Mu Shu Pork In Pancakes

Recipe Ingredients

8 oz	227g	Pork loin or pork butt - trimmed, and
		Cut into thin match-stick strips
2 tablespoons	30ml	Rice wine or dry vermouth
2 tablespoons	30ml	Soy sauce
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Cornstarch
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced fresh ginger
1/4 cup	59ml	Vegetable oil
3 cups	594g / 20oz	Eggs - beaten (large)
2 cups	474ml	Thinly-sliced bok choy
1/2 cup	31g / 1.1oz	Finely-chopped green onions
1 cup	160g / 5.6oz	Fresh bean sprouts
1/2 cup	118ml	Bamboo shoots - rinsed, and
		Well drained if canned
4 oz	113g	Wood ear or baby chanterelle mushrooms - stems trimmed,
		And thinly sliced
1 teaspoon	5ml	Minced garlic
2 tablespoons	30ml	Soy sauce
1 teaspoon	5ml	Sugar
		Hoisin Sauce - for serving
		Mandarin Pancakes
2 cups	125g / 4.4oz	All-purpose flour
1 cup	237ml	Boiling water
3 tablespoons	45ml	Sesame oil - more or less

Recipe Instructions

In a bowl toss the pork with the rice wine, soy sauce, sesame oil, cornstarch, garlic, and ginger. Cover and marinate, refrigerated, for 2 to 4 hours.

In a large wok or saute pan heat 2 tablespoons of the oil over medium-high heat. Add the eggs and quickly scramble. Remove the set eggs from the pan and set aside.

Heat the remaining 2 tablespoons of oil in the work and add the drained pork strips. Stir fry over high heat until browned and cooked through, about 3 minutes. Remove from the pan and set aside.

Add the remaining ingredients except the hoisin sauce and pancakes to the wok and stir-fry until wilted and well combined, about 2 minutes. Return the pork to the pan and stir to mix well and heat through. Add the eggs and mix well. Remove from the heat and place in a decorative bowl.

To serve, place 1 pancake on a plate and coat with 2 teaspoons of hoisin sauce. Top with the Mu Shu Pork filling, roll into a cylinder, and serve immediately.

Mandarin Pancakes: In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter. When cool enough to handle, work the dough on a lightly floured surface until smooth. Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.

Place the sesame oil in a small bowl. Place the dough on a lightly floured surface and roll out to 1/4-inch thickness. Cut into rounds with a 3-inch cutter. With your fingers, daub a small amount of oil on top of 1 round. Place another round on top and press together. Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter. Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining dough.

Heat a large non-stick skillet over medium heat. Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute. Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes. Wrap in foil until ready to use, or refrigerate. (To reheat, place in a steamer insert and steam, covered, for 5 minutes. Makes about 20 to 24 pancakes)

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E10) - from the TV FOOD - NETWORK

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