Moo shu Pork is Quick! | Kenji's (quick) Cooking Show

[@Emperorerror]

This is great, but I miss seeing the prep work. I think that's most of the cooking time. I learn a lot there. But I also understand that this is an experiment in new style and I appreciate that you're willing to try out new stuff!

[@DietBajaBlast]

Yeah easy when the prep is done, that is a big qualifier! "easy" lol

[@RobbieBolog]

Same, same. I've learned a ton of supplementary skills from watching Kenji navigate his home kitchen over the years.

[@alexcutler4738]

agree. While this format is good for a bite-size content snack, I miss learning all the extra small bits about the dish from the ramblings of kenji's mind. :)

[@angrygopher]

there’s a full video of him making moo shu pork you can watch

[@butch843]

I wonder what kind of oil does he use for stir fry ?

[@ryonmerrick3112]

The blitz of content we've been getting lately has been AMAZING.

[@TheIrenepiekarski]

I’ve retired to Assisted Living in TEXAS (formerly I lived in Seattle). I watch your videos even though I no longer cook. Yum. ❤❤

[@jayfagan3281]

Kenji "everything is optional" me, pretty deep for a Monday morning 😂😂 Thanks for the video!

[@ghostgirl6970]

Sung to the tune of "Everything is Awesome" of course!

[@jkubed95]

"Everything is optional" well now I'm gonna make a scrambled egg and call it moo shu pork

[@kfairhurst1]

I own The Work book and it is great, but these videos add so much context. So many great tidbits of information in them. Thank you Kenji!

[@fletchersaur4918]

These quick cooks make me feel like I'm on the line!

[@pierre6625]

Hi Chef, love to follow you. Always interesting facts, techniques, and so on. Thank you for your hard work. Best Regards.

[@sameoldsteph]

Looks so good - I love all the mushrooms!

[@christiansession6997]

I think it's high time I got a wok. Love the videos Kenji.

[@sizemic2020]

very worth

[@average3970]

so much good info packed in here. I've failed at proper stir frying for years but this might help me crack it, thanks as always Kenji!

[@EvilN00bs]

Appreciate the zoom in on Jamon during his guest star appearance.

[@nash5]

Love it. I have always instinctively stir fried in batches. Thanks for clarifying.

[@alexluciano7574]

I’m the first one getting this Moo shu lesson what a blessing

[@znilf84]

Moo Shu blessing

[@nickstricklin1648]

Got the book. Don’t have all the ingredients but using what I have this time. Enjoying the book though

[@itsalongbeachthing]

I've had Moo Shu in at least 5 places and they all include cabbage. My favorite part. Skip the pancakes altogether, but I do make use of the hoisin sauce!

[@JKenjiLopezAlt]

Cabbage is something invented by PF chang’s I believe. It’s used to bulk it up or replace the day lilies. You can use it if you want but it’s definitely not in the original recipes.

[@AirborneMOC031]

@@JKenjiLopezAlt Hi Kenji... I fell in love with moo shoo pork (and Peking Duck) eating in Vancouver's Chinatown in the mid-70s. I was working drugs with a Chinese partner who had been recruited from the Royal Hong Kong Constabulary to immigrate and help us with the rise of Asian gang crime. I've never eaten in a PF Chang's and don't know much about them. But the moo shoo pork I was eating had a crunchy vegetable in it which I assumed was something like a cabbage. I normally dislike cabbage (a childhood of eating a LOT of cabbage for the family food budget to make ends meet), but I thought it was great in this dish. I don't know if it was a Westernized way of preparing the dish, but most of the restaurants my partner took me to were kind of hole in the wall types of places on the back streets off of Pender. Many of them I couldn't have eaten on my own because the menus weren't printed in English and the waiters didn't seem to speak much English when I spoke to them. (Maybe because I was a gwailou (sp?)), Yeah... Tony told me what a bunch of words meant. And I learned to LOVE dim sum... that was the big restaurants, not the hole in the wall places. I live in a small town in Montana now. Wonderful place to live and I don't miss the urban jungle of Vancouver. But I sure miss the ocean coast and the tremendous variety of ethic foods that barely exist here. Which is why I do follow your channel and recipes at websites... trying to recreate what I could eat within an hours drive of where I lived in the Lower Mainland. Thank you for all the sharing you do Kenji.

[@oe3phen]

Thank you for addressing the "wok seasoning"/preheating. I had left one of the comments you were likely thinking of and appreciate the clarification-- I've always been hesitant about getting my wok too hot for some reason but I think I can go for it more.

[@oe3phen]

Also... I kept expecting cabbage! I guess it's optional! :)

[@JKenjiLopezAlt]

Cabbage is used as a substitute for day lilies and to bulk up the dish in the versions you find at places like PF changs. It’s not in the original Chinese-American version (which comes from Joyce Chen’s Cambridge restaurant) Which is not tk say cabbage is bad in it. It’s great!

[@oe3phen]

Do you remember Jae's in Cambridge? (I think that's what it was called, your response gave me a flashback)... I had a crispy pad thai there as a kid that was so delicious@@JKenjiLopezAlt how about some other favorite American or regional variations of Asian dishes? (I know you already did egg foo yong and a few others so I'm likely asking for what I'm already getting :)

[@ber7238]

loved the first version as well !

[@PeterPeadar]

Always a treat to watch you work or play as it seems. :) Do you talk about MSG cooking quantities anywhere? Book or video? Is black pepper a traditional Mo Cho seasoning? Thanks for all you do!

[@elliemay-y4l]

Thanks Kenji.

[@deletesoon70]

There's a lot of little things here that make for great added flavor, I'm sure this is delicious 👌

[@michaelboso9355]

I can make this!! Thanks!

[@robertalynch5433]

Thank you. Leaned something.

[@mattm4112]

He didn't say "HeyeveryoneitsKenji" to start the video... Are we sure this is him?

[@shanebroyles3150]

This is amazing. Thanks.

[@shanebroyles3150]

Also, the new Wok is nice.

[@otroflores91]

I have almost everything at work except the pancake. Definitely making this for an employee meal at work.

[@BreakerBeat]

Great video as always, though I do wish you'd share your opinions on mushrooms in this dish.

[@Bornahorse]

What are day lillies? Like the flower? What do they taste like?

[@DietBajaBlast]

we don't know, this recipe is "easy".

[@SamSam-qm1li]

Fun fact- portobello and button mushrooms are the same mushroom

[@JKenjiLopezAlt]

This is just a regular fact.

[@janrhein]

It's not that long ago, I learned this. After eating them since years... So, I think it qualifies 😊 Who will be the lucky one eating the garlic knob in the dish?

[@theonlyarkofnoah]

Could we have it as a meal prep? How long does it last in fridge?

[@Blarn_jones]

Looks great as always Kenji! With mushroom season starting to kick off in the PNW, do you have a favorite recipe for Matsutake? I love matsutake gohan as well as putting them in Tom Kha but would love to hear how/if you enjoy them as well

[@JKenjiLopezAlt]

Shaved on a bowl of miso soup!!

[@MoCassidy]

Finally! The slow Jamón zoom again. Love it 😁 Still miss Shabu ❤

[@ravikaiwar257]

Looks great and easy enough. Two questions: I have a carbon steel wok and does it work the same way if heat it really well? What cut of the pork is this? Thanks. Keep up the good work. Your videos are always verythorough👍

[@nabokovfan87]

What is the pour spout you use on oil? I can't ever find a good one that doesn't leak over time.

[@amasterfuldesktop4935]

Check out his serious eats article

[@DeepakJain-wk9ge]

Lovely, which Wok is this ?

[@TehSuperHero]

What kind of oil do you use?

[@kimesser2318]

I love it made with duck

[@TonyBologna805]

Sorry if this is a dumb question, but is letting your wok heat to the point where it starts to smoke dangerous/unhealthy?

[@AirborneMOC031]

It's not dangerous, if it is, none of the cooks in Asian restaurants are ever going to live past their 40th birthday. And the only dumb with questions is not asking them when you don't know about something.

[@PerhapsToast2]

watching this video set off my smoke alarm lol

[@Joanna_L]

Kenji, what do Day Lillies taste like? What could I substitute? Your Moo Shu looks delicious! Thanks!

[@jameshaulenbeek5931]

You could try cutting bamboo shoots into slivers (julienned). Not quite the same texture or flavor, but it may be a decent substitute.

[@Joanna_L]

@@jameshaulenbeek5931 Thank you!

[@AirborneMOC031]

@@jameshaulenbeek5931 Is the TASTE very similar, the TEXTURE similar? Or everything together close? If it's not a close substitute, I'll put in the effort to get a source for the day lilies and other ingredients. Asking because I used to eat a lot of moo shoo pork when I lived in mega city with a large Chinatown, and now I live in a very small city in Montana where finding most ingredients for any kind of Asian cooking is about as close as a place called "Amazon".

[@stevenjacobs2750]

Do you use the shaoshing wine with salt in it or are you using the fancy stuff? I don't recognize the bottle

[@Sgarnoncunce]

Is grinding fresh white pepper worth it? Never seen someone do it til this video

[@jameshaulenbeek5931]

That looks amazing! I love the additional mushrooms in there. Science question: do you think the leidenfrost effect plays into the wok being nonstick?

[@cherylj7460]

Eating day lilies! Reminds me of a story. A friend specialized in designing and planting edible landscapes. So he gave a talk to the Day Lily Society and was anxious to tell his audience that day Lilies, by the way, are edible and delicious! 😱He said he felt like he had committed heresy….”you EAT your day lilies?!”

[@denniscalla7146]

FYI to cat owners. I think the dried ones are still very toxic to cats so be careful.

[@alancaldelas]

Can I use a wok on an electric stove?

[@AirborneMOC031]

Yeah lots of us are stuck with that. But the on/off of heat that you get with gas when cooking with a wok is missing. Takes a bit to get the best results by learning how you can compensate for that. What I do is have one of the large burners on my electric stove on high, and the second burner at a lower heat if what i'm cooking requires two different levels of heat... just swap back and forth between the burners. And it is probably obvious that you'll want to stay with a flat bottomed wok versus a round bottomed wok. As you can see, the woke Kenji uses is flat and that doesn't slow him down.

[@canIgetuhhh]

Hey Kenji, this video came at such a perfect time. I just had a windfall in the form of pounds of mushrooms from a friend. Any other strong recommendations for a person inundated with delicious shrooms?

[@cameronmciver7588]

Do you notice a difference between washing pork and adding baking soda?

[@greathornedowl6624]

Terry Jeffords: 'I NEED MY MOO SHU PORK! I NEED MY MOO SHUUUUUUU'

[@OreogamiQc]

Relatable

[@dohi85]

Hey guys, my partner does not like pork. I know, everything is optional, but what would you think would be the best alternative (no matter if vegetarian or not)? Also: How do you feel about skipping the dai lilies (can't find them)? Entirely or maybe subbing them with something else? Curious about your ideas. Thanks as always Kenji!

[@JKenjiLopezAlt]

You can use chicken or tofu for this dish no problem. Or juist omit the protein and use more mushrooms. If you don't want day lilies you can use canned bamboo shoots or shred up some cabbage.

[@mosheparanov]

No diffuser removal for this one?

[@angelbaby20002229]

Can you use a skillet if you don’t have a wok?

[@AirborneMOC031]

Yep, a big carbon steel one for sure; I usually use a 12" one (partially because I'm stuck with an electric stove versus gas. You won't have the same cool areas to the side and hot spot in the middle to work with.

[@noviceguy2]

YUM!

[@leslieharris9088]

Anyone know where to buy the frozen Mandarin pancakes in Los Angeles? I tried googling it, but didn't find much.

[@MrJimYves]

Nice ❤

[@xav_authentique]

IM ON VACATION MAN AND I WANT SOME MOO SHU!!

[@killerdrgn]

Shouldn't there be a dash of sweet bean paste in the moo shu pork?

[@tudormuresan474]

hey what cut of pork do you use for this?

[@Hannahorse715]

He forgot to feed Hambone getting worried about poor ol Hambone is he okay? At lest he’s by Kenji’s side while he’s cooking look @ 5:40

[@eatlikealocal]

Jamón.

[@80neptune]

🙂Doggy waiting for a piece of pork to drop!

[@timasendorf2920]

It‘s perfectly fine, if you take a few shortcuts on your videos, but we still need to see you try the finished dish. 😉

[@thePastafarian88]

How does your overhead camera handle the smoke so well? Do you have any sort of protection in place that we cant see? Im also impressed it doesnt fog up!

[@GistGappie]

Smoke carbon particles do not attach the same way to lenses as water vapour does

[@thePastafarian88]

@@GistGappie correct, but there are still water particles coming off the food. There's a lot of water in our food before it's cooked

[@thedracophile]

I "discovered" Shaoxing wine a couple of years ago, from another KZbin channel, and it makes a difference in my base stir fry sauce. I am heartened to know that Kenji uses the same brand I bought! So maybe my uninformed purchase wasnt too far off! :D And one never use too many mushrooms. (Satisfy the Juffo-Wup! Now theres an obscure reference! lol) Day lillies eh? Never had them, but I'd try them. Thanks for the video!

[@stevenjacobs2750]

What brand of wine is it? Is it one with salt added, or no? My current bottle is almost empty and would love to try a new brand.

[@dylleealt]

@@stevenjacobs2750 It looks like 陳年/陈年. Added salt generally doesn't really matter because that's just there to avoid liquor taxes and classify it as a cooking wine. If you go into any Asian supermarket and pick out any brand (usually with a red bottle) it should be fine. Unless you're cooking something where the taste of the wine is important, e.g. 醉雞 (drunken chicken), shaoxing wine is meant to be cheap and all the brands are fairly good/imported from the shaoxing region. If you do want high quality shaoxing wine, it'll probably be non-salted and meant for drinking, maybe nuerhong but honestly I'm not familiar with this or how easily accessible it is in the US. Btw, even if its not meant for drinking, you can still taste shaoxing cooking wine to see if you like it. Chinese cooking demystified has a good video on this iirc and honestly might be more accurate than this comment.

[@stevenjacobs2750]

@@dylleealt thanks! I watch that channel religiously but always curious what other folks are using. I don't mind the taste of the one I have, but it is nice to branch out and try what other folks find success with. Cheers!

[@abhirupan7630]

i dont think you have to follow kenji for everything you do in the kitchen

[@stevenjacobs2750]

@@abhirupan7630 who suggested one has to do that?

[@pinkiepingas]

Hey Kenji! Noticed you've been using a new wok lately! What brand is that?

[@anthonyv2464]

Joyce chen professional series 14 inch flat bottom carbon steel. Super nice I love mine

[@pinkiepingas]

@@anthonyv2464 Thanks! Do you have the nonstick coating one? Or the unseasoned one?

[@anthonyv2464]

@@pinkiepingas Unseasoned. I think Kenji actually has a video showing you how to season a brand new carbon steel wok

[@plaps44]

My boy JAMÓN!!!

[@marcl5048]

Should you refigerate seasme oil? I hear it can go bad quickly?

[@alastairvanmaren5243]

For my two cents, that is not something I have ever done or heard of anyone else doing before. 🤷 I don't think sesame oil goes rancid any more quickly than any other oil.

[@marcl5048]

TY- i have heard both ways!@@alastairvanmaren5243

[@jomercer21113]

My Korean girlfriend's mother served moo shu pork with lettuce leaf wraps.

[@andrewdanger2830]

where's your review of Anova oven?

[@etm567]

My wok is wonderful. Only problem is it is too small.

[@1obscura]

Mmm food

[@BPBrousseau]

I know this must get asked all the time, but does anyone have a link for that brand/model of wok?

[@indolentdenizen]

It looks like the Joyce Chen wok he has recommended in the past. I don't know if an Amazon link will work here, but here is the title of the Amazon listing that I believe is the one: JOYCE CHEN Professional Series 14-Inch Carbon Steel Wok with Phenolic Handles

[@BPBrousseau]

@@indolentdenizen Absolutely awesome! Greatly appreciate the help! Exactly what I would expect from Kenji's considerate and helpful community.

[@subcatboy]

It's always surprising to me how whatever you put in the wok will pick up all of the oil you add to it beforehand

[@DucMinh322]

I don't know but this dish seems like it needs some crushed peanuts for garnishing.

[@juelzlp4686]

I miss the OverHead Cam ngl

[@benjaminchastain7265]

MSG should be a hard requirement.

[@RobmcRock]

Is this for the whole family? I recall you saying once your son can't eat eggs. I only ask because my 18 month old has had reactions to egg once and I'm hopefull she will grow out of it.

[@JKenjiLopezAlt]

He’s grown out of it.

[@AirborneMOC031]

@@JKenjiLopezAlt Sort of back towards the dish... In a town without stores to buy much in the way of Asian foods beyond soy sauce and hoisin sauce: One place sells dried black fungus; as far as taste goes, would that be somewhat similar to wood ear mushrooms? Never tasted either.

[@AirborneMOC031]

@@JKenjiLopezAlt And your comments about seasoning woks being done each time in how you preheat and then oil the woke. Thank you and I'll try that. Further, my carbon steel skillets aren't much thicker than my wok; about 3mm versus 2mm. My Debruyer carbon steel skillets get seasoned in the oven and they're getting better as time goes on, but they're still a bit sticky. But I'm curious if you approach cooking with your cast iron skillets as you do with your woke as far as "seasoning" goes? Next skillet cooking I do, I'll see what preheating and oiling my skillet like you do for your wok does for the cooking that follows. Thank you!

[@PrashanthGopinath]

“Everything is optional.”

[@MrSzymixx]

Why you don't feed the dog anymore?

[@deyrune9465]

He did accidentally at 2:30

[@AlexQQable]

Обожаю

[@tidemeo]

Moo shu? You hungry?

[@jox4mohya]

So for Wok cooking you Need a good oven hood system. Cuz this POS rental i live in has no hood and putting up a jimmy-rigged "fan system" does jackshit for smoke... one day i will unleash my cooking potential 🙌

[@pwoblem]

01:00 my wife every saturday morning at 07.00 in the kitchen

[@bnbronstein]

does anyone ever do cabbage in their moo shu? Assume its not traditional but feels like it would be good here

[@th3kid13]

It's pretty common to see shredded cabbage in there and I like it

[@killerdrgn]

Yes i think a number of chinese takeout places will use cabbage as a good filler for this. A lot more substantial of a meal for pennies.

[@artistlovepeace]

Hi Kenji, have you used Papain yet? It's a new technology in Chinese cooking. I saw Chef Wang use it on his channel.

[@lindacoffin5110]

Mmmmmmmm!

[@tremla87]

Can I marinate tofu the same way?

[@ethan8378]

No more Kenji appearing from the void 😞

[@migeruudesu]

Sounds like a delicious martial arts😂

[@Woodshadow]

How do you not set off your smoke detector??

[@zkrvdc]

What is your opinion regarding a claim of a certain youtuber that some commercially available olive oil are fake?

[@JKenjiLopezAlt]

I’m not sure that question is a matter of opinion. Some olive oils that are sold are mislabeled. I don’t know if that makes them “fake” or not.

[@RizzoKingPrawnRat]

mmmmmmmmm

[@rossmccarthy2602]

🤩 'Promo SM'

[@LikelyToBeEatenByAGrue]

I hope your pups are doing ok. I never see you give them the dog tax anymore.

[@BUTTERONPOINT]

"You can use any kind of mix of mushrooms." Proceeds to give 3 names for the same mushroom. Mushroom names are dumb.

[@JKenjiLopezAlt]

I mean, that’s like saying veal is the same as beef. The mushrooms are functionally all different so it doesn’t matter if they’re the same species.

[@dg-dm1rr]

you didnt taste it !!!!!!!!!!!!

[@adamaguirre9315]

Anyone have wok recs under $100?

[@HerjungleBarou]

literally first

[@bigpotato7804]

Dave Portnoy just dissed you

[@eatlikealocal]

Who is that?

[@bigpotato7804]

@@eatlikealocal the most influential food/ pizza critic of all time

[@eatlikealocal]

​@@bigpotato7804 Oh? I hadn't heard of that name before. I don't pay particular attention to food critics - nor critics of art, music, or movies. I prefer to make my own evaluations about things.

[@bigpotato7804]

@@eatlikealocal he’s cool ur cool

[@JKenjiLopezAlt]

Who?

[@lndyrd]

What dish is this? The name sounds like a fake asian dish

[@eatlikealocal]

Moo Shu Pork (木須肉), originally called Moo Shi Pork (木樨肉) is a dish from Northern China, originating from Shandong province.