Moo Shu Pork

Mandarin Pancakes

• 2 1/3 cups all-purpose flour
• 1 cup water, boiling
• 4 teaspoons sesame oil (or cooking oil)

Marinade

• 1 tablespoon water
• 1 tablespoon cornstarch
• 1 1/2 tablespoons soy sauce
• 1/2 teaspoon granulated sugar
• 1 tablespoon sake (may substitute sherry)
• 1/8 teaspoon pepper

Remaining ingredients

• 3/4 lb pork tenderloin, cut into 1/4 inch strips (6mm)
• 3 dried shiitake mushroom, with boiling water to cover
• 3 large egg
• 1/2 teaspoon salt
• 1/16 teaspoon pepper
• 1 tablespoon cooking oil
• 2 cups suey choy, shredded
• 1 teaspoon finely grated gingerroot (or 1/4 tsp ground ginger)
• 3 green onion, chopped
• 2/3 cup bamboo shoot, cut into matchsticks
• 1 teaspoon soy sauce
• 1 1/2 tablespoons hoisin sauce (to spread on pancakes)

Directions

1. 1

   Mandarin Pancakes: Combine Flour and boiling water in medium bowl. Mix until a soft ball is formed. Add more flour if dough is too sticky to handle. Turn out onto a lightly floured surface. Knead for 5 to 8 minutes until smooth and elastic. Cover with plastic wrap. Let stand for 20 minutes. Divide dough into 16 equal portions. Shape each portion into a ball. Flatten into 4 inch (10 cm) circles.

2. 2

   Brush top of 1 circle with sesame oil. Place another circle on top. Roll into 6 inch (15 cm) circle on lightly floured surface. Repeat with remaining circles. Keep covered with plastic wrap to prevent drying out. Heat non-stick frying pan until hot. Cook double pancakes, 1 at a time, for about 30 seconds until a few brown spots appear. Turn over. Cook for 30 seconds. Do not overcook or they will become brittle. Separate into 2 pancakes while still hot. Fold each in half and set on greased plate or tray. Cover. To serve, steam for about 5 minutes or cover individual pancakes with damp paper towel and microwave on high for 10 to 20 seconds until warm and soft. Makes 16 pancakes.

3. 3

   Marinade: Combine water, cornstarch, soy sauce, sugar, sake, and pepper in medium bowl. Stir until sugar is dissolved.

4. 4

   Add pork. Stir 2 or 3 times. Marinate at room temperature for 20 minutes.

5. 5

   Remaining: Cover mushrooms with boiling water in small bowl. Let stand for 20 minutes until softened. Rinse, drain and squeeze dry. Discard stems. Cut caps into matchsticks, and set aside.

6. 6

   Fork-beat eggs, salt and pepper together in a small bowl. Pour into greased frying pan. Scramble-fry until chunky but still moist. Turn out onto plate. Break up larger pieces.

7. 7

   Heat wok until very hot. Add cooking oil and pork strips, discarding marinade. Stir-fry for 3 minutes. Add mushrooms, suey choy, ginger, garlic, green onion, bamboo shoots and second amount of soy sauce. Stir-fry for 3 minutes. Add egg mixture. Cook until heated through.

8. 8

   Lightly brush mandarin pancakes with hoisin sauce on 1 side. Place 1/4 cup pork mixture in center of each pancake. Fold up, envelope-style.