Mu Shu Pork With Mandarin Pancakes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I got this recipe from an old Chinese cookbook. You can find the Tiger Lily Buds and dried 'tree ears' in most Asian markets. We love this recipe! You can add chopped cabbage, but the original recipe doesn't call for it. I add it if I need to make a larger portion. I buy the Mandarin Pancakes at my local chinese take out place. You can make your own. See below. I serve with fried rice on the side. You can also use this filling for lettuce wraps...yum! Ingredients:
2/3 egg, scrambled |
1 cup pork, sliced in thin bite sized strips |
10 dried lily buds |
2 tablespoons dried black fungus (tree ears) |
8 ounces sliced mushrooms |
1 cup bean sprouts |
2 tablespoons soy sauce |
2 tablespoons water |
1 teaspoon sugar |
2 tablespoons sherry wine |
2 teaspoons sesame oil |
hoisin sauce |
1 cup flour |
1 cup boiling water |
sesame oil |
Directions:
1. Soak dried fungus and tiger lily buds in hot water until ready to use. Drain and chop.
2. Scramble eggs and set aside.
3. Stir fry pork in a bit of oil until lightly browned. Add vegetables, soy sauce, water, sugar and sherry and cook until simmering.
4. Add scrambled eggs.
5. Add sesame oil and serve.
6. To make pancakes. Add boiling water to flour and stir well. let rest 15 minutes. Roll in balls about the size of a large walnut. Press one ball down and brush with sesame oil. Press another ball on top and roll out to about 6 inches. Cook in a saute pan sprayed with Pam, a few minutes on each side. Separate two pancakes and do the rest until all dough is cooked. You can then re heat pancakes in microwave or steam on top of stove over boiling water.
7. To serve. Spread a teaspoon of hoisin sauce on pancake and place a large spoonful of mu shu pork in center of pancake. Fold up from the bottom and then fold in sides, like a burrito, but leaving top open.
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