Moo Shu Pork with Mock Mandarin Pancakes
Experience the vibrant flavors of Chinese cuisine with this irresistibly easy Moo Shu Pork with Mock Mandarin Pancakes recipe. Tender pork tenderloin is marinated in soy sauce and Shaoxing wine, then stir-fried with aromatic ginger, garlic, and a colorful medley of shiitake mushrooms, crisp cabbage, and julienned carrots. Fluffy scrambled eggs and a rich hoisin sauce tie the dish together, creating a perfect balance of savory and slightly sweet flavors. What makes it even more special are the homemade mock Mandarin pancakes, crafted from a simple flour-and-water dough, pan-cooked until soft and golden. These pancakes serve as the ideal vessel for wrapping up the pork mixture, making each bite a delightful fusion of flavor and texture. Perfect for weeknight dinners or a crowd-pleasing cook-at-home feast, this recipe will elevate your Chinese-inspired meals with its fresh ingredients and from-scratch approach.
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Ingredients
- 300 grams Pork tenderloin
- 2 teaspoons Cornstarch
- 4 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons Vegetable oil
- 2 large Eggs
- 1 teaspoon Ginger, finely grated
- 2 cloves Garlic, minced
- 1 cup Shiitake mushrooms, sliced
- 2 cups Cabbage, finely shredded
- 1 cup Carrots, julienned
- 3 stalks Scallions, thinly sliced
- 6 tablespoons Hoisin sauce
- 1.5 cups All-purpose flour
- 0.6666666666666666 cup Hot water
- 1 teaspoon Sesame oil
Directions
Step 1
Slice the pork tenderloin into thin strips. In a bowl, toss the pork with 1 teaspoon of cornstarch, 2 tablespoons of soy sauce, and 1 tablespoon of Shaoxing wine. Marinate for 15 minutes.
Step 2
Meanwhile, prepare the mock Mandarin pancakes. In a medium bowl, mix the flour and hot water until a dough forms. Knead on a floured surface for 5-7 minutes until smooth. Cover with a damp cloth and let rest for 20 minutes.
Step 3
Divide the dough into 8 pieces. Roll each piece into a small ball, then flatten it into a thin circle. Heat a nonstick skillet over medium heat and cook each pancake for 1-2 minutes on each side until lightly golden. Cover cooked pancakes with a clean towel to keep warm.
Step 4
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Scramble the eggs, then remove them from the pan and set aside.
Step 5
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir-fry the marinated pork until browned and cooked through, about 3-4 minutes. Remove from the pan and set aside.
Step 6
In the same skillet, add the ginger and garlic. Cook for 30 seconds until fragrant. Add the mushrooms, cabbage, carrots, and 2 tablespoons of soy sauce. Stir-fry until the vegetables are tender, about 4-5 minutes.
Step 7
Return the pork and scrambled eggs to the skillet. Stir in 3 tablespoons of hoisin sauce and toss everything together until well combined. Remove from heat and sprinkle with scallions.
Step 8
To assemble, spread 1-2 teaspoons of hoisin sauce onto a pancake, add a bit of the Moo Shu pork mixture, then fold or roll up to enjoy.
Nutrition Facts
| Serving size | (1783.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2096.9 |
| Total Fat 67.1g | 0% |
| Saturated Fat 13.6g | 0% |
| Polyunsaturated Fat 25.8g | |
| Cholesterol 578.9mg | 0% |
| Sodium 5257.9mg | 0% |
| Total Carbohydrate 248.7g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 54.0g | |
| Protein 125.9g | 0% |
| Vitamin D 142IU | 0% |
| Calcium 437.9mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 4161.0mg | 0% |
Source of Calories