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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 12 Ounces boneless pork loin -- cut into thin strips

  3. 2 Tablespoons dark soy

  4. Oil for wok

  5. 1/2 Cup sliced shiitake mushroom caps

  6. 1/4 Cup coarsely chopped water chestnuts

  7. 1/4 Cup sliced bamboo shoots

  8. 1/2 Cup water

  9. 2 Tablespoons soy sauce

  10. 1 Tablespoon dry sherry

  11. 1 Tablespoon cornstarch

  12. 1 Teaspoon sugar

  13. 1 Teaspoon pepper

  14. 1/2 Cup bean sprouts

  15. 2 Tablespoons minced green onions

  16. 2 Tablespoons minced fresh ginger

  17. 10 moo shu pancakes

  18. Hoisin sauce

  19. Moo Shu Pancakes

  20. 1 1/2 Cups flour

  21. 1 Pinch salt

  22. 1/2 Cup boiling water

  23. 2 Tablespoons cold water

  24. 2 Tablespoons sesame oil

  25. Flour for rolling

Instructions Jump to Ingredients ↑

  1. Toss the pork with dark soy. Heat 1 tablespoon of oil in a wok over high heat. Add the pork andstir-fry for 1 minute. Add the shiitakes, cook for 1 more minute. Add the water chestnuts, andbamboo shoots, cook for 3 minutes. Combine the water, soy sauce, dry sherry, cornstarch, sugar,and pepper, work into a smooth paste. Add to the wok, stir to completely coat. Cook for 2 minutes.

  2. Remove from the heat. Add the bean sprouts, green onions, and ginger. Brush your pancakes with alittle hoisin. Fill with the pork and vegetables. Roll up and serve.

  3. MOO SHU PANCAKESIn a bowl, stir together flour, pinch of salt, and boiling water. Addcold water, stir until dough forms.

  4. Turn out dough onto a lightly floured surface and knead until smooth,about 10 minutes. Cover andlet rest for 30 minutes.

  5. Divide dough in half, cut each half into 5 pieces and roll each pieceinto a small ball.

  6. On a lightly floured surface using a rolling pin, roll each ball into a3-inch pancake. Brush 5 of thepancakes with sesame oil, top each with another pancake. Roll eachpancake into an 8- inchpancake.

  7. Heat a dry heavy skillet. Cook each pancake, without browning, on bothsides until blistered withseveral air pockets.

  8. Yield: 10 pancakes

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