Mu Shu Pork and Mandarin Pancakes Recipe #79499
Adopted!
45 min | 30 min prep
SERVES 4 -6
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon hoisin sauce
- 1/2 lb boneless lean pork, shaved into very thin bite sized pieces
- 4 dried black mushrooms or 8 button 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 garlic cloves, 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 pancake (either purchased or make your own, see Mandarin Pancakes)
- 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 (no soaking if using button mushrooms).
- 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 stir-fry 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.
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5 stars