Moo Shu Pork for Two

Prep Time:
30 mins

Cook Time:
10 mins

Additional Time:
5 mins

Total Time:
45 mins

Servings:
2

Yield:
2 servings

Ingredients

Sauce:

2tablespoonshoisin sauce
• 1teaspoongrated ginger
• 1teaspoonsake
• 1teaspoonsoy sauce
• 1clovegarlic, grated
• 8frozen Chinese moo shu pancakes, thawed and warmed

Directions

Heat cooking oil in a square Japanese omelet pan or small skillet over medium heat. Pour beaten egg into the skillet and spread evenly. Cook until just set, 3 to 5 minutes. Transfer to a cutting board lined with a paper towel to cool.

Sprinkle pork with salt, black pepper, and Sichuan pepper. Set aside.

Place cloud ear mushrooms in a bowl and cover with warm water. Place noodles in a separate bowl and cover with warm water. Let mushrooms and noodles soak until reconstituted and soft, about 5 minutes.

Drain mushrooms and slice into thin strips. Drain noodles and cut into shorter lengths.

Heat sesame oil in a frying pan or wok over medium heat. Add pork and stir-fry until it changes color, about 3 minutes. Add mushrooms and noodles and cook 1 minute more. Swirl in oyster sauce and soy sauce and stir-fry until evenly coated, about 1 minute more. Transfer to a small plate.

Place scallions, cabbage, and cooked egg in individual serving dishes.

Combine hoisin sauce, ginger, sake, soy sauce, and garlic in a small bowl.

Place moo shu pancakes on a microwave-safe plate and warm in the microwave for about 45 seconds.

Place moo shu pancakes in the center of the table surrounded by meat, vegetables, and sauce. Moo shu is eating by taking a moo shu pancake in your hand, spread the inner side with sauce, then add pork mixture, egg, and vegetables as desired, wrap, and eat.

Cook's Note:

Ideally, this recipe calls for moo shu pancakes or Chinese crepes (like for Peking duck), but you can substitute thin soft-shell tortillas, spring roll wrappers, or even pita bread.

Nutrition Facts (per serving)