Mu shu pork pancake rolls

For a fabulous taste of the orient, try Paul Bloxham`s fabulous combination of tender piquant pork and Chinese style pancake
By Paul Bloxham
Mu shu pork pancake rolls
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes plus marinating and resting
  • Effort: medium

Ingredients

For the marinade

  • 2 tbsp soy sauce
  • 1 red chillies, finely diced
  • 1 tbsp sherry
  • 1 tsp hoi sin sauce

For the stir fry

  • 3 tbsp peanut oil
  • 2 eggs, free range, beaten
  • 3 cloves garlic, crushed
  • 3 cm piece ginger, grated
  • 500 g pork, loin, shredded
  • 8 shiitake mushrooms, sliced
  • 0.5 small white cabbage, finely shredded
  • 1 carrots, shredded
  • 150 g bean sprouts
  • 3 spring onions, plus 30 minutes for marinade and 20 minutes resting for pancakes
  • 3 tbsp chicken stock
  • 2 tbsp soy sauce
  • 1 tsp cornflour
  • 1 tbsp shaoxing rice wine or dry sherry
  • 2 tsp sesame oil

For the pancakes

  • 400 g plain flour, sieved
  • 150 ml water, boiling
  • 1 tbsp vegetable oil, for brushing

To serve

  • 4 tbsp plum sauce
  • 0.5 cucumber, shredded

Method

1. Combine soy sauce, chilli, sherry and hoi sin sauce in a bowl. Add the pork and marinate for at least 30 minutes. 2. Heat a wok over a high heat. Add one tablespoon of the peanut oil pour in the eggs, tilting the wok to form a thin omelette. Cook just until the egg is set and transfer to a plate and leave it until cold. Cut into strips. 3. Return the wok to high heat and add the remaining two tablespoons of oil. Add the garlic, and ginger, stir-fry for a couple of seconds then add the pork and stir fry until lightly browned. 4. Add the mushrooms, cabbage, carrot, bean sprouts, and onions, along with the chicken stock, and stir-fry for two minutes.5. Mix the soy sauce, corn flour, sherry and sesame oil together and add this to the wok. Cook for about one minute until the sauce thickens and then add the cooked egg strips. 6. To make the pancakes, place the flour in a bowl and pour in the boiling water, stirring until the mixture forms a soft dough. 7. On a lightly floured surface, knead the dough gently until it is smooth. Cover with a damp towel and leave to rest for 20 minutes.8. On a lightly floured surface, roll dough into a log, and then slice it crosswise into 1.5 cm pieces. Shape each piece into a ball, then place each piece between two sheets of cling film and roll to form circles with a diameter of 10cm. Brush each with a little vegetable oil. 9. Heat a large, dry frying pan over a moderate heat and cook the pancakes, one at a time, for about one minute on each side, turning them once as they puff and little bubbles appear on the surface. Stack them in a bamboo steamer and steam for two minutes just before serving. 10. To serve, spread a small amount of plum sauce on a warm pancake followed by the cucumber. Spoon Mu Shu into the centre of the pancake, wrap like you would Peking duck pancakes and enjoy.

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