MU SHU PORK
This is a great dish that I always order whenever I go to Chinese restaurants--and wanted to try making myself. I combined and modified several authentic recipes that I found elsewhere and this is what I came up with. Present as pre-made wraps or have everyone make their own--just don't forget the hoisin sauce, it absolutely makes the dish!
Provided by Lindsay
Categories World Cuisine Recipes Asian Chinese
Time 1h55m
Yield 8
Number Of Ingredients 23
Steps:
- 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, and stir until smooth. Stir the pork strips into the marinade until thoroughly coated, and refrigerate for 1 hour.
- Pour hot water over the shiitake mushrooms in a bowl, and allow to soften for 15 to 20 minutes. Drain, pat dry, remove any hard stem pieces, and finely chop the mushrooms. Combine the mushrooms, green onions, garlic, and ginger in a bowl, and set aside.
- Remove the leaves from the Napa cabbage, and tear the green leafy portions from the central stalks of the leaves. Slice the stalks the long way into thin slices, then cut them into 1-inch pieces. Finely chop the green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.
- In a small bowl, stir together 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper. Set the mixture aside.
- Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat, and cook and stir the marinated pork until cooked through, no longer pink, and the edges have begun to brown, about 5 minutes. Remove the pork to a bowl.
- Pour the beaten eggs into the hot wok, adding more vegetable oil if necessary, and cook and stir until the eggs are scrambled, firm, and well-broken up, about 2 minutes. Stir in the mushroom mixture, and cook and stir 1 to 2 minutes; then stir in the Napa cabbage stem pieces. Cook and stir until the stem pieces are hot but still crunchy, about 1 minute, and then add the chopped cabbage leaves. Pour in 2 tablespoons of white wine, cook and stir the mixture until hot, about 1 more minute, then mix in the cooked pork and the reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.
- Mix the hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined. 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.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 53 g, Cholesterol 71.9 mg, Fat 7.8 g, Fiber 4.2 g, Protein 17.1 g, SaturatedFat 1.7 g, Sodium 1244.4 mg, Sugar 11.8 g
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Inunnguaq Olsen
[email protected]This was the worst Mu Shu Pork I've ever had. The pork was dry and the sauce was bland. I would not recommend this recipe.
Sagar Jan
[email protected]I love this Mu Shu Pork recipe! It's so easy to make and it's always a hit with my family and friends. I highly recommend it!
Anna Cerone
[email protected]This recipe is a keeper! The Mu Shu Pork was so flavorful and the pancakes were perfect. I will definitely be making this again and again.
Justine Keenatch
[email protected]The Mu Shu Pork was good, but I've had better. The sauce was a bit too sweet for my taste.
Yasir Arain
[email protected]This was my first time making Mu Shu Pork and it was a success! The recipe was easy to follow and the dish turned out great. I will definitely be making this again.
Kaiden Brown
[email protected]I'm not a big fan of pork, but I really enjoyed this dish. The sauce was amazing and the pork was cooked perfectly. I would definitely recommend this recipe!
Nene Lothian
[email protected]The Mu Shu Pork was delicious! I followed the recipe exactly and it turned out perfect. The pancakes were fluffy and the filling was flavorful. I will definitely be making this again.
Tamanna Toma
[email protected]This recipe was a bit too bland for my taste. I had to add some extra soy sauce and ginger to give it some flavor.
Haruna aishat
[email protected]I've made this Mu Shu Pork recipe several times now and it's always a hit. It's a great weeknight meal because it's quick and easy to make. Plus, it's healthy and delicious!
Nadeemqurish Hashm
[email protected]This Mu Shu Pork recipe was fantastic! The sauce was flavorful and the pork was tender. I especially loved the addition of the wood ear mushrooms, which gave the dish a nice textural contrast. I will definitely be making this again!