Ingredients
-
1
-
1
-
1
-
1
-
2
-
3/4
-
3/4
-
10
-
1
-
1 - 2
-
-
-
-
-
Directions
Moo Shu Pork, This is a popular classic in the Chinese restaurant scene. You can replace the pork with chicken or shrimp, but the original recipe is with pork. My parents say this recipe tastes better than the ones they’ve had in Canadian Chinese restaurants. Once you get the hang of making it, you’ll want to make it often. If you don’t want to spend the time making pancakes, you can use soft tortillas to replace. The homemade pancakes are much better though. This dish goes well with hot and sour soup, for a Beijing style meal., Great recipe. Very easy to make. The flavoring is very close to the restaurants I go to. I added a few tweaks to simplify the process and to my liking: 1. 1-2hrs to rehydrate wood ear mushrooms submerging in a bowl of very warm water with a plate on top (to keep everything submerged). Replace water every 30 minutes 2. Use flour tortillas to save time by microwaving them. Place 4 tortillas on top of a dry paper towel (to soak up moisture) and plate. On the top, place wet paper towel (to keep tortillas from drying out). Microwave for 45 seconds 3. I doubled the eggs cause I like more eggs on my moo-shu 4. Julienne the pork perpendicular to the grain of the meat to make it more tender. 5. I also mixed in 3 Tbsp of corn starch to the pork to make it a little more gravy like. 5. I found I needed to use more oil than was in the recipe., See my comments
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Rehydrate the Wood Ears and Lily Buds a Day Ahead of Time. I Usually Keep Them in a Tupperware Container in the Fridge. |
|
2
Done
|
in a Wok Filled With 3 Tbsp Oil, Bring to High Temperature and Add the Pork. Using a Strainer, Quickly Move Around the Pork and Cook Until Medium Rare, Only 1 Minute. Remove, Strain Pork and Set Aside. |
|
3
Done
|
Leave 2 Tablespoons of Oil in the Wok and Return to High Heat. Add Eggs to Hot Oil and Scramble. Set Them Aside With Cooked Pork. |
|
4
Done
|
With Remaining Oil in Wok, Stir Fry the Garlic, Ginger, and Shiitake Mushrooms Until Soft, About 2-3 Minutes and Season With Kosher Salt and Freshly Ground Black Pepper. |
|
5
Done
|
Add the Cabbage, Bamboo Shoots, and Wood Ear Mushrooms and Continue Stir Frying 2-3 Minutes. |
|
6
Done
|
Add Half of the Hoisin-Lime and Check For Flavor. |
|
7
Done
|
Meanwhile, in a Steamer, Heat the Pancakes Until Hot. |
|
8
Done
|
Lay Individual Pancakes on Plates and Paint on Hoisin-Lime Sauce With the Scallion Brushes. Top With Moo-Shu, Lay on 2 Scallion Brushes and Roll Up. |
|
9
Done
|
How to Make the Pancakes. |
|
10
Done
|
2 Cups Unsifted Flour. |
