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Moo-Shu Pork

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Moo-Shu Pork

Moo-Shu Pork

You can never have too many main course recipes, so give Moo-Shu Pork a try. This recipe makes 4 servings with 827 calories, 36g of protein, and 25g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, mushrooms, oyster sauce, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
In large bowl, stir together flour and 1 cup boiling water until water is absorbed.
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2
Add 1/2 cup cold water and knead until smooth dough forms. Cover bowl tightly with plastic wrap and let rest 1 hour.
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1
In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine, pepper, and cornstarch.
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2
Let marinate 30 minutes.
3
Meanwhile, in small bowl, combine dried black mushrooms and boiling water to cover.
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4
Let stand until tender, about 10 minutes.
5
Drain, squeezing out excess liquid, rinse to remove any grit, discard stems, and coarsely chop caps. Set aside.
6
In small bowl, stir together remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice wine, oyster sauce, and sugar. Set aside.
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7
In small sauté pan over moderate heat, heat sesame oil until hot but not smoking.
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8
Add eggs and scramble until softly set, about 1 minute.
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9
Transfer to small bowl and set aside.
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1
On lightly floured work surface, roll dough into long, even cylinder 1 to 1 1/2 inches in diameter. Using sharp knife, cut cylinder crosswise into about 30 (3/4- to 1-inch) slices. Using rolling pin, roll each slice out to 3 1/2-inch-diameter circle (about 1/8 inch thick).
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2
Brush 1 circle with sesame oil and top with 2nd circle. Repeat with remaining circles to form 15 "sandwiches."
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3
Roll each "sandwich" out to 6-inch diameter. (Pancakes can be made ahead up to this point and frozen, layered between parchment or waxed paper, up to 1 month.)
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4
Heat wok or heavy large sauté pan over moderate heat.
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5
Brush pan lightly with peanut oil and cook pancake "sandwiches" in batches until lightly golden, about 3 minutes per side, brushing pan with oil between each batch.
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6
Transfer each "sandwich" as done to large plate and immediately peel apart 2 halves. Cover with moist towel while cooking remaining pancakes. Keep warm until ready to serve.
1
In wok or heavy large sauté pan over moderately high heat, heat peanut oil until hot but not smoking.
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2
Add ginger, garlic, half of scallions (reserve remainder for garnish), and pork and stir-fry until pork is cooked through and caramelized, about 5 minutes.
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3
Add black mushrooms, cabbage, shiitake mushrooms, and cucumber and stir-fry until vegetables are tender, 2 to 3 minutes.
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4
Add eggs and soy sauce-rice wine-oyster sauce mixture and stir-fry until heated through, about 1 minute.
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5
Transfer to serving bowl and garnish with remaining scallions. To serve, divide pork mixture among pancakes and roll up to enclose mixture.
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DifficultyHard
Ready In45 m.
Servings4
Health Score48
Dairy Free
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
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