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home > recipes > meat > moo shoo pork
Chinese Pancakes (recipe below) 1/4 lb lean pork, shredded 1 tsp cornstarch salt & pepper, to taste 1 Tbsp dry sherry 1 egg, beaten 2 eggs, slightly beaten 2 cups oil 1 clove garlic, chopped 1/4 small cabbage, finely shredded 2 scallions, cut into 1-inch pieces 1/2 cup bamboo shoots, shredded 1/2 cup fresh mushrooms, shredded 5 to 10 tree ears, soaked in lukewarm water 20 min, drained and left whole 1/4 cup tiger lily buds, soaked in lukewarm water 20 min, drained & left whole 1 cup hoisin sauce 2 tsps soy sauce 1 tsp dry sherry 1/2 tsp sugar Prepare Chinese Pancakes. Marinate pork 30 minutes in cornstarch, salt, pepper, sherry, and enough beaten egg to moisten it. Heat wok hot and dry. Add oil. When its just beginning to smoke, add pork and slightly beaten eggs, stirring so pieces separate. Once eggs form themselves into curds ,drain through colander, reserving 2 to 3 tablespoons oil. Return reserved oil to wok and lightly brown garlic. Add all vegetables, stir-frying or flipping until just cooked, about 3 to 4 minutes. Return meat and eggs to vegetables in wok. Add 2 teaspoons of hoisin sauce, soy sauce, sherry, salt, pepper, and MSG. Combine well. Remove from heat. Spread each Chinese pancake with hoisin sauce. Add good 2 tablespoons of filling to bottom 1/2 of each pancake and roll up, like crepes. Serve. Makes 6 servings. Chinese Pancakes 2 cups flour (approximately) 3/4 cup water, boiling sesame oil In mixing bowl, place flour; make well in center. Add water, stirring quickly with fork until rough dough has formed (It shouldnt be too sticky and you may not need all water.). Turn dough onto lightly floured board, knead until smooth (10 minutes), adding more flour if necessary. In mixing bowl, place dough; cover. Allow to rest 30 minutes. Moisten hands with sesame oil. Pull off golf ball-sized pieces of dough and flatten them. Brush top of each ball with sesame oil, place another flattened ball on top. With rolling pin roll pair of pancakes out together to form 6 to 8-inch circle. Repeat with all dough. Place each set of pancakes on baking pan, bake in moderate oven (325 to 350 degrees F) for 1 to 2 minutes, until 1 side puffs up. Repeat on other side. Pull pancakes apart while still warm. Let cool. Fold each in 1/4s, place on aluminum foil. Wrap each like package, place on rack over water. Steam 5 to 10 minutes.

Moo Shoo Pork


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(posted May 31, 2005)

Chinese Pancakes (recipe below)
1/4 lb
lean pork, shredded
1 tsp
cornstarch salt & pepper, to taste
1 Tbsp
dry sherry
1
egg, beaten
2
eggs, slightly beaten
2 cups oil
1
clove garlic, chopped
1/4 small
cabbage, finely shredded
2 scallions, cut into 1-inch pieces
1/2 cup bamboo shoots, shredded
1/2 cup fresh mushrooms, shredded
5 to 10 tree ears, soaked in lukewarm water 20 min, drained and left whole
1/4 cup
tiger
lily buds, soaked in lukewarm water 20 min, drained & left whole
1 cup
hoisin
sauce
2 tsps
soy
sauce
1 tsp
dry sherry
1/2 tsp
sugar

Prepare Chinese Pancakes.

Marinate pork 30 minutes in cornstarch, salt, pepper,
sherry, and enough beaten egg to moisten it. Heat wok hot and dry. Add oil. When its just beginning to smoke, add pork and slightly beaten eggs, stirring so pieces separate. Once eggs form themselves into curds ,drain through colander, reserving 2 to 3 tablespoons oil.

Return reserved oil to
wok and lightly brown garlic. Add all vegetables, stir-frying or flipping until just cooked, about 3 to 4 minutes. Return meat and
eggs to vegetables in wok. Add 2 teaspoons of hoisin sauce, soy sauce, sherry, salt, pepper, and MSG.

Combine well. Remove from heat. Spread each Chinese pancake with hoisin
sauce. Add good 2 tablespoons of filling to bottom 1/2 of each pancake and roll up, like crepes. Serve. Makes 6 servings.
Chinese Pancakes
2 cups
flour (approximately)
3/4 cup water, boiling
sesame oil

In mixing bowl, place
flour; make well in center. Add water, stirring quickly with fork until rough dough has formed (It shouldnt be too sticky and you may not need all water.). Turn dough onto lightly floured board, knead until smooth (10 minutes), adding more flour if necessary. In mixing bowl, place dough; cover. Allow to rest 30 minutes.

Moisten hands with sesame oil. Pull off golf ball-sized pieces of dough and flatten them. Brush top of each ball with sesame oil, place another flattened ball on top. With rolling pin roll pair of pancakes out together to form 6 to 8-inch circle. Repeat with all dough.

Place each set of pancakes on
baking pan, bake in moderate oven (325 to 350 degrees F) for 1 to 2 minutes, until 1 side puffs up. Repeat on other side. Pull pancakes apart while still warm. Let cool. Fold each in 1/4s, place on aluminum foil. Wrap each like package, place on rack over water. Steam 5 to 10 minutes.


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