Mu-Shu Pork

By mavannier

Ingredients

• Pancakes:
• 1 1/2 c flour
• 1/4 tsp. salt
• 1 T oil
• Pork:
• 3 T soy sauce
• 1 T dry sherry
• 2 tsp. cornstarch
• 1 carrot
• 1/2 lb. mushrooms
• 1 scallion
• 1 garlic clove
• 2 c shredded bok choy
• 3/4 lb. pork tenderloin
• 2 eggs
• salt
• 1/4 c. oil
• 1 tsp. ginger
• Hoisin sauce

Preparation

Step 1

To make pancakes, combine flour, salt and add 3/4 cup boiling water and stir until mixture comes together in a ball. Let cool. On a lightly floured surface, knead dough about 5 minutes. Cover and let rest 15 minutes. Roll dough into a log about 16 inches long and cut into 16 pieces. Put each piece on floured surface and flatten to a circle.
(4 1/2 inch) Brush one side of the pancake with oil and top with an unoiled one. Roll into a 6 1/2 inch circle. (do this in pairs) Cover with a damp paper towel. Heat an ungreased frying pan and cook pancakes one pair at a time until puffed and lightly browned. Pull apart and cover with damp paper towel.

Pork:
Combine soy sauce, sherry and corn starch. Cut the carrot into thin strips. Slice mushrooms and scallion. Mince garlic. Shred bok choy Slice pork into strips. Beat eggs with 1/2 tsp. salt. In a wok or large frying pan, heat 1 T oil. pour in egg mixture and rotate so thin layer covers bottom. Cook until set, turn over and brown other side. When done remove and let cool and cut into strips. Reduce heat and add 2 T oil to pan. Stir-fry pork until brown. Remove from pan and set aside. Reduce heat, add 1 T oil and add vegetables, garlic and ginger. Cover and cook 10 minutes. Return egg strips, pork to pan. Stir in soy sauce mixture and cook until pork in heated through and liquid thickens. Serve with pancakes and hoisin sauce.