Moo shu pork

[Momtofour]

I ordered a moo shu pork today from a local chinese restaurant. I asked for no sugar, no corn starch, no plum sauce, and no chinese pancake. It tasted so good! Is it still ok for Atkins. I know it has pork, woodears, cabbage, and some kind of sprout. I'm sure it was high in sodium because of the soy sauce, but I'm drinking extra water to take care of that. Did I mess up? So far I'm still in ketosis after 2 hours.

[MotherOfGizmo]

I don't know because I've never had Moo Shu Pork, is there some kind of sauce on it?

And BTW, what the heck is a "woodear?"

[Momtofour]

A woodear is like a bamboo shoot. The only "sauce" that I could tell it came with was soy sauce. Hopefully it is ok, because it will sure help if I can have chinese food. I love it!

[MotherOfGizmo]

That's an intersting name "woodear" lol

Well if it was just soy sauce it would be fine. What I do, is order mine w/ no sauce or ask them to put it on the side (then I throw it out) and I put my own soy sauce and hot mustard on it and mix it up! Works for me...that way I end up w/ only veggies and meat and I don't have to stress about whether or not it was "just soy" they put on it or not. We get delivery like this all the time and I've never had a problem!

[ana]

Wood ear is a type of mushroom they also use them in hot and sour soup they are the dark sort of chewy strips. pretty tasty. Here is some info from the web and the website.

http://www.mykoweb.com/cookbook/ear.html

:icondance<<~~ me doing the happy dance....I knew something MOG didn't LOL just kidding MOG you are our fountain of knowledge!

Ear Mushrooms
Cloud Ear (Auricularia auricula); Wood Ear (A. polytricha)
Two species of Auricularia, a group of jelly fungi, are often used in Asian cuisine. Both are sold dried in Asian markets and are reasonably priced compared to many wild or cultivated mushrooms. For culinary purposes, they are identical.


Auricularia polytricha is variously called "wood ear," "tree ear," "black fungus," or "muk nge". The dried ear-shaped cap is medium sized, dull in texture, and dark brown to black. The wavy lower surface has a contrasting powdery gray color. The stem is absent or rudimentary. It has no gills. It is a native of Asia and some Pacific Ocean islands in humid climates. Most major Asian countries successfully cultivate A. polytricha today.

These fungi are used for their crisp, snappy texture and their color rather than their taste. The Chinese regularly add A. polytricha to dishes because they think it improves breathing, circulation, and well-being. And they may be correct. Recent studies of the medicinal effects of Auricularia polytricha have identified a chemical that tends to inhibit blood clotting. Since blood vessel diseases, strokes, and heart attacks are associated with clotting, perhaps moderate ingestion of this mushroom as food may indeed confer long life and good health on its users.

Auricularia auricula, "cloud ear," "Judas' ear," or yung nge, is a smaller fungus, with a brown to black cap surface, and is dull brown underneath. A. auricula is not restricted to Asian countries. It is found growing on dead wood worldwide. Plan to pay more for it than for A. polytricha.

Both fungi are imported dried from Asia packed in plastic bags. Store the mushrooms in well-covered heavy plastic or glass containers. You get your money's worth when you buy this fungus, especially A. polytricha. A wood ear will rehydrate in hot water in 15 to 20 minutes, and swell two to five times its original size. It will look like an enormous, swollen, shiny black ear. Only two or three pieces are needed for four servings.
Cleaning
After reconstitution in warm water, clean under running water with light finger pressure to remove debris. Cut off any fibrous material adhering to the base of the mushroom.

Cooking
These fungi are used for their crisp, snappy texture, and their color rather than their taste. The Chinese regularly add A. polytricha to dishes because they think it improve breathing, circulation, and well-being. And they may be correct. Recent studies of the medicinal effects of Auricularia polytricha have identified a chemical that tends to inhibit blood clotting. Since blood vessel diseases, strokes, and heart attacks are associated with clotting, perhaps moderate ingestion of this mushroom as food may indeed confer long life and good health on its users. A. auricula is usually sliced in 1/4-inch strips for cooking. Cook them for only a short time. In fact, if allowed to stand with food for any length of time, these mushrooms lose their firmness. For soups, stir-fried dishes, or salads, add such slices as the last stage of food preparation.

Preserving
This fungus will not store well after rehydration. Keep it dry in insect-proof containers.

[Momtofour]

Well it didn't hurt me at all. I was actually deeper in ketosis that night. I'm so glad that I have a way to eat chinese now. I won't be doing my favorite which is Hunan Sesamee Chicken, but at least I have some options. BTW, I guess I didn't know what the woodear was in the dish. I thought it was the stuff that looked like bamboo shoots. I read all the ingredients before I ordered, so I knew it was in there. Thanks for replying.

[MotherOfGizmo]

Ana, thanks for the info! I learned something new today! :joy :joy :joy

I love mushrooms of all kinds! I wonder if that's what they put in the sweet and sour soup at our local take out? I've always wondered what that stuff was. ensive