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Ingredients
- 8 ounce pork loin or possibly pork butt trimmed, and
- Â Â cut into thin match-stick strips
- 2 Tbsp. rice wine or possibly dry vermouth
- 2 Tbsp. soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped fresh ginger
- 1/4 c. vegetable oil
- 3 lrg Large eggs beaten
- 2 c. thinly-sliced bok choy
- 1/2 c. finely-minced green onions
- 1 c. fresh bean sprouts
- 1/2 c. bamboo shoots rinsed, and
- Â Â well liquid removed if canned
- 4 ounce wood ear or possibly baby chanterelle mushrooms stems trimmed,
- Â Â and thinly sliced
- 1 tsp chopped garlic
- 2 Tbsp. soy sauce
- 1 tsp sugar
- Â Â Hoisin Sauce for serving
- 2 c. all-purpose flour
- 1 c. boiling water
- 3 Tbsp. sesame oil more or possibly less
Directions
- In a bowl toss the pork with the rice wine, soy sauce, sesame oil, cornstarch, garlic, and ginger. Cover and marinate, refrigerated, for 2 to 4 hrs.
- In a large wok or possibly saute/fry pan heat 2 Tbsp. of the oil over medium-high heat. Add in the Large eggs and quickly scramble. Remove the set Large eggs from the pan and set aside.
- Heat the remaining 2 Tbsp. of oil in the work and add in the liquid removed pork strips. Stir fry over high heat till browned and cooked through, about 3 min. Remove from the pan and set aside.
- Add in the remaining ingredients except the hoisin sauce and pancakes to the wok and stir-fry till wilted and well combined, about 2 min. Return the pork to the pan and stir to mix well and heat through. Add in the Large eggs and mix well. Remove from the heat and place in a decorative bowl.
- To serve, place 1 pancake on a plate and coat with 2 tsp. of hoisin sauce. Top with the Mu Shu Pork filling, roll into a cylinder, and serve immediately.
- Mandarin Pancakes: In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter. When cold sufficient to handle, work the dough on a lightly floured surface till smooth. Place the dough in a bowl, cover with a dish towel and let rest for 30 min.
- Place the sesame oil in a small bowl. Place the dough on a lightly floured surface and roll out to 1/4-inch thickness. Cut into rounds with a 3-inch 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 create a circle about 6 or possibly 7-inches in diameter. Cover with a damp kitchen cloth till ready to cook, and repeat with the remaining dough.
- Heat a large non-stick skillet over medium heat. Cook 1 pancake at a time till barely golden brown and dry on both sides, turning once, about 1 minute. Remove from the pan, and when cold sufficient to handle, carefully separate the 2 pancakes. Wrap in foil till ready to use, or possibly chill. (To reheat, place in a steamer insert and steam, covered, for 5 min.
- Makes about 20 to 24 pancakes)
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 662 | |
| Calories from Fat 350 | 53% |
| Total Fat 39.34g | 49% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.35g | |
| Cholesterol 186mg | 62% |
| Sodium 984mg | 41% |
| Potassium 386mg | 11% |
| Total Carbs 54.99g | 15% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.34g | 2% |
| Protein 20.03g | 32% |
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