Moo Shu Stoup
Try this Moo Shu Stoup recipe, or contribute your own. "Fall" and "Advance" are two of the tags cooks chose for Moo Shu Stoup.
Yield: Ready in 45 minutes
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|2 tablespoonsvegetable oil; (eyeball it), plus more for drizzling|
|One; 2-inch piece ginger|
|2 cupsthinly sliced shiitake mushroom caps; (a couple of generous handfuls)|
|2 cupsfresh bean sprouts; (a couple of generous handfuls)|
|6 cupschicken broth|
|1 poundground chicken or pork|
|2 largeegg yolks|
|1/3 cupplain bread crumbs; (eyeball it)|
|2 garlic cloves; finely chopped|
|2 tablespoonshoisin sauce; (available in the Asian food aisle)|
|2 teaspoonslime zest; (eyeball it)|
|1/2 teaspooncoarsely ground pepper|
|1/2 head Napa cabbage; shredded (about 7 cups)|
|6 scallions, cut into 3-inch lengths; then sliced lengthwise|
|Plain; pita chips|
Moo Shu Stoup Preparation
1. In a large soup pot, heat the oil over medium-high heat. Add the ginger, mushrooms and bean sprouts and cook, stirring, for 3 to 4 minutes. Add the broth, cover and bring to a boil.
2. In a large bowl, using a fork, combine the ground chicken with the egg yolks, bread crumbs, garlic, hoisin sauce, lime zest and pepper. Drizzle the chicken mixture with a little oil and roll about 1 tablespoon in your hands, forming a dumpling; repeat with the remaining mixture to make about 30 dumplings. Drop the dumplings into the simmering broth and cook thoroughly, about 10 minutes. Stir the cabbage and scallions into the mushroom broth and cook for 3 minutes. Serve the stoup in shallow bowls and top with pita chips.
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