Mu Shu Pork
* Exported from MasterCook II *
Mu Shu Pork
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chinese Pork
Ceideburg
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
1/2 pound Boneless pork loin
1/2 cup Dried lily buds (about 30)
1/4 cup Tree ears -- or:
3 lg Wood ears
2 tablespoons Peanut or corn oil
3 Eggs -- lightly beaten
1/2 teaspoon Salt
2 cups Shredded cabbage
1/4 teaspoon White pepper
1/2 teaspoon Sugar
2 tablespoons Shao Hsing rice wine or dry
-sherry
1 tablespoon Light soy sauce
3 Green onions -- slivered
1 teaspoon Sesame oil
PORK MARINADE:
1 teaspoon Finely minced fresh ginger
2 teaspoons Light soy sauce
1/2 teaspoon Sugar
1 tablespoon Dry vermouth or dry sherry
1 teaspoon Cornstarch
1 teaspoon Sesame oil
HOISIN SAUCE DIP:
3 tablespoons Hoisin sauce
1 tablespoon Hot water
1/2 teaspoon Sugar -- or to taste
ACCOMPANIMENTS:
Fresh coriander leaves
12 Warmed Mandarin Pancakes
Mu Shu Pork is served wrapped in Mandarin Pancakes, dressed with hoisin sauce and eaten
like a burrito.
Wrap the pork in plastic wrap and partially freeze to facilitate slicing.
In 2 separate bowls, soak lily buds and tree ears in water until soft and pliable, about
20 minutes. Drain and squeeze dry. Snip off and discard hard ends of lily buds; set
aside. Remove and discard hard clusters in center of tree ears; tear into 1/2-inch pieces.
Set aside. If using
wood ears, roll and cut crosswise into thin strips.
Cut pork into thin slices, 1/8 inch by 1 1/2 inches. Stack, a few slices at a time, and
cut into julienne strips. Put into a bowl and blend with marinade. Set aside.
Preheat a wok over medium high heat. Add 1 tablespoon of the oil, tilt wok to coat sides.
Pour in eggs, tilt wok so eggs slide up along sides. Push eggs in center up sides of
wok to allow uncooked egg to slide down to the center. Cook, stirring occasionally, until
set, light and fluffy
(about 30 seconds). Using top edge of spatula, poke and cut eggs and break into tin
pea-sized morsels. Remove and set aside.
Reheat wok over medium-high heat, add remaining oil and salt. When hot, scatter in pork;
stir-fry until no longer pink and separated into strands, about 1 minute. Push meat up
sides of wok, add lily buds, tree ears and cabbage; stir fry for 1 minute, or until
cabbage has wilted. Season
with white pepper, sugar, wine and so sauce; toss together for 15 seconds. Add
slivered green onions, egg morsels and sesame oil; toss together to mix.
Transfer to a platter.
Hoisin sauce dressing: Stir together hoisin, water and sugar until
dissolved.
To serve: Spread 2 to 3 tablespoons pork mixture and a few coriander leaves across
the middle of a warmed Mandarin Pancake. Drizzle on about 1 teaspoon of the hoisin
dressing. Fold in sides of pancake and turn up the bottom. Or, serve mixture over
rice.
Makes 12 PER SERVING: 155 calories, 7 g protein, 12 g carbohydrate,
8 g
fat (2 g saturated), 64 mg cholesterol, 393 mg sodium, 1 g fiber.
Joyce Jue writing in the San Francisco Chronicle, 3/19/92.
* Exported from MasterCook II *
Mu-Shu Pork
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Vegetables
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound Pork -- shredded
1 tablespoon Cornstarch
1 tablespoon Wine or Sherry
3 Egg -- beaten
2 cups Oil
1 Garlic clove -- minced
1 cup Chinese cabbage -- shredded
2 Green onions -- shredded
1/2 cup Bamboo shoots -- shredded
1/2 cup Mushrooms -- sliced
10 Tree ears, soaked -- drained
1/4 cup Tiger lily buds,soaked -- drain
1 cup Hoisin sauce
1 tablespoon Soy sauce
1/2 teaspoon Sugar
-----CHINESE PANCAKES-----
2 cups Flour
3/4 cup Boiling water
Sesame oil
Prepare chinese pancakes: Place flour in mixing bowl and make a well in the center. Add
water, stirring quickly with fork until rough dough has formed. It shouldn't be too sticky
and you may not need all the water.
Turn dough onto lightly floured board, knead until smooth, adding more flour if necessary. Place dough in bowl and cover. Allow to rest 30 min.
Moisten hands with oil. Pull off golf ball sized pieces and flatten. Brush
top of each ball with oil, place another flattened ball on top. With rolling pin roll,
roll pair of pancakes together to form a 6-8 inch circle. Repeat with all dough. Bake at
325 to 350 until 1 side puffs up.
Repeat on other side. Pull pancakes apart while still warm. Let cool. Fold each in
quarters, place on foil.Wrap each like package and place on rack over water. Steam 5-10
min.
Marinate pork 30 min in cornstarch, salt, pepper,sherry and enough beaten egg to moisten
it. Heat wok, add oil. Stirfry pork and slightly beaten eggs, stirring so pieces separate.
Once eggs form themselves into curds, drain, reserving oil. Return reserved oil to wok and
lightly brown garlic. Add all vegetables, stir frying until just cooked, about 3-4 min.
Return meat and eggs to vegetables, add 2 tsp. hoisin sauce, soy sauce, sugar, salt and
pepper. Combine well. Spread each Chinese pancake with hoisin sauce. Add a good 2 T of
filling to bottom 1/2 of each pancake and roll up like crepes. Serve.
* Exported from MasterCook II *
Mandarin Pancakes
Recipe By : Tortilla International
Serving Size : 16 Preparation Time :0:00
Categories : Breads Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
3/4 cup boiling water
2 tablespoons peanut oil
1 teaspoon sesame oil
Place flour in a bowl and add water gradually, stirring with a fork
until dogh holds together. Turn out onto a lightly floured board and knead
until dough springs back (about 5 minutes). Dough should be slightly
more moist and more dense than bread dough, but not sticky. Cover with
plastic wrap and set aside for rest 30 minutes.
Roll dough into a 2" diameter log. Cut in half and slice each half
in half again, then divide each quarter into 4 even slices. Cover with
a towel to prevent drying.
Heat a heavy skillet over medium-low heat. Oil surface lightly with
1 tablespoon of the peanut oil, and wipe away excess with a paper
towel.
Combine remaining peanut oil with sesame oil and set aside.
Flatten a piece of dough with the heel of your hand and roll into a
3" circle. Repeat with second pice of dough. Brush the tops lightly
with oil misture and lay one piece on top of the other, oiled sides
together.
Roll out to a diameter of 6". Place the pair of pancakes in hot
skillet, oiled sides togther, and cook until lightly blistered but not browned
(about 45 seconds per side). Roll out next pair.
Remove cooked pancakes to a plate and cover with a towel to keep
warm. After they have cooled for 1-2 minutes, peel each of the pairs apart.
(Pancakes can be prepared up to this point several hours ahead of use.)
Continue rolling and cooking remaining dough. Steam for 10 minutes
before serving.
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NOTES : Also known as Peking doilies, these thin, soft flatbreads are
the traditional Chinese accompaniment for mu shu pork.
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