Moo Shu Pork with Homemade Pancakes

• Meat

  • 1 lb Pork

• Produce

  • 1 5 oz can Bamboo shoots
  • 2 cups Bean sprouts
  • 1 Carrot
  • 3 Garlic cloves
  • 1 tbsp Ginger
  • 1 bunch Green onions
  • 10 Mushrooms, dried Black
  • 2 cups Napa cabbage, thin cut

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1/4 cup Chicken stock

• Condiments

  • 1 cup Hoisin sauce
  • 2 tsp Soy sauce

• Baking & Spices

  • 2 tsp Cornstarch
  • 2 1/4 cups Flour
  • 1/2 tsp Kosher salt
  • 1 tsp Sugar
  • 1/2 tsp White pepper

• Oils & Vinegars

  • 2 tbsp Oil
  • 1 Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Sherry or rice wine, dry

• Liquids

  • 1 cup Water

• Other

  • 20 Dried lily buds

Found on keviniscooking.com

Description

Ingredients

• 1 lb pork, julienned thin strips
• 1 tbsp dry sherry or rice wine
• 1 tsp cornstarch
• 1 tsp soy sauce
• 1 tsp sugar
• ½ tsp kosher salt
• ½ tsp white pepper
• 3 garlic cloves, crushed and chopped
• 1 tbsp ginger, minced
• 10 dried Black Mushrooms
• 20 dried lily buds
• 2 cups Napa cabbage, cut thin
• 2 cups bean sprouts
• 1 carrot, shredded
• 1 bunch green onions, chopped
• 5 oz can bamboo shoots, julienned
• 3 eggs, beaten lightly
• 2 tbsp oil
• 1 tsp cornstarch
• 1 tsp soy sauce
• ¼ cup chicken stock
• 2¼ cups flour
• 1 cup boiling water
• sesame oil
• 1 cup hoisin sauce

Directions

• For the pancakes mix the flour and water with a fork until the dough holds together. On a lightly floured surface knead for 6-8 minutes. Shape the dough into an 8-inch roll and then cut the roll into 8 1-inch pieces. Keep the dough covered to not dry out and start shaping two at a time.
• Roll 2 pieces of the dough into small circles, brush the top of one with sesame oil and top with the other circle of dough. Press together and roll into a 7-8 inch circle. Keep your rolling pin and surface floured so they do not stick or slide due to sesame oil. Repeat with remaining dough and cover.
• In a medium sized bowl add the dry sherry or rice wine, cornstarch, soy sauce, sugar, crushed garlic, minced ginger  and the salt and pepper. Whisk to mix and add the sliced pork. Mix to coat and refrigerate for 30 minutes.
• In a small bowl mix the cornstarch, soy sauce and chicken stock. Set aside.
• While that meat is marinating soak your dried lilies and mushrooms in enough hot water to cover and soak. These will expand as they rehydrate. Drain after 15 minutes and squeeze excess water out. Remove and discard the stems and chop the mushrooms into thin slices. Chop the cabbage into thin slices. Dice the green onions and rinse the bean sprouts. Shred the carrot and drain the can of sliced bamboo shoots. Set aside.
• In a heated frying pan add a pancake, one at a time and brown on both sides. If air bubbles arise, press down gently. Remove from pan when done and carefully peel apart the 2 pancakes and fold into quarters. Set aside covered to stay warm.
• In a heated wok add some vegetable oil and fry the beaten eggs until cooked, about a minute, remove from wok and cut into thin strips. Set aside.
• Add some oil to the wok and add the pork mixture. Fry until no longer pink, several minutes. Add the vegetables and quickly stir fry for 2 minutes. Next add the cornstarch mixture, cook until thickened and coating all. Add the eggs strips and toss to coat.
• Serve with pancakes and hoisin sauce. Spread 1 teaspoon of hoisin sauce on each pancake and half a cup of Moo Shu Pork on top. Roll up burrito style and enjoy!