Copycat Moo Shu Pork

Recipe by Lazarus
READY IN: 55mins
SERVES: 16
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
  • Mandarin Pancakes
  • 2 13
  • 1
    cup water, boiling
  • 4
    teaspoons sesame oil (or cooking oil)
  • Marinade
  • 1
    tablespoon water
  • 1
    tablespoon cornstarch
  • 1 12
    tablespoons soy sauce
  • 12
  • 1
    tablespoon sake (may substitute sherry)
  • 18
    teaspoon pepper
  • Remaining ingredients
  • 34
    lb pork tenderloin, cut into 1/4 inch strips (6mm)
  • 3
    dried shiitake mushrooms, with boiling water to cover
  • 3
    large eggs
  • 12
    teaspoon salt
  • 116
    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
  • 23
    cup bamboo shoot, cut into matchsticks
  • 1
    teaspoon soy sauce
  • 1 12
    tablespoons hoisin sauce (to spread on pancakes)

DIRECTIONS

  • 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.