Mu Shu Pork
Served in Mandarin pancakes with hoisin.
Ingredients
- 2 tbsp Soy sauce, for the marinade
- 1 tbsp Sherry, dry, for the marinade
- 1 tsp Hoisin sauce, for the marinade
- 1/2 lb Pork loin, boneless lean pork, shredded
- 4 Shiitake, dried black mushrooms
- 2 cup Napa cabbage, finely shredded
- 1 Carrot, julienned
- 3 Green onion, white and light green parts, slivered
- 1 cup Bean sprouts
- 3 tbsp Peanut oil
- 2 Egg, lightly beaten with 1/2 teaspoon salt
- 3 clove Garlic, minced
- 3 tsp Ginger, freshly grated
- 3 tbsp Chicken stock
- 2 tbsp Soy sauce
- 1 tbsp Sherry, dry
- 2 tsp Sesame oil
- 1 tsp Sugar
- Hoisin sauce, for serving
- Mandarin pancakes, warm, for serving
Directions
- Combine the soy sauce, sherry and hoisin. Add the pork, toss to coat, cover and marinate in the refrigerator 30 minutes.
- Meanwhile, soak the mushrooms in hot water to cover for 20 minutes. Drain and slice thinly. Set aside 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. Pour in the eggs, tilting to form a thin film, and cook just until set and dry on top, about 1 minute. Let cool slightly and cut into 1-inch strips.
- Return the wok to high heat with the remaining 2 tablespoons oil. Stir-fry the garlic and ginger about 1 minute, then the pork until lightly browned, about 2 minutes. Add the mushrooms, cabbage, carrot, bean sprouts, scallions and chicken stock and stir-fry 2 minutes more.
- Stir in the soy sauce, sherry, sesame oil, and sugar and cook until the sauce boils, about 1 minute. Mix in the egg strips.
- Spread a little hoisin on a warm Mandarin pancake, spoon about 1/2 cup of the filling in the center, and wrap like a burrito, folding the ends to close.