Ingredients: |
Ingredients: Moo Shu Pork With Mandarin Pancakes
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 juilenned carrots
3 tablespoons rice wine or sake
3 tablespoons low-sodium soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 tablespoon vegetable oil, divided
2 large eggs, lightly beaten
4 cups thinly sliced napa (Chinese) cabbage leaves
2 tablespoons rice wine or sake
1/2 cup hoisin sauce
1 tablespoon low-sodium soy sauce
16 Mandarin Pancakes
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Directions: |
Directions:
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 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 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 2 teaspoons vegetable
oil to pan. Add eggs; stir-fry 30 seconds or until soft-
scrambled. Add shiitake mushroom mixture; stir-fry 2
minutes. Add the carrots, 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.
Mandarin Pancakes
2 cups all-purpose flour
1 cup boiling water
1 1/2 tablespoons dark sesame oil
Lightly spoon the flour into dry measuring cups; level with a
knife. Combine flour and water in a large bowl. Stir until a soft
dough forms. Turn the dough out onto a lightly floured
surface. Knead until smooth and elastic (about 3 minutes).
Shape the dough into a 1 1/2-inch-thick log. Divide the dough
into 16 equal portions. Roll each dough portion into a 6-inch
circle on a lightly floured surface. Brush 8 pancakes evenly
with oil. Top each with one of the remaining pancakes, gently
pressing together.
Heat a medium nonstick skillet over medium-high heat. Place
1 pancake stack in pan, and cook 1 minute on each side or
until slightly puffed. Remove from pan, and cool. Peel
pancakes apart.
Yield: 16 pancakes (serving size: 1 pancake)
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