I blame my oldest daughter for this—or perhaps I should thank her. Lately she has been waxing nostalgic about her childhood excursions to a (now closed) Chinese Restaurant.
For a do-it-yourselfer like me, this can only be construed as a challenge. So after a recent success making homemade Egg Foo Young, I decided to try my hand at Moo Shoo Pork.
Three quarters of the way through the original recipe, however, I decided to label it a failure. It was taking so long that I was completely confident I would NEVER make homemade Moo Shoo Pork again. But after I finished and called the family to the table I had to think twice. Everyone was literally sprinting from the table back to the serving counter for seconds. This was a monumental hit.
A mixture of pork and vegetables, rolled up in a special pancake with plum sauce–it shouldn’t be that hard. Could I streamline the recipe?
And the answer was “yes.” The new version below is still a longer than average recipe, but I welcomed the chance to use (mostly) organic local ingredients (including pastured pork). Tweaking to personal tastes (I loaded up on the fresh ginger for its great flavor and anti-inflammatory properties) created a superior product that is worth it for an occasional indulgence. To maximize the convenience, you could use pre-minced garlic and packaged Cole slaw mix—and I hear some Chinese Restaurants are happy to sell just the pancakes.
When I posted my Egg Foo Young, one of my blogging friends commented that she didn’t even have a local Chinese restaurant. In truth, at our “cabin up north” (where sooooomeday we’ll retire), the nearest Chinese Restaurant is a couple towns away. So I guess I could make it ’cause it’s more fun than a car ride, or delicious, or organic, or loaded with ginger …
Anyone know how to say “Bon Appetit” in Chinese?
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon dark sesame oil
- 2 teaspoons cornstarch
- 1 lb boneless pork, trimmed and cut into 1 x 1/4-inch strips
- 10 dried shiitake mushrooms
- 1/2 cup green onions, sliced in 1 inch lengths
- 3 tablespoons minced garlic
- 2-3 tablespoons minced peeled fresh ginger (I think that peeling, then grating is easiest)
- 5 tablespoons rice wine or sake
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 large eggs, lightly beaten
- 4 cups thinly sliced napa (Chinese) cabbage leaves (or cole slaw mix)
- Will also need nonstick cooking spray, plum sauce & 16 Mandarin Pancakes (see note)
- Combine the first 3 ingredients in a container with a lid. Add pork; seal and marinate in refrigerator 1 hour.
- Cover dried shiitake mushrooms with boiling water in a bowl; let stand 20 minutes. Drain; discard mushroom stems, and thinly slice mushroom caps. Add ginger, garlic and green onions to bowl.
- Combine 3 tablespoons rice wine and next 4 ingredients (3 tablespoons rice wine through black pepper) in a small bowl; stir well with a whisk. Set aside.
- Heat 1 tablespoon vegetable oil in a wok or large nonstick skillet over medium-high heat. Add pork (most of the marinade will have bee absorbed), and stir-fry 3 minutes. Push to side of pan. Spray the open pan surface with nonstick cooking spray and add beaten eggs; stir-fry 30 seconds or until soft-scrambled. Add shiitake mushrooms mixture, cabbage, then cornstarch mixture, cooking until everthing is tender and sauce is thickened. Place pork mixture on a serving platter.
- Top each pancake with plum sauce and some of the pork mixture; roll up.
- You may be able to buy Mandarin Pancakes at a local Chinese Restaurant. Or try the recipe at: http://www.myrecipes.com/recipe/mandarin-pancakes.
- Ramp and Wild Mushroom Compound Butter
- An Alphabetized Spice Drawer (with Printable Labels)