Best 7 Moo Shu Pork With Mock Mandarin Pancakes Recipes

MOO SHU PORK

Steps:

• First, combine the pork with the marinade ingredients and set aside for 20-30 minutes.
• Then cook the eggs. Whisk together the eggs with the rice wine and salt. Heat 1 tablespoon of oil in a wok over high heat. Add the beaten eggs, scramble, and turn off the heat. Dish out the cooked eggs and set aside.
• Heat the wok over high heat once again, and add 2 tablespoons of oil. When the oil starts to smoke, add the pork and sear the meat until lightly browned. Then add the chopped scallion and stir.
• Next, add the sliced cucumbers and wood ear mushrooms. Stir fry to thoroughly combine the ingredients. Now it's time to add the Shaoxing wine, light soy sauce, oyster sauce and water.
• Stir fry everything well for an additional 30 seconds. Finally add the cooked eggs, stir-fry for another 30 seconds, and serve!

MOO SHU PORK WITH MOCK MANDARIN PANCAKES

Steps:

• Thinly slice green onions reserving 1/4 cup for garnish.
• Coursely chop water chestnuts with a food chopper.
• Combine hoisen sauce and 2 teaspoons of oil in a cup and set aside.
• For the pancakes, heat remaining teaspoon oil over medium-high heat for 1-3 minutes or until shimmering.
• Lightly beat eggs in a coating tray.
• Dip 1 tortilla into eggs, and place tortilla in skillet.
• Cook 20-30 seconds or until lightly golden brown, turning once.
• Repeat with remaining tortillas.
• Cover pancakes and keep them warm.
• Flatten pork with toothed end of a meat tenderizer, and cut into 1/4 inch strips.
• Add pork to skillet, cook 2-3 minutes over medium heat or until no longer pink.
• Add remaining green onions, water chestnuts, cole slaw mix, and hoisen sauce mixture.
• Cook 2-3 minutes or until heated through, tossing to coat.
• Spoon pork mixture into pancakes, and garnish with reserved onions.

MU SHU PORK WITH MANDARIN PANCAKES

Steps:

• Soak dried fungus and tiger lily buds in hot water until ready to use. Drain and chop.
• Scramble eggs and set aside.
• Stir fry pork in a bit of oil until lightly browned. Add vegetables, soy sauce, water, sugar and sherry and cook until simmering.
• Add scrambled eggs.
• Add sesame oil and serve.
• To make pancakes. Add boiling water to flour and stir well. let rest 15 minutes. Roll in balls about the size of a large walnut. Press one ball down and brush with sesame oil. Press another ball on top and roll out to about 6 inches. Cook in a saute pan sprayed with Pam, a few minutes on each side. Separate two pancakes and do the rest until all dough is cooked. You can then re heat pancakes in microwave or steam on top of stove over boiling water.
• To serve. Spread a teaspoon of hoisin sauce on pancake and place a large spoonful of mu shu pork in center of pancake. Fold up from the bottom and then fold in sides, like a burrito, but leaving top open.

MU SHU PORK AND MANDARIN PANCAKES

Steps:

• Combine soy sauce, sherry and hoisin sauce in a bowl.
• Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
• Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms).
• Drain and thinly slice.
• Set aside on a plate, along with the cabbage, carrot and scallions.
• Heat a wok or large skillet over medium-high heat.
• Add 1 tablespoon of the peanut oil and swirl to coat.
• Pour in the eggs, swirling and tilting the wok to form a thin film.
• Cook just until the eggs are set and feel dry on top, about 1 minute.
• Transfer to a platter, let cool slightly and cut into 1 inch strips.
• Return the wok to high heat, and swirl in the remaining 2 tablespoons oil.
• Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute.
• Add the pork and stir-fry until lightly browned, about 2 minutes.
• Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes.
• Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute.
• Add egg strips and mix well.
• To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake.
• Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.

BETTER THAN TAKEOUT MOO SHU PORK

Steps:

• Make the marinade in a small bowl by whisking together soy sauce, rice vinegar, sesame oil, cornstarch, and sugar.
• Place strips of pork into a large mixing bowl. Pour half of the marinade over the pork and reserve the other half for later. Let pork marinate while you prepare other ingredients.
• Heat 2 teaspoons of vegetable oil in a large skillet over medium-low heat. Add in beaten eggs, cover, and let cook through to form an omelet. Once cooked through, remove from pan and set aside.
• Increase heat in the skillet to medium-high heat. Add in pork, discarding any excess marinade, and cook pork to an internal temperature of 145 degrees Fahrenheit, about 5 and 7 minutes. Once pork is cooked through, remove from skillet and set aside.
• Add 1 tablespoon of vegetable oil to the skillet and let heat over medium-high heat. Add in mushrooms, bamboo shoots, cabbage, and ginger. Let cook 3 to 5 minutes, until mushrooms and cabbage are softened.
• Pour remaining reserved marinade into the skillet and bring to a simmer. Sauce should thicken immediately.
• Slice omelet into strips and return to the skillet along with the cooked pork. Toss to combine. Garnish with green onions.
• Serve hot wrapped in mandarin pancakes, in lettuce cups, or over cooked rice.

MOO SHU CHICKEN WITH MANDARIN PANCAKES

Steps:

• Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
• Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
• Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
• Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
• Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
• Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.

MANDARIN PANCAKES

Steps:

• Place flour in a medium bowl. Add the boiling water in a thin stream while stirring with chopsticks or a wooden spoon. It helps to set the bowl in a heavy saucepan lined with a dish towel to keep it stable, or a friend stabilize the bowl as you do this. Add the cold water in a thin stream, continuing to mix the whole time. Stir the mixture until it turns into a shaggy ball, then dump the ball out onto a lightly floured work surface.
• Knead the dough with your hands until it forms a smooth ball, about 5 minutes. Cover the dough ball with a damp dish towel and let rest at room temperature for at least 30 minutes or up to a couple hours.
• Roll the dough into a log roughly 10 inches long, then cut it in half crosswise. Line up the two small logs, then section each one in 6ths to form 12 pieces (for approximate 8-inch pancakes); in 8ths for 16 pieces (for approximate 7-inch pancakes) or in 10ths for 20 pieces (for approximate 6-inch pancakes).
• Roll two pieces into smooth balls between your hands, working with one piece at a time. Then, using a rolling pin or wine bottle, gently roll each of the two pieces into circular disks about 1/4-inch thick. (You'll cook two pieces at a time and proceed through the end of Step 7 before rolling out the remaining balls.)
• Brush the top of one disk with a thin, even layer of oil, then stack the second disk on top. Using a rolling pin, roll the stacked disks into a 6- to 8-inch circle. The size will depend on the number of balls you made in Step 3.
• Heat a cast-iron, carbon steel, or nonstick skillet over medium until a drop of water flicked onto the surface immediately bubbles and evaporates (about 2 minutes), then add the rolled, stacked disk. Let cook on one side until blistered and browned in spots, about 1 minute. Flip and cook until second side is blistered and browned. Sometimes the pancakes will bubble up with steam as they cook, preventing the second side from making good contact with the pan. You can gently press down on them with a flat spatula if this happens.
• Remove the cooked disk, then carefully peel it apart into two thin pancakes while still hot. Transfer to a plate and cover with a clean dish towel.
• Repeat Steps 4 through 7 for the remaining dough balls, adjusting heat as necessary to make sure the pancakes brown in spots but don't blacken. Finished pancakes should be served while still warm. To store leftovers, place the pancakes on large squares of plastic wrap or aluminum foil, then roll them up like a jelly roll and refrigerate. Reheat covered in the microwave, or briefly heat one at a time in a hot, dry skillet.