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Mu Shu Pork Recipe

by Global Cookbook

Ingredients

2 Tbsp. Soy sauce 1 Tbsp. Dry sherry 1 tsp Hoisin sauce 1/2 lb Boneless lean pork, shredded 4 x Dry black mushrooms 2 c. Finely shredded Napa cabbage 1 x Carrot, julienned 3 x Scallions, white and light green parts, slivered 1 c. Bean sprouts 3 Tbsp. Peanut oil

2 x Large eggs, lightly beaten with 1/2 tsp salt 3 x Cloves garlic, chopped 3 tsp Freshly grated ginger 3 Tbsp. Chicken stock 2 Tbsp. Soy sauce 1 Tbsp. Dry sherry 2 tsp Sesame oil 1 tsp Sugar     Hoisin sauce

Directions

1. Combine soy sauce, sherry and hoisin sauce in a bowl. Add in the pork, toss to coat proportionately, cover, chill and marinate for 30 min.
2. Meanwhile, soak the mushrooms in sufficient warm water to cover for 20 min.
3. Drain and thinly slice. Set aside on a plate, along with the cabbage, carrot and scallions.
4. Heat a wok or possibly large skillet over medium/high heat. Add in 1 Tbsp. of the peanut oil and swirl to coat. Pour in the Large eggs, swirling and tilting the wok to create a thin film. Cook just till the Large eggs are set and feel dry on top, about 1 minute. Transfer to a platter, let cold slightly and cut into 1 inch strips.
5. Return the wok to high heat, and swirl in the remaining 2 Tbsp. oil.
6. Add in the garlic, and ginger, and stirfry to release the aromas, about 1 minute. Add in the pork and stir fry till lightly browned, about 2 min.
7. Add in the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir fry another 2 min. Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring till sauce boils, about 1 minute. Add in egg strips and mix well. To serve, spread a small amount of hoisin sauce on a hot Mandarin Pancake. Spoon about 1/2 c. mu shu mix in center of pancake, wrap like a burrito, folding the ends to close, and serve.

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