Mu Shu Pork & Pancakes

Mu Shu Pork & Pancakes
I love Mu Shu Pork, and thought it would be fun to try to make at home.  The recipes I found sounded complicated, but in reality it’s just the prep work and number of ingredients.  It’s quick and easy.  There are lots of substitutions that can make it an easier recipe to tackle.  I’ve put those in italics next to the original recipe.
Chinese (Mandarin) Pancakes
1 1/2 cups flour
Pinch of salt
1/2 cup boiling water
2 tablespoons cold water
2 tablespoons sesame oil
Flour for rollingDirections

In a bowl, stir together flour, pinch of salt, and boiling water. Add cold water, stir until dough forms. Turn out dough onto a lightly floured surface and knead until smooth, about 10 minutes. Cover and let rest for 30 minutes.

Divide dough in half, cut each half into 5 pieces and roll each piece into a small ball.

Mu Shu Pancake DoughOn a lightly floured surface using a rolling pin, roll each ball into a 3-inch pancake. Brush 5 of the pancakes with sesame oil, top each with another pancake. Roll each pancake into an 8- inch pancake.

Heat a dry heavy skillet. Cook each pancake, without browning, on both sides until blistered with several air pockets.

mandarin pancakes
Mu Shu Pork

4 tablespoons soy sauce, divided
2 tablespoon dry sherry, divided (any cooking sherry)
Hoisin sauce
1/2 pound boneless lean pork, shredded (leftover chops or roast work well, too)
4 dried black mushrooms (the grocers here carry a jar of mixed mushrooms in the $1 aisle that work really well)
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 teaspoons sesame oil
1 teaspoon sugarDirections

Combine 2 tsp. soy sauce, 1 tsp. sherry and 1 tsp. 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. If you are using jarred mushrooms, just drain, pat dry, and slice thinly.  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 stir fry until lightly browned, about 2 minutes. If using leftover (already cooked) pork, cook the veggies first and then add the pork.  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.

mu shu pork

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