Moo Shu Pork

1. 1
   prep · ~15 min

   Marinate the pork.

   1.Toss the pork strips with 1 tbsp soy sauce, cornstarch, and sesame oil in a bowl.

   2.Mix well until the pork is evenly coated.

   3.Set aside at room temperature for 15 minutes.
2. 2
   knead · ~25 min

   Make the Mandarin pancake dough.

   1.Place all-purpose flour in a mixing bowl. Slowly pour in boiling water while stirring with chopsticks.

   2.Once cool enough to handle, knead on a floured surface for 5 minutes until smooth.

   3.Cover the dough ball with a damp cloth and rest for 20 minutes.

   TIPBoiling water gives the pancakes their soft, pliable texture.
3. 3
   prep · ~20 min

   Shape and cook the pancakes.

   1.Divide rested dough into 12 equal pieces. Roll each into a ball and flatten slightly.

   2.Brush the top of 6 rounds with vegetable oil, then sandwich with the remaining 6 rounds.

   3.Roll each pair into a 6-inch thin circle on a floured surface.

   4.Heat a dry skillet over medium heat. Cook each pancake pair for 45 seconds per side until blistered.

   5.Peel the two pancakes apart while still warm. Cover with a towel to keep soft.
4. 4
   fry · ~2 min

   Scramble the eggs.

   1.Heat 1 tsp vegetable oil in a wok over high heat.

   2.Pour in the beaten eggs and cook, stirring quickly, until just set (30 seconds).

   3.Transfer scrambled eggs to a plate and break into small pieces.
5. 5
   fry · ~3 min

   Sear the marinated pork.

   1.Add 1 tbsp vegetable oil to the hot wok and swirl to coat.

   2.Spread the marinated pork in a single layer and let it sear undisturbed for 1 minute.

   3.Stir-fry for another 1-2 minutes until the pork is just cooked through.

   4.Remove the pork from the wok and set aside.

   TIPDon't overcrowd the pan. Sear in batches if needed to avoid steaming the meat.
6. 6
   fry · ~4 min

   Stir-fry the vegetables.

   1.Add the remaining 1 tbsp vegetable oil to the wok.

   2.Add garlic and ginger, stir-frying for 15 seconds until fragrant.

   3.Toss in cabbage, mushrooms, and carrot. Stir-fry for 2-3 minutes until the cabbage is just tender but still crisp.

   4.Add the green onion segments and stir-fry for 30 seconds more.
7. 7
   fry · ~1 min

   Combine and finish the dish.

   1.Return the cooked pork and scrambled eggs to the wok with the vegetables.

   2.Add the remaining 1.5 tbsp soy sauce, hoisin sauce, rice wine vinegar, and salt.

   3.Toss everything together over high heat for 1 minute until hot and well coated.
8. 8
   assemble

   Assemble and serve.

   1.Transfer the Moo Shu pork to a warm serving platter. Garnish with sliced green onion.

   2.Serve immediately with the warm Mandarin pancakes on the side. Let guests spoon the filling onto pancakes and fold like a soft taco.

   TIPA little extra hoisin sauce spread on the pancake before filling is a classic touch.

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