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Lynn's Mou Shu Pork with Mandarin Pancakes

 

Mandarin Pancakes (recipe follows)
1 pound boneless pork loin or 1 1/2 pounds pork chops
2 teaspoons soy sauce
1 teaspoon cornstarch
6 large dried mushrooms
1 tablespoon sesame oil
2 eggs, slightly beaten
1/4 teaspoon salt
2 tablespoons sesame oil
1 (8 ounce) can bamboo shoots, drained
    and cut into 1/4-inch strips
1/4 cup water
3 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon sugar
1 tablespoon cold water
1 teaspoon cornstarch
2 scallions (with tops), cut
    diagonally into 1/4-inch pieces

Prepare Mandarin Pancakes. Cut pork into 2 x 1/8-inch slices. Stack slices; cut lengthwise into strips. Mix 2 teaspoons soy sauce and 1 teaspoon cornstarch in nonreactive bowl; stir in pork. Cover and refrigerate 30 minutes. Soak mushrooms in warm water until soft, about 30 minutes.

Drain mushrooms. remove and discard stems; cut caps into thin slices. Heat 1 tablespoon oil in 10-inch skillet or wok until hot. Mix eggs and salt. Cook eggs until firm, turning once. Remove eggs; cut into thin strips.

Heat 2 tablespoons oil in skillet until hot. Cook and stir pork in oil until no longer pink. Add mushrooms, bamboo shoots, 1/4 cup water, 3 tablespoons soy sauce, garlic and sugar. Heat to boiling. Mix 1 tablespoon water and 1 teaspoon cornstarch; stir into pork mixture. Cook and stir until thickened, about 1 minute. Add egg strips and scallions; cook and stir 30 seconds.

Pour pork filling into serving bowl; arrange hot pancakes on platter. To serve, unfold each pancake and spoon about 1/4 cup filling down center. Roll up; fold one end over to contain filling.

 

Makes 18 Mandarin pancakes.

 

2 cups all-purpose flour
3/4 cup boiling water
1/4 teaspoon salt
Sesame oil

Mix flour, water and salt until dough holds together, adding 2 tablespoons water if necessary; shape into a ball. Knead on lightly floured board until smooth, about 8 minutes. Shape dough into 9-inch roll; cut into 1-inch slices. Cut each slice into halves. Cover pieces of dough with plastic wrap to prevent drying.

Shape each piece of dough into a ball; flatten slightly. Roll each ball into a 3-inch circle on lightly floured surface. Brush top of one circle with oil; top with another circle. Roll each double circle into 6- or 7-inch circle on lightly floured surface. Stack circles between pieces of wax paper to prevent drying. Repeat with remaining pieces of dough.

Heat skillet over medium heat until warm. Cook one circle at a time in ungreased skillet, turning frequently, until pancake is blistered by air pockets and becomes slightly translucent, about 2 minutes. Do not brown or overcook, or pancake will become brittle. Carefully separate into 2 pancakes. Fold each pancake into fourths, keeping covered. Repeat with remaining pancakes.

Reheat pancakes by placing on heat-proof plate or rack in steamer. Cover and steam over boiling water 10 minutes.

 

 

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- Plutarch