Name: Moo Shu Pork With Mock Mandarin Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 pancakes, 4-8 serving(s)
Ingredients: 3 boneless pork chops, cut into 1/2 inch strips; 5 green onions with tops, diviided; 1 (8 ounce) can sliced water chestnuts, drained; 1/2 cup hoisin sauce; 1 tablespoon sesame oil, divided; 2 eggs; 8 (6 inch) flour tortillas; 8 ounces coleslaw mix

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Recipe by weekend cooker

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Moo Shu Pork With Mock Mandarin Pancakes created by Peter J

Tratditionally served in thin pancakes, this recipe has a surprising easy way to make the pancakes.

Ready In:: 20mins
Serves:
Yields:
Units:

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ingredients

3 boneless pork chops, cut into 1/2 inch strips
5 green onions with tops, diviided
1 (8 ounce) can sliced water chestnuts, drained
¹⁄₂ cup hoisin sauce
1 tablespoon sesame oil, divided
2 eggs
8 (6 inch) flour tortillas
8 ounces coleslaw mix

directions

Thinly slice green onions reserving 1/4 cup for garnish.
Coursely chop water chestnuts with a food chopper.
Combine hoisen sauce and 2 teaspoons of oil in a cup and set aside.
For the pancakes, heat remaining teaspoon oil over medium-high heat for 1-3 minutes or until shimmering.
Lightly beat eggs in a coating tray.
Dip 1 tortilla into eggs, and place tortilla in skillet.
Cook 20-30 seconds or until lightly golden brown, turning once.
Repeat with remaining tortillas.
Cover pancakes and keep them warm.
Flatten pork with toothed end of a meat tenderizer, and cut into 1/4 inch strips.
Add pork to skillet, cook 2-3 minutes over medium heat or until no longer pink.
Add remaining green onions, water chestnuts, cole slaw mix, and hoisen sauce mixture.
Cook 2-3 minutes or until heated through, tossing to coat.
Spoon pork mixture into pancakes, and garnish with reserved onions.

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@weekend cooker

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"Tratditionally served in thin pancakes, this recipe has a surprising easy way to make the pancakes."

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review by Peter J

10/17/2012

Delicious! Really quick to put together and I loved the flavour added by the sesame oil in combination with the crunch of the coleslaw mix and water chestnuts. Only change I made was to use some diced pork rather than slicing myself and added a little splash more sesame oil between every second tortilla because they seemed to soak it up pretty well.

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photo by Peter J

10/17/2012

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creation by weekend cooker

12/31/2011

Tratditionally served in thin pancakes, this recipe has a surprising easy way to make the pancakes.