Moo Shoo Pork is a popular dish in North American Chinese restaurants. Some say that the name comes from “mu-xi”, the sweet osmanthus tree in Chinese. The blossoms of the sweet osmanthus tree resemble scrambled eggs. It was developed from a Northern China stir-fried dish. In the traditional recipe, pork, scrambled eggs, wood ear (black) mushrooms, and daylily buds are commonly used. What we have in restaurants, and what we will make in the class, are modified recipes developed in the States, with more fresh ingredients, like shredded green cabbage and carrots. The dish is served with thin pancakes instead of over rice.
Pepper steak is a dish originated from Chinese Fujian cuisine, where it was known as green pepper with shredded meat (beef or pork). This dish consists of sliced steak, bell peppers, and onions. It is easy to make and tasty. We will also make Spicy Pepper Steak in class.
In the coming class on Monday, May 20, you will learn how to cook Moo Shoo Pork and Pepper Steak with our detailed recipes, instructions, demonstrations and hands-on experience. You will be given the opportunity to taste the food you and the other class participants make. Instructors from the Confucius Institute will teach the class. Please contact Angela Rystrom to register for the class.