This recipe is taken from the "Company's Coming Asian Cooking" cookbook. If possible, try not to omit or substitute any ingredients, as this will maintain the authentic flavour. I've also included a recipe for mandarin pancakes, which are required to serve the Moo Shu.
- 2 1⁄3 cups all-purpose flour
- 1 cup water, boiling
- 4 teaspoons sesame oil (or cooking oil)
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1 1⁄2 tablespoons soy sauce
- 1⁄2 teaspoon granulated sugar
- 1 tablespoon sake (may substitute sherry)
- 1⁄8 teaspoon pepper
- 3⁄4 lb pork tenderloin, cut into 1/4 inch strips (6mm)
- 3 dried shiitake mushrooms, with boiling water to cover
- 3 large eggs
- 1⁄2 teaspoon salt
- 1⁄16 teaspoon pepper
- 1 tablespoon cooking oil
- 2 cups suey choy, shredded
- 1 teaspoon finely grated gingerroot (or 1/4 tsp ground ginger)
- 1 garlic clove, crushed (or 1/4 tsp garlic powder)
- 3 green onions, chopped
- 2⁄3 cup bamboo shoot, cut into matchsticks
- 1 teaspoon soy sauce
- 1 1⁄2 tablespoons hoisin sauce (to spread on pancakes)
- Mandarin Pancakes: Combine Flour and boiling water in medium bowl. Mix until a soft ball is formed. Add more flour if dough is too sticky to handle. Turn out onto a lightly floured surface. Knead for 5 to 8 minutes until smooth and elastic. Cover with plastic wrap. Let stand for 20 minutes. Divide dough into 16 equal portions. Shape each portion into a ball. Flatten into 4 inch (10 cm) circles.
- Brush top of 1 circle with sesame oil. Place another circle on top. Roll into 6 inch (15 cm) circle on lightly floured surface. Repeat with remaining circles. Keep covered with plastic wrap to prevent drying out. Heat non-stick frying pan until hot. Cook double pancakes, 1 at a time, for about 30 seconds until a few brown spots appear. Turn over. Cook for 30 seconds. Do not overcook or they will become brittle. Separate into 2 pancakes while still hot. Fold each in half and set on greased plate or tray. Cover. To serve, steam for about 5 minutes or cover individual pancakes with damp paper towel and microwave on high for 10 to 20 seconds until warm and soft. Makes 16 pancakes.
- Marinade: Combine water, cornstarch, soy sauce, sugar, sake, and pepper in medium bowl. Stir until sugar is dissolved.
- Add pork. Stir 2 or 3 times. Marinate at room temperature for 20 minutes.
- Remaining: Cover mushrooms with boiling water in small bowl. Let stand for 20 minutes until softened. Rinse, drain and squeeze dry. Discard stems. Cut caps into matchsticks, and set aside.
- Fork-beat eggs, salt and pepper together in a small bowl. Pour into greased frying pan. Scramble-fry until chunky but still moist. Turn out onto plate. Break up larger pieces.
- Heat wok until very hot. Add cooking oil and pork strips, discarding marinade. Stir-fry for 3 minutes. Add mushrooms, suey choy, ginger, garlic, green onion, bamboo shoots and second amount of soy sauce. Stir-fry for 3 minutes. Add egg mixture. Cook until heated through.
- Lightly brush mandarin pancakes with hoisin sauce on 1 side. Place 1/4 cup pork mixture in center of each pancake. Fold up, envelope-style.
Wowza! This is a gem of a recipe. It tastes better than the Moo Shu Pork from Chinese restaurants. It does take some time to prepare, but it is well worth the effort. Next time, I might make the Mandarin pancakes earlier in the day since that took the bulk of the time. The pancakes turned out amazing. They are the perfect consistency. I really love the taste of the hoisin sauce brushed onto the pancakes. Don't skip that step! The pork mixture is equally as tasty. All together, it is a "knock-out punch"!! Thank you for posting this gem. Made for the Spring Pick A Chef event. :)