Mu Shu Pork

Total Time:
2 hr 20 min
Prep:
1 hr 10 min
Cook:
1 hr 10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon hoisin sauce
  • 1/2 pound boneless lean pork, shredded
  • 4 dried black mushrooms
  • 2 cups finely shredded Napa cabbage
  • 1 carrot, julienned
  • 3 scallions, white and light green parts, slivered
  • 1 cup bean sprouts
  • 3 tablespoons peanut oil
  • 2 eggs, lightly beaten with 1/2 teaspoon salt
  • 3 cloves garlic, minced
  • 3 teaspoons freshly grated ginger
  • 3 tablespoons chicken stock
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar
  • Hoisin sauce
  • MANDARIN PANCAKES:
  • 2 cups sifted flour
  • 3/4 cup boiling water
  • 1 to 2 tablespoons sesame oil
Directions
  • Combine soy sauce, sherry and hoisin sauce in a bowl. Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.

  • Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes. Drain and thinly slice. Set aside on a plate, along with the cabbage, carrot and scallions.

  • Heat a wok or large skillet over medium/high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Pour in the eggs, swirling and tilting the wok to form a thin film. Cook just until the eggs are set and feel dry on top, about 1 minute. Transfer to a platter, let cool slightly and cut into 1 inch strips.

  • Return the wok to high heat, and swirl in the remaining 2 tablespoons oil. Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute. Add the pork and stirfry until lightly browned, about 2 minutes. Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes. Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute. Add egg strips and mix well. To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake. Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.

MANDARIN PANCAKES:
  • Place flour in a medium bowl, making a well in the center. Pour in the boiling water, and use a wooden spoon or chopsticks to mix until a soft dough is formed. On a lightly floured surface, knead the dough gently until it is smooth and elastic, about 5 minutes. Cover with a damp towel and let rest for 20 minutes.

  • On a lightly floured surface, roll dough into a log, 16 inches long. Cut the log crosswise into 1 inch pieces, shape each piece into a ball, then use your hands to flatten each ball into a pancake. Brush the tops of the pancakes lightly with the sesame oil. Then, place one pancake on top of a second pancake, oiled sides together, so that there are 8 pairs. With a rolling pin, flatten each pair into a 6 inch circle. (A tortilla press also works well for this.) Cover the pancakes with a damp towel to rest.

  • Heat an ungreased, nonstick skillet over medium heat. Cook the pancakes, one at a time, turning them once as they puff and little bubbles appear on the surface, until lightly browned, about 2 minutes on each side. As each pancake is finished, remove from pan and gently separate the halves into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking the remaining pancakes.

  • Serve pancakes while still warm with Mu Shu Pork. Or, pancakes may be prepared up to 1 day in advance, wrapped in plastic, and refrigerated. Pancakes may also be frozen. Reheat them by steaming for 5 minutes, or warming them in a 350 degree F oven, wrapped in foil, for 10 minutes.

  • Yield: 16 pancakes


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