Recipe by TxGriffLover
Mu shu pork is a party on a plate. Don't let the long ingredient list scare you. Once assembled, this dish comes together quickly and disappears from plates even faster. The homemade pancakes are to die for (see my Chinese Take-Out Peking Duck with Peking Pancakes recipe to make the pancakes), but if you are feeling pressed for time, don't hesitate to use frozen store-bought mu shu or Peking pancakes from your local Asian market. From the Take-Out Menu Cookbook.
Top Review by sjhuseman
I made this recipe last weekend, after having Mu Shu Pork at PF Chang's (my first visit to the restaurant) and wanted to recreate it. Excellent job, TxGrifflover. Used your pancake recipe too. Loved it! My guests went crazy over the dish. I am making this again. Thanks!
- 24 peking pancakes
- 1 lb pork tenderloin, thinly sliced and cut into narrow strips
- 4 tablespoons dry sherry or 4 tablespoons dry white wine
- 4 tablespoons light soy sauce
- 8 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1⁄4 cup chicken stock
- 2 tablespoons sesame oil
- 1 teaspoon light brown sugar
- 1⁄2 teaspoon chili paste with garlic
- 1 teaspoon salt, plus more as needed
- fresh ground black pepper
- 2 large eggs, beaten
- 1 head napa cabbage, thinly sliced (4 cups)
- 1 cup thinly sliced shiitake mushroom, stems discarded
- 4 green onions, thinly sliced
- 1 (1 inch) knob fresh ginger, peeled and minced
- 1 tablespoon cornstarch, mixed with
- 2 tablespoons water
- 1⁄2 cup hoisin sauce, for serving
Directions See How It's Made
- Prepare the pancakes according to the directions with the Chinese Take-Out Peking Duck. In a small bowl, combine the pork, 2 tablespoons of the sherry, 2 tablespoons of the soy sauce, 2 tablespoons of the vegetable oil, and half the garlic. Toss together, and refrigerate while assembling the remaining ingredients.
- In a separate bowl, combine the remaining 2 tablespoons of soy sauce and sherry, the stock, 1 tablspoon of the sesame oil, the sugar, chili paste, 1/2 tsp of the salt, and black pepper to taste. Set aside.
- Heat 2 tablespoons of vegetable oil in a wok or saute pan set over medium heat. Add the eggs and stir-fry until they become firm, about 1 minute. Transfer the eggs to a large bowl.
- Add another 2 tablespoons of vegetable oil to the wok and heat. Add the cabbage, mushrooms, and green onion. Saute the vegetables until they begin to soften, about 3 minutes. Add the remaining garlic, the ginger, and 1/2 teaspoon of salt, and continue to cook for another minute, or until the garlic and ginger are fragrant. Transfer the mixture to the bowl containing the eggs.
- Heat the remaining 2 tablespoons of vegetable oil in the wok, then add the pork and its marinade and stir-fry until it is almost cooked, about 2 minutes.
- Return the cabbage and eggs to the wok along with the sauce. When the sauce boils, add the cornstarch mixture and cook for another minute, or until the sauce thickens. Transfer the mixture to a heated platter.
- To serve, arrange a platter with mu shu pork, pancakes, and hoisin and let your guests make their own mu shu.