Recipe for cooking mou shu pork with mandarin pancakes

Recipes from China :: Chinese Main Dish Meats

Mandarin Pancakes (recipe follows)
1 lb. boneless pork loin or 1 1/2 lb. (one and a half lbs. ) pork chops
2 tsp. soy sauce
1 tsp. cornstarch
6 large dried mushrooms
1 Tbsp. sesame oil
2 eggs, slightly beaten
1/4 tsp. salt
2 Tbsp. sesame oil
1 (8 ounce) can bamboo shoots, drained and cut into 1/4-in. strips
1/4 c. water
3 Tbsp. soy sauce
1 clove garlic, minced
1 tsp. sugar
1 Tbsp. cold water
1 tsp. cornstarch
2 scallions (with tops), cut diagonally into 1/4-in. pieces

Prepare Mandarin Pancakes.

Cut pork into 2 x 1/8-in. slices. Stack slices; cut lengthwise into strips. Mix 2 tsp. soy sauce and 1 tsp. cornstarch in nonreactive bowl; stir in pork. Cover and refrigerate 1/2 an hour.

Soak mushrooms in warm water until soft, about 1/2 an hour.

Drain mushrooms. remove and discard stems; cut caps into thin slices.

Heat 1 Tbsp. oil in 10-in. skillet or wok until hot. Mix eggs and salt. Cook eggs until firm, turning once. Remove eggs; cut into thin strips.

Heat 2 Tbsp. oil in skillet until hot. Cook and stir pork in oil until no longer pink. Add mushrooms, bamboo shoots, 1/4 c. water, 3 Tbsp. soy sauce, garlic and sugar. Heat to boiling. Mix 1 Tbsp. water and 1 tsp. cornstarch; stir into pork mixture. Cook and stir until thickened, about 1 minute. Add egg strips and scallions; cook and stir 30 seconds.

Pour pork filling into serving bowl; arrange hot pancakes on platter.

To serve, unfold each pancake and spoon about 1/4 c. filling down center. Roll up; fold one end over to contain filling.

Makes 18 pancakes.

Mandarin Pancakes
2 c. flour
3/4 c. boiling water
1/4 tsp. salt
Sesame oil

Mix flour, water and salt until dough holds together, adding 2 Tbsp. water if necessary; shape into a ball. Knead on lightly floured board until smooth, about 8 mins. Shape dough into 9-in. roll; cut into 1-in. slices. Cut each slice into halves. Cover pieces of dough with plastic wrap to prevent drying. Shape each piece of dough into a ball; flatten slightly. Roll each ball into a 3-in. circle on lightly floured surface. Brush top of one circle with oil; top with another circle. Roll each double circle into 6- or 7-in. circle on lightly floured surface. Stack circles between pieces of wax paper to prevent drying. Repeat with remaining pieces of dough.

Heat skillet over med. heat until warm. Cook one circle at a time in ungreased skillet, turning frequently, until pancake is blistered by air pockets and becomes slightly translucent, about 2 mins. Do not brown or overcook, or pancake will become brittle. Carefully separate into 2 pancakes. Fold each pancake into fourths, keeping covered. Repeat with remaining pancakes. Reheat pancakes by placing on heat-proof plate or rack in steamer. Cover and steam over boiling water 10 mins.