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Mu Shu Pork In Pancakes


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  • 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


Servings 4


Step 1

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.

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