Moo Shu Pork in Mandarin Crepes

by Kroocrew
(Edibly Asian)

'flickr@fotoosvanrobin' URL: www.flickr.com/photos/fotoosvanrobin/410394622

'flickr@fotoosvanrobin' URL: www.flickr.com/photos/fotoosvanrobin/410394622

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.

Ingredients:


  • 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



Method:
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


Method:
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.

Comments for Moo Shu Pork in Mandarin Crepes

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May 06, 2012
In Sing
by: Anonymous

Try Geylang.

May 05, 2012
Not in Singapore
by: Joe

I've lived in Singapore for 15 years and can say with complete confidence that the dish does not exist here at all - even at the province-specialized Chinese restaurants. It is sad for me because I love moo shu and ironically have to wait until I go back to the US to eat it. The only crepe based Chinese dish available here is Peking Duck.

May 09, 2010
Scrumptious!
by: Ashley

Thank you for sharing this delicious recipe. It would be scrumptious for breakfast, lunch, or dinner.

We haven't used hoisin sauce for a crepe yet....now my wheels are turning!

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