Mu Shu Pork Stir Fry

Mu Shu Pork Stir Fry

INGREDIENTS

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

Mandarin Pancake

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