Classic Mu Chu Pork
Try these delightful Chinese savory filled pancakes for dinner or as an appetizer. Once the ingredients are in place, cooking will take less than 10 minutes.
3 tablespoons rice wine- divided use
6 teaspoons sesame oil- divided use
1 tablespoon soy sauce
1 pound pork tenderloin, cut into matchsticks
1/2 pound mushrooms, thinly sliced
2 cups slivered green cabbage
1 red bell pepper, seeded and julienned
4 green onions, thinly sliced
12 mu shu wrappers
4 large eggs
3 tablespoons chicken stock
2 teaspoons soy sauce
2 teaspoons cornstarch
1/2 teaspoon granulated sugar
1/4 teaspoon ground black pepper
1/4 teaspoon salt
4 tablespoons peanut oil- divided use
2 cloves garlic, minced
1 tablespoon minced gingerroot
1/2 cup hoisin sauce
- In a large bowl, combine 1 tablespoon rice wine, 2 teaspoons of sesame oil and 1 tablespoon soy sauce. Mix thoroughly with the pork strips and marinate at least 15 minutes but not longer than 8 hours, refrigerated.
- In a medium bowl combine mushrooms, cabbage, bell pepper, and green onions and refrigerate.
Wrap mu shu in aluminum foil if heating in an oven or in plastic wrap if heating in the microwave, sealing well to form an airtight package; set aside. Preheat oven to 325°F (160°C).
- In a small bowl beat eggs with 2 teaspoons of sesame oil; set aside.
- Combine chicken stock, 2 teaspoons soy sauce, cornstarch, sugar, pepper, salt and remaining 2 tablespoons of rice wine and 2 teaspoons of sesame oil.
- Place the foil package of mu shu wrappers in oven and warm for 10 minutes, or heat plastic-wrapped ones in a microwave on MEDIUM for about 1-1/2 minutes.
- Meanwhile, heat a large wok on high. When wok becomes very hot, add 2 tablespoons oil to the center. Carefully roll around sides of wok and when oil gives off just a wisp of smoke, add marinated pork. Stir and toss pork until cooked, about 2 minutes; remove to a platter. Immediately return wok to stove. Add 1 tablespoon oil and coat sides of wok. Add beaten eggs. Scramble eggs until no longer runny, about 1 minute; add to pork. Immediately return wok to stove. Add remaining 1 tablespoon oil and swirl to coat. Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add reserved vegetables and quickly toss until vegetables are softened and bright in color, about 2 minutes. Stir in reserved chicken stock mixture and pork and eggs. Toss until thoroughly glazed. Adjust seasonings if necessary.
- Immediately transfer to a large, warm platter and serve with hoisin sauce and warm mu shu wrappers. To assemble, place hoisin sauce on wrapper followed by pork filling, roll up and enjoy.
Makes 4 servings.
Tip: Mu shu wrappers can be found pre-made at most Asian groceries. They can also be made from scratch. As a last resort, substitute flour tortillas.