| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 1 hr 10 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon hoisin sauce
- 1/2 pound boneless lean pork, shredded
- 4 dried black mushrooms
- 2 cups finely shredded Napa cabbage
- 1 carrot, julienned
- 3 scallions, white and light green parts, slivered
- 1 cup bean sprouts
- 3 tablespoons peanut oil
- 2 eggs, lightly beaten with 1/2 teaspoon salt
- 3 cloves garlic, minced
- 3 teaspoons freshly grated ginger
- 3 tablespoons chicken stock
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- Hoisin sauce
- 2 cups sifted flour
- 3/4 cup boiling water
- 1 to 2 tablespoons sesame oil
Instructions
- 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. 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 stirfry 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.
- Place flour in a medium bowl, making a well in the center. Pour in the boiling water, and use a wooden spoon or chopsticks to mix until a soft dough is formed. On a lightly floured surface, knead the dough gently until it is smooth and elastic, about 5 minutes. Cover with a damp towel and let rest for 20 minutes.
- On a lightly floured surface, roll dough into a log, 16 inches long. Cut the log crosswise into 1 inch pieces, shape each piece into a ball, then use your hands to flatten each ball into a pancake. Brush the tops of the pancakes lightly with the sesame oil. Then, place one pancake on top of a second pancake, oiled sides together, so that there are 8 pairs. With a rolling pin, flatten each pair into a 6 inch circle. (A tortilla press also works well for this.) Cover the pancakes with a damp towel to rest.
- Heat an ungreased, nonstick skillet over medium heat. Cook the pancakes, one at a time, turning them once as they puff and little bubbles appear on the surface, until lightly browned, about 2 minutes on each side. As each pancake is finished, remove from pan and gently separate the halves into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking the remaining pancakes.
- Serve pancakes while still warm with Mu Shu Pork. Or, pancakes may be prepared up to 1 day in advance, wrapped in plastic, and refrigerated. Pancakes may also be frozen. Reheat them by steaming for 5 minutes, or warming them in a 350 degree F oven, wrapped in foil, for 10 minutes.
- Yield: 16 pancakes
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 363 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 76 mg |
| Sodium | 386 mg |
| Serving Size | 1 of 6 servings |
| Calories | 363 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 76 mg |
| Sodium | 386 mg |
Reviews
I was disappointed in the lack of flavor and it was a bit runny for my taste (it might just be that I’m used to a different consistency and flavor due to the mu shu take out I’ve gotten over the years). I would reduce the chicken broth a little for sure
HOLY MACKEREL! First, you MUST know that Mu Shu pork is my FAVORITE dish! Lately, so many places do it badly! Not like when I first discovered it 34 years ago. This recipe is even BETTER than that time long ago! I sat at home eating as though I was eating out. I made the pancakes ahead. Not bad, but will get them ready and actually cook them up after the meat portion is ready next time. Steaming them made them sticky. The seasonings in this recipe was on point! I make a triple recipe because I had so much pork. It still stood up. Thought the eggs would be hard to do… no problem. Oh… trick…in the final sauce, I included saki… just because we had it.
With an intense mu shu craving and local restaurants closed, I tried this recipe. It really filled the bill, hitting all the right flavor and texture buttons. I did cheat and use small flour tortilla instead of making the pancakes but, other than the thickness, they were fine. You do need to do all the prep before you start cooking so you can just layer the ingredients in as per the instructions.
I followed the recipe as written, except I cut the pork in thin strips instead of shredding, and I did end up adding some corn starch to thicken the sauce. You could probably omit the chicken stock and not need the corn starch. Anyway, I thought the mu shu turned out better than any I have had in Chinese restaurants and I loved that this recipe included instructions for making the pancakes! For the pan cakes, I used a gluten free flour mix devised by America’s Test Kitchen, and they turned out good. They were a little thick, but I bet I can make them better with practice. Anyway, including the pancakes was fun, and not difficult to do. Next time I do think I will try adding a little tang with some rice vinegar in the marinade. I used Lee Kum Kee brand Hoisin Sauce and found it to be very tasty with this recipe!
Wonderful dish. I am a little puzzled where the soy sauce and sherry that get added with the sesame oil and sugar at the end of cooking come from. I just added some extra along with a little more hoisin and the results were perfect. Frozen mu shu wrappers are inexpensive and undoubtedly better than any I could make. Happy Chinese New Year to us.
This was good, I made it with thinly sliced pork tenderloin, which was very tender. I sauteed the pork and then the vegetables separately and also made the sauce separately, adding corn starch as suggested, then combined all. Instead of the pancakes, I served it with coconut scallion rice and also Asian salad with sesame dressing. Doesn’t look the greatest, but tastes great.
Super yummy!
This is a keeper! The directions were clear and the prep went off without a hitch! I did use fresh shiitake mushrooms instead of the dried. My husband put the pancakes together while I prepped everything else. A good joint effort meal!
Next time I will take the commenter’s advice and add some cornstarch. But otherwise this was delicious. The pancakes take time but were worth it. I used half whole what flour and half white but it did make the pancakes less light. The meat was garlic pork sausage which required a lot less prep, a change I will keep.
very tasty…i actually added some more hoisin to the sauce at the end and put in some corn starch to thicken it up. i think it helped a lot! will try it with plum sauce next time since that’s what they serve at my chinese restaurant