MU SHU PORK PANCAKES RECIPE RECIPES

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MU SHU PORK AND MANDARIN PANCAKES RECIPE - FOOD.COM



Mu Shu Pork and Mandarin Pancakes Recipe - Food.com image

Make and share this Mu Shu Pork and Mandarin Pancakes recipe from Food.com.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 21

2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon hoisin sauce
1/2 lb boneless lean pork, shaved into very thin bite sized pieces
4 dried black mushrooms or 8 button mushrooms
2 cups finely-shredded napa cabbage
1 carrot, julienned
3 scallions, white and light green parts, slivered
1 cup bean sprouts
3 tablespoons peanut oil
2 eggs, lightly beaten with
1/2 teaspoon salt
3 garlic cloves, minced
3 teaspoons freshly-grated ginger
3 tablespoons chicken stock
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 teaspoon sugar
hoisin sauce
Mandarin pancake (either purchased or make your own, see Mandarin Pancakes)

Steps:

  • Combine soy sauce, sherry and hoisin sauce in a bowl.
  • Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
  • Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms).
  • Drain and thinly slice.
  • Set aside on a plate, along with the cabbage, carrot and scallions.
  • Heat a wok or large skillet over medium-high heat.
  • Add 1 tablespoon of the peanut oil and swirl to coat.
  • Pour in the eggs, swirling and tilting the wok to form a thin film.
  • Cook just until the eggs are set and feel dry on top, about 1 minute.
  • Transfer to a platter, let cool slightly and cut into 1 inch strips.
  • Return the wok to high heat, and swirl in the remaining 2 tablespoons oil.
  • Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute.
  • Add the pork and stir-fry until lightly browned, about 2 minutes.
  • Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes.
  • Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute.
  • Add egg strips and mix well.
  • To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake.
  • Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.

Nutrition Facts : Calories 363.9, FatContent 23.8, SaturatedFatContent 5.9, CholesterolContent 144.1, SodiumContent 1420.2, CarbohydrateContent 13.7, FiberContent 2.5, SugarContent 5.8, ProteinContent 18.3

MOO SHU PORK WITH MANDARIN PANCAKES RECIPE | MYRECIPES



Moo Shu Pork With Mandarin Pancakes Recipe | MyRecipes image

Moo Shu Pork is a typical stir-fried dish in northern China. It's made with pork, green onions, mushrooms, and scrambled eggs, all rolled into small, thin pancakes instead of being served over rice.  If you don't want to use rice wine or sake, replace it with the same amount of low-sodium chicken broth.

Provided by Nina Simonds

Yield 8 servings (serving size: 2 filled pancakes)

Number Of Ingredients 23

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

Steps:

  • 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. (Totals include Mandarin Pancakes)

Nutrition Facts : Calories 418, CarbohydrateContent 46.2 g, CholesterolContent 107 mg, FatContent 13.6 g, FiberContent 2.8 g, ProteinContent 24.7 g, SaturatedFatContent 3.5 g, SodiumContent 710 mg

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