Mu Shu Pork And Mandarin Pancakes Recipe

Name: Mu Shu Pork And Mandarin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce; 1 tablespoon dry sherry; 1 teaspoon hoisin sauce; 1/2 lb boneless lean pork, shaved into very thin bite sized pieces; 4 dried black mushrooms or 8 button mushrooms; 2 cups finely-shredded napa cabbage; 1 carrot, julienned; 3 scallions, white and light green parts, slivered; 1 cup bean sprouts; 3 tablespoons peanut oil; 2 eggs, lightly beaten with; 1/2 teaspoon salt; 3 garlic cloves, minced; 3 teaspoons freshly-grated ginger; 3 tablespoons chicken stock; 2 tablespoons soy sauce; 1 tablespoon dry sherry; 2 teaspoons sesame oil; 1 teaspoon sugar; hoisin sauce; Mandarin pancake (either purchased or make your own, see Mandarin Pancakes)

Servings: persons

2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon hoisin sauce
1/2 lb boneless lean pork, shaved into very thin bite sized pieces
4 dried black mushrooms or 8 button mushrooms
2 cups finely-shredded napa cabbage
1 carrot, julienned
3 scallions, white and light green parts, slivered
1 cup bean sprouts
3 tablespoons peanut oil
2 eggs, lightly beaten with
1/2 teaspoon salt
3 garlic cloves, minced
3 teaspoons freshly-grated ginger
3 tablespoons chicken stock
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 teaspoon sugar
hoisin sauce
Mandarin pancake (either purchased or make your own, see Mandarin Pancakes)

1
Combine soy sauce, sherry and hoisin sauce in a bowl.
2
Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
3
Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms).
4
Drain and thinly slice.
5
Set aside on a plate, along with the cabbage, carrot and scallions.
6
Heat a wok or large skillet over medium-high heat.
7
Add 1 tablespoon of the peanut oil and swirl to coat.
8
Pour in the eggs, swirling and tilting the wok to form a thin film.
9
Cook just until the eggs are set and feel dry on top, about 1 minute.
10
Transfer to a platter, let cool slightly and cut into 1 inch strips.
11
Return the wok to high heat, and swirl in the remaining 2 tablespoons oil.
12
Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute.
13
Add the pork and stir-fry until lightly browned, about 2 minutes.
14
Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes.
15
Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute.
16
Add egg strips and mix well.
17
To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake.
18
Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons soy sauce, 1 tablespoon dry sherry, 1 teaspoon hoisin sauce, 1/2 lb boneless lean pork, shaved into very thin bite sized pieces, and more.

Yes, Mu Shu Pork And Mandarin Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mu Shu Pork And Mandarin Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions