Mu Shu Pork w/ Green Onion Mandarin Pancakes

Mu shu pork is one of my favorite take out items. Its pork, dried mushrooms and cabbage julienned. You eat it on a mandarin pancake that’s similar to a tortilla only paper thin. Compared to other Chinese dishes this one doesn’t have a ton of ingredients so you wont feel overwhelmed making it. All condiments are easily reusable and are great to have on hand. Here are three tips essential for a great mu shu anything.

1. Oyster sauce- Oyster sauce is essential in the dish. Its a oyster extract seasoned with salt and sugar. Its adds a earthy flavor, sweetness and tang. Its one of those hard to pinpoint ingredients that will take any dish you use it in up a notch. DO NOT confuse it with its cousin fish sauce.

2. Julienned EVERYTHING- The uniformity in this is actually pretty important. By julienning everything you’ll be able to work with a higher heat. Without running the risk of steaming the pork and vegetables apposed to stir frying.

3. Dried Mushrooms: Dried mushrooms in my opinion are a dish maker. Other than the earthly and umami flavor its provides to the over all dish. Its texturally iconic for a proper mu shu pork since the dried mushrooms add a nice bite to the dish.

Try this dish out and let me know what you think!

INGREDIENTS

  • 1.5lb Pork, julienned
  • 1.5c Green Cabbage
  • 1.5c Red Cabbage
  • 1/4c Carrots, Julienned
  • 6oz Dried Shitake Mushrooms, rehydrated
  • 1/2c Green Onions
  • 2Tb Soy Sauce
  • 2Tb Hoisin Sauce
  • Salt
  • 1Tb Oyster Sauce
  • Cooking Spray
  • 1 Egg

Pork Marinade

  • 1.5lb Pork, Julienned
  • 1/4c Soy Sauce
  • 1TB Rice Vinegar
  • 1tsp Sesame Oil
  • 2TB Oyster Sauce
  • 1/4c Hoisin Sauce
  • 2Tb Garlic, minced

Green Onion Mandarin Pancakes

  • 1.5c Boiling Water
  • 2c All Purpose Flour
  • 1tsp Salt
  • 1/4 Green Onions, Minced

DIRECTIONS

  • MARINADE PORK: To make marinade for pork combine all ingredients and let sit for an hour to overnight. Remove from fridge 30 minutes prior to cooking.
  • MAKE PANCAKE BATTER: To make the green onion pancakes combine the boiling water to flour and salt. Using chopsticks combine till a shaggy ball is formed. Add in green onions. Turn out on to countertop and knead for 3 minutes until a elastic ball is formed. Let rest for a minimum of 45 minutes.
  • COOK PANCAKES: Pancakes should definitely be a do ahead. Separate the dough into 12 balls and roll out thinly with flour. In a pan over medium heat add cooking spray ( cooking spray will keep you from frying tortilla) and cook each tortilla for about 1 minute per side.
  • STIR FRY- Heat wok or cast iron low and slow first right before you’re ready to cook turn up to high. Separate meat from marinade and toss in the pan ( Do not over crowd pan). Cook pork for about 4 minutes till all indications of pink are gone. Once pork is out of the pan toss in mushrooms, carrots , cabbage, and green onions. Cook for about 3 minutes. Add in egg to side of veggies and scramble.
  • SEASON: Once vegetables are cooked. season with 2Tb hoisin and soy sauce along with 1Tb oyster sauce. Taste and finish with salt. Combine with cooked pork.
  • SERVE: To serve place pork over one tortilla top with additional hoisin (optional ) and sprinkle with green onions. ENJOY!

3 Comments

  1. Marissa Bolden

    Thank you! I totally feel your pain. I can rarely find it on a menu without it being unnecessarily revamped to be upscale. Homemade was really the only way to go. At least it doesn’t have a ingredient list like pad thai.

    Like

  2. chef mimi

    Funny, I just thawed out some pork to make mu shu this weekend! One of my favorites, but without Chinese restaurants where I’ve lived for 30 years, I have to make my own. Which is fun. I love that you added green onions to the pancakes! YUM!

    Liked by 1 person

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