Discussion Boards
Moo Shu Pork
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MOO-shoo is a stir-fry dish with pork and eggs rolled in small, thin pancakes. Ginger and garlic flavors throughout.
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MARINADE
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Water
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1 tbsp.
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15 mL
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Cornstarch
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1 tbsp.
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15 mL
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Soy sauce
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1 1/2 tbsp.
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25 mL
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Granulated sugar
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1/2 tsp.
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2 mL
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Sherry or sake (rice wine)
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1 tbsp.
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15 mL
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Pepper
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1/8 tsp.
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0.5 mL
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Pork tenderloin (or pork loin), cut into 1/4 inch (6 mm) strips
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3/4 lb.
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340 g
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Dried shiitake mushrooms
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3
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3
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Boiling water, to cover
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Large eggs
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3 tbsp.
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3 mL
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Salt
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1/2 tsp.
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2 mL
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Pepper
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1/16 tsp.
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0.5 mL
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Cooking oil
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1 tbsp.
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15 mL
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Shredded suey choy (Chinese cabbage)
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2 cups
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500 mL
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Finely grated gingerroot (or 1/4 tsp., 1 mL, ground ginger)
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1 tbsp.
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5 mL
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Garlic clove, crushed (or 1/4 tsp., 1 mL, powder)
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1
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1
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Green onions, chopped
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3
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3
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Bamboo shoots, cut into matchsticks
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2/3 cup
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150 mL
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Soy sauce
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1 tsp.
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5 mL
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Mandarin Pancakes
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Hoisin sauce
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1 1/2 tbsp.
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25 mL
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Marinade: Combine first 6 ingredients in medium bowl. Stir until sugar is dissolved.
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Add pork strips. Stir 2 or 3 times. Marinate at room temperature for 20 minutes.
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Cover mushrooms with boiling water in small bowl. Let stand for 20 minutes until softened. Rinse. Drain. Squeeze dry. Discard stems. Cut caps into matchsticks. Set aside.
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Fork-beat eggs, salt and pepper together in small bowl. Pour into greased frying pan. Scramble-fry until chunky but still moist. Turn out onto plate. Break up larger pieces.
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Heat wok or frying pan until hot. Add cooking oil. Add pork strips, discarding marinade. Stir-fry for 3 minutes. Add mushrooms, suey choy, ginger, garlic, green onion, bamboo shoots and second amount of soy sauce. Stir-fry for 3 minutes. Add egg mixture. Cook until heated through. Makes 4 cups (1 L).
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Lightly brush Mandarin Pancakes with hoisin sauce on 1 side. Place 1/4 cup (60 mL) pork mixture in center of each pancake. Fold up, envelope-style. Makes 16 rolls.
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1 roll:
101 Calories; 3.1 g Total Fat; 287 mg Sodium; 8 g Protein; 10 g Carbohydrate; 1 g Dietary Fiber
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Reprinted from Asian Cooking© Company's Coming Publishing Limited
www.companyscoming.com
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