International Recipes
Mou Shu Pork with Mandarin Pancakes
Yield: 18 pancakes
Ingredients
Pork
- 1 pound boneless pork loin or 1 1/2 pounds pork chops
- 2 teaspoons soy sauce
- 1 teaspoon cornstarch
- 6 large dried mushrooms
- 1 tablespoon sesame oil
- 2 eggs, slightly beaten
- 1/4 teaspoon salt
- 2 tablespoons sesame oil
- 1 (8 ounce) can bamboo shoots, drained and cut into 1/4 inch strips
- 1/4 cup water
- 3 tablespoons soy sauce
- 1 clove garlic, minced
- 1 teaspoon sugar
- 1 tablespoon cold water
- 1 teaspoon cornstarch
- 2 scallions (with tops), cut diagonally into 1/4 inch pieces
Mandarin Pancakes
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 teaspoon salt
- Sesame oil
Instructions
- Prepare Mandarin Pancakes.
Mandarin Pancakes
- Mix flour, water and salt until dough holds together, adding 2 tablespoons water if necessary; shape into a ball. Knead on lightly floured board until smooth, about 8 minutes. Shape dough into a 9 inch roll; cut into 1 inch slices. Cut each slice into halves. Cover pieces of dough with plastic wrap to prevent drying. Shape each piece of dough into a ball; flatten slightly. Roll each ball into a 3 inch circle on lightly floured surface. Brush top of one circle with oil; top with another circle. Roll each double circle into 6 or 7 inch circle on lightly floured surface. Stack circles between pieces of wax paper to prevent drying. Repeat with remaining pieces of dough.
- Heat skillet over medium heat until warm. Cook one circle at a time in ungreased skillet, turning frequently, until pancake is blistered by air pockets and becomes slightly translucent, about 2 minutes. Do not brown or overcook, or pancake will become
brittle. Carefully separate into 2 pancakes. Fold each pancake into fourths, keeping covered. Repeat with remaining pancakes. Reheat pancakes by placing on heat-proof plate or rack in steamer. Cover and steam over boiling water 10 minutes.
Pork
- Cut pork into 2 x 1/8 inch slices. Stack slices; cut lengthwise into strips. Mix 2 teaspoons soy sauce and 1 teaspoon cornstarch in nonreactive bowl; stir in pork. Cover and refrigerate 30 minutes.
- Soak mushrooms in warm water until soft, about 30 minutes.
- Drain mushrooms. remove and discard stems; cut caps into thin slices.
- Heat 1 tablespoon oil in a 10 inch skillet or wok until hot. Mix eggs and salt. Cook eggs until firm, turning once. Remove eggs; cut into thin strips.
- Heat 2 tablespoons oil in skillet until hot. Cook and stir pork in oil until no longer pink. Add mushrooms, bamboo shoots, 1/4 cup water, 3 tablespoons soy sauce, garlic and sugar. Heat to boiling. Mix 1 tablespoon water and 1 teaspoon cornstarch; stir into pork mixture. Cook and stir until thickened, about 1 minute. Add egg strips and scallions; cook and stir 30 seconds.
- Pour pork filling into serving bowl; arrange hot pancakes on platter.
- To serve, unfold each pancake and spoon about 1/4 cup filling down center. Roll up; fold one end over to contain filling.