Moo Shu Pork in Mandarin Crepes
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Moo Shu Pork in Crepes
A northern Chinese meal for people on the move, popular in Singapore, made with pork, green onions, mushrooms and scrambled eggs rolled into small, thin pancakes.
- 2 Tbsp soy sauce
- 2 Tbsp rice wine or sake
- 1 tsp dark sesame oil
- 2 tsp cornstarch
- 700 gm (~1 ½ lb) boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
- 10 dried shiitake mushrooms
- 120 ml (1/2 cup) sliced green onions (~2.5 cm or 1 in)
- 3 Tbsp minced garlic (about 12 cloves)
- 2 Tbsp minced peeled fresh ginger
- 60 ml (1/4 cup) dried wood ear mushrooms (about 1/4 ounce)
- 3 Tbsp rice wine or sake
- 3 Tbsp soy sauce
- 1/2 tsp cornstarch
- 1/2 tsp sugar
- 1/4 tsp black pepper
- 1 Tbsp vegetable oil, divided
- 2 large eggs, lightly beaten
- 720 ml (3 cups) thinly sliced napa (Chinese) cabbage stalks
- 960 ml (4 cups) thinly sliced napa (Chinese) cabbage leaves
- 2 Tbsp rice wine or sake
- 120 ml (1/2 cup) of hoisin sauce
- 1 Tbsp soy sauce
- 16 Mandarin crepes, recipe follows
Combine the 2 Tbsp soy sauce, 2 Tbsp rice wine or sake, 1 tsp dark sesame oil and 2 tsp cornstarch in a zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning occasionally. Remove pork from bag; discard marinade.
Combine boiling water and dried shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain; discard mushroom stems, and thinly slice mushroom caps. Combine sliced mushroom caps, green onions, garlic, and ginger in a small bowl; set aside.
Combine boiling water and wood ear mushrooms in a bowl; cover and let stand 20 minutes. Drain; cut mushrooms into thin slices. Set aside.
Combine 3 Tbsp rice wine and next 4 ingredients (3 Tbsp rice wine through black pepper) in a small bowl; stir well with a whisk. Set aside.
Heat 1 1/2 tsp vegetable oil in a wok over medium-high heat. Add pork, and stir-fry 3 minutes. Remove pork from pan.
Add 1 1/2 tsps vegetable oil to pan. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add shiitake mushroom mixture; stir-fry 1 1/2 minutes. Add cabbage stalks; stir-fry 30 seconds. Add the wood ear mushrooms, cabbage leaves, and 2 Tbsp rice wine; stir-fry 1 minute. Add pork and cornstarch mixture; stir-fry 2 minutes or until sauce is thick. Place pork mixture on a platter.
Combine hoisin sauce and 1 Tbsp soy sauce. Spread about 1 1/2 tsps hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Place about 1/2 cup pork mixture onto the pancake and roll the assembled pancake. Serve in the hand.Mandarin Crepes Ingredients:
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 2 tablespoons sesame oil
Place flour in bowl and make a well in center. Pour in boiling water; stir with wooden spoon until dough looks like lumpy meal. Press into a ball.
Knead dough until smooth and satiny on lightly floured work surface, about 5 minutes. Cover with clean towel and let rest 30 minutes.
Roll dough into 10-inch long log. Cut into 10 equal pieces; keep covered. Cut each piece of dough in half. Roll each half into a ball; flatten slightly. Roll each piece into a 3-inch circle on lightly floured work surface. Brush top of each with a small amount of sesame oil. Stack dough circles together, oil-side in.
Roll the pair together into a 6- to 7-inch circle. Repeat for remaining pieces of dough.How to make the crepes:
Heat non-stick skillet over medium-low heat. Cook crepes, 1 pair at a time, turning every 30 seconds, until they are flecked with brown and feel dry, 2 to 3 minutes.
Remove from pan and separate into 2 pieces while still hot.
Stack on plate and keep covered while you cook remaining crepes. The crepes freeze well and can be refreshed by steaming.