Moo Shu Mushrooms Recipe (2024)

Helpful hint. We have lots of Asian markets here in Toronto that stock many ingredients. But not everyone working there speaks English and oftemn the labels are not in English either. When I need an ingredient like "dry day lily buds" or various bean sauces I find a picture online (typically with a label on a package) and take it with me. Helps navigate those (for us" exotic ingredients.

OK, I've never found "real" Shaoxing wine in the states. Everything you buy in the Asian markets is not the real deal, and they all have salt added. Who would cook with that?Use the closest substitute to it, amontillado sherry, Don Benigno's is easy to find. And NO salt in it. I use it for all my Chinese cooking.

To make this vegetarian, I would substitute tofu gan (flavored, pressed bean curd sold as five spice tofu and available at Whole Foods or Asian markets) in place of the pork.

Joe A.: Quality in Shaoxing wine cannot be measured by whether there is added salt, it is done to avoid taxation of the wine as a beverage. The best ones (including Hua Diao) are aged up to three years and cost around $5 a bottle and do not have added salt. You are using so little added salt in the wine that recipes need not be adjusted. Sherries of any good quality are only an adequate substitute but not as good as run-of-the-mill Shaoxing wine (not rice wine). They are not really equivalent.

Made this to great acclaim for a highly critical group of 5 eaters. My tweaks:1. Green cabbage for day lily buds. Amount=1 cup.2. Sherry for Shaoxing wine. Medium dry as but oh well. 3. Chicken breasts, also used about 3/4 lb.4. Out of dried mushrooms so used only fresh. Total about 1 lb total.5. Upping the amount of vegetables, I also upped the scallions to 3 ish.6. Didn’t anticipate the popularity of the dish. Would do 2 pkgs per (6-7 in a package).7. No leftovers despite 2x recipe.

You can make the recipe vegetarian by using tofu: "2 ounces pork loin . . . or extra-firm tofu, cut into 1 1/2- to 2-inch slivers"

If I ever think of making this again—it was very nice—I think it’s far easier to go a local Asian restaurant and take out. I spent about $40 including dried Lilly blossoms and store bought mandarin pancakes and made a colossal mess in the kitchen. Too much work if you don’t do this daily. Now I’ve got all these wild and dried mushrooms left over none which I want to use in soup

Made it, finally for Sunday dinner. Shocked that everyone lapped it up. Some notes:-Sliced two cups cabbage to substitute for flowers-used mostly sake and a little bit of sherry (not very dry)- increased amount of mushrooms- not dried just fresh, and assorted varieties- used flour tortillas but didn’t count number in package. Turns out the 7 worked.- subbed boneless chicken thighs, which I cut into 2” slices. Recommend this recipe!

The recipe literally says to use Tofu.

Others say tofu, but I'd use seitan. The "chicken" one if it's available.

Is there a fully vegetarian option? What would be an appropriate substitute for the pork or chicken?

Folks might want to be aware that there is a small percentage of people that are acutely allergic to day lily buds. We sadly discovered this when sautéing some from the prolific flowering in early summer in our neck of the woods. (Nausea, vomiting, other nasty stuff). Not sure if the dried buds are safe for those individuals but my wife, for sure, isn't willing to try! (I love them)

Why dry day lily buds? Can you use fresh? I’d like to beat the deer at their own game for once.

What 'state' are you actually referring to? It's everywhere unsalted in NYC. Ever gone to Chinatown or Flushing? Or some of our better liquor or wine stores. Pagoda brand is fine and inexpensive.If someone does need the Sherry substitute, Taylor Dry Sherry works well.

We found that we need to use boiling water and a longer soak for the day lily blossoms or they remain to crispy/chewy. We also found that doubling the sauce amount was nice.

Just an aside, if you don’t want to take the time to make the pancakes and live where fresh tortillas are made daily, they are a very good alternative. Just microwave the amount you need wrapped in a towel or tortilla cloth warmer for 20-30 seconds. Voila!

Question: with the "pork" or other protein added under Step 2, described in the list of ingredients as "cut into 1 1/2 or 2 inch slivers" == are we talking raw meat, or already cooked meat cut into slivers (such as BBQ pork leftovers as the meat base in twice-cooked dishes)?

Packed with deliciousness! I made it exactly according to the recipe, except for the scallions which I used raw as a garnish inside each tortilla. Moo shu has always been one of my favorite Chinese dishes and this is a great rendition. I particularly appreciate the small proportion of pork in relation to the veggies. Enough to add some richness but not to dominate. Thanks!

Strain and save the water from rehydrating the mushrooms! It wii make your soups more flavorful.

Prepped all the ingredients and got ready to mix the sauce and marinade when I realized I was out of Shaoxing wine. Used Marsala instead, was surprised it was still tasty AF! Subbed cabbage for the day Lily buds as another commenter suggested. Was a hit, will be making again.

This serves 2 people

I really enjoyed this and had it on the table in a bit over an hour. Had I really prepared I would have made the dough at lunchtime and I would have had the dish on the table in less time.Subbed sherry for the wine as I was out and didn't have the dried lily buds, but will get them next time I go to the Hmart. I also used chick breast as I always have some in the freezer as I tend not to eat factory farmed meat. Wasnt about to defrost an entire humanely raised chicken for 2 oz of meat.

May be one of my favorite NYT recipes. So versatile. Works great with dried sh*takes if that’s what you have on hand and add a little chili crisp at the end for a kick.

used ~4 oz tofu, a whole can of bamboo shoots, sliced and some bean sprouts; doubled the sauce

The most difficult thing about this recipe is getting the ingredients together. I couldn't find the wine or lily buds and I didn't want to wait for a deliveryor drive 30 minutes. Sherry subbed for the wine and I left out the buds. It tasted just fine without 'em. I also left out the eggs because I don't eat them. My mixture of mushrooms were shiitake and oyster. I used some pork cutlets that were already sliced thin and easy to sliver. My "pancakes" were flour tortillas. Very good dish

Husband and I enjoyed this, and our 9 year old tasted some and approved as well. Used tofu with double the marinade, and made marinade and sauce ahead of time. The wood ear mushrooms and daylily buds added great texture, and finally got me to our city's big Asian market. Will make again.

What would you use in place of the eggs? If there is a good alternative, how many ounces?

Why dry day lily buds? Can you use fresh? I’d like to beat the deer at their own game for once.

Do you have to use dry daylily buds? In the spring can you just use them straight from the garden?

This was surprisingly spot on delicious!!! Was going to make pancakes but burned myself out with apps and dessert so used flour tortillas that I thought would ruin but just delish. EVERYONE at the table -three generation LOVED it. Can’t wait for leftovers for lunch. Made exactly as written -a bit unusual for me. Did have chives and cilantro as condiments which added a bright/fresh note....will def make again....