Moo Shu Pork
This is a popular classic in the Chinese restaurant scene. You can replace the pork with chicken or shrimp, but the original recipe is with pork. My parents say this recipe tastes better than the ones they've had in Canadian Chinese restaurants. Once you get the hang of making it, you'll want to make it often. If you don't want to spend the time making pancakes, you can use soft tortillas to replace. The homemade pancakes are much better though. This dish goes well with hot and sour soup, for a Beijing style meal.
- Ready In:
- 1 lb pork, julienned
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 cup shiitake mushroom, sliced
- 2 cups white cabbage, shredded
- 3⁄4 cup bamboo shoot, julienned (may use canned that have been rinsed well in cold water)
- 3⁄4 cup wood ear mushrooms, julienned (rehydrated)
- 10 dried lily buds
- 1 cup hoisin sauce
- 1 -2 tablespoon dry sherry (or splash of sake to taste)
- 3 eggs, beaten lightly
- 1 bunch scallion, made into scallion brushes (to make brushes, hold scallion green and with a paring knife, make several vertical slices through w)
- 4 -6 Chinese pancakes, steamed hot
- kosher salt
- black pepper (freshly cracked is best)
- canola oil or grapeseed oil, to cook
- Rehydrate the wood ears and lily buds a day ahead of time. I usually keep them in a tupperware container in the fridge.
- In a wok filled with 3 tbsp oil, bring to high temperature and add the pork. Using a strainer, quickly move around the pork and cook until medium rare, only 1 minute. Remove, strain pork and set aside.
- Leave 2 tablespoons of oil in the wok and return to high heat. Add eggs to hot oil and scramble. Set them aside with cooked pork.
- With remaining oil in wok, stir fry the garlic, ginger, and shiitake mushrooms until soft, about 2-3 minutes and season with kosher salt and freshly ground black pepper.
- Add the cabbage, bamboo shoots, and wood ear mushrooms and continue stir frying 2-3 minutes.
- Add half of the hoisin-lime and check for flavor.
- Meanwhile, in a steamer, heat the pancakes until hot.
- Lay individual pancakes on plates and paint on hoisin-lime sauce with the scallion brushes. Top with Moo-Shu, lay on 2 scallion brushes and roll up.
- How to make the pancakes.
- 2 cups unsifted flour.
- 3/4 cup water.
- Kadoya sesame oil.
- Place the flour in a mixing bowl, making a well in the center. Bring water to a boil, then add to the flour. Add additional flour or water as needed to produce a non-sticky dough which can be kneaded. Place the dough on a very lightly floured surface and knead for about 5 minutes. Cover the dough and allow to rest for 30 minutes.
- At the end of 30 minutes, briefly knead the dough for an additional minute or two. Then, roll the dough into a sausage shape, about 1 1/2-inches in diameter. Measure the cylinder into 16 equal size pieces. Cut and roll each piece into a smooth ball. Moisten fingers with a bit of sesame oil. Flatten each ball out to make a round, biscuit shaped disc. Place the disc on a flat surface and brush top with sesame oil. Similarly, flatten out another ball into a disc of similar diameter and place it atop the first. Roll out this double biscuit into a circle about 6 or 7 inches in diameter. Complete this procedure using the rest of the dough.
- Heat a skillet, brushing the inside bottom with sesame oil. Add one of the double pancakes and cook 30 seconds. Flip and cook another half minute, taking care that they do not brown. Quickly lift the pancake away from the hot surface and slap it down on the work surface. While the pancake is still warm, peel the double cake apart into two pancakes. Reserve. Repeat until all of the cakes have been completed. Stack in a sheet of foil. Carefully seal the foil with pancakes into a packet and steam 20-30 minutes before use. Serve warm.
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Great recipe. Very easy to make. The flavoring is very close to the restaurants I go to. I added a few tweaks to simplify the process and to my liking: 1. 1-2hrs to rehydrate wood ear mushrooms submerging in a bowl of very warm water with a plate on top (to keep everything submerged). Replace water every 30 minutes 2. Use flour tortillas to save time by microwaving them. Place 4 tortillas on top of a dry paper towel (to soak up moisture) and plate. On the top, place wet paper towel (to keep tortillas from drying out). Microwave for 45 seconds 3. I doubled the eggs cause I like more eggs on my moo-shu 4. Julienne the pork perpendicular to the grain of the meat to make it more tender. 5. I also mixed in 3 Tbsp of corn starch to the pork to make it a little more gravy like. 5. I found I needed to use more oil than was in the recipe.Reply
There are so many missing steps to the directions. I just had to wing it many times! When do the lily's get added, also hoisin-lime is mentioned, where does the lime come in?? MY CREATION was amazing because I can figure it out, but a beginner may not be able to follow along. this recipe will have modifications to my recipe keeper app!Reply
I made this tonight and it is really amazing! I made a few changes based on what I had on hand or what I could find. I didn't use Lily buds, or wood ear mushrooms since I couldn't find them, but I substituted dried oyster mushrooms. I also didn't pay attention and added the scallions to the pan when I added the cabbage. The last thing I did differently is instead of the sherry I used a few spoonfuls of the liquid from the dried mushrooms. I did make the pancakes and it was much easier than I thought it would be. I ate this with my almost 16 year old nephew and we almost ate it all! Thanks for posting!2Reply
This turned out awesome! I used what I had around, so portabella mushrooms, jarred bamboo shoots and added thin shaved onions. I also didn't have a lot of hoisin left, but I had dried figs and pho broth seasoning, so I expanded what I had! I used chicken and a tiny bit of sesame oil for flavor. I used egg whites and no sherry :) fit right in my Togo container!1Reply