Moo Shu Pork with Shiitake and Scallion Pancakes
85% authentic · Chinese
A flavorful variation of Moo Shu Pork that elevates the dish with earthy shiitake mushrooms and homemade scallion pancakes, offering a more complex texture and aroma.
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Ingredients
- Pork shoulder1 lb
- Soy sauce3 tbsp
- Shaoxing wine1 tbsp
- Cornstarch1 tsp
- Sesame oil1 tsp
- Vegetable oil4 tbsp
- Garlic3 cloves, minced
- Ginger1 tbsp, minced
- Eggs2
- Cabbage1/2 head, shredded
- Dried shiitake mushrooms1/4 cup, rehydrated and sliced
- Hoisin sauce3 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Water2 tbsp
- Scallions4, chopped
- Cilantro2 tbsp, chopped
- All-purpose flour2 cups
- Hot water3/4 cup
- Scallion oil (for pancakes)2 tbsp
Steps
- 1
Prepare the scallion pancakes: Mix flour and hot water to form a dough. Knead until smooth, let rest for 30 minutes. Roll out thinly, brush with scallion oil, sprinkle with chopped scallions, roll up, and coil into a spiral. Flatten and pan-fry until golden brown on both sides. Keep warm.
- 2
Slice pork thinly. Marinate with soy sauce, Shaoxing wine, cornstarch, and sesame oil.
- 3
Scramble eggs in a wok with 1 tbsp oil. Remove and set aside.
- 4
Heat 1 tbsp oil in the wok. Add garlic and ginger, stir-fry until fragrant.
- 5
Add pork and stir-fry until cooked. Remove pork.
- 6
Add remaining 2 tbsp oil to the wok. Add cabbage and sliced shiitake mushrooms. Stir-fry until tender-crisp.
- 7
In a small bowl, whisk together hoisin sauce, oyster sauce, sugar, and 2 tbsp water.
- 8
Return pork and scrambled eggs to the wok with vegetables. Pour sauce over and toss to combine.
- 9
Stir in chopped scallions and cilantro.
- 10
Serve the Moo Shu mixture with the homemade scallion pancakes.
