Moo Shu Pork

Directions for the Pancakes

Add 4 Cups of flour to your mixer. Turn on the mixer and slowly add 1 1/2 Cups of boiling water to the flour. Next add 1 Teaspoon of oil to the mixture. Mix until the flour becomes a smooth dough and pulls away from the sides of the bowl. Wrap the dough in cling wrap and let rest for at least 30 minutes.

Directions for the Pork

Cut the pork into small thin strips. In a ziploc bag, add the following ingredients, mix well and then add the pork to marinade for at least 30 minutes.

• 4 Tbs of Soy Sauce
• 3 Tbs of Sherry
• 1/4 tsp of Pepper
• 2 Tbs of Cornstarch
• 2 Tbs of Sugar
• 1 tsp of Sesame Oil

Prepping for the Stir Fry

While the dough is resting and the meat is marinading it’s time to get everything else ready. Scramble 2 eggs in 1 tsp of Sesame oil until they just set up (they will finish cooking with the stir fry later). Shred your cabbage, mince 2 tsp of ginger and 4 cloves of garlic and set aside. I like to put all of this in a dish because it will all be added at the same time later. Next cut the bamboo shoots, wood ear mushrooms and scallions into matchstick size pieces. Set these aside with the eggs as they will be added together later.

Prepping and Cooking the Pancakes

Cut the dough into 4 equal sections and then cut each section into 6 equal sections (making 24 sections). Make a ball from each small section and flatten it out with your fingers into a disc. Flour an area and start rolling each disk out into a thin disk (I like them very thin). Make sure you use enough flour so that they don’t stick to the surface. Once you have a couple of pancakes made, heat up a cast iron skillet to medium heat and coat the surface with oil. Carefully place a pancake in the skillet and allow it to start blistering on one side and flip it. You can keep them hot by placing them under a towel while cooking the remaining pancakes.

Cooking the Stir Fry

Once everything is ready, heat your wok and add 1/4 Cup of oil and let it get hot. Add the meat, without the marinade, to the wok and allow to cook almost through. Add the cabbage, ginger and garlic and allow to cook until the cabbage starts to wilt. Add the bamboo shoots, scallions, scrambled eggs and the mushrooms. If you like juicy moo shu add marinade until it’s the consistency that you want.