Ingredients
- MARINADE:
- 8 oz. pork loin trimmed and cut into thin matchstick 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 drained)
- 4 oz. wood ear or baby chanterelle mushrooms stems trimmed and thinly sliced
- 1 teaspoon minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- Hoisin sauce
- Mandarin pancakes
- Mandarin Pancakes:
- 2 cups all purpose flour
- 1 cup boiling water
- 3 tablespoons sesame oil
Preparation
Step 1
MARINADE:
In bowl toss pork with rice wine, soy sauce, sesame oil, cornstarch, garlic, and ginger. Cover and marinate, refrigerated for 2-4 hours. In large wok heat 2 tablespoons oil over medium high heat. Add eggs and quickly scramble. Remove set eggs from pan and set aside. Heat remaining 2 tablespoons oil in wok and add drained pork strips. Stir fry over high heat until browned and cooked through, about 3 minutes. Remove from pan and set aside. Add remaining ingredients except hoisin sauce and pancakes to work and stir-fry until wilted and well combined, about 2 minutes. Return pork to pan and stir to mix well and heat through. Add eggs and mix well. Remove from the heat and place in a decorative bowl.
Mandarin Pancakes:
In mixing bowl put flour, gradually stir in water, mixing to make a thin batter. When cool enough to handle, work the dough on a lightly floured surface until smooth. Place dough in bowl, cover with dish towel and let rest 30 minutes. Place sesame oil in small bowl. Place dough on a lightly floured surface and roll out to 1/4” thickness. Cut into rounds with a 3” 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 6-7” in diameter. Cover with damp cloth until ready to cook, and repeat with remaining dough. Heat 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 pan, 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 and steam, covered for 5 minutes). Place 1 pancake on plate and coat with 2 tablespoons hoisin sauce. Top with Mu Shu Pork filling, roll into a cylinder and serve immediately.