Moo Shu Pork is a typical stir-fried dish in northern China. It's made with pork, green onions, mushrooms, and scrambled eggs, all rolled into small, thin pancakes instead of being served over rice. If you don't want to use rice wine or sake, replace it with the same amount of low-sodium chicken broth.
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine or sake
1 teaspoon dark sesame oil
2 teaspoons cornstarch
1 (1 1/2-pound) boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
10 dried shiitake mushrooms
1/2 cup (1-inch) sliced green onions
3 tablespoons minced garlic (about 12 cloves)
2 tablespoons minced peeled fresh ginger
1/4 cup dried wood ear mushrooms (about 1/4 ounce)
Combine the first 4 ingredients 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 tablespoons rice wine and next 4 ingredients (3 tablespoons rice wine through black pepper) in a small bowl; stir well with a whisk. Set aside.
Heat 1 1/2 teaspoons vegetable oil in a wok or large nonstick skillet over medium-high heat. Add pork, and stir-fry 3 minutes. Remove pork from pan. Add 1 1/2 teaspoons 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 tablespoons 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 tablespoon soy sauce. Spread about 1 1/2 teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Top each pancake with 1/2 cup pork mixture; roll up.
(Totals include Mandarin Pancakes)
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The mandarin pancakes turned out great. Yes, you need a fair amount of flour to roll them out -- just shake it off when you're done rolling. I had a lot of trouble with the filling. First, what constitutes 10 dried shiitake mushrooms? In my bag of dried mushrooms, there were small pieces -- 10 of those? Also I couldn't figure out how to get 3 cups of Napa cabbage stalk. It's not like broccoli that has a big stalk. i ended up just using all leaves. Finally, the sauce on the mixture never thickened. I wonder if there was enough cornstarch. It has potential but needs tinkering.
This is a great dish. I used left over pork to make it this time. It made it a great quick meal that was out of ordinary. I used button mushrooms and some blended dried mushrooms that I had left over from something else.
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