"Mom
and Pops" Moo-Shu Pork
-
1
pound pork, julienned
-
1
tablespoon minced garlic
-
1
tablespoon minced ginger
-
1
cup sliced shiitake mushrooms
-
2
cups shredded white cabbage
-
3/4
cup bamboo shoots, julienned (may use canned that have been
rinsed well in cold water)
-
3/4
cup wood ear mushrooms, julienned (rehydrated)
-
1
cup hoisin-lime sauce
-
3
eggs, beaten lightly
-
1
bunch scallions, made into scallion brushes (to make brushes, hold
scallion green and with a paring knife, make several vertical slices
through white part. Immediately submerge in ice water and they will
fan out, becoming “brushes”)
-
4-6
chinese pancakes, steamed hot
-
Kosher
salt and freshly cracked black pepper
-
Canola
or grapeseed oil to cook
1.
In a wok filled with 1 cup oil, bring to high temperature and add
the pork. Using a strainer, quickly move around the pork and cook
until medium rare, only 1 minute. Remove, strain pork and
set aside.
2.
Leave 2 tablespoons of oil in the wok and return to high
heat. Add eggs to hot oil and scramble. Set them aside with cooked
pork.
3.
With remaining oil in wok, stir fry the garlic, ginger, and
shiitake mushrooms until soft, about 2-3 minutes and season with kosher
salt and freshly ground black pepper.
4.
Add the cabbage, bamboo shoots, and wood ear mushrooms and
continue stir frying 2-3 minutes.
5.
Add half of the
hoisin-lime and check for flavor.
6.
Meanwhile, in a steamer, heat the pancakes until hot.
7.
Lay individual
pancakes on plates and paint on hoisin-lime sauce with the scallion
brushes. Top with Moo-Shu, lay on 2 scallion brushes and roll
up.
