Moo Shu Pork (or Beef, or Chicken...)

Pancake recipe source

Filling recipe adapted from The Chinese Takeout Cookbook (highly recommended!)

PANCAKES

1½ cups (7 ½ ounces) all-purpose flour

¾ cup boiling water

2 teaspoons toasted sesame oil (or other oil)

½ teaspoon vegetable oil

FILLING

Marinade

1 1/2 tsp. soy sauce

1 1/2 tsp. rice wine or dry cherry

2 tsp. cornstarch

1 lb. boneless pork loin or pork chop, sliced into thin strips

OR Leftover grilled meat (skip marinade and cooking steps if using already-cooked meat)

Sauce

2 T. rice wine

1 T. soy sauce

1 T. hoisin sauce

1 T. sesame oil

1/4 tsp. pepper

1 T. oyster sauce

1/4 tsp. five-spice

2 T. peanut or vegetable oil

1 tsp. minced garlic

1 tsp. minced fresh ginger (or 1/4 tsp. dried)

2 green onions, chopped

6 fresh shittake mushrooms, sliced into thin strips

6 napa cabbage leaves, sliced into thin strips

2 medium carrots, shredded or sliced thinly

1 c. bean sprouts (or substitute extra cabbage)

To Make Pancakes (Can be done ahead of time)

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.

2. 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 (I don't own a brush, so I used nonstick spray.  Classy but effective); 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.)

To Make Filling

1. If using raw meat: In a medium bowl, stir together the marinade ingredients and add the pork.  Stir to coat and let stand for at least 20 minutes.  Heat a large skillet over high heat until hot.  Add the pork and stir-fry until the outside is no longer pink, 2-3 minutes.  Transfer pork to a plate and set aside.

2. In a small bowl, stir together the sauce ingredients and set aside.

3. Add 1 T. oil to the skillet.  Add the garlic, ginger, and scallion and stir fry until aromatic, about 30 seconds (don't let it burn!).  Add the mushrooms, cabbage, carrots, and bean sprouts (and pre-cooked meat, if using).  Stir-fry until the vegetables begin to wilt, about 4-5 minutes.  Pour the sauce into the skillet and stir to combine.  Add the meat, if you haven't yet.  When vegetables are cooked, remove from heat.

4. To serve, put pancake on your plate, add filling, and roll like a burrito.

Serves 4 polite people or 2 delighted adults.