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Mu Shu Pork In Pancakes

  • Yield: 4 to 6 servings


  • 1/4 cup vegetable oil
  • 3 large eggs, beaten
  • 2 cups thinly sliced bok choy
  • 1/2 cup finely chopped green onions
  • 1 cup fresh bean sprouts
  • 1/2 cup bamboo shoots (rinsed and well drained if canned)
  • 4 ounces wood ear or baby chanterelle mushrooms, stems trimmed and thinly sliced
  • 1 teaspoon minced garlic
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • Hoisin Sauce
  • Mandarin Pancakes
  • 8 ounces pork loin or pork butt, trimmed, and cut into thin match-stick strips
  • 2 tablespoons rice wine or dry vermouth
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger


  • In a bowl toss the pork with the rice wine, soy sauce, sesame oil, cornstarch, garlic, and ginger. Cover and marinate, refrigerated, for 2 to 4 hours.
  • In a large wok or sauté pan heat 2 tablespoons of the oil over medium-high heat. Add the eggs and quickly scramble. Remove the set eggs from the pan and set aside.
  • Heat the remaining 2 tablespoons of oil in the work and add the drained pork strips. Stir fry over high heat until browned and cooked through, about 3 minutes. Remove from the pan and set aside. Add the remaining ingredients except the hoisin sauce and pancakes to the wok and stir-fry until wilted and well combined, about 2 minutes. Return the pork to the pan and stir to mix well and heat through. Add the eggs and mix well. Remove from the heat and place in a decorative bowl.
  • To serve, place 1 pancake on a plate and coat with 2 teaspoons of hoisin sauce. Top with the Mu Shu Pork filling, roll into a cylinder, and serve immediately.