Mou Shu Pork With M&arin Pancakes
Mou Shu Pork with M&arin Pancakes
M&arin Pancakes (recipe follows)
1 pound boneless pork loin or 1 1/2 lb pork chops
2 tpss soy sauce
1 tps cornstarch
6 large dried mushrooms
1 tablespoon sesame oil
2 eggs, slightly beaten
1/4 tps salt
2 Tbspsesame oil
1 (8 ounce) can bamboo shoots, drained & cut into 1/4-inch strips
1/4 cup water
3 Tbspsoy sauce
1 clove garlic, minced
1 tps sugar
1 tablespoon cold water
1 tps cornstarch
2 scallions (with tops), cut diagonally into 1/4-inch pieces
Prepare M&arin Pancakes
Cut pork into 2 x 1/8-inch slices
Stack slices; cut lengthwise into strips
Mix 2 tpss soy sauce & 1 tps cornstarch in nonreactive bowl; stir in pork
Cover & refrigerate 30 min
Soak mushrooms in warm water until soft, about 30 min
Drain mushrooms
remove & discard stems; cut caps into thin slices
Heat 1 tablespoon oil in 10-inch skillet or wok until hot
Mix eggs & salt
Cook eggs until firm, turning once
Remove eggs; cut into thin strips
Heat 2 Tbspoil in skillet until hot
Cook & stir pork in oil until no longer pink
Add mushrooms, bamboo shoots, 1/4 cup water, 3 Tbspsoy sauce, garlic & sugar
Heat to boiling
Mix 1 tablespoon water & 1 tps cornstarch; stir into pork mixture
Cook & stir until thickened, about 1 minute
Add egg strips & scallions; cook & stir 30 seconds
Pour pork filling into serving bowl; arrange hot pancakes on platter
To serve, unfold each pancake & spoon about 1/4 cup filling down center
Roll up; fold one end over to contain filling
Makes 18 pancakes
M&arin Pancakes
2 cups all-purpose flour
3/4 cup boiling water
1/4 tps salt
Sesame oil
Mix flour, water & salt until dough holds together, adding 2 Tbspwater if necessary; shape into a ball
Knead on lightly floured board until smooth, about 8 min
Shape dough into 9-inch roll; cut into 1-inch slices
Cut each slice into halves
Cover pieces of dough with plastic wrap to prevent drying
Shape each piece of dough into a ball; flatten slightly
Roll each ball into a 3-inch circle on lightly floured surface
Brush top of one circle with oil; top with another circle
Roll each double circle into 6- or 7-inch circle on lightly floured surface
Stack circles between pieces of wax paper to prevent drying
Repeat with remaining pieces of dough
Heat skillet over medium heat until warm
Cook one circle at a time in ungreased skillet, turning frequently, until pancake is blistered by air pockets & becomes slightly translucent, about 2 min
Do not brown or overcook, or pancake will become brittle
Carefully separate into 2 pancakes
Fold each pancake into fourths, keeping covered
Repeat with remaining pancakes
Reheat pancakes by placing on heat-proof plate or rack in steamer
Cover & steam over boiling water 10 min
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