Mu Shu Pork

Mu Shu Pork always used to be just a fun thing to say and read about on Chinese menus for me, but it was never what I typically ordered.  The first time I finally tried the dish I think I was at P.F. Changs.  They make a big show of it there.  If you order the dish, the waiter comes table side and wraps you up a fancy Chinese burrito.  I thought it was such a fun experience, and since then have seen a few recipes for it that I’ve tried at home.  Tonight, I made a conglomeration of my two favorites and it turned out fantastic.   Cooks Illustrated put out a recipe recently that included a recipe for the Mandarin type Pancakes.  Those really make this stand out I think, but if you are looking for a quick 30 minute meal you could make the filling and use regular ol’ flour tortillas just heat them up a little before.  My favorite filling so far is honestly one of the simplest ones, and I found it in Cooks Country.  So good, serves about 4 so double it or whatever if you are feeding more.
Mu Shu Pork

Ingredients for Pancakes:

  • 1 1/2 cups all-purpose flour
  • 3/4 C boiling water
  • 2 tsp toasted sesame oil
  • 1/2 tsp vegetable oil

Ingredients for Stir-Fry Filling

  • 1 lb pork tenderloin, cut in 1/2 in think slices then each slice cut into 1/2 in strips
  • 1 Tbsp Asian chili-garlic sauce
  • 2 Tbsp vegetable oil
  • 8 oz shittake mushrooms, stemmed and sliced thin
  • 1 Tbsp grated fresh ginger
  • 1 (14 oz) bag coleslaw mix
  • 1/2 C hoisin sauce
  • 2 Tbsp dry sherry
  • 3 scallions, sliced thin

Directions for the Pancakes:

  1. Using wooden spoon, mix flour and boiling water in bowl to form rough dough.  When cool, transfer dough to lightly floured surface and knead until it forms a ball that tacky but no longer sticky, about 4 minutes (dough will not be perfectly smooth).  Cover loosely with plastic wrap and let rest for 30 minutes.
  2. Roll dough into 12-inch-long log on lightly floured surface and cut into 12 equal pieces.  Turn each piece cut side up and pat into rough 3-inch disk.  Brush 1 side of 6 disks with sesame oil; top each oiled side with unoiled disk and press lightly to for 6 pairs.  Roll disks into 7 inch rounds, lightly flouring work surface as needed.
  3. Heat vegetable oil in 12-in nonstick skillet over medium heat until shimmering.  Using paper towels, carefully wipe out oil.  Place pancake in skillet and cook without moving it until air pockets begin to form between layers and underside is dry, 40-60 seconds.  Flip pancake and cook until a few brown spots appear on the second side, 40-60 seconds.  Transfer to plate and when cool enough to handle, peel apart into 2 pancake.  Repeat with remaining pancakes.  (Pancakes can be wrapped tightly in plastic and then foil and refrigerated for up to 3 days or frozen for up to 2 months, then thawed and microwaved for 60-90 seconds if you want to make ahead).

Directions for filling:

  1. Pat pork dry with paper towels and toss with chili-garlic sauce in medium bowl.  Heat 1 Tbsp oil in large nonstick skillet over medium-hight heat until just smoking.  Cook pork until no longer pink, 3-5 minutes  transfer to plate and tent with foil.
  2. Add mushrooms and remaining oil to now-empty skillet and cook over medium-high heat until lightly browned, about 5 minutes.  Stir in ginger and cook until fragrant, about 30 seconds.  Add coleslaw mix and cook until wilted, about 3 minutes.  Stir in port, along with any accumulated juices, 1/2 C hoisin, and sherry, and cook until sauce is slightly thickened, about 1 minutes.  Sprinkle with scallions.  Serve with pancakes and extra hoisin.

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