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Mu-Shu Pork


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  • Pancakes:
  • 1 1/2 cup flour
  • 1/4 tsp salt
  • 1 tbsp oil
  • 3/4 cup boiling water
  • Pork:
  • 3 tbsp soy sauce
  • 1 tbsp sherry
  • 2 tsp cornstarch
  • 1 carrot
  • 1/2 lb mushrooms
  • 1 green onion
  • 1 clove garlic
  • 2 cups bok choy
  • 3/4lb pork
  • 2 eggs
  • salt
  • 1/4 cup oil
  • 1 tsp ginger
  • Hoisin sauce, optional


Servings 4


Step 1

Combine flour and salt. Add water and stir until mixture comes together in a ball. Let cool 5 minutes. Knead 5 minutes. Cover and let rest 15 minutes. Roll dough into a log about 16" long, and cut into 16 pieces. Roll into a 4 1/2" circle. Brush one side with oil, and top with another circle, and roll both into a 6 1/2" circle. Cook each pair in an ungreased pan until puffed and brown. Pull apart and cover with damp papaer towel.

Cut carrot into strips, slice mushrooms, shred bok choy, slice green onion, munce garlic, slice pork. Beat eggs with salt. Heat oil in wok. Pour egg mixture and rotate pan so a thin layer of egg coats the bottom.
Cook until set, then turn and brown the other side. Let cool, and cut into thin strips. Cook pork and set aside. Add carrots, mushrooms, bok choy, green onion, garlic and ginger. Cook until tender, about 10 minutes. Return egg and pork to pan. Stir in soy sauce, sherry and cornstarch and cook until pork is heated through, and liquid has thickened. Serve with pancakes and hoisin sauce.

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