Mu Shu Pork In Pancakes
- MANDARIN PANCAKES:
- 8 ounces pork loin or pork butt trimmed, and cut into thin match-stick strips
- 2 tablespoons rice wine or dry vermouth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1/4 cup vegetable oil
- 3 large eggs beaten
- 2 cups thinly-sliced bok choy
- 1/2 cup finely-chopped green onions
- 1 cup fresh bean sprouts
- 1/2 cup bamboo shoots rinsed, and well drained if canned
- 4 ounces wood ear or baby chanterelle mushrooms stems trimmed, and thinly sliced
- 1 teaspoon minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- Hoisin Sauce for serving
- 2 cups all-purpose flour
- 1 cup boiling water
- 3 tablespoons sesame oil more or less
In a bowl toss the pork with the rice wine, soy sauce, sesame oil, cornstarch, garlic, and ginger. Cover and marinate, refrigerated, for 2 to 4 hours.
In a large wok or sauté pan heat 2 tablespoons of the oil over medium-high heat. Add the eggs and quickly scramble. Remove the set eggs from the pan and set aside.
Heat the remaining 2 tablespoons of oil in the work and add the drained pork strips. Stir fry over high heat until browned and cooked through, about 3 minutes. Remove from the pan and set aside.
Add the remaining ingredients except the hoisin sauce and pancakes to the wok and stir-fry until wilted and well combined, about 2 minutes. Return the pork to the pan and stir to mix well and heat through. Add the eggs and mix well. Remove from the heat and place in a decorative bowl.
To serve, place 1 pancake on a plate and coat with 2 teaspoons of hoisin sauce. Top with the Mu Shu Pork filling, roll into a cylinder, and serve immediately.
Mandarin Pancakes: In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter. When cool enough to handle, work the dough on a lightly floured surface until smooth. Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.
Place the sesame oil in a small bowl. Place the dough on a lightly floured surface and roll out to 1/4-inch thickness. Cut into rounds with a 3-inch cutter. With your fingers, daub a small amount of oil on top of 1 round. Place another round on top and press together. Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter. Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining dough.
Heat a large non-stick skillet over medium heat. Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute. Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes. Wrap in foil until ready to use, or refrigerate. (To reheat, place in a steamer insert and steam, covered, for 5 minutes. Makes about 20 to 24 pancakes)
This recipe yields 4 to 6 servings.