fryday: stir-fried chinese fajitas

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Chinese Fajitas

This week will go down in history as one of my most hectic and disorganized. Something about it (my mood, work, busier than usual social calendar) just made it impossible for me to get anything done on time, including several days of blog posts. We’re talking dozens of hours past their usual 6am eastern publishing time. But better late than never, right? And with that, I’ve officially posed that question more times in one week than anyone else in the history of ever. Go me. 

With a few minutes to spare before Fryday becomes Saturday, I thought I’d share my mom’s recipe for what I like to call Chinese Fajitas, something you might know better as Moo Shu. Growing up, I knew it only as “rolled pancakes” in Chinese, words that sound nothing like moo shu. It actually took a lesson from Brian to learn that all this time there was an “English” name for my Chinese favorite, but even now I’m not convinced the stuff in American Chinese restaurants compares to what I know and love. So with that said, allow me to introduce my idea of Chinese-fajita perfection with stir-fried Chinese Chives and Eggs and my mom’s “Moo Shu” Pork. Hooray for Fryday!

Ingredients for Chinese Fajitas

For both dishes, you’ll need: uncooked flour tortillas, shitake mushrooms, a potato, pork, eggs, bean sprouts, chives, garlic, oil, soy sauce, oyster sauce, chicken bouillon powder, salt, green onions, and sweetened soybean paste of hoisin sauce. 

But if we want to split things up and be a little more organized, here’s the breakdown by dish.

For the Moo Shu Pork: ¼ pound pork, 1 cup shitake mushrooms, 1 potato, 2 garlic cloves, 2 tablespoons oil, 2 bags of bean sprouts, 1 tablespoon soy sauce, 1 tablespoon oyster sauce.

For the Chives and Eggs: oil, chives, 3 eggs, ½ teaspoon chicken bouillon powder, ¾ teaspoon salt.

The green onions, tortillas, hoisin sauce and sweetened soybean paste are for garnish and fajita-wrapping. 

Scrambling eggs for Chinese Fajitas
Let’s start with the Chinese Chives and Eggs.

The first step is really easy. Scramble three eggs and set aside. 

Chives for Chinese Fajitas

Next, grab a big handful of chives and wash and soak them to make sure they’re clean.

Chopping Chives for Chinese Fajitas

Chop chives into pieces about one-inch wide. 

Heat two tablespoons oil in a heavy-bottomed pot over high heat.

Scrambling eggs for Chinese Fajitas

Once oil is hot enough, pour in scrambled eggs and stir things around quickly until eggs are cooked. 

Chives and Eggs Stir Fry for Chinese Fajitas

Add chopped chives to the pot and season with ½ teaspoon chicken bouillon powder and ¾ teaspoon salt. Add more seasoning to suit your taste, but keep in mind the fajitas will be wrapped with a salty hoisin or soybean sauce, so I suggest keeping the salt to a minimum. 

Chinese Fajitas Chives and Eggs

Stir and cook until you start to notice the chives begin to lose their moisture. Those little beads of water at the bottom of the pot are your sign it’s time to give things a rest. 

Chives and Egg Stir Fry for Chinese Fajitas

Transfer Chives and Eggs to a serving dish. 

Steam Tortillas

In between cooking the Chives and Eggs and Moo Shu Pork, begin steaming the uncooked tortillas over medium-low heat. The pork dish won’t take long to cook, giving the tortillas just enough time.

Mincing Pork

For the Moo Shu pork, start by thinly slicing about a quarter-pound of pork, slightly frozen. Using slightly frozen pork makes the slicing part a lot of easier.

Shitake Mushrooms for Chinese Fajitas

Do the same thing with a cup’s worth of shitake mushrooms. No need for freezing here.

You can get shitake mushrooms fresh or dry. If you get the dry kind, you’ll want to start by soaking them in warm water until they soften.

Mincing Mushrooms

Slice the mushrooms like so.

Slicing potatoes for Chinese Fajitas

And do the same thing wiith a peeled russet potato.

Chinese Fajitas prep

Impressive mincing, right? I want to take credit, but can’t. This was all my mom’s doing.

Garlic for Chinese Fajitas

Do the same thing with the garlic cloves.

Next comes the stir-frying. In a large, heavy-bottomed pot, cook minced garlic and oil on high until the garlic becomes fragrant and your nose happy.

Making Chinese Fajitas

Throw in the mushrooms and give them a good toss for 30 seconds. Follow that up with the pork and stir contents around until the pork is no longer pink and just cooked.

Making Chinese Fajitas - Potatoes

Next up, potato time. Toss the potato slivers in, and mix around for two minutes, constantly stirring to avoid burning.  

Halfway through this step, add the soy and oyster sauces.

Bean Sprouts for Chinese Fajitas

For the final part of part 1, add bean sprouts and stir until bean sprouts are cooked. You’ll know they’re ready when the sprouts start losing their moisture.

Pork, Potato, Mushrooms and Sprouts Stir Fry

Remove contents from the pot and transfer to a serving dish. Serve alongside the steamed tortillas. 

Soybean paste for Chinese Fajitas

Now comes the fun assembly part. Start by spreading your tortilla with a bit of sweetened soybean paste or hoisin sauce. 

Chinese Fajitas - Green Onions

Then top with a few pieces of chopped green onion.

Making Chinese Fajitas - Chives and Eggs

Add a bit of Chinese Eggs and Chives. 

Chinese Fajitas | fortune goodies

And top with our version of Moo Shu Pork. 

Wrapping Chinese Fajitas

Next, wrap the tortilla by folding one side over the length of the filling, tucking in one of the ends, and folding the second side over. 

Chinese Fajitas ready to eat

You end up with a little burrito looking thing like this, but the taste is distinctly Chinese. I definitely could have added more filling, but I like the tortilla and sauce part of it so much that the more of these I can wrap, the better. 

The next time you can’t decide between Mexican or Chinese, don’t pick just one. Satisfy both cravings with this combo instead. 

I hope you have yourself a fantastic weekend. We’re enjoying ours on Lake Anna. And as always, TGIFryday.

stir-fried chinese fajitas
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for the chinese chives and eggs
  1. 1 handful chives
  2. 3 eggs
  3. 2 tablespoons oil for frying
  4. ½ teaspoon chicken bouillon powder
  5. ¾ teaspoon salt
for the moo shu pork
  1. ¼ pound pork
  2. 1 cup shitake mushrooms
  3. 1 potato
  4. 2 garlic cloves
  5. 2 tablespoons oil for frying
  6. 2 bags bean sprouts
  7. 1 tablespoon soy sauce
  8. 1 tablespoon oyster sauce
for fajita assembly
  1. fresh frozen tortillas
  2. chopped green onions
  3. hoisin sauce of sweetened soybean paste
to make chinese chives and eggs
  1. Scramble three eggs and set aside.
  2. Wash and clean handful of chives, then chop chives to about one-inch in length.
  3. Heat two tablespoons oil in a heavy-bottomed pot over high heat.
  4. Once oil is hot enough, pour in scrambled eggs and stir things around quickly until eggs are cooked.
  5. Add chopped chives to the pot and season with ½ teaspoon chicken bouillon powder and ¾ teaspoon salt. Add more seasoning to suit your taste, but keep in mind the fajitas will be wrapped with a salty hoisin or soybean sauce, so I suggest keeping the salt to a minimum.
  6. Stir and cook until you start to notice the chives begin to lose their moisture.
  7. Transfer to a serving dish and set aside.
to prepare the tortillas
  1. In between cooking the Chives and Eggs and Moo Shu Pork, begin steaming the uncooked tortillas over medium-low heat.
to make the moo shu pork
  1. Start by thinly slicing about a quarter-pound of pork, slightly frozen. Using slightly frozen pork makes the slicing part a lot of easier.
  2. Thinly mince and slice shitake mushrooms and potato.
  3. Using the same pot used for the Chinese Chives and Eggs, cook minced garlic and oil on high until the garlic becomes fragrant.
  4. Throw in the mushrooms and give them a good toss for 30 seconds. Follow that up with the pork and stir contents around until the pork is no longer pink and just cooked.
  5. Next up, potato time. Toss the potato slivers in, and mix around for two minutes, constantly stirring to avoid burning. Halfway through this step, add the soy and oyster sauces.
  6. Add bean sprouts and stir until bean sprouts are cooked. You’ll know they’re ready when the sprouts start losing their moisture.
  7. Remove contents from the pot and transfer to a serving dish.
to wrap the fajitas
  1. Remove tortillas from heat and serve alongside Chinese Chives and Eggs and Moo Shu Pork.
  2. Spread hoisin or sweetened soybean paste on steamed tortillas.
  3. Top with chopped green onions.
  4. Load with both fillings.
  5. Roll up fajita.
  6. Enjoy!
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