Mu Shu Stoup
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄4 cup vegetable oil, divided
- 1 1 lb chicken cutlets or 1 lb thin-cut pork loin chop, thinly sliced
- 1⁄2 lb shiitake mushroom, stemmed and sliced
- 1 cup shredded carrot
- 4 garlic cloves, chopped
- 1 small savoy cabbage, cored and shredded
- 13 ounces pot stickers (in our store they are found refrigerated in the produce section and also in the frozen-food aisle)
- 6 scallions, white and green parts cut into 1 inch-pieces on an angle (green onions)
- 1⁄3 cup tamari (aged soy sauce)
- black pepper
- 2 quarts chicken stock
- 2 eggs, beaten
directions
- In a soup pot heat 2 tablespoons of the vegetable oil over medium-high to high heat. Add either the shrimp, chicken or pork and stir-fry: cook shrimp until just pink, about 2 minutes; or cook chicken or pork until lightly browned, about 3-4 minutes. Add the mushrooms, carrots and garlic, and cook for 2 minutes.Then add the cabbage and cook until it is wilted, 5 minutes.
- While the cabbage cooks, heat the remaining 2 tablespoons of vegetable oil in a skillet and arrange the pot stickers in it. Add 2/3 cup of water and turn the heat to medium-high. Cook for 8 minutes to evaporate the water, then let the pot stickers brown for another minute.
- While the pot stickers cook, add the scallions, tamari, and black pepper to the soup pot that has the cabbage and meat in it, and stir to combine. Add the stock and bring to a boil. Reduce the heat to a simmer, stir in the beaten eggs and cook, stirring until they are set and mixed throughout the stoup.
- Place a few pot stickers in the bottom of each soup bowl and top with the hot MuShu Stoup.
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Reviews
-
great recipe. i used 1/2 chicken stock and 1/2 beef stock for a richer broth and it so worked. i put a whole scotch bonnet pepper in for taste and used pork chops. next time i will use shrimp because i don't think the pork became tender enough. the pot stickers were delish too, i used pork pot stickers
RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.