Preparation:
Toss the pork with dark soy. Heat 1 tablespoon of oil in a wok over high heat. Add the pork and
stir-fry for 1 minute. Add the shiitakes, cook for 1 more minute. Add the water chestnuts, and
bamboo shoots, cook for 3 minutes. Combine the water, soy sauce, dry sherry, cornstarch, sugar,
and pepper, work into a smooth paste. Add to the wok, stir to completely coat. Cook for 2 minutes.
Remove from the heat. Add the bean sprouts, green onions, and ginger. Brush your pancakes with a
little hoisin. Fill with the pork and vegetables. Roll up and serve.
MOO SHU PANCAKES
In a bowl, stir together flour, pinch of salt, and boiling water. Add
cold water, stir until dough forms.
Turn out dough onto a lightly floured surface and knead until smooth,
about 10 minutes. Cover and
let rest for 30 minutes.
Divide dough in half, cut each half into 5 pieces and roll each piece
into a small ball.
On a lightly floured surface using a rolling pin, roll each ball into a
3-inch pancake. Brush 5 of the
pancakes with sesame oil, top each with another pancake. Roll each
pancake into an 8- inch
pancake.
Heat a dry heavy skillet. Cook each pancake, without browning, on both
sides until blistered with
several air pockets.
Yield: 10 pancakes |
