Moo Shu Pork

[eatingwitheddie]

During the American Chinese food authenticity revolution of the late 60's and early 70's Mo Shu Pork had the cachet of something delicious, authentic and unusual. Somehow it's gotten sidetracked. Pedestrian and unexciting now seems like more apt descriptions of its usual state of being?

How do you feel? What do you expect to see when you order it? What ingredients do you expect in your dish? What do you want in a Moo Shu pancake? Do you want hoisin sauce on your Moo Shu? Did you know that hoisin on Moo Shu is like catsup on steak?

[Jason Perlow]

Moo Shu is one of my favorite dishes.

First of all I expect to see good quality shredded pork, and an abundance of black fungus. I also expect the shredded napa cabbage to be lightly stir fried and that it should be as dry as possible, not watery. There should be a nice pungent flavor to the background hoisin-based sauce and not overly sweet. Should be just enough eggs, not too much.

Pancakes should not be too thick and not to floury.

[Bux]

We, I suspect I mean New Yorkers, but maybe all Americans to some extent, tend to go through food (an other things?) as a fad or fashion. What's new and exciting is soon, old and trite. We discover foods and burn out our interest by over exposure. Somethings last, some come back. I guess moo shu pork is one that got a bit burned out. I suppose it didn't help that when it got popular, it also found its plalce on menus in mediocre restaurants and after a few bad experiences, people associated it with the mediocre places.

[Steve Plotnicki]

Moo Shu failed because of the pancake. Why ruin good food by unneccesarily pairing it with a casing it doesn't need? Peking Duck is the same. Good roast duck that is crispy along with some hoisin to dip it in is a good enough dish. What does the pancake do for it?

[mamster]

That's also why tacos failed.

I enjoy a good moo shu as well, and I agree with Jason's rules for success. Pancakes that stick together are bad news. One thing that can fight blandness is to make the filling a bit acidic with rice vinegar, black vinegar, or (sorry to go fusion here) lime juice. As far as rice vinegar, I've found that the Kong Yen brand is not as insipid as Marukan.

[Steve Plotnicki]

Tacos are great street food. I have to reservations about hitting my favorite taco lady and eating a few good ones on the street. And I would think that eating a Peking Duck or Moo Shu Pork (would we call them sandwiches, packages?) walking down the street, that would be a good idea.

[Rachel Perlow]

(would we call them sandwiches, packages?)

Wraps.

[Jason Perlow]

Moo Shu failed because of the pancake. Why ruin good food by unneccesarily pairing it with a casing it doesn't need? Peking Duck is the same. Good roast duck that is crispy along with some hoisin to dip it in is a good enough dish. What does the pancake do for it?

right. Moo Shu Pancakes are for tourists.

[Jason Perlow]

That's also why tacos failed.

I enjoy a good moo shu as well, and I agree with Jason's rules for success.  Pancakes that stick together are bad news.  One thing that can fight blandness is to make the filling a bit acidic with rice vinegar, black vinegar, or (sorry to go fusion here) lime juice.  As far as rice vinegar, I've found that the Kong Yen brand is not as insipid as Marukan.

The best kind of pancakes for moo shu are the nearly translucent kind, which you have to be careful not to overstuff.

[mamster]

Actually, I prefer the homemade ones, which aren't quite translucent. The translucent ones always dissolve in my hand. Got any tricks?

[Steve Plotnicki]

Definately. Like pasta.

[Fat Guy]

Will the failure of the sandwich be far behind?

[Jaymes]

Do you like it?  Who has the best?

Yes, I do like it.

Had some great Moo Shu in Hong Kong and Taipei but don't remember names of restaurants.

Also in San Francisco at R&G Lounge.

[Ellen Shapiro]

I ususually eat moo shu without the pancakes. I also enjoy vegetarian versions, particularly with mushrooms.

[Sandra Levine]

This dish has changed over the years. At one point, egg was dominant. Sometimes the dish was even called something like "North China Egg Dish." I remember reading somewhere that it was originally coinceived to be cheap and filling. (I'll try to trackdown the reference.) At my local Chinese take-out, it remains is one of the few reliable dishes, with a good balance of textures and flavors. I like both with and without the pancakes and hoisin sauce.

[Jason Perlow]

I ususually eat moo shu without the pancakes. I also enjoy vegetarian versions, particularly with mushrooms.

You inevitably have to eat it without the pancakes because there are never enough pancakes to go around. So I end up eating some the next day over rice.

[Fat Guy]

Rice is for tourists. Pancakes are for tourists. You, my friend, are a tourist.

[Jason Perlow]

Rice is for tourists. Pancakes are for tourists. You, my friend, are a tourist.

Well hand me a hawaiian shirt, a oversized camera bag, a pair of cheap goggle sunglasses, and the Fodors Guide to Chinese Food cause I'm @#$%& proud to be one.

[guajolote]

Eddie,

Could you give us your recipe for moo sho pork or point us to a good one?

Thanks

[Steve Plotnicki]

That's exactly how I envisioned you.

[eatingwitheddie]

Do you want hoisin sauce on your Moo Shu? Did you know that hoisin on Moo Shu is like catsup on steak?

I just wanted to point this out again.

Anyone know why? Anyone care?

[La Niña]

Moo Shu failed because of the pancake. Why ruin good food by unneccesarily pairing it with a casing it doesn't need? Peking Duck is the same. Good roast duck that is crispy along with some hoisin to dip it in is a good enough dish. What does the pancake do for it?

Texture baby, texture.

And you can pick it up with your hand.

Plus you get all those nice things in one bite, without stuff falling all over the place, because it's held in by the pancake.

What's a blintz without the wrapper? A pile of cheese and/or fruit with sugar?

Edited January 20, 2003 by La Niña (log)

[Jason Perlow]

Do you want hoisin sauce on your Moo Shu? Did you know that hoisin on Moo Shu is like catsup on steak?

I just wanted to point this out again.

Anyone know why? Anyone care?

Yes eddie, please enlighten us tourists...

[eatingwitheddie]

This dish has changed over the years.  At one point, egg was dominant.  Sometimes the dish was even called something like "North China Egg Dish.".

Hooray! Good comment. That's exactly right. Moo Shu is an egg dish with a little pork, not a pork dish with a little egg.

This is more clearly seen when translating the name from Chinese. That's because 'Moo Shu' is the name of a small yellow flower, the cassia flower, and it's said that the pieces of egg in Moo Shu rather poetically resemble and remind one of those cassia flowers.

[maggiethecat]

Geezo Pete!

Ravioli without the pasta wrapping? Filling could be good by itself, I suppose?

Caviar without blini? You bet, but I still like the blini.

Hmmm. Let me think? Asparagus omelet without the omelet? Suzette only Crepes Suzette?

The pancakes are 1)charming 2)As nina mentioned, add texure3)are authentic---as far as I know.