Source: Chinese Cookery by Rose Cheng & Michele Morris HPBooks
Makes 4 servings.
Preparation time: 2 hours
Tips: Serve with shredded onions, duck sauce & Mandarin Pancakes
Pork - Mu Shu Style
Mandarin
Ingredients
Preparation
1/2 pound boneless pork loin or pork shoulder
Marinade:
1 1/2 teaspoons rice wine or dry sherry
1 tablespoon sesame oil
1 teaspoon soy sauce
5 wood ears, soaked in hot water, cut in thin strips
3 eggs
7 tablespoons vegetable oil
1 clove garlic, minced
4 1/2 teaspoons hoisin sauce
1 cup shredded bamboo shoots
2 cups shredded cabbage
1 medium carrot, shredded thin
1 teaspoon salt
4 to 5 Tbs. chicken broth
1/4 cup shredded onions, to serve with
14 to 16 Mandarin Pancakes:
1 1/2 cups all-purpose flour
1/2 teaspoon sesame oil
1/4 teaspoon salt
3/4 cup boiling water
about 1 Tbs. sesame oil
2 tablespoons Duck sauce, to serve with , see note (1)
1. Cut pork horizontally into thin slices with a cleaver. Chop slices into shreds.
2. Mix marinade ingredients in a small bowl. Add shredded pork; mix well. Let stand 15 minutes.
3. Soak wood ears in hot water 15 minutes until soften. Wood ears will expand to several times their original size. Break off hard stems and shred with a cleaver.
4. Prepare Mandarin Pancakes and Duck sauce, set aside.
5. Beat eggs slightly in a small bowl. Heat 1 Tablespoon oil in a wok over medium heat 1 minute. Rotate wok to coat sides with oil. Pour in beaten eggs. Slowly rotate wok several times to spread eggs thinly over the surface. When eggs are lightly browned on bottom, turn with a spatula and cook other side. Remove from wok. Shred cooked eggs with a cleaver, and set aside.
5. Heat 1/4 cup oil over high heat 1 minute. Add garlic. Stir-fry until golden, about 1 minute. Add marinated pork shreds. Stir-fry until very lightly browned, about 2 minutes. Remove pork shreds with a slotted spoon, draining well over wok; set aside.
6. Add hoisin sauce and 2 tablespoons oil to the wok. Stir-fry 2 minutes. Add bamboo shoot, cabbage, carrot and wood ears. Stir-fry over high heat 5 minutes. Add salt, chicken broth, cooked pork shreds and shredded egg. Mix well over high heat 1 minute.
Serve with shredded green onions, Duck sauce and Mandarin Pancakes.
To eat: Place 1/2 teaspoon Duck sauce and several green onion shreds in the center of a pancake. Add 2 to 3 tablespoons hot pork and vegetable mixture. Roll up one side of pancake and fold bottom over. Fold over other side of pancake to make a neat little package that can be picked up with your fingers.
MANDARIN PANCAKES:
1. Place flour, 1/2 teaspoon sesame oil and salt in a medium bowl. Add 3/4 cup boiling water. Gradually mix with a wooden spoon to make a soft dough. On lightly floured surface, gently knead dough until smooth. Cover with a damp cloth and let rest 15 minutes.
2. Shape the dough into a long roll about 1-inch in diameter. Add more flour if necessary. With sharp knife, chop log in half and each half into 8 equal pieces. Roll each piece into a ball, then pat flat to make a circle.
- Optional: you may roll and cook one pancake at a time, omit brushing the oil.
3. Brush top of 8 circles with sesame oil, place unoiled circles on top of oiled circles.
4. Use a rolling pin to flatten each pair of circles into one 5-inch circle. Roll both sides, changing directions. Cover pancakes with a dry towel.
5. Heat a ungreased skillet or griddle on high for 30 seconds to 1 minute. Reduce heat to medium. Place 1 pancake in a skillet. When pancake puffs and bubbles appear on the surface, turn and cook other side. Cook about 1 minute on one side until pancake is speckled with brown. Turn pancake and cook about 30 seconds until underside is speckled brown. Remove from skillet, wrap in a clean, dry towel and place in a bread basket.
6. Just before serving, separate each pancake into 2 pancakes, gently pulling apart from edges.
Serve warm.
NOTE: 1) Duck sauce: in a small bowl combine 3 Tbs. sweet bean sauce, 3 Tbs. Hoisin sauce, 1 tsp. sugar, 1 Tbs. sesame oil. Mix until well blend. Serve at room temperature. Makes about 1/2 cup.
