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Moo Shu Pork
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Servings:
Author:
Barbara Schieving
Course:
Main Dishes
Keywords:
Asian
recipe
food
Daring Cooks
🧂 Ingredients
4 cups
960 ml (560 gm) (19¾ oz) all-purpose flour
About 1½ cup
300ml (10 fl oz) boiling water
1 teaspoon
5 ml vegetable oil
Dry flour for dusting
⅔ cup
1 oz (30 gm) Dried black fungus ('wood ears')
½ lb
450 gm pork loin or butt (I used boneless pork sirloin chops)
¾ cup
3½ oz (100 gm) bamboo shoots, thinly cut
3 cups
6 oz (170 gm) Chinese cabbage (Napa cabbage), thinly cut
3
large eggs
1 teaspoon
5 ml (6 gm) salt
4 tablespoons
60 ml vegetable oil
2
scallions
1 tablespoon
15 ml light soy sauce
2 teaspoons
10 ml rice wine
A few drops sesame oil
12
thin pancakes to serve
4 tablespoons
60 ml soy sauce
2 tablespoons
30 ml peanut butter OR black bean paste (I used peanut butter)
1 tablespoon
15 ml honey OR molasses
2 teaspoons
10 ml white vinegar
⅛ teaspoon
? ml garlic powder
2 teaspoons
10 ml sesame seed oil
20
drops
¼ teaspoon Chinese style hot sauce (optional, depending on how hot you want your hoisin
sauce)
⅛ teaspoon
? ml black pepper
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Instructions
1
Sift the flour into a mixing bowl. Gently pour in the water, stirring as you
pour, then stir in the oil. Knead the mixture into a soft but firm dough. If
your dough is dry, add more water, one tablespoon at a time, to reach the right
consistency.
2
Cover with a damp towel and let stand for about 30 minutes. Lightly dust the
surface of a worktop with dry flour. Knead the dough for 6-8 minutes or
until smooth, then divide into 3 equal portions.
3
Roll out each portion into a long sausage and cut each sausage into 8-10 pieces.
Keep the dough that you are not actively working with covered with a lightly
damp dish cloth to keep it from drying out. Roll each piece into a ball, then,
using the palm of your hand, press each piece into a flat pancake. Dust the
worktop with more dry flour. Flatten each pancake into a 6 to 8 inch (15 cm to
20 cm) circle with a rolling pin, rolling gently on both sides.
4
Place an un-greased frying pan over high heat. Once the pan is hot, lower the
heat to low and place the pancakes, one at a time, in the pan. Remove when
little light-brown spots appear on the underside. Cover with a damp cloth until
ready to serve.
5
Soak the fungus in warm water for 10-15 minutes, rinse and drain. Discard any
hard stalks, then thinly shred.
6
Thinly cut the pork, bamboo shoots and Chinese cabbage into matchstick-sized
shreds. Lightly beat the eggs with a pinch of salt.
7
Heat about 1 tablespoon (15 ml) oil in a preheated wok and scramble the eggs
until set, but not too hard. Remove and keep to one side. Heat the remaining
oil. Stir-fry the shredded pork for about 1 minute or until the color changes.
Add the fungus, bamboo shoots, Chinese cabbage and scallions. Stir-fry for about
2-3 minutes, then add the remaining salt, soy sauce and wine. Blend well and
continue stirring for another 2 minutes.
8
Add the scrambled eggs, stirring to break them into small bits. Add the sesame
oil and blend well.
9
To serve: place about 2 tablespoons (30 ml) of hot Moo Shu in the center of a
warm pancake, rolling it into a parcel with the bottom end turned up to prevent
the contents from falling out. Eat with your fingers. (See Final Preparation and
Serving section below for more complete details.)
10
Notes: - Can use white mushrooms and dried black mushrooms in this recipe, but
any variety of mushrooms, either fresh or reconstituted dry. - I did all of my
chopping ahead of time and set all of the chopped ingredients aside in separate
bowls. The cutting was the longest part of the process. Once I started cooking,
it really came together quickly and beautifully. - In a pinch, you can use
pre-chopped cabbage, usually sold as a cole slaw blend, as the basis of your Moo
Shu. - If the stir fry is ready ahead of time, you can reduce the burner to low
and cover the pan until you are ready to serve.
11
Simply mix all of the ingredients together by hand using a sturdy spoon. At
first it does not appear like it will mix, but keep at it just a bit longer and
your sauce will come together.
12
Each of the three components that comprise the complete Moo Shu dish are served
separately, and the diner prepares each serving on his or her own plate. Most
restaurants provide four pancakes, a serving of Moo-Shu and a small dish of
hoisin sauce as a single serving.
13
To prepare each pancake for eating, the following is the most common process: a
small amount of hoisin sauce is spread onto the pancake, on top of which a
spoonful of the stir-fry is placed. In order to prevent (or,
realistically, minimize) the filling from spilling out while eating, the bottom
of the pancake is folded up, then the pancake is rolled, similarly to a soft
taco. Once rolled, the prepared pancake is eaten immediately.
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