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Nutrition Facts

Serving Size 1 (354g)

Recipe makes 4 servings

The following items or measurements are not included below:

1 cup shiitake mushrooms

3/4 cup wood ear mushrooms

Chinese pancakes

Calories 488
Calories from Fat 153 (31%)
Amount Per Serving %DV
Total Fat 17.1g 26%
Saturated Fat 5.4g 27%
Monounsaturated Fat 7.0g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 258mg 86%
Sodium 1170mg 48%
Potassium 968mg 27%
Total Carbohydrate 37.2g 12%
Dietary Fiber 4.7g 18%
Sugars 21.4g
Protein 42.4g 84%

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Moo Shu Pork

Recipe #165363 | 1 hour | 45 min prep
SpiceBunny

By: SpiceBunny
Apr 24, 2006

This is a popular classic in the Chinese restaurant scene. You can replace the pork with chicken or shrimp, but the original recipe is with pork. My parents say this recipe tastes better than the ones they've had in Canadian Chinese restaurants. Once you get the hang of making it, you'll want to make it often. If you don't want to spend the time making pancakes, you can use soft tortillas to replace. The homemade pancakes are much better though. This dish goes well with hot and sour soup, for a Beijing style meal.

SERVES 4 (change servings and units)

Ingredients

  • 1 lb pork, julienned
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 cup sliced shiitake mushroom
  • 2 cups shredded white cabbage
  • 3/4 cup bamboo shoot, julienned (may use canned that have been rinsed well in cold water)
  • 3/4 cup wood ear mushrooms, julienned (rehydrated)
  • 1 cup hoisin sauce
  • 1-2 tablespoon dry sherry (or splash of sake to taste)
  • 3 eggs, beaten lightly
  • 1 bunch scallion, made into scallion brushes (to make brushes, hold scallion green and with a paring knife, make several vertical slices through w)
  • 4-6 Chinese pancakes, steamed hot
  • kosher salt
  • freshly cracked black pepper
  • canola oil or grapeseed oil, to cook

Directions

  1. 1
    Rehydrate the wood ears and lily buds a day ahead of time. I usually keep them in a tupperware container in the fridge.
  2. 2
    In a wok filled with 3 tbsp oil, bring to high temperature and add the pork. Using a strainer, quickly move around the pork and cook until medium rare, only 1 minute. Remove, strain pork and set aside.
  3. 3
    Leave 2 tablespoons of oil in the wok and return to high heat. Add eggs to hot oil and scramble. Set them aside with cooked pork.
  4. 4
    With remaining oil in wok, stir fry the garlic, ginger, and shiitake mushrooms until soft, about 2-3 minutes and season with kosher salt and freshly ground black pepper.
  5. 5
    Add the cabbage, bamboo shoots, and wood ear mushrooms and continue stir frying 2-3 minutes.
  6. 6
    Add half of the hoisin-lime and check for flavor.
  7. 7
    Meanwhile, in a steamer, heat the pancakes until hot.
  8. 8
    Lay individual pancakes on plates and paint on hoisin-lime sauce with the scallion brushes. Top with Moo-Shu, lay on 2 scallion brushes and roll up.
  9. 9
    How to make the pancakes.
  10. 10
    2 cups unsifted flour.
  11. 11
    3/4 cup water.
  12. 12
    Kadoya sesame oil.
  13. 13
    Place the flour in a mixing bowl, making a well in the center. Bring water to a boil, then add to the flour. Add additional flour or water as needed to produce a non-sticky dough which can be kneaded. Place the dough on a very lightly floured surface and knead for about 5 minutes. Cover the dough and allow to rest for 30 minutes.
  14. 14
    At the end of 30 minutes, briefly knead the dough for an additional minute or two. Then, roll the dough into a sausage shape, about 1 1/2-inches in diameter. Measure the cylinder into 16 equal size pieces. Cut and roll each piece into a smooth ball. Moisten fingers with a bit of sesame oil. Flatten each ball out to make a round, biscuit shaped disc. Place the disc on a flat surface and brush top with sesame oil. Similarly, flatten out another ball into a disc of similar diameter and place it atop the first. Roll out this double biscuit into a circle about 6 or 7 inches in diameter. Complete this procedure using the rest of the dough.
  15. 15
    Heat a skillet, brushing the inside bottom with sesame oil. Add one of the double pancakes and cook 30 seconds. Flip and cook another half minute, taking care that they do not brown. Quickly lift the pancake away from the hot surface and slap it down on the work surface. While the pancake is still warm, peel the double cake apart into two pancakes. Reserve. Repeat until all of the cakes have been completed. Stack in a sheet of foil. Carefully seal the foil with pancakes into a packet and steam 20-30 minutes before use. Serve warm.

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Featured Reviews for This Recipe

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From: Chef #1540671

On Feb 2, 2010

quite tasty... We used teriyaki instead of the hoisin (due to a wheat allergy) and it was really close to take out!

0 people found this review helpful
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    From: Tyler's mom

    On Sep 26, 2007

    This turned out fabulous. It tasted just like at the restaurants! It to a little longer than I expected because I made the pancakes from scratch as well, but everyone said it was well worth the wait. Thanks for sharing!

    0 people found this review helpful
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    From: SugaredAlmond

    On Sep 25, 2006

    I'd never had Mooshu Pork before, and this was great. The pork mixture had a fantastic flavour, and I loved the crunch the veggies added. The only change I made was to add some chopped chilli with the ginger and garlic, as I'm afraid I add it to more or less everything...

    1 people found this review helpful
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  • reviewer icon

    From: FusionCat

    On Apr 29, 2006

    This Mushu pork is da bomb! I've only had it once so far... but it's one of my favourite Chinese foods...I like better with chicken or beef though, of course.

    1 people found this review helpful
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  • Read all 5 reviews

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