Mu shu pork with pancakes

Roll up homemade pancakes with this sweet and flavoursome pork, egg and chilli filling.

Recipe «Mu shu pork with pancakes» presented in category Recipes / Eggs, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp water, 2 tsp cornflour, 1 tsp dark soy sauce, 1 tbsp caster sugar, 1/2 tsp sesame oil , Pinch of white pepper, 60ml light soy sauce, 60ml dry sherry , 300g pork fillet, thinly sliced, 3 dried shiitake mushrooms, 2 tbsp peanut oil, 3 eggs, lightly whisked, 2 tsp finely chopped fresh ginger, 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways, 2 shallots, green section only, thinly sliced, Hoisin sauce, to serve.

Ingredients:

• 1 tbsp water 
• 2 tsp cornflour 
• 1 tsp dark soy sauce 
• 1 tbsp caster sugar 
• 1/2 tsp sesame oil 
• Pinch of white pepper 
• 60ml light soy sauce 
• 60ml dry sherry 
• 300g pork fillet, thinly sliced 
• 3 dried shiitake mushrooms 
• 2 tbsp peanut oil 
• 3 eggs, lightly whisked 
• 2 tsp finely chopped fresh ginger 
• 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways 
• 2 shallots, green section only, thinly sliced 
• Hoisin sauce, to serve 
• 300g plain flour 
• 185ml boiling water 
• 1 tbsp sesame oil 

Instructions

1. Combine the water and cornflour in a bowl. Combine the dark soy sauce, sugar, sesame oil, pepper, 2 teaspoons of light soy sauce and 2 teaspoons of sherry in a large bowl. Stir in the cornflour mixture. Add pork. Toss to coat. Cover and place in the fridge for 30 minutes to marinate.
2. Meanwhile, place the mushrooms in a small heatproof bowl. Cover with boiling water. Set aside for 20 minutes or until soft. Drain. Remove and discard the stems. Thinly slice the mushrooms.
3. To make the pancakes, place the flour in a bowl. Make a well in the centre and pour in 185ml (3/4 cup) of boiling water. Use a wooden spoon to stir until a firm dough forms, adding more water if necessary. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and slightly elastic. Place the dough in the bowl and cover with a tea towel. Set aside for 30 minutes to rest.
4. Cut the dough in half. Roll out 1 portion on a lightly floured surface until 1mm thick. Use an 8cm-diameter round pastry cutter to cut 9 discs from the dough. Repeat with the remaining dough. Lightly brush 1 dough disc with sesame oil. Top with another dough disc. Carefully roll out until about 15cm in diameter. Repeat with remaining dough discs and sesame oil to make 9 pancake stacks.
5. Heat a large non-stick frying pan over medium-high heat. Place 3 pancake stacks in the pan. Cook for 30 seconds - 1 minute or until slightly puffed. Turn and cook for a further 30 seconds. Transfer to a clean work surface. Use your fingers to separate the pancakes. Place on a plate and cover with a tea towel to keep warm. Repeat, in 2 more batches, with remaining pancake stacks, reheating the pan between batches.
6. Heat half the peanut oil in a wok over high heat until just smoking. Swirl to coat. Add the egg and cook, folding gently, for 2 minutes or until almost cooked. Transfer to a plate.
7. Wipe the wok with paper towel. Heat half the remaining peanut oil in the wok over high heat until just smoking. Add half the pork mixture and stir-fry for 2 minutes or until almost cooked through. Transfer to the plate. Repeat with the remaining oil and pork mixture.
8. Add the ginger and mushroom to the wok. Cook for 30 seconds or until soft. Add the pork mixture, egg, remaining light soy sauce and remaining sherry. Stir-fry for 1 minute or until the sauce reduces slightly. Stir in the chilli and shallot.
9. Transfer the pork mixture to a serving dish and serve with the pancakes. To assemble, spoon pork mixture along the centre of a pancake. Drizzle over hoisin sauce and roll up to enclose the filling.