Mu Shu Pork
Mu Shu Pork is a traditional Chinese dish that has a great combination of flavors. Make Mu Shu Pork a complete meal by serving it with mandarin pancakes and your favorite dipping sauce!
Finishing Sauce for Pancakes
Whisk marinade ingredients together. Add pork and thoroughly coat the pieces. Marinate in refrigerator for at least 20 minutes. Can marinate overnight.
Soak black fungus and lily buds by placing them in separate bowls and covering with hot water. In about 20 minutes they will be soft enough to use. Drain and thinly slice the fungus into 1-2 inch lengths. Cut lily buds to comparable lengths. Set aside.
Mix stir-fry and finishing sauces in separate bowls and set aside.
Prep all veggie ingredients.
Heat wok and add about 1 tablespoons peanut oil. Add egg mixture and swirl to thinly coat the wok. Cook until eggs are no longer runny. Basically you are making a thin egg pancake. Remove egg to a plate and slice into 1-2 inch strips.
Clean out wok and reheat. Add approximately 2 tablespoons peanut oil, ginger and garlic and stir-fry to release the aromatics. Do not burn the garlic or it will taste bitter. Add the pork and stir-fry for about 2 minutes until pork is lightly browned.
Add carrots and the white sections of the cabbage and stir-fry for about 1 minute.
Add the chicken stock, mushrooms, green onions, fungus, lily buds, bean sprouts and green portions of the cabbage and stirfry for about 1 minute. Add remaining sauce ingredients and bring to a boil. Add egg slices last.
Smear a little of the finishing sauce on the warm pancakes, add desired amount of stir-fry ingredients and roll it up like a burrito.
For the finishing sauce, you can also just use plain Hoison sauce or plum sauce.
For the Napa cabbage, we don't like the greens to get soggy so we cook the white portions first and add the green portions at the very end of the stir-fry. You can cut out the white portions, slice or chop them and then finely slice up the green portions in long sections.
You can make your own Mandarin pancakes but it takes time. You can also substitute flour tortillas, although they are not quite the same. Another alternative is to serve these in lettuce cups. Butter lettuce, Iceberg and Romaine all work great. We used Butter lettuce and it was a healthy alternative that was quite tasty.
We couldn't find the Mandarin pancakes but we did find these green onion pancakes. While thicker than the regular Mandarin pancakes, they still tasted great. If using these, put a little oil in the pan first, then fry them up. They were much bigger, and definitely not authentic, but still sufficed for this recipe and tasted good.
Below are pictures of the black fungus and lily buds we used:
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