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1
Combine soy sauce, sherry and hoisin sauce in a bowl.
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2
Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
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3
Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes.
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4
Drain and thinly slice.
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5
Set aside on a plate, along with the cabbage, carrot and scallions.
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6
Heat a wok or large skillet over medium/high heat.
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7
Add 1 tablespoon of the peanut oil and swirl to coat.
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8
Pour in the eggs, swirling and tilting the wok to form a thin film.
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9
Cook just until the eggs are set and feel dry on top, about 1 minute.
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10
Transfer to a platter, let cool slightly and cut into 1 inch strips.
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11
Return the wok to high heat, and swirl in the remaining 2 tablespoons oil.
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12
Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute.
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13
Add the pork and stirfry until lightly browned, about 2 minutes.
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14
Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes.
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15
Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute.
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16
Add egg strips and mix well.
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17
To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake.
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18
Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.
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19
Place flour in a medium bowl, making a well in the center.
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20
Pour in the boiling water, and use a wooden spoon or chopsticks to mix until a soft dough is formed.
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21
On a lightly floured surface, knead the dough gently until it is smooth and elastic, about 5 minutes.
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22
Cover with a damp towel and let rest for 20 minutes.
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23
On a lightly floured surface, roll dough into a log, 16 inches long.
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24
Cut the log crosswise into 1 inch pieces, shape each piece into a ball, then use your hands to flatten each ball into a pancake.
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25
Brush the tops of the pancakes lightly with the sesame oil.
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26
Then, place one pancake on top of a second pancake, oiled sides together, so that there are 8 pairs.
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27
With a rolling pin, flatten each pair into a 6 inch circle.
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28
(A tortilla press also works well for this.)
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29
Cover the pancakes with a damp towel to rest.
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30
Heat an ungreased, nonstick skillet over medium heat.
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31
Cook the pancakes, one at a time, turning them once as they puff and little bubbles appear on the surface, until lightly browned, about 2 minutes on each side.
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32
As each pancake is finished, remove from pan and gently separate the halves into 2 pancakes while still hot.
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33
Stack cooked pancakes on a plate while cooking the remaining pancakes.
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34
Serve pancakes while still warm with Mu Shu Pork.
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35
Or, pancakes may be prepared up to 1 day in advance, wrapped in plastic, and refrigerated.
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36
Pancakes may also be frozen.
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37
Reheat them by steaming for 5 minutes, or warming them in a 350 degree F oven, wrapped in foil, for 10 minutes.
