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    You are in: Home / Recipes / Mu Shu Stoup Recipe
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    Mu Shu Stoup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    TasteTester's Note:

    I found this recipe in one of Rachael Ray's cookbooks. It sounded so different from anything I'd ever made that I had to try it right away. We really enjoyed it, and it's very versatile as it can be made using shrimp, chicken or pork. I put a tiny dash of cayenne pepper in the pot since I wanted to add a little "hot and spicy" flavor to the dish.

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    Units: US | Metric

    • 1/4 cup vegetable oil, divided
    • 1 lb medium shrimp, peeled and deveined or 1 lb chicken cutlets or 1 lb thin-cut pork loin chop, thinly sliced
    • 1/2 lb shiitake mushroom, stemmed and sliced
    • 1 cup shredded carrot
    • 4 garlic cloves, chopped
    • 1 small savoy cabbage, cored and shredded
    • 13 ounces pot stickers (in our store they are found refrigerated in the produce section and also in the frozen-food aisle)
    • 6 scallions, white and green parts cut into 1 inch-pieces on an angle (green onions)
    • 1/3 cup tamari (aged soy sauce)
    • black pepper
    • 2 quarts chicken stock
    • 2 eggs, beaten


    1. 1
      In a soup pot heat 2 tablespoons of the vegetable oil over medium-high to high heat. Add either the shrimp, chicken or pork and stir-fry: cook shrimp until just pink, about 2 minutes; or cook chicken or pork until lightly browned, about 3-4 minutes. Add the mushrooms, carrots and garlic, and cook for 2 minutes.Then add the cabbage and cook until it is wilted, 5 minutes.
    2. 2
      While the cabbage cooks, heat the remaining 2 tablespoons of vegetable oil in a skillet and arrange the pot stickers in it. Add 2/3 cup of water and turn the heat to medium-high. Cook for 8 minutes to evaporate the water, then let the pot stickers brown for another minute.
    3. 3
      While the pot stickers cook, add the scallions, tamari, and black pepper to the soup pot that has the cabbage and meat in it, and stir to combine. Add the stock and bring to a boil. Reduce the heat to a simmer, stir in the beaten eggs and cook, stirring until they are set and mixed throughout the stoup.
    4. 4
      Place a few pot stickers in the bottom of each soup bowl and top with the hot MuShu Stoup.

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    Ratings & Reviews:

    • on July 15, 2011


      great recipe. i used 1/2 chicken stock and 1/2 beef stock for a richer broth and it so worked. i put a whole scotch bonnet pepper in for taste and used pork chops. next time i will use shrimp because i don't think the pork became tender enough. the pot stickers were delish too, i used pork pot stickers

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2010


      This was really good, and had a lot of flavor. Based on your description, I added a chili pepper to it. I also used just a 1/2 tablespoon of oil, and half the chicken and soy sauce. I think it would be great with tofu too. I cooked the pot stickers right in the soup, and that worked just fine.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2008


      This is a winner. It was so easy to put together, and the flavors were perfect. It was like something you would get at your local Chinese restaurant. I will definitely be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mu Shu Stoup

    Serving Size: 1 (771 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 468.1
    Calories from Fat 210
    Total Fat 23.3 g
    Saturated Fat 4.2 g
    Cholesterol 250.6 mg
    Sodium 2735.7 mg
    Total Carbohydrate 29.0 g
    Dietary Fiber 3.1 g
    Sugars 11.5 g
    Protein 35.3 g

    The following items or measurements are not included:

    savoy cabbage

    pot stickers

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