Moo Shu Pork is pretty much a staple on most Chinese menus and is a dish we test to see if the chef is up to snuff with this dish whenever we go to a new Chinese restaurant. That and a Hot and Sour Soup are really basic, simple and with fresh ingredients shouldn’t be tough to do right, but you would be surprised. We have found so many “Americanized” versions it’s just terrible.
Traditionally Moo Shu Pork consists of shredded pork and scrambled eggs, stir fried in sesame or peanut oil together with thinly sliced Wood Ear or Black Forest mushrooms, thinly sliced bamboo shoots and lily buds. Minced ginger and garlic, scallions, soy sauce, and rice cooking wine adds to the mix. A plum-type hoisin sauce is spread over a fresh pancake and wrapped to seal it up burrito style and devoured.
You may say you love Moo Shu Pork and didn’t really know what was in it or care. If you do and I hope you do, make it for yourself at home. It is a lot of fun preparing and having everything ready to plate and have the family or friends sit around and make them as you chat and enjoy the family time or friends you haven’t seen in a while over a beautiful, fresh and flavorful meal.
The dried mushrooms and dried lily buds can be found at Asian markets. A soak in hot water brings them back to life. Try them – really. Be adventurous in your cooking!
As for all the veggies, we try different one here and there for variety, namely the shredded carrot and bean sprouts, although sometimes the bean sprouts get a little steamed and thin the sauce out a bit. Drop them in at the last minute to keep their crunch.
The shredded pork is done quickly and easily if you firm it up with 10 minutes in the freezer and slice it real thin. In a bowl add minced ginger, garlic, sugar, cornstarch, soy sauce, white pepper and rice cooking wine and allow to marinate for 30 minutes.
Now making the pancakes is fun. And the fact they are made with just 3 ingredients is even better. At first I was a non believer. How could this be all there is in them? But they are wonderful, and once you get the hang of it you will be a pro and guests will be impressed you made them by hand, too.
After rolling to balls of dough out, laying two on top of each other with a little sesame oil in between, you roll them out bigger, and cook them turning and then separating, folding and you are good to go.
A quick stir fry of the meat and then the addition of the veggies and it’s meal time!
Talk about fresh, flavorful and delicious. This is one healthy meal.
Wrap the Moo Shu Pork mixture in a pancake that has been smeared with the hoisin sauce. That is a great sauce that gives a almost tangy, plum taste with mixed Asian spices. Delicious!
Look at that inviting Moo Shu Pork with Homemade Pancake! Do you just want to take a bite?
And for the less adventurous, you don’t have to use the hoisin sauce, but I highly recommend it. Life is too short not to try new things! Be a daredevil in your dining experience!
- 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
- 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!