Moo-Shu Pork

By LeeBoruchow

Ingredients

• 1 lb pork, julienned
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 cup sliced shiitake mushrooms
• 2 cups shredded white cabbage
• 3/4 cup bamboo shoots, julienned
• 3/4 cup wood ear mushrooms, julienned (rehydrated)
• 1 cup hoisin sauce
• 3 eggs, beaten lightly
• 1 bunch scallions, made into scallion brushes (to make brushes, hold scallion green and with a paring knife, make several vertical slices through white part. Immediately submerge in ice water and they will fan out, becoming "brushes")
• 4-6 chinese pancakes, steamed hot
• Kosher salt and freshly cracked black pepper
• Canola or grapeseed oil to cook

Preparation

Step 1

In a wok filled with 1 cup 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.

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.
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.

Add the cabbage, bamboo shoots, and wood ear mushrooms and continue stir frying 2-3 minutes.

Add back the pork and eggs.

Add half of the hoisin and check for flavor.

Meanwhile, in a steamer, heat the pancakes until hot.

Lay individual pancakes on plates and paint on hoisin sauce with the scallion brushes. Top with Moo-Shu, lay on 2 scallion brushes and roll up.