Best 4 Kellys Moo Shu Pork Or Beef Pockets Recipes
Kelly's Moo Shu is an Americanized version of an authentic Chinese dish. One of the most popular variations of the recipe is Kelly’s Moo Shu Pork or Beef Pockets. This dish consists of thinly sliced meat, typically pork or beef, which is cooked and then mixed with vegetables and a savory sauce. The mixture is then spooned into wonton wrappers, which are then folded and fried until crispy. The resulting pockets are served with a dipping sauce made from hoisin sauce, soy sauce, and rice vinegar. Kelly's Moo Shu Pork or Beef Pockets are a delicious and easy-to-make meal that can be enjoyed by people of all ages.
Here are our top 4 tried and tested recipes!
MOO SHU PORK POCKETS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 39m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side.
- Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.
- Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed "sprinkles". This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.
- Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers.
- Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.
EASY MOO SHU PORK (OR BEEF) POCKETS
This is my version of Rachael Ray's from the Food Network Channel. I adjusted it to my own taste and availability of ingredients. They are AWESOME! Easy to make and even better the next day! Fantastic for company to football parties! (Old photo by me)
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Beef
Number Of Ingredients 10
Steps:
- In large bowl, combine pork, 1 1/2 cups of cabbage (chop a little smaller), garlic, gingersnap crumbs, soy sauce, scallions and cayenne. Mix well with your hands. Form into 6 small, thick patties. In fry pan, heat oil over med-high heat and cook patties for about 5 minutes on each side, will be pretty well browned on both sides. While patties are cooking, mix about 2 1/2 cups cabbage mix and a bit more sliced green onions. Warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of Hoisin sauce to THINLY coat whole tortilla clear to edges. Place a small handful of cabbage mixture in center of each tortilla. Place a cooked patty on top, fold over sides, then far side and close side, overlapping and sealing with a dab of hoisin if needed, sealing making a nice "package". Place seam-side down, continue til all are wrapped. Slice in half with SHARP knife going down across folded side and serve with white or fried rice! These are to DIE for, and even better the next day! Only assemble what is going to be eaten, reheat patties the next day for leftovers.
- *If you don't see any ground pork in the meat case, just pick out a package of boneless pork loin chops and ask the meat man/butcher to grind it for you. They are always happy to do so.
MOO SHU PORK PATTY POCKETS
This recipe is from Rachael Ray's 30-minute meals. To decrease the preparation time even further, grill the patties for 7 minutes on a George Foreman grill and microwave the tortillas for 25 seconds to heat them.
Provided by Mercy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl and form mixture into patties.
- Heat a large, nonstick skillet over medium high heat and add vegetable oil to the pan.
- Cook the pork patties 7 minutes on each side.
- Heat tortillas on a nonstick surface over high heat for 30 seconds on each side.
- Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge.
- Pile shredded mixed veggies in center of tortilla and top with cooked pork patty.
- Fold the tortilla up on all four sides and wrap burger in a square package.
- Invert pork pocket and cut on diagonal.
Nutrition Facts : Calories 1129.6, Fat 43.9, SaturatedFat 13.2, Cholesterol 108.6, Sodium 3313.9, Carbohydrate 132.2, Fiber 9.2, Sugar 26.4, Protein 49.2
KELLY'S MOO SHU PORK (OR BEEF) POCKETS
This is my version of Rachael Ray's from the Food Network Channel. I adjusted it to my own taste and availability of ingredients. They are AWESOME! Easy to make and even better the next day! Fantastic for company or football parties!
Provided by Wildflour
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine pork, 1 1/2 cups of cabbage, garlic, gingersnap crumbs, soy sauce, scallions and cayenne.
- Mix well with your hands.
- Form into 6 small, thick patties.
- In fry pan, heat oil over med-high heat and cook patties for about 5 minutes on each side, will be pretty well browned on both sides.
- While patties are cooking, mix 2 cups shredded lettuce with 1/2 cup cabbage and a bit more sliced green onions if desired.
- Warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of Hoisin sauce to thinly coat whole tortilla.
- Place a small handful of lettuce mixture in center of each tortilla.
- Place a cooked patty on top, fold over sides, then far side and close side, overlapping and sealing with a dab of hoisin if needed, sealing making a nice"package". Place seam-side down, continue til all are wrapped.
- Slice in half with SHARP knife going down through non-folded side and serve with white or fried rice!
- These are to DIE for, and even better the next day!
- Only assemble what is going to be eaten, reheat patties the next day for leftovers.
Tips:
- To make the moo shu pork or beef pockets, you will need a variety of ingredients, including pork or beef, cabbage, carrots, green onions, eggs, and soy sauce.
- You will also need to make a sauce for the pockets, which typically includes soy sauce, rice vinegar, and sugar.
- To make the pockets, start by stir-frying the pork or beef with the vegetables.
- Once the meat and vegetables are cooked, add the eggs and cook until they are scrambled.
- Season the mixture with soy sauce, rice vinegar, and sugar.
- To assemble the pockets, place a spoonful of the filling in the center of a wonton wrapper.
- Fold the wrapper around the filling and seal it with a little water.
- Fry the pockets in hot oil until they are golden brown and crispy.
- Serve the pockets with the sauce.
Conclusion:
Moo shu pork or beef pockets are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are a great way to use up leftover pork or beef, and they can also be made with other proteins, such as chicken or tofu. The pockets are easy to make and can be tailored to your own taste preferences. Whether you like them spicy, sweet, or savory, there is a moo shu pork or beef pocket recipe out there for you.
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