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Mou Shu Pork |
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Serves: 8 Print this RecipeMandarin Pancakes 1 1/4 pounds boneless pork loin 1 teaspoon cornstarch 1 teaspoon salt 1 teaspoon light soy sauce 1/2 teaspoon sugar 1/2 teaspoon white peppers 6 large dried black mushrooms 2 green onions (with tops) 1 8-ounce jar sliced bamboo shoots drained 2 tablespoons cold water 1 teaspoon cornstarch 1 teaspoon soy sauce 2 tablespoons vegetable oil 1 egg slightly beaten 1/4 teaspoon salt Dash white peppers 2 tablespoons vegetable oil 1 teaspoon finely chopped garlic 1/4 cup chicken broth Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Prepare Mandarin Pancakes (see Meats: Mandarin Pancakes). Trim fat from pork loin; cut pork with grain into 2 x 1-inch stripes. Cut stripes across grain into 1/8-inch slices. Stack slices; cut into thin strips. Toss pork, 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon soy sauce, the sugar and 1/2 teaspoon white pepper in medium bowl. Cover and refrigerate 30 minutes. Soak mushroons in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips. Cut green onions diagonally into 2-inch pieces. Cut bamboo shoots lengthwise into thin strips. Mix water, 1 teaspoon cornstarch and 1 teaspoon soy sauce. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Mix egg, 1/4 teaspoon salt and dash of white pepper; pour into wok. Tilt wok to coat bottom with egg, forming a thin pancake. Fry egg 10 seconds or until firm, turning once. Remove egg from wok; cut into thin strips. Heat wok until very hot. Add 2 tablespoons vegetable oil to wok; tilt to coat side. Add garlic; stir-fry until brown. Add pork; stir-fry 2 minutes until pork is no longer pink. Add mushrooms and bamboo shoots; stir-fry 1 minute. Stir in broth; cook and stir 2 minutes. Stir in cornstarch mixture; cook and stir 10 seconds or until thickened. Add green onions and egg strips; cook and stir 30 seconds. To serve, spoon about 1/4 cup pork mixture onto the center of each pancake. Fold two opposite sides over filling, overlapping edges about 1/2-inch in center. Fold one unfolded edge over folded sides to form a pocket. Serve with Hoisin sauce if desired. 8 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Mou Shu Pork is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Mou Shu Pork Mandarin Pancakes Shredded Pork with Green Onions Pork with Straw Mushrooms Shredded Pork with Bean Sprouts Sichuan Pork Stir-Fried Pork with Salted Black Beans Sesame Pork Spareribs with Salted Black Beans Shredded Pork with Sweet-and-Sour Sauce Kung Pao Pork Beef with Salted Black Beans and Peppers Kung Pao Beef Beef and Broccoli with Garlic Sauce Stir-Fried Beef with Eggplant Stir-Fried Beef with Aspargus Stir-Fried Beef with Celery Cabbage Stir-Fried Shredded Beef with Green Pepper Stir-Fried Beef with Vegetables Stir-Fried Beef and Tomatoes Mandarin Beef Shredded Veal with Ginger Mongolian Lamb |
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