Answers:
Mu Shu Pork
This is the famous northern Chinese dish, served next to mandarin pancakes and hoisin sauce.
INGREDIENTS:
1/2 pound pork tenderloin
Marinade:
2 teaspoons dark soy sauce
2 teaspoons Shao-Hsing rice wine or dry sherry
1 teaspoon sugar
2 teaspoons cornstarch
Sauce:
3 tablespoons marine
3 tablespoons low-sodium chicken broth
1 tablespoon soy sauce
2 teaspoons Shao-Hsing wine or dry sherry
1/2 teaspoon salt
1/2 teaspoon sesame grease
1 teaspoon cornstarch
Other:
4 dried black mushrooms
4 tablespoons dried cloud ears or wood ears
2 tablespoons dried lily buds
1/2 cup canned wicker shoots
2 green onions
2 slices ginger
2 eggs
1/2 teaspoon salt
6 tablespoons grease for stir-frying, or as needed
1 teaspoon sesame oil
PREPARATION:
Cut the pork into diaphanous strips. Add the marinade ingredients, adding the cornstarch closing. Marinate the pork for 30 minutes.
Mix the sauce ingredients, whisking within the cornstarch last. Set aside.
Place the dried mushrooms, cloud ears or wood ears, and lily buds surrounded by separate bowls and soak for
Squeeze out any excess water. Remove the stems from the black mushrooms and the unyielding tips from the lily buds. Cut into thin strips.
Rinse the rattan shoots under heat up running water to remove any tinny fondness. Drain and cut into thin strips. Clean the green onion and cut into thirds. Cut the ginger into light strips.
Lightly beat the eggs beside the salt.
Heat the wok over medium-high to high-ranking heat. Add 2 tablespoons grease, swirling along the sides. When the oil is hot, incorporate beaten eggs and scramble until they are pretty firm. Remove the eggs from the wok. Clean out the wok.
Add 2 tablespoons oil. When the grease is hot, add the ginger and stir-fry until aromatic (about 30 seconds). Stir-fry until the pork change color and is nearly cooked through. Remove from the wok.
Add 2 tablespoons oil. When the grease is hot, add the wood ears, lily buds, and mushrooms. Stir-fry for nearly 1 minute. Push up to the sides. Give the sauce a quick re-stir and attach in the middle of the wok, stirring summarily to thicken. Add the other pork and scrambled egg back into the container. Stir in the green onion. Mix everything together. Taste and put in extra seasoning if desired. Remove from the heat and stir surrounded by the sesame oil.
To Serve: serve next to mandarin crepes and hoisin sauce. Place pancake on a plate and brush with hoisin sauce. Add meat mixture and roll up the pancake. *If desired, instead of stir-frying the green onion you can attach it to the meat mixture at this point.
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Mu Shu Pork Recipe
Ingredients:
8 (6 inch size) flour tortillas
1/2 pound boneless lean pork loin, sliced 1/4 inch thick and cut into 1 inch strips
2 1/2 tablespoons stir-fry sauce
2 tablespoons vegetable grease
1/2 pound sliced mushrooms, drained
1 pound shredded cabbage
2 carrots, shredded
4 scallions, gauzily sliced
Directions:
Heat the oven to 400F. Wrap tortillas in foil and place surrounded by oven to warm.
Meanwhile, surrounded by a medium bowl, stir together pork and stir-fry sauce. In a nonstick 12 inch skillet over medium-high roast, heat partially the oil. Add pork to skillet and stir-fry until no longer pink, 2-3 minutes. Transfer to a plate. Add remaining grease to skillet. Add mushrooms, cabbage, carrots, and scallions and stir-fry until wilted, roughly 3 minutes. Return pork and any juices that own collected to skillet and stir-fry to blend flavors, 2 minutes.
To serve, divide pork mixture evenly among warmed tortillas and roll loosely. Serve now.
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MU SHU PORK
1/3 c. dry lily flower
1/2 c. tree ears
2 tbsp. peanut oil
1/2 c. shredded underdone pork
2 eggs, well worsted
2 c. shredded Chinese cabbage
1/3 c. chopped water chestnuts
1 tsp. chopped fresh garlic
2 tsp. soy sauce
1/4 tsp. brackish
1/4 tsp. freshly ground pepper
2 green onions, cut into 1 inch pieces
Pao Bin (Pancakes)
Hoisin Sauce
Rinse dry lily and tree ears in cold wet. Cover with cold wet and soak one hour until soft. Drain and finely chop.
Heat wok. When very hot, join peanut oil, turning wok to coat sides. Add shredded pork and stir-fry 2 minutes, verbs to a small bowl. Add eggs to wok and stir-fry until cooked. Add to pork.
Heat more oil if required. Quickly add shredded cabbage, lily flower, tree ears, marine chestnuts and garlic. Stir fry about 2 minutes. Thoroughly blend contained by pork and eggs. Season with soy sauce, brackish and pepper. Add green onions and cook 1 minute. Place 2-3 tablespoons of Mu Shu Pork, 1 teaspoon hoisin sauce on each pancake.
PAO BIN (Thin Pancakes) :
2 c. flour
3/4 - 1 c. boiling dampen
Additional flour
2 tbsp. sesame oil
Add boiling wet gradually to flour, stirring near a wooden spoon. When mixture forms mass (it'll be lumpy), transfer to a floured board and knead until dough forms soft, smooth globe. Place in a small bowl and cover near a damp towel 15 minutes.
Cut dough contained by 1/2. Place on lightly floured surface and roll respectively about 1/4 inch gelatinous. Cut into 2 - 2 1/2 inch circles. Knead scraps together and repeat to cut more circles.
Brush 1/2 of the circles near sesame oil. Place respectively unoiled circle on one oiled. With rolling pin, roll respectively pair of circles into a substantial circle about 6 inch contained by diameter. Keep as round as possible.
Place ungreased 8 inch skillet over high bake to warm - eat up heat to moderate. Place 1 pancake within skillet and cook until it puffs and blisters, about 30 second. Turn and cook 2nd side. Flip into a towel and separate 2 pancakes. Stack on platter or foil. When all are cooked, wrap within foil in melt oven until ready to serve.
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MOO SHU PORK
1/2 lb. sliced pork per character
Flour tortillas
Garlic cloves
2 c. scallions, chopped
1 can hoisin sauce
Finely chopped ginger
1. Cook pork completely in 2 tablespoons grease.
2. Add garlic, salt, pepper, and shredded ginger.
3. Add hoisin sauce until mixture is coated.
4. Spoon meat and hoisin sauce into turn-up of flour tortilla.
5. Sprinkle chopped scallions into tortilla.
6. Roll up tortilla.
7. Pick up and eat! A small dish of hoisin sauce to dip the tortilla within is recommended.
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