Mu Shu Stoup Recipe

Name: Mu Shu Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ 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; 12 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); ⅓ cup tamari (aged soy sauce); black pepper; 2 quarts chicken stock; 2 eggs, beaten

Servings: persons

¼ 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
12 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)
⅓ cup tamari (aged soy sauce)
black pepper
2 quarts chicken stock
2 eggs, beaten

1
In a soup pot heat 2 tablespoons of the vegetable oil over medium-high to high heat.
2
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.
3
Add the mushrooms, carrots and garlic, and cook for 2 minutes.Then add the cabbage and cook until it is wilted, 5 minutes.
4
While the cabbage cooks, heat the remaining 2 tablespoons of vegetable oil in a skillet and arrange the pot stickers in it.
5
Add 2/3 cup of water and turn the heat to medium-high.
6
Cook for 8 minutes to evaporate the water, then let the pot stickers brown for another minute.
7
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.
8
Add the stock and bring to a boil.
9
Reduce the heat to a simmer, stir in the beaten eggs and cook, stirring until they are set and mixed throughout the stoup.
10
Place a few pot stickers in the bottom of each soup bowl and top with the hot MuShu Stoup.

947

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¼ 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, 12 lb shiitake mushroom, stemmed and sliced, 1 cup shredded carrot, and more.

Yes, Mu Shu Stoup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mu Shu Stoup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions