Shredded Pork Pancake Wraps — Moo Shu Pork
Shredded pork stir-fried with wood ear mushroom, cabbage, and egg, wrapped in thin Mandarin pancakes with hoisin sauce, a beloved Chinese-American classic.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss pork matchsticks with cornstarch, 1 tbsp soy sauce, Shaoxing wine, and white pepper; marinate 10 minutes. Beat eggs. Soak wood ear mushrooms 20 minutes in hot water, drain, slice thinly. Shred napa cabbage. Cut spring onion into 5cm lengths. Mince garlic and grate ginger.
Fry
Heat 2 tbsp oil in a wok or large skillet over high heat. Scramble eggs 1 minute until just set but still soft; remove and set aside. Add remaining 2 tbsp oil, stir-fry pork 3–4 minutes over high heat until cooked through.
Saute
Add garlic and ginger, toss 30 seconds until fragrant. Add wood ear mushrooms and cabbage, stir-fry 3–4 minutes over high heat until cabbage just wilts.
Build
Return eggs to the wok. Add remaining soy sauce, sesame oil, and spring onion. Toss everything together 1 minute over high heat until combined.
Steam
Warm Mandarin pancakes 30–40 seconds in a steamer or wrapped in a damp paper towel in the microwave until pliable and heated through.
Plate
Serve pork mixture with warm pancakes and hoisin sauce on the side. Wrap and eat immediately while pancakes are warm.
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