Moo Shu Pork With Mandarin Pancakes
Need a gluten free and dairy free beverage? Moo Shu Pork With Mandarin Pancakes could be a tremendous recipe to try. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains about 24g of protein, 8g of fat, and a total of 324 calories. This recipe serves 8. Head to the store and pick up soy sauce, soy sauce, hoisin sauce, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Combine the first 4 ingredients in a zip-top plastic bag.
Add pork; seal and marinate in refrigerator 1 hour, turning occasionally.
Remove pork from bag; discard marinade.
Combine boiling water and dried shiitake mushrooms in a bowl; cover and let stand 20 minutes.
Drain; discard mushroom stems, and thinly slice mushroom caps.
Combine sliced mushroom caps, green onions, garlic, and ginger in a small bowl; set aside.
Combine boiling water and wood ear mushrooms in a bowl; cover and let stand 20 minutes.
Drain; cut mushrooms into thin slices. Set aside.
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 1/2 teaspoons vegetable oil in a wok or large nonstick skillet over medium-high heat.
Add pork, and stir-fry 3 minutes.
Add 1 1/2 teaspoons vegetable oil to pan.
Add eggs; stir-fry 30 seconds or until soft-scrambled.
Add shiitake mushroom mixture; stir-fry 1 1/2 minutes.
Add cabbage stalks; stir-fry 30 seconds.
Add the wood ear mushrooms, cabbage leaves, and 2 tablespoons rice wine; stir-fry 1 minute.
Add pork and cornstarch mixture; stir-fry 2 minutes or until sauce is thick.
Place pork mixture on a platter.
Combine hoisin sauce and 1 tablespoon soy sauce.
Spread about 1 1/2 teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Top each pancake with 1/2 cup pork mixture; roll up.
(Totals include Mandarin Pancakes)