Mu Shu Pork Stir Fry

Mu Shu Pork Stir-Fry

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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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

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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