Moo Shu Pork
Description
Moo shu pork, or mu shu, is an easy and delicious Chinese stir-fried dish of marinated pork, mushrooms, ginger, and egg, served in Chinese pancakes with hoisin sauce.
Ingredients
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2 tablespoons soy sauce
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2 tablespoons white wine
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1 teaspoon sesame oil
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2 teaspoons cornstarch
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1 pound pork tenderloin, cut into thin strips
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1 3/4 ounces dried shiitake mushrooms
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1/2 cup sliced green onions
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3 tablespoons minced garlic
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2 tablespoons peeled and minced fresh ginger
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1 head napa cabbage
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3 tablespoons soy sauce
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3 tablespoons white wine
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1/2 teaspoon cornstarch
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1/2 teaspoon white sugar
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1/4 teaspoon ground black pepper
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1 tablespoon vegetable oil, plus more if needed
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1 teaspoon sesame oil
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2 large eggs, beaten
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2 tablespoons white wine
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1 cup hoisin sauce
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1 tablespoon soy sauce
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1 teaspoon sesame oil
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16 frozen Chinese moo shu pancakes, thawed and warmed
Directions
1
Gather the ingredients.
2
Place 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a non-reactive bowl; stir until smooth. Stir pork into marinade until thoroughly coated; refrigerate for 30 minutes to an hour.
3
Meanwhile, pour hot water over mushrooms in a bowl; set aside to soften for 15 to 20 minutes. Drain mushrooms; pat dry, remove any hard stem pieces, and finely chop. Combine mushrooms, green onions, garlic, and ginger in a bowl; set aside.
4
Remove outer leaves from napa cabbage; tear green leafy portions from the central stalks of the leaves. Slice stalks into thin 1-inch pieces. Finely chop green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.
5
Combine 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper in a small bowl; set aside.
6
Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat. Add marinated pork; cook and stir until cooked through and edges have begun to brown, about 5 minutes. Transfer pork to a bowl.
7
Pour beaten eggs into the hot wok, adding more vegetable oil if necessary; cook and stir until eggs are scrambled, firm, and well-broken up, about 2 minutes. Stir in mushroom mixture; cook and stir 1 to 2 minutes. Add napa cabbage stem pieces; cook and stir until hot but still crunchy, about 1 minute. Add chopped cabbage leaves and 2 tablespoons of white wine; cook and stir until hot, about 1 minute. Add cooked pork and reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.
8
Mix hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined.
9
To serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.