Moo Shu Stoup
I used to watch Rachael Ray’s shows on the Food Network all the time and always wanted to try one of her stoups. Finally the day came! I have a few of her cookbooks, so this fits right in with my New Year’s resolution. In any case, this was a pretty easy dish to make — though it was more soup than stew in my opinion. But a fun twist on usual moo shu. I followed the recipe pretty closely, but did sub in regular old green cabbage in place of Napa (which usually works pretty well for me) and skipped out on the pita chips.
Moo Shu Stoup
Recipe courtesy Rachael Ray
2 tablespoons vegetable oil
1 2-inch piece ginger, peeled and grated or minced
2 cups thinly sliced shiitake mushroom caps
2 cups fresh bean sprouts
6 cups chicken broth
1 pound ground pork or chicken
2 larges egg yolks
1/3 cup plain bread crumbs
2 cloves garlic, finely chopped
2 tablespoons hoisin sauce
2 teaspoons lime zest
1/2 teaspoon pepper
1/2 head napa cabbage, shredded (about 7 cups)
6 scallion, cut into 3-inch lengths, then sliced lengthwise
Plain pita chips
1. In large soup pot, heat oil over medium-high heat. Add ginger, mushrooms, and bean sprouts and cook, stirring, for 3 to 4 minutes. Add broth, cover and bring to boil.
2. In large bowl, using fork, combine ground meat with egg yolks, breadcrumbs, garlic, hoisin, lime zest, and pepper. Drizzle chicken mixture with oil and roll about 1 tablespoon in hands, forming dumpling; repeat with remaining to make 30 dumplings. Drop into simmering broth and cook thoroughly, 10 minutes. Stir cabbage and scallions into mushroom broth and cook 3 minutes. Serve in shallow bowls and top with pita chips.