If you’re like me, when you hear the word Moo Shu you think of the little dragon in the Disney movie Mulan and don’t know what Moo Shu pork actually is (unless you eat at more Chinese restaurants than we do.) Mu shu pork is a stir fried dish of Northern Chinese origin that became popular (an adapted version of it, that is) in American Chinese cooking in the 1960’s. The American version of Moo shu pork most closely resembles an Asian taco. And, since you know we love tacos, you know we loved this. In Moo shu pork, a savory-sweet stir fry mixture comprised of pork tenderloin, mushrooms, scrambled eggs, cabbage and bamboo sauce is wrapped in a thin flour pancake and topped off with a dab of hoisin sauce. The recipe looks involved but we found everything to come together quickly….even the homemade pancake wrappers. This was so good and something I would definitely make again! Put down that takeout menu and make Moo shu pork at home!
Asian dishes can be tricky to pair with wine but we hit on a winner with this Beaujolais! The strong flavors of cabbage, mushrooms, and hoisin sauce were balanced and enhanced by the light, fruity, and juicy punch that this wine packs. Prominent notes are cherry and blackberry. I would buy this wine again!
A micro-brew this ain’t, but Asian beer knows what they are about. They aren’t there to provide you with a depth of complex flavors and 4 different hop varieties so that you can ponder life while you stroke your beard. No, they are there to wash down that crazy spicy Thai dish or super rich hoison based sauce. 33 does this job perfectly but without flare. Great to enjoy with a dish that needs something nice and light to pair it with or on a hot summer day.
Moo Shu Pork
Adapted from this recipe
For the pancakes:
1½ cups (7 ½ ounces) all-purpose flour
¾ cup boiling water
2 teaspoons toasted sesame oil
½ teaspoon vegetable oil
For the stir fry:
1 ounce dried shiitake mushrooms, rinsed
¼ cup soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon grated fresh ginger
¼ teaspoon freshly ground pepper
1 (12-ounce) pork tenderloin, trimmed, halved horizontally, and sliced thin against grain
2 teaspoons cornstarch
2 tablespoons plus 2 teaspoons vegetable oil
2 eggs, beaten
6 scallions, white and green parts separated and sliced thin on bias
1 (8-ounce) can bamboo shoots, rinsed and sliced into matchsticks
3 cups thinly sliced green cabbage
¼ cup hoisin sauce
1. Using wooden spoon, mix flour and boiling water in bowl to form rough dough. When cool, transfer dough to lightly floured surface and knead until it forms ball that is tacky but no longer sticky, about 4 minutes (dough will not be perfectly smooth). Cover loosely with plastic wrap and let rest for 30 minutes. NOTE: While you are waiting for the dough to finish resting you can start prepping the stir fry ingredients!
2. When dough has finished resting, roll dough into 12-inch-long log on lightly floured surface and cut into 12 equal pieces. Turn each piece cut side up and pat into rough 3-inch disk. Brush 1 side of 6 disks with sesame oil; top each oiled side with unoiled disk and press lightly to form 6 pairs. Roll disks into 7-inch rounds, lightly flouring work surface as needed.
3. Heat vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil. Place pancake in skillet and cook without moving it until air pockets begin to form between layers and underside is dry, 40 to 60 seconds. Flip pancake and cook until few light brown spots appear on second side, 40 to 60 seconds. Transfer to plate and, when cool enough to handle, peel apart into 2 pancakes. Stack pancakes moist side up and cover loosely with plastic. Repeat with remaining pancakes. Cover pancakes tightly and keep warm. Wipe out skillet with paper towel. (Pancakes can be wrapped tightly in plastic wrap, then aluminum foil, and refrigerated for up to 3 days or frozen for up to 2 months. Thaw wrapped pancakes at room temperature. Unwrap and place on plate. Invert second plate over pancakes and microwave until warm and soft, 60 to 90 seconds.)
4. Microwave 1 cup water and mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer and reserve 1/3 cup liquid. Discard mushroom stems and slice caps thin.
5. Combine 2 tablespoons soy sauce, 1 tablespoon sherry, sugar, ginger, and pepper in large bowl. Add pork and toss to combine. Whisk together reserved mushroom liquid, remaining 2 tablespoons soy sauce, remaining 1 tablespoon sherry, and cornstarch; set aside.
6. Heat 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add eggs and scramble quickly until set but not dry, about 15 seconds. Transfer to bowl and break eggs into 1/4- to 1/2-inch pieces with fork. Return now-empty skillet to medium-high heat and heat 1 tablespoon oil until shimmering. Add scallion whites and cook, stirring frequently, until well browned, 1 to 1 1/2 minutes. Add pork mixture. Spread into even layer and cook without moving it until well browned on 1 side, 1 to 2 minutes. Stir and continue to cook, stirring frequently, until all pork is opaque, 1 to 2 minutes longer. Transfer to bowl with eggs.
7. Return now-empty skillet to medium-high heat and heat remaining 1 tablespoon oil until shimmering. Whisk mushroom liquid mixture to recombine. Add mushrooms and bamboo shoots to skillet and cook, stirring frequently, until heated through, about 1 minute. Add cabbage, all but 2 tablespoons scallion greens, and mushroom liquid mixture and cook, stirring constantly, until liquid has evaporated and cabbage is wilted but retains some crunch, 2 to 3 minutes. Add pork and eggs and stir to combine. Transfer to platter and top with scallion greens.
8. Spread about 1/2 teaspoon hoisin in center of each warm pancake. Spoon stir-fry over hoisin and serve.