Cookbook

Moo Shu Pork With Mandarin Pancakes :rectnt *LINK* *PIC*

Moo Shu Pork With Mandarin Pancakes

In northern China, where the climate is cool, wheat-based staples such as pancakes, noodles, and steamed buns replace rice. Moo Shu Pork is typical: It's a stir-fried dish made with pork, green onions, mushrooms, and scrambled eggs, all rolled into small, thin pancakes. If you like, substitute flour tortillas brushed with a little sesame oil for the pancakes.
Ingredients:
2 Tablespoons low-sodium soy sauce
2 Tablespoons rice wine or sake
1 teaspoon dark sesame oil
2 teaspoons cornstarch
1 (1 1/2-pound) boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
10 dried shiitake mushrooms
1/2 cup (1-inch) sliced green onions
3 Tablespoons minced garlic (about 12 cloves)
2 Tablespoons minced peeled fresh ginger
1/4 cup dried wood ear mushrooms (about 1/4 ounce)
3 Tablespoons rice wine or sake
3 Tablespoons low-sodium soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 Tablespoon vegetable oil, divided
2 large eggs, lightly beaten
3 cups thinly sliced napa (Chinese) cabbage stalks
4 cups thinly sliced napa (Chinese) cabbage leaves
2 tablespoons rice wine or sake
1/2 cup hoisin sauce
1 Tablespoon low-sodium soy sauce
16 Mandarin Pancakes
Instructions:
Combine the first 4 ingredients in a zip-top plastic bag.
Add pork; seal and marinate in refrigerator 1 hour, turning occasionally.
Remove pork from bag; discard marinade.
Combine boiling water and dried shiitake mushrooms in a bowl; cover and let stand 20 minutes.
Drain; discard mushroom stems, and thinly slice mushroom caps.
Combine sliced mushroom caps, green onions, garlic, and ginger in a small bowl; set aside.
Combine boiling water and wood ear mushrooms in a bowl; cover and let stand 20 minutes.
Drain; cut mushrooms into thin slices.
Set aside.
Combine 3 Tablespoons rice wine and next 4 ingredients (3 Tablespoons rice wine through black pepper) in a small bowl; stir well with a whisk.
Set aside.
Heat 1 1/2 teaspoons vegetable oil in a wok or large nonstick skillet over medium-high heat.
Add pork, and stir-fry 3 minutes.
Remove pork from pan.
Add 1 1/2 teaspoons vegetable oil to pan.
Add eggs; stir-fry 30 seconds or until soft-scrambled.
Add shiitake mushroom mixture; stir-fry 1 1/2 minutes.
Add cabbage stalks; stir-fry 30 seconds.
Add the wood ear mushrooms, cabbage leaves, and 2 Tablespoons rice wine; stir-fry 1 minute.
Add pork and cornstarch mixture; stir-fry 2 minutes or until sauce is thick.
Place pork mixture on a platter.
Combine hoisin sauce and 1 Tablespoon soy sauce. Spread about 1 1/2 teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake.
Top each pancake with 1/2 cup pork mixture; roll up.

posted by Cathy in TX: I made this today (with chicken), and it is just as the web page says--Outstanding!
I've always liked the dish at our Chinese restaurant, but this version is far more flavorful and way cheaper.

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