Moo Shu Pork With Mandarin Pancakes

Moo Shu Pork With Mandarin Pancakes
Photo by Randy Mayor

Ingredients

  • 2 tablespoons rice wine or sake
  • 10 dried shiitake mushrooms
  • ½ teaspoon cornstarch
  • 3 tablespoons rice wine or sake
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon low-sodium soy sauce
  • ½ cup hoisin sauce
  • + 16 more ingredients
    • 1 (1 1/2-pound) boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
    • 2 teaspoons cornstarch
    • 1 teaspoon dark sesame oil
    • 2 tablespoons rice wine or sake
    • ¼ cup dried wood ear mushrooms (about 1/4 ounce)
    • 2 tablespoons minced peeled fresh ginger
    • 3 tablespoons minced garlic (about 12 cloves)
    • ½ teaspoon sugar
    • 1 tablespoon vegetable oil, divided
    • ¼ teaspoon black pepper
    • 4 cups thinly sliced napa (Chinese) cabbage leaves
    • 16 Mandarin Pancakes
    • 3 cups thinly sliced napa (Chinese) cabbage stalks
    • 2 large eggs, lightly beaten
    • 3 tablespoons low-sodium soy sauce
    • ½ cup (1-inch) sliced green onions

Combine the first 4 ingredients in a zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning occasionally. Remove pork from bag; discard marinade. Combine boiling water and dried shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain; discard mushroom stems, ...

View full recipe at My Recipes

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