I just wanted to say ‘pork revival.’ Anyway, here’s what I did with the second half of that pound of ground pork and napa cabbage. While I’ve enjoyed my fair share of restaurant Mu Shu Pork, this is my first attempt to make it at home.
This is an awesome pork stir fry on it’s own, but you could make the Chinese pancakes to envelop your porky goodness or use lettuce if you’re looking to save some calories as well as some money. I’d say this recipe serves two people on it’s own or up to four people if you served it with side dishes, like rice or an Asian salad.
Mu Shu Pork – served with brown rice
Serves 2-4 – cost approx $1.22 per serving
- 2 cups flour ($.20)
- 3/4 cups hot water
- pinch of salt
- 1-2 tsp sesame oil
- 1/2 oz or 1/4 cup dried fungus, soaked in hot water and julienned ($.25)
- 2 eggs ($.26)
- 2 Tbs vegetable oil
- 2 scallions, sliced, greens and whites separated ($.12)
- 3 cloves garlic, minced
- 1/2 inch ginger, minced
- 1/2 lb ground pork ($1.10)
- 2 carrots, julienned ($.17)
- 1/2 head of napa cabbage, thinly sliced ($1.30)
- soy sauce, to taste
- 1/4 cup shaosing rice wine or sherry
- 1 Tbs cornstarch
- hoisin sauce
Begin by making the dough for the Chinese pancakes. Mix the flour, water and salt in a stand mixer and mix on low for 5 minutes. The dough should be smooth and not sticky at all. Adjust with more flour or water a tablespoon at a time to get the desired consistency. Coat the dough ball with a few drops of sesame oil and let rest for 15-30 minutes while you prepare the stir fry.
Make sure all your ingredients are on hand and prepared before beginning to cook. Heat the oil and scramble the eggs, remove from the pan. Next, add in the garlic, ginger and scallion whites and saute for 30 seconds. Add in the ground pork and cook until browned, 2-3 minutes, remove from the pan. (It’s quite happy to chill out and wait with the scrambled eggs.) Saute the carrot, cabbage and reconstituted fungus 3-5 minutes, add back the reserved eggs and pork mixture. Season to taste with salt, soy sauce and the shaosing wine. Make a slurry with the cornstarch and a few tablespoons of water, mix into the stir fry to thicken it up a touch. Keep the stir fry warm while you make the pancakes.
To prepare the pancakes, roll out the dough into a long log and cut it into about 16 pieces.
Flatten all the little pieces into rough disks, sprinkle half of them with sesame oil and put the un-oiled disks on top of them like little sandwiches. Make sure to smoosh the oil around so that each side is completely coated.
Once each side has been griddled, let it cool for a minute or two then find a seam between the two layers and gently pull them apart. Repeat with all the dough sandwiches then wrap them loosely in foil and steam for 5-10 minutes to finish cooking. Don’t have a steamer? Neither do I. Put a pan of water in the lower rack of your oven and put the foil packet on the top and close ‘er up.
Now that everything is ready, spread a little hoisin sauce on your Chinese pancake, top with a healthy spoonful of the pork mix and sprinkle with the scallion greens. Golden.