Mu Shu Pork

Mu Shu Pork

Mu Shu Pork


Makes 8 servings


4 teaspoons cornstarch, divided
8 teaspoons soy sauce, divided
5 teaspoons dry sherry, divided
8 ounces boneless lean pork, cut into matchstick pieces
3 dried mushrooms
2 dried wood ears
1 tablespoon water
1/2 teaspoon sugar
1 teaspoon sesame oil
7 teaspoons vegetable oil, divided
2 eggs, lightly beaten
1 teaspoon minced fresh ginger
1/2 cup sliced bamboo shoots (1/2 of 8-ounce can), cut into matchstick pieces
1 small carrot, shredded
1/2 cup chicken broth
2 cups bean sprouts (about 4 ounces)
2 green onions with tops, cut into 1-1/2-inch slivers
1/2 cup hoisin sauce
16 Mandarin Pancakes


  1. For marinade, combine 1 teaspoon cornstarch, 2 teaspoons soy sauce and 2 teaspoons sherry in large bowl. Add meat; stir to coat. Let stand 30 minutes.
  2. Meanwhile, place dried mushrooms and wood ears in small bowl; cover with hot water. Let stand 30 minutes; drain. Squeeze out excess water. Cut off and discard mushroom stems; cut caps into thin slices.
  3. Pinch out hard nobs from center of wood ears; discard. Cut wood ears into thin strips.
  4. For sauce, combine remaining 3 teaspoons cornstarch, 6 teaspoons soy sauce and 3 teaspoons sherry in small bowl. Add water, sugar and sesame oil; mix well.
  5. Heat 1/2 teaspoon vegetable oil in small nonstick skillet over medium-high heat. Add 1/2 of eggs, tilting skillet to cover bottom. Cook eggs just until set. Loosen edges and turn omelet over; cook 5 seconds. Remove omelet from skillet. Repeat with another 1/2 teaspoon vegetable oil and remaining eggs.
  6. When omelets are cool, cut in half. Stack halves; cut crosswise into thin strips.
  7. Heat remaining 6 teaspoons vegetable oil in wok or large skillet over high heat. Stir in ginger. Add meat; stir-fry until meat is no longer pink in center, about 2 minutes. Add mushrooms, wood ears, bamboo shoots, carrot and chicken broth; stir-fry 2 minutes. Add bean sprouts and onions; stir-fry 1 minute.
  8. Stir cornstarch mixture; add to wok. Cook, stirring constantly, until sauce bubbles and thickens. Stir in omelet strips.
  9. To serve, spread about 2 teaspoons hoisin sauce onto each pancake. Spoon about 3 tablespoons pork mixture down center. Fold over bottom; roll up.

Check out more recipes for Chinese