NEW! Google Custom Search

Loading

Mu Shu Pork Recipe

CandyL309's picture

*
Fine Cooking, a while back, ran a recipe for Mu Shu Pork that was fabulous. Unfortunately, we made it once and promptly lost the recipe. Can anyone help? It's not in the index. Thanks.

Li_'s picture

(post #25627, reply #1 of 2)

*
Here you go. Hope it isn't too late.

Mandarin Pancakes
This recipe can be easily doubled. After cooking, the pancakes may be refrigerated for a few days or even frozen until ready to serve. Steam them to reheat. Yields twelve 7-inch pancakes.

1 3/4 cups flour, preferably King Arthur or Pillsbury
3/4 cup boiling water
3 tsp. toasted sesame oil

In a bowl, mix the flour and the boiling water with a wooden spoon to combine. Turn the shaggy dough onto a lightly floured board, gather it together in a heap, and knead it until smooth, about 3 min. Cover the dough with a towel and let it rest for about 1/2 hour.
With your hands, shape the dough into an even cylinder about 12 inches long. With a sharp knife (I find gentle pressure and a serrated knife prevents squashing the dough), cut the roll into 1-inch pieces. If the cutting squashed any of the pieces, stand them on end and shape them back into rounds. Lightly flour your palms and use them to flatten the pieces into 2-inch rounds. Brush the top of each round generously with some sesame oil. Lay one round on top of another, oiled sides together. Flatten the pair together with the heel of your hand. Continue until you have 6 pair.
With a floured rolling pin, roll each pair into a thin pancake about 7 inches in diameter, flipping the pancake over now and again to roll evenly on both sides. Stack the pancakes as you finish rolling them.
In an ungreased cast-iron skillet or nonstick pan over medium-high heat, cook the pancakes one at a time. Heat one side until it becomes less opaque, starts to bubble slightly, and just a few brown spots appear, about 1 min. Flip the pancake over and cook it until a few light brown spots appear on the other side, about 30 seconds. While the pancake is still hot, pick it up, look for a seam to grab, and separate the pancake into two very thin pancakes. Stack the pancakes on a plate as you go and wrap them in foil to keep them warm and prevent drying. If not using right away, refrigerate until ready to use.

Mandarin Sauce
Spread this sauce on the warm pancakes before adding the pork filling. Hoisin sauce, a sort of Chinese barbecue sauce, is available in most supermarkets. Yields just over 1/2 cup.

1/2 cup hoisin sauce
1 Tbs. brown sugar
1 Tbs. soy sauce
1 tsp. toasted sesame oil

Mix the ingredients together in a small bowl.

Mu-Shu Pork
Cloud ears, also called wood ears, are a dried black mushroom often used in Chinese stir-fries. Golden needles, the dried buds of tiger lilies, are often simply called lily buds. Both products are available in Chinese markets. Serves six.

1/2 lb. lean pork, such as loin or tenderloin
2 Tbs. soy sauce
1 tsp. cornstarch
1 tsp. Chinese rice wine or dry sherry
1/4 cup dried cloud ears
1/2 cup golden needles (also called dried lily buds)
3 Tbs. canola or vegetable oil
1 slice fresh ginger, about 1 inch long and 1/4 inch thick
4 eggs, beaten
1/4 lb. Savoy or white cabbage, shredded (about 2 cups)
1 scallion (white and green parts), cut lengthwise and then into 1/2-inch pieces
1/2 cup bamboo shoots, rinsed, drained, and sliced thinly lengthwise
1 tsp. salt

Slice the pork into 1/4-inch-thick slices. Stack the slices and cut them into thin strips. In a medium bowl, mix the soy sauce, cornstarch, and rice wine. Add the sliced pork and toss to coat. In separate small bowls, soak the cloud ears and the golden needles in warm water for about 10 min. Drain and rinse well. Cut off the stems from the cloud ears and the golden needles. Cut the cloud ears into small pieces and the golden needles in half.
Heat 2 Tbs. of the oil in a wok over medium-high heat. Add the ginger slice, cook it in the oil until sizzling and fragrant, and then remove and discard it. Add the eggs and scramble them, breaking them up into small pieces when just set. Remove the eggs from the wok and reserve. Heat another 1 Tbs. of oil in the wok until very hot. Add the pork and cook, stirring, until about halfway cooked, about 45 seconds. Add the cabbage and cook, stirring, until transparent, about 2 min. Add the scallion, cloud ears, golden needles, bamboo shoots, and salt; cook, stirring constantly, about 3 min. Return the scrambled eggs to the wok to warm them. Mix well. Serve the filling wrapped in pancakes.

Joan_Russell's picture

(post #25627, reply #2 of 2)

*
There is a recipe for Mu-Shu Pork in the cookbook
The Modern Art of Chinese Cooking by Barbara
Tropp on page 198-200. The book is published by
William Morrow and Company, Inc. 1982.