Mu Shu Pork Stir Fry
2 Tablespoons Soy Sauce
2 Tablespoons Rice Wine
1 Teaspoon Dark Sesame Oil
2 Teaspoons Cornstarch
1 ½ Pounds Boneless Pork Loin (Trimmed & Cut Into Strips)
10 Dried Shiitake Mushrooms
½ Cup Sliced Green Onions
12 Cloves Minced Garlic
2 Tablespoons Minced Fresh Peeled Ginger
¼ Cup Dried Wood Ear Mushrooms
3 Tablespoons Rice Wine
3 Tablespoons Soy Sauce
½ Teaspoon Cornstarch
½ Teaspoon Sugar
¼ Teaspoon Black Pepper
1 Tablespoon Vegetable Oil – Divided
2 Large Lightly Beaten Eggs
3 Cups Thinly Sliced Napa Cabbage Stalks
4 Cups Thinly Sliced Napa Cabbage Leaves
2 Tablespoons Rice Wine
½ Hoisin Sauce
1 Tablespoon Soy Sauce
16 Mandarin Pancakes
Combine the first four ingredients in a zip lock plastic bag. Add the pork and marinate in the refrigerator for at least 1 hour. Turn occasionally. After an hour remove pork from the plastic bag and discard the marinade.
Combine boiling water and dried shiitake mushrooms in a bowl. Cover and let stand for 20 minutes. Drain and discard the mushroom stems. Thinly slice the mushroom caps. Combine the 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 for 20 minutes. Drain and cut mushrooms into thin slices. Set aside.
Combine 3 tablespoons rice wine and the next 4 ingredients (3 tablespoons rice wine, 3 tablespoons soy sauce, ½ teaspoon cornstarch, ½ teaspoon sugar, ¼ teaspoon black pepper) in a small bowl. Stir well with a whisk. Set aside.
Heat 1 ½ teaspoons vegetable oil in a wok (or large skillet) over medium high heat. Add pork and stir fry for three minutes. Remove pork from pan and add 1 ½ teaspoons vegetable to the pan. Add eggs and stir fry for 30 seconds. Add shiitake mushroom mixture and stir fry 1 ½ minutes. Add cabbage and stir fry for 30 seconds. Add the wood ear mushrooms, cabbage leaves and 2 tablespoons rice wine and stir fry for 1 minute. Add the pork and cornstarch mixture and stir fry for 2 minutes. Place pork mixture on a platter.
Combine hoisin sauce and 1 tablespoon soy sauce. Spread about 1 ½ teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Top each pancake with ½ cup pork mixture and roll up. Makes 16 pancakes
2 Cups Unbleached Flour
1 Cup Boiling Water
1 ½ Tablespoons Dark Sesame Oil
Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (for about 3 minutes). Shape the dough into a 1 ½ inch thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6 inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.
Heat a medium nonstick skillet over medium high heat. Place 1 pancake stack in pan and cook 1 minute on each side or until slightly puffed. Remove from pan and cool. Peel pancakes apart. Fill with Mu Shu Pork mixture. 16 Servings