Vegetable Mu Shu
PAO BIN (Thin Pancakes):
Mu Shu Pork
- 1 cup napa cabbage, shredded
- 1 carrot, shredded
- 6 scallions, split in half lengthwise and cut into 1-2 inch pieces
- 1/2 cup white mushroom, sliced (look for small ones)
- 1 tablespoon peanut oil or 1 tablespoon canola oil, divided
- 1/4 cup vegetable stock or 1/4 cup water
- 1 teaspoon garlic, chopped
- 1 teaspoon ginger, minced
- 2 -4 tablespoons low sodium soy sauce
- 1/2 cup hoisin sauce
- 12 mu shu pancakes
- Heat wok over high heat until almost smoking. Add 1 teaspoon of oil and stir fry mushroom until softened. Remove mushrooms from wok.
- Add remaining oil to the wok along with the garlic and ginger. Stir-fry spices 30 seconds, add cabbage and carrots. Continue cooking 2 minutes add 2 tablespoons of soy sauce and taste. Add additional soy sauce if desired.
- When cabbage is close to crisp-tender, return mushrooms to the wok and add scallions. If the vegetables begin to stick, drizzle sparingly a little water or vegetable broth.
PAO BIN (Thin Pancakes):
- 2 c. flour
- 3/4 - 1 c. boiling water
- Additional flour
- 2 tbsp. sesame oil
- Add boiling water gradually to flour, stirring with a wooden spoon.
- When mixture forms a mass (it'll be lumpy), transfer to a floured board and knead until dough forms soft, smooth ball.
- Place in a small bowl and cover with a damp towel 15 minutes.
- Cut dough in half and roll into 10-12 inch logs.
- Divide each log into 10-12 pieces and round into balls. Place on lightly floured surface and roll each about ¼” thick.
- Brush half of the circles with sesame oil.
- Place each un-oiled circle on one oiled circle. With a rolling pin, roll each pair of circles into a large circle about 6 inch in diameter. Keep as round as possible.
- Place an ungreased 8” skillet over high heat to warm - reduce heat to moderate. Place 1 pancake in the skillet and cook until it puffs and blisters, about 30 seconds. Turn and cook the other side.
- Flip into a towel and separate 2 pancakes. Stack on platter or foil. When all are cooked, wrap in foil in warm oven until ready to serve.
Mu Shu Pork
- 1/4 lb. lean pork, such as loin or tenderloin
- 1 Tbs. soy sauce
- 1 tsp hoisin sauce
- 1/2 tsp. cornstarch
- 1/2 tsp. Chinese rice wine or dry sherry
- 1/4 cup dried shitakes or other mushroom
- 2 Tbs. canola or vegetable oil
- 1 slice fresh ginger, about 1 inch wide and 1/4 inch thick, grated
- 1-2 eggs, beaten
- 1 carrot, thinly julienned
- 4 oz Savoy or white cabbage, shredded (about 2 cups)
- 1 scallion (white and green parts), cut lengthwise and then into 1/2-inch pieces
- 1 clove garlic, thinly sliced or minced
- 1/4 cup bamboo shoots, rinsed, drained, and sliced into a 2-inch julienne
- 1 tsp. salt
- 1 tsp toasted sesame oil
- 1/2 tsp sugar
- Cut the pork into 1/4-inch slices. Stack the slices and cut them into thin strips. In a medium bowl, mix the soy sauce, hoisin, cornstarch, and rice wine. Add the sliced pork and toss to coat.
- Heat 1 Tbs. of the oil in a wok over medium-high heat. Add the eggs and scramble them, breaking them up into small pieces when just set. Remove the eggs from the wok and reserve. Heat another 1 Tbs. oil in the wok until very hot. Add the grated ginger and garlic, cook it until sizzling and fragrant but not burnt. Add the pork and cook, stirring, until about halfway cooked, about 45 seconds. Add the vegetables and salt; cook, stirring constantly, about 3 minutes. Add sesame oil and salt. Return the scrambled eggs to the wok to warm them. Mix well.
- To serve, spread some hoisin sauce on a pancake, add some stir-fry, and then wrap and eat with your hands.