Moo Shu Stoup


  • 1/4 cup vegetable oil, divided
  • 1 pound medium shrimp, peeled, deveined, tails-off or chicken cutlets, thinly sliced or thin-cut pork loin chops, thinly sliced
  • 1/2 pound shiitake mushrooms, stemmed and sliced
  • 1 cup shredded carrots
  • 4 cloves garlic, chopped
  • 1 small head Savoy cabbage, cored and shredded
  • 1 package pot stickers (13 ounces), from frozen foods section at the grocery store
  • 2/3 cup water
  • 6 scallions, whites and greens, cut into 1-inch pieces on an angle
  • 1/3 cup Tamari dark soy sauce (eyeball it)
  • 2 quarts chicken stock
  • 2 eggs, beaten


Heat 2 tablespoons of vegetable oil at the bottom of a soup pot over medium-high to high heat and add the protein of your choice and stir fry: shrimp until just pink, chicken or pork until lightly browned. Add the mushrooms, carrots and garlic, cook for 2 minutes, then add cabbage and wilt it, 5 minutes.

While cabbage cooks, add 2 tablespoons of vegetable oil to a skillet and arrange the pot stickers in it. Add 2/3 cup water and turn on to medium-high heat. Cook for 8 minutes to evaporate the water, then let the pot stickers brown for 1 minute more.

Add the scallions, soy sauce and black pepper and stir to combine, then add the stock and bring to a boil. Stir in the beaten eggs and continue to stir in pot until they are cooked and scattered throughout the stoup.

Place a few pot stickers in the bottom of a soup bowl and top with Moo Shu Stoup. Yum-o!

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Rachael Ray