Mu Shu Pork

Mu Shu Pork

• 3 eggs, beaten
• 1/2 medium head cabbage, cored and shredded or chopped
  
• 2 cups bean sprouts (optional, I didn't add)
  
• 4 green onion, julienned on the diagonal
• 3 cloves garlic, minced
• 1/4 - 1/2 lb pork loin, cut into strips
• 1 cup chinese mushrooms, stemmed and cut into strips (I used regular mushrooms)
  
• 1 cup bamboo shoots, cut into strips
  
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp cornstarch
  
• mu shu pancakes (see recipe below) (I've also used lettuce leaves instead of pancakes)
  
• hoisin sauce

1. Spray cooking spray in a large flat frying pan heat over medium high heat. Pour in the beaten eggs. Let the eggs set up until firm enough to flip as one sheet. Cook for a few more seconds and remove from heat to a cutting board.
   
2. Cut the egg sheet into strips and set aside. Spray cooking spray in the same pan over high heat and add half of the green onions. Stir until the onions are sizzling for a minute.
3. Add the cabbage and bean sprouts. Sauté until cabbage is wilted but still a little crunchy. Remove from heat and set aside in an extra bowl.
   
4. Spray cooking spray in the same pan over high heat and add the garlic and the rest of the green onions. Sauté until fragrant and add the pork. Stir fry until the pork is just cooked.
   
5. Add the Chinese mushrooms, bamboo shoots, cabbage, sprouts, and egg sheet. Stir fry for another few minutes.
   
6. Mix soy sauce, sesame oil and cornstarch. Add to pan and cook just til shiny.
   
7. Steam the mu shu pancakes. Spread hoisin sauce on each mu shu pancake. Place several spoonfuls of mu shu on the pancake and fold the sides in.
   

Mu Shu Pancakes

• 2 cups flour
• 1 cup boiling water (I had to use a little more to get it to dough consistency)
  
• About 3 tablespoons sesame oil

1. In a mixing bowl, add flour and then gradually stir in the water. When cool enough, knead the dough on a lightly floured surface until smooth. Put the dough in a bowl, cover with a towel and rest for 30 minutes.
2. Add sesame oil in a small bowl. Rool out dough on a lightly floured surface and roll out to 1/4-inch thickness. Cut into rounds with a 3-inch cutter (or glass). With your fingers, spread a small amount of oil on top of a round. Place another round on top and press together. Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter. Cover with a damp cloth until ready to cook, and repeat with the remaining dough.
3. Heat a large non-stick skillet over medium heat. Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute. Remove from the pan. When cool , separate the 2 pancakes. Wrap in foil to use immediately or refrigerate. (To reheat, place in a steamer insert and steam, covered, for 5 minutes.)

Makes about 20 to 24 pancakes