a large pot. Bring to a simmer and oatmeal. I used “3 minute” Irish oatmeal. Season with cinnamon, then add sugar – white or brown, your preference.
  2. Simmer for about 10 minutes and then give a buzz with an immersion blender. You could also puree it in a regular blender too.
  3. Chill in the fridge. When ready to drink, add extra milk to thin to desired consistency and stir. Serve with some extra cinnamon and a big grin.

Creamy Avocado Dressing | Vinagreta de Aguacate

Makes about 1 cup

Thick and rich, this dressing will add South American flavor to any salad. Also, try it as a dip.

Ingredients:

2 avocados
2 limes, juiced
2 Tbsp white wine vinegar
1/2 cup olive oil (or to taste)
salt
pepper
1 Tbsp chopped cilantro

Method:

Scoop the flesh of two ripe avocados into a blender. These ones were so ripe, they were buttery-good.

Add the juice of of two limes. There’s no substitute for the tart zing of lime juice.

And a healthy pinch of fresh cilantro for even more South American flavor. You don’t have to chop it too finely because the blender will help you out. Thank goodness for modern appliances.

Season with salt and pepper.

Blend things up a bit. While the machine is still running, pour some olive oil through that peep hole in the top of your blender.

Oh and don’t forget a splash of vinegar for a little extra pucker.

Spoon into a serving bowl and use on salads or as a dip for veggies or corn chips.


Creamy Avocado Dressing | Vinagreta de Aguacate
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Thick and rich, this dressing will add South American flavor to any salad. Also, try it as a dip.
Servings Prep Time
1 cup 5 minutes
Servings Prep Time
1 cup 5 minutes
Creamy Avocado Dressing | Vinagreta de Aguacate
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Thick and rich, this dressing will add South American flavor to any salad. Also, try it as a dip.
Servings Prep Time
1 cup 5 minutes
Servings Prep Time
1 cup 5 minutes
Ingredients
  • 2 avocados
  • 2 limes , juice
  • 2 Tbsp white wine vinegar
  • 1/2 cup olive oil (or to taste)
  • 1 Tbsp fresh cilantro (chopped)
  • salt
  • pepper
Servings: cup
Units:
Instructions
  1. Ad all ingredients to a blender and puree smooth. Serve on salads or as a dip for veggies or corn chips.

Coca Cola Rice | Arroz con Cola

Serves 2-4

Ahhh… nothing like a nice glass of cola. But what about in rice? The slightly sweet taste will leave you begging for more, especially when served with spicy food (as is common in Colombia).

Ingredients:

olive oil
1 small onion, chopped
1 cup rice
1 cup broth or water
1 cup cola
salt
pepper

Method:

Add a little oil to a small pot. Olive oil makes the world go round. Heat over medium and add chopped onion.

Stir and cook for about five minutes. Once they are soft and starting to turn golden, add rice. Stir and cook another few minutes, until rice is hot.

Add stock… (or water)…

And some cola. Beware the fizzies. Mmm. Drink the leftovers. Or use it to make a Brazilian Mocha Cola!

Add salt and pepper. Um. I totally added way too much pepper. This rice had bite!

Bring to a boil. Cover and reduce to a simmer. Cook for about 16 minutes. Turn off heat and eat – OR, if you want the best rice ever, follow the next few steps: let rice sit a few extra minutes, covered. Remove lid and let sit about five more minutes, then fluff with a fork. Serve hot.

We added a little chopped cilantro to ours… mmm, yummy!

Coca Cola Rice | Arroz con Cola
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Ahhh… nothing like a nice glass of cola. But what about in rice? The slightly sweet taste will leave you begging for more, especially when served with spicy food (as is common in Colombia).
Servings
2-4 people
Servings
2-4 people
Coca Cola Rice | Arroz con Cola
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Ahhh… nothing like a nice glass of cola. But what about in rice? The slightly sweet taste will leave you begging for more, especially when served with spicy food (as is common in Colombia).
Servings
2-4 people
Servings
2-4 people
Ingredients
  • olive oil
  • 1 small onions , chopped
  • 1 cup white rice
  • 1 cup broth (or water)
  • 1 cup cola
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Add a little oil to a small pot. Olive oil makes the world go round. Heat over medium and add chopped onion. Stir and cook for about five minutes. Once they are soft and starting to turn golden, add rice. Stir and cook another few minutes, until rice is hot.
  2. Add stock (or water) and some cola, then salt and pepper.
  3. Bring to a boil. Cover and reduce to a simmer. Cook for about 16 minutes then turn off heat and serve OR,
Optional step(s)
  1. Let rice sit a few extra minutes, covered. Remove lid and let sit about five more minutes, then fluff with fork and serve hot.

Video Saturday: Colombia (plus winner is announced)

Today really is a happy Saturday! I’ve been smiling, ear to ear, reading your entries to our book giveaway. I am impressed with all of you; what Adventurous foodies you are! Thank you for participating, reading, and being my online buddies. I’m the luckiest girl in the world 🙂

Random.org chose the winner for me (thank goodness because otherwise I would have never been able to)

Congratulations to Katie!
Katie said:

I love experimenting with different recipes and incorporating new ingredients. I think it is important to not only expose our children to different cultures and tastes but also that variety makes for a healthier diet. This summer we grew thai chiles, tomatillos and asian green beans in our Maryland garden.

Contact me at sasha @ globaltableadventure dot com to claim your prize – one copy of Linda Bladholm’s book Latin & Caribbean Grocery Stores Demystified! Yay 🙂

And now for a couple of videos:

First, beautiful Colombian Ceviche and other dishes. The use of citrus is ubiquitous.

And, did you know, 900,000,000 kg of coffee is exported from Colombia each year (wow!) … watch the harvesting process:

World Food Giveaway (with poll)

Because the leaves are changing, and because I’m feeling fiesty, let’s do a book giveaway. And not just any book give away. This is a “must have” book for anyone who loves Latino/Caribbean food. (Mmmm, doesn’t everyone?)

The book:

Latin & Caribbean Grocery Stores Demystified by Linda Bladholm

There’s nothing I enjoy more than plunging into one of Miami’s many latin markets with Linda at my side–and now you can, too, wherever you live. Her carefully researched, clearly presented information will let you shop with confidence. And her charming and enthusiastic approach will make it fun. This indispensable guide will turn your trepidation into delight. –Kathy Martin, Food Editor, The Miami Herald

How to win:

I’m guessing that you read this web site because you are interested in international food, travel, and culture. Awesome.

Or you are standing by to see if I actually can cook one meal for every country in the world!

Or perhaps you just like watching videos of cute babies eating international food…. which, trust me, I get. Super-duper.

Either way…. I love it! I want to know:

How do you live the life of a Global Table Adventurer?

Leave an answer to this question in the comments section below. One winner will be chosen at random. Contest closes in 24 hours, at midnight (Friday, October 15, 2010). Winner will be announced Saturday, October 16, 2010. Prize is one copy of Linda’s book as described above. Must be 18 to enter.

But wait, there’s more!

For those who are disappointed that Fun Fact Friday has been interrupted, I’ve included a poll about Colombian food. Yum. Enjoy!

Poached Egg Soup | Changua con Huevo

Serves 4

Rethink eggs! Poached eggs swimming in milky broth is a delicious Colombian specialty which is perfect for breakfast, brunch, lunch, or a light dinner. You can easily make this soup vegetarian by using vegetable broth.

Ingredients:

4 cups broth (vegetable or chicken)
2 cups milk
4 eggs
3 green onions, sliced
sprig cilantro, chopped
salt
pepper

Method:

Add stock to a large pot. Sploosh.

Then add milk. Splash.

Heat the broth and milk to almost simmering. Meanwhile, spread some thinly sliced green onion on the bottom of the bowls.

Sprinkle with some chopped cilantro, too.

When a few bubbles barely break through the surface of the hot liquid, you are ready to drop your eggs in to poach. Except you never, ever “drop” them. If you do, they’ll break, separate, make a big mess….

Instead, Break the eggs into a small, heatproof ramekin and gently “dip it and tip it” into the water.

Let me show you what I mean. In this picture the ramekin is actually on the water… and partially dips under the surface for a second as it is tipped over, to allow the egg to gently flow into the hot liquid.

Cook for 2-4 minutes, depending how runny you like your egg yolk. You can lift the egg up with a slotted spoon and gently jiggle it to see how runny it is. Slip it back into the broth if you think it needs more time.

NOTE: Never let the water boil or bubble quickly or you’ll get shredded shards of egg all over the place.

In this recipe, the cooking liquid is opaque, thanks to the milk. Since you won’t be able to see the eggs, very gently stir with your spoon until you feel slight resistance. That is an egg. Pick it up…

Now to assemble our soup. Mmm. Place one poached egg in each bowl, on top of the green onions and cilantro. Ladle broth over the top.

Sprinkle with some fresh ground pepper and salt. Mmm.

Crack open to get a slightly runny yolk. Stunning golden yellow in a sea of white and green. Perfection!

Scoop up with a little crusty bread and a smile!

PS Ever wonder how to poach a lot of eggs at once? You can poach eggs ahead of time in plain water for a bunch of people. When they are perfectly cooked, remove from water and submerge them in an ice bath. This stops the cooking and keeps them cold and fresh. To reheat and serve, simply warm them in a pot of hot water (or this hot soup) for a minute. They do this in fancy restaurants and the Culinary Institute of America. I love tricks like this. Yum!

Poached Egg Soup | Changua con Huevo
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Rethink eggs! Poached eggs swimming in milky broth is a delicious Colombian specialty which is perfect for breakfast, brunch, lunch, or a light dinner. You can easily make this soup vegetarian by using vegetable broth.
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Poached Egg Soup | Changua con Huevo
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Rethink eggs! Poached eggs swimming in milky broth is a delicious Colombian specialty which is perfect for breakfast, brunch, lunch, or a light dinner. You can easily make this soup vegetarian by using vegetable broth.
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Ingredients
  • 4 cups broth (vegetable or chicken)
  • 2 cups milk
  • 4 eggs
  • 3 green onions , sliced
  • 1 sprig fresh cilantro
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Add the broth and milk to a pot and bring to almost simmering.
  2. Spread green onion and cilantro at the bottom of everyone's bowls
  3. When a few bubbles barely break through the surface of the hot liquid, you are ready to drop your eggs in to poach. Except you never, ever “drop” them. If you do, they’ll break, separate, make a big mess…. Instead, Break the eggs into a small, heatproof ramekin and gently “dip it and tip it” into the water.
  4. Cook for 2-4 minutes, depending how runny you like your egg yolk. You can lift the egg up with a slotted spoon and gently jiggle it to see how runny it is. Slip it back into the broth if you think it needs more time. NOTE: Never let the water boil or bubble quickly or you’ll get shredded shards of egg all over the place. In this recipe, the cooking liquid is opaque, thanks to the milk. Since you won’t be able to see the eggs, very gently stir with your spoon until you feel slight resistance. That is an egg. Pick it up…
To assemble
  1. Place one poached egg in each bowl, on top of the green onions and cilantro. Ladle broth on top. Sprinkle with salt and pepper.
  2. Scoop up with a little crust bread and a smile!
Recipe Notes

Ever wonder how to poach a lot of eggs at once? You can poach eggs ahead of time in plain water for a bunch of people. When they are perfectly cooked, remove from water and submerge them in an ice bath. This stops the cooking and keeps them cold and fresh. To reheat and serve, simply warm them in a pot of hot water (or this hot soup) for a minute.

Menu: Colombia

This week’s Colombian menu is a collection of zippity-quick recipes with big flavor impact. And if you’re thinking poached eggs are too hard… think again. You’ll be a poached egg pro by the time you’re done reading my tips.

Salad Greens with Avocado Dressing (Vinagreta de Aguacate) [Recipe]
Thick and creamy dressing made with avocado, lime juice, fresh cilantro, vinegar, and olive oil.

Party Rice with Cola (Arroz con Coca Cola) [Recipe]
Rice becomes hauntingly sweet when cooked with water and cola. Sautéed onion adds depth of flavor.

Poached Eggs in Broth (Changua con Huevo) [Recipe]
Light broth made with milk and chicken stock serves as the poaching liquid for eggs. Served on a bed of thinly sliced scallions and fresh cilantro. Good for breakfast, lunch, or dinner.

Colombian Oatmeal Smoothie (Avena) [Recipe]
Oatmeal, brown sugar, and cinnamon cooked with plenty of milk. This creamy milkshake is perfect for brunch.

About the Food of Colombia

At the tippity-top of South America sits the great country called Colombia. Colombians benefit from a varied landscape, from mountains and rainforest – typical of South America, to sun-bleached Caribbean beaches. To quote National Geographic (and the prettiest sentence I’ve read in recent history – it actually makes me hungry for sand)…

Wedged between Venezuela to the east, Brazil to the south, and the Caribbean to the north, it’s the only country in South America whose sugared beaches are lapped by both the Atlantic and Pacific.

If this sentence also made you hungry, Colombian food will satisfy. Aside from their world famous coffee, the food and drink is hearty and plentiful. Eggs and meat provide the basis for most meals. Avocado and corn also contribute to an endless bounty of salads, dressings, sauces, tamales, and breads.

The “national dish” is considered bandeja paisa, a giant platter filled with meats, sausages, fried eggs, beans, rice, fried plantains, salad, and cornmeal fritters. I’m not exactly sure how all that food could possibly count for just one dish!

If you’re heading to a festival in Colombia, you’ll probably sample a sweet rice dish which tastes hauntingly familiar. Ask the name and the secret is out – Colombians love Coca-cola Rice, often prepared with additional ingredients such as onion, raisins, or other aromatics.

On the lighter side, Changua con Huevo is a much loved brothy, milky soup served with plenty of green onion, cilantro and poached egg. With a crusty loaf of bread, this warm breakfast food is filling enough for supper.

Cold drinks include thick and creamy Avena, made with oatmeal, cinnamon, and sugar.  For those who prefer corn – they even have a corn milkshake called mazamorra. While these are sweet enough for dessert, those with a serious sweet tooth can hunt down dulce de leche desserts – like stuffed crepes. Also enjoyed are coconut rice puddings, curds in syrup and guava-jelly filled pastries.

Monday Meal Review: China

You might not believe me when I say this, but I love mean chefs.

The chef reputed to be one of the “meanest” at the Culinary Institute of America was my Cuisines of Asia chef. I was terrified at the thought of taking his class. After all, I was not an experienced sous chef, like many of the students. In fact, prior to the CIA, I was mostly just a book nerd who loved food history and experimenting in the kitchen.

However, in the three weeks I was in his class, I quickly learned that what students called “mean” was really just an unwaivering demand for excellence. He lost his temper when students were lazy, sloppy, and disinterested. However, he was the most kind, generous chef to those who cared about their studies. He went out of his way to demonstrate techniques to me because he could tell I really wanted to learn – despite my lack of experience. If that’s what it is to be mean, I’ll take it!

What can I say. I’m a front row kind of girl. And… shhh. Don’t pass me any notes. I’m trying to pay attention!

Moo Shu Pork [Recipe]


What I liked most about this dish:

I enjoyed the salty-sweet contrast of this stir fry. The wood ear mushrooms were wonderful. The biggest surprise of all – Keith actually liked them. His comment: “They aren’t squishy like regular mushrooms.” Slicing them thinly probably helped, too.

What I liked least about this dish:

I added all of the “sauce” to the stir-fry and regretted it – the mixture became wet and quite salty. I suggest adding half the sauce and – once you taste it – decide if you would like more. Low sodium soy sauce would also be a great way to cut down on the saltiness.

Chinese Pancakes with Green Onion [Recipe]


What I liked most about this dish:

I got a kick out of making these pancakes, especially the fact that you press two together and cook them at the same time. Perfect for a busy mom! The flavor was nice, especially with the addition of scallions and a bit of sesame oil.

What I liked least about this dish:

The pancakes are excellent right out of the pan, but get a little dry if you need to reheat them. You could always put them in a warm oven and spritz the oven with a bit of water to keep things moist… but, in general, I recommend eating them asap.

Sichuan Chinese Hot and Sour Soup [Recipe]


What I liked most about this dish:

Hot and sour soup is incredibly filling and satisfying on a cold day. I like that I could make it as spicy or as weak as I wanted, and still enjoy the flavor of the vegetables.

What I liked least about this dish:

There isn’t much negative to say about this dish. To quote Keith: “I liked it. Until I had the other stuff. Then I liked that better.” (he’s referring to the Mu Shoo pork). You may decide the soup is too thick, in which case add a cup or two more chicken broth or water.

Hot and Sour Cucumbers [Recipe]


What I liked most about this dish:

I like  a “pickle” that can be eaten the same day it is made. The sugar and vinegar are a great contrast to the spicy heat. Add more if you can stand it! 🙂 Special thanks to Laura Kelley for sharing this recipe with me. It will be in her third volume of Silk Road Gourmet (volume one is already in print and available on Amazon). Check out her blog. I’ve said it before and I’ll say it again – she’s an incredible writer and cook!

What I liked least about this dish:

Make sure you cook this to desired level of crispness – if you like a little crunch, pull it a little sooner. If you like them super soft, keep on cooking!

Ava’s Corner

httpv://www.youtube.com/watch?v=oqLZ79lsxK8

Sichuan Hot and Sour Soup

Serves 4

Hot and sour soup is great to chase away the sniffles. Perfect soup for a chilly fall evening.

Ingredients:

1 cup rehydrated, sliced wood ear mushrooms
1 quart chicken stock
1 tsp minced ginger
1 hot chili pepper (sliced if you want heat, leave whole for mild heat)
3/4 lb boneless, skinless chicken thighs, thinly sliced
1/2 cup sliced bamboo shoots
1/8-1/4 cup soy sauce
splash shao hsing wine
1/8 cup rice vinegar
14 oz. extra firm, sliced tofu
1 egg
healthy pinch crushed sichuan peppercorns
up to 3/4 Tbps chili favored sesame oil
1/4 tsp cayenne
2 tsp cornstarch mixed with 1 tsp water

Method:

This is what wood ear mushroom looks like … if you are using dried, soak in hot water for thirty minutes before slicing.

Add chicken stock to a large pot. Then begin adding the ingredients, one on top of the other.

First my favorite, minced ginger.

Then, the hot pepper. I wish I had cut it up to make things spicier

The chicken slices … you could use leftover chicken, too.

Toss in some bamboo shoots for crunchy texture.

And wood ear mushrooms for wonderful flavor.

Then add in soy sauce.

And Shaohsing wine…

And rice vinegar…

And tofu!

Bring to a simmer. Add beaten eggs while stirring the soup. This will make shredded lines of egg throughout the soup.

For a finishing touch, add peppercorns,

and cornstarch mixture.

Drizzle with some hot chili oil.

And, if it is still not hot enough, add some cayenne.

Garnish with sliced green onion and serve with a paper fan.


Sichuan Hot and Sour Soup
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Hot and sour soup is great to chase away the sniffles. Perfect soup for a chilly fall evening.
Servings
4 people
Servings
4 people
Sichuan Hot and Sour Soup
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Hot and sour soup is great to chase away the sniffles. Perfect soup for a chilly fall evening.
Servings
4 people
Servings
4 people
Ingredients
For the soup
  • 1 cup rehydrated wood ear mushrooms , sliced
  • 1 quart chicken broth
  • 1 tsp ginger root , minced
  • 1 hot chili pepper , sliced for heat or whole for mild heat
  • 3/4 lb chicken thighs (boneless and skinless), thinly sliced
  • 1/2 cup bamboo shoots , sliced
  • 1/8 - 1/4 cup soy sauce
  • 1 splash shao hsing rice wine
  • 1/8 cup rice vinegar
  • 14 oz tofu , sliced (extra firm)
For finishing:
  • 1 egg
  • healthy pinch sichuan peppercorns , crushed
  • 1/4 tsp cayenne
  • up to 3/4 Tbsp chili flavored sesame oil
  • 2 tsp cornstarch (mixed with 1 tsp water)
  • green onions , sliced
Servings: people
Units:
Instructions
  1. Add chicken stock to a large pot, and add all soup ingredients.
  2. Add beaten eggs while stirring soup then add finishing ingredients. Garnish with green onion.
Recipe Notes

If you are using dried ear mushrooms, soak in hot water for thirty minutes before slicing.

Hot and Sour Cucumbers

Serves 4-6 as a condiment

This side dish from north china is crispy, spicy and tart. A great condiment for heavy meat dishes.

Ingredients:

1 Asian or English cucumber, sliced on a bias
2 tablespoons sesame oil
1 1/2 tsp ginger, minced
1 1/2 tsp garlic, minced
1 chili pepper, crushed
3 mushrooms, sliced
2 Tbsp rice vinegar
2 Tbsp water
2 tsp brown sugar

Method:

Heat sesame oil over medium heat. The smell is wonderful and nutty.  Add garlic…

And ginger.. As soon as it starts to smell like heaven …

Add mushrooms and chili pepper

Cook until mushrooms are soft. Then add vinegar

and sugar.

Don’t forget a splash of water, especially if the pan looks to be drying out.

Finally, add the cucumbers and cover. Cook until tender.

Here’s the final dish! Chill it completely before eating.

Except for that little piece you sneak while cooking. You know, to decide if it has enough flavor.

Speaking of which, feel free to play around by adding more or less vinegar and sugar.

Hot and Sour Cucumbers
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This side dish from north china is crispy, spicy and tart. A great condiment for heavy meat dishes.
Servings Prep Time
4-6 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
10 minutes
Hot and Sour Cucumbers
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This side dish from north china is crispy, spicy and tart. A great condiment for heavy meat dishes.
Servings Prep Time
4-6 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
10 minutes
Ingredients
  • 1 cucumber (Asian or English) , sliced on a bias
  • 2 Tbsp sesame oil
  • 1 1/2 tsp ginger root (minced)
  • 1 1/2 tsp garlic (minced)
  • 2 dried red chilies , crushed - OR -
  • 1/4 tsp red pepper flakes , to taste
  • 3 mushrooms , sliced
  • 2 Tbsp rice vinegar
  • 2 Tbsp water (optional)
  • 1 Tbsp brown sugar
Servings: people
Units:
Instructions
  1. Heat sesame oil over medium heat. Add garlic and ginger, then mushrooms and chili pepper. Cook until mushrooms are soft then add vinegar and sugar.
  2. Add a splash of water, especially if the pan looks to be drying out. Finally, add cucumbers and cover. Cook until tender.

Moo Shu Pork

Serves 2-4
However you spell it, Moo Shu (mu sh00, mu shu, etc) Pork is great Chinese food. Simple and quick, you’ll make this recipe over and over again.
Note: If you don’t have the Shaohsing rice wine, dry sherry may be substituted.
Ingredients:

3/4 lb pork shoulder, sliced thinly across the grain
For the marinade:

3 Tbsp Shaohsing rice wine
1/8 cup cornstarch
1 Tbsp soy sauce
1 Tbsp oyster sauce
For the sauce:

1 Tbsp Shaohsing rice wine
2 Tbsp oyster sauce
3 Tbsp soy sauce
2 Tbsp sugar
For the stir-fry
1 tsp minced ginger
3 cloves garlic, minced
3 green onions, thinly sliced (plus one more for garnish)
1 pint shittake mushrooms, stems removed and sliced thinly
1 pint sliced chinese cabbage
1 1/2 cups sliced wood ear mushrooms
1 cup bamboo shoot strips
3 eggs scrambled
Method:

In a medium bowl, combine pork, cornstarch, shaohsing wine, soy sauce and oyster sauce.

Toss to combine and let marinate about thirty minutes.

Meanwhile, scramble two eggs and set aside. Assemble sauce ingredients.

Next, cut and assemble all your ingredients so that you can add them quickly to the pan.

Heat a wok over medium-high heat.  Add oil, garlic, and ginger. When fragrant…

… add scallions. Keep your spoon tossing the ingredients around. The key to stir-fry is to keep things moving!

Then add the pork. Cook until lightly browned.

Add bamboo shoots.

Sliced wood-ear mushrooms…

Shittake mushrooms…

Chinese cabbage…

Keep tossing everything, until everything cooks down.

Add the scrambled egg and half the sauce.  Cook until heated through.

Give it a taste and add the rest of the sauce if you think it needs more flavor. If not, you’re done!

Garnish with more sliced green onion.

Eat with Chinese Pancakes and a smile!

Inspired by Epicurious’ Around the World in 80 Dishes hosted by the Culinary Institute of America. That school is “Yum!”

Moo Shu Pork
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However you spell it, Moo Shu (mu shoo, mu shu, etc) Pork is great Chinese food. Simple and quick, you’ll make this recipe over and over again.
Servings Prep Time
2-4 people 20 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
2-4 people 20 minutes
Cook Time Passive Time
10 minutes 30 minutes
Moo Shu Pork
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However you spell it, Moo Shu (mu shoo, mu shu, etc) Pork is great Chinese food. Simple and quick, you’ll make this recipe over and over again.
Servings Prep Time
2-4 people 20 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
2-4 people 20 minutes
Cook Time Passive Time
10 minutes 30 minutes
Ingredients
  • 3/4 lb pork shoulder , sliced thinly across the grain
For the marinade:
  • 3 Tbsp shao hsing rice wine (Shaohsing) - OR -
  • sherry
  • 1/8 cup cornstarch
  • 1 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp shao hsing rice wine (Shaosing)
  • 2 Tbsp oyster sauce
  • 3 Tbsp soy sauce
  • 2 Tbsp sugar
For the stir-fry
  • 1 tsp ginger root (minced or grated)
  • 3 cloves garlic , minced
  • 4 green onions , thinly sliced (one for garnish)
  • 1 pint shiitake mushrooms , stems removed and sliced thinly
  • 1 pint napa cabbage , sliced
  • 1 1/2 cups wood ear mushrooms , sliced
  • 1 cup bamboo shoots (strips)
  • 3 eggs , scrambled
Servings: people
Units:
Instructions
  1. In a medium bowl, combine pork, cornstarch, shaohsing wine, soy sauce and oyster sauce. Toss to combine and let marinate about 30 minutes.
  2. Meanwhile, scramble two eggs and set aside. Assemble sauce ingredients.
  3. Next, cut and assemble all your ingredients so that you can add them quickly to the pan.
  4. Heat a wok over medium-high heat. Add oil, garlic, and ginger. When fragrant add scallions. Keep your spoon tossing the ingredients around. The key to stir-fry is to keep things moving! Then add the pork. Cook until lightly browned.
  5. Add bamboo shoots. Then sliced wood-ear mushrooms. Then shittake mushroom. Then Chinese cabbage. Keep tossing everything, until everything cooks down.
  6. Add the scrambled egg and half the sauce. Cook until heated through.
  7. Give it a taste and add the rest of the sauce if you think it needs more flavor. If not, garnish with more sliced green onion and enjoy!
Recipe Notes

If you don't have the Shaohsing rice wine, sherry may be substituted - preferably dry.