Mu Shu Pork


2 tablespoons vegetable oil, divided
1 large egg, beaten
2 tablespoons water
1 tablespoon plus 1½ teaspoons sweet bean sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine or dry Marsala wine
1 tablespoon soy sauce
6 mu shu pancakes (see note)
2 stalks green onions, roughly chopped
4 cups thinly sliced green cabbage, loosely packed
⅓ pound Chinese barbecued pork, julienned (about 1½ cup)
1 cup bean sprouts
¼ teaspoon sesame oil
⅛ teaspoon white pepper powder
3 teaspoons hoisin sauce, for serving


• Preheat a wok over medium-high heat until wisps of smoke rise from the surface. Add 1 tablespoon of the vegetable oil and heat until it starts to shimmer. Add the egg and scramble it, cooking until the curd is just set, about 1 to 2 minutes. Remove the wok from the heat, transfer the egg to a small bowl, and set aside.
• In a small bowl or measuring cup, put the water, bean sauce, oyster sauce, wine, and soy sauce, and stir to combine. Set aside.
• Set up your steamer to steam the pancakes. Steam the pancakes for 5 to 7 minutes, or until heated through and softened.
• While the pancakes are steaming, heat the wok over high heat until wisps of smoke rise from the surface. Add the remaining 1 tablespoon vegetable oil and the onions, and stir-fry for 10 to 15 seconds. Add the cabbage, pork, and bean sprouts, and stir to combine. Add the bean sauce mixture, using a spatula if needed to scrape down the sides of the bowl. Stir-fry the filling together for 1 to 2 minutes, or until the cabbage has softened. Add the sesame oil and pepper, and stir and toss again to combine. Remove the wok from the heat.
• Spread ½ teaspoon hoisin sauce into the middle of each pancake. Add about ½ cup of the filling to each and roll the pancakes up like a burrito to serve.
NOTE: Mu shu pancakes are typically sold frozen. Let them defrost in the refrigerator overnight before steaming.


*(c)2018 by Hsiao-Ching Chou. All rights reserved. Excerpted from Chinese Soul Food by permission of Sasquatch Books.


4-6 servings


Monday, April 23, 2018 - 12:44pm


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