In the 1970's I became quite interested in Asian Cuisine. I read all I could find, and took several classes that were offered in San Francisco. By the late 70's, I incorporated this ancient, amazing cuisine as part of the curriculum, along with Italian and French in my cooking school. This is among my top favorites, and I hope you will enjoy making it. If you live in an area where fresh Shitake mushroom are not available, the dried will work, and Clouds Ears can be found online. If you don't have time to make the Mandarin Pancakes, you can use thin, flour tortillas, just brush them lightly with toasted sesame oil prior to heating. This dish is equally delicious using chicken.
Using a wooden spoon, mix the flour and boiling water. It will look a little "shaggy" at this point. Turn out onto a floured surface and knead until it comes together and forms a smooth dough. Cover with plastic wrap and rest for at least one hour.
Roll the rested dough into a log about 12 inches long, and cut the log into 12 pieces of equal size. Using the palm of your hand, flatten each piece into a round shape about 3" in diameter. Using the back of a spoon or pastry brush, apply a thin coating of sesame oil on to each of the rounds, then press two rounds together, oiled sides together much like making a sandwich.
Place each "sandwich" on a floured work surface. Use a rolling pin, roll each into a circle about 7" in diameter.
Heat an 8" to 10" non-stick sauté pan over medium high heat. Cook each pancake about 45 seconds on each side, or until the surface is slightly blistered and lightly golden. Then, find the seam between the two layers, and gently pull them apart. Keep the pancakes warm and moist by placing them on a plate and wrapping with foil.
You may make these ahead of time. To reheat, wrap in foil and place in a 325 degree oven for 10 minutes.
Mix all the Mandarin Sauce ingredients together. Pour into a small serving bowl.
Slice the pork (or chicken) into thin strips about 2 inches long. Place in a bowl, add the ginger, 2 teaspoons of the soy, 2 teaspoons of the cornstarch and the wine. Mix to combine, and let it marinate for 10 minutes.
While the pork is marinating, place the clouds ears in a bowl of warm water to soak and soften. When soft, chop into small pieces.
Shred the cabbage, slice the shiitake mushrooms into thin strips, chop the green onions, using both the white part and the firm green part, and chop the cilantro. Set these ingredients on a plate
Heat 2 teaspoons of vegetable oil in a wok. When hot, pour in the beaten eggs. Gently stir the eggs, to cook them in thin sheet. While still a bit soft, remove from the wok, and use a fork to shred into small pieces. Set these aside.
Heat a teaspoon or two of vegetable oil in your wok. When hot, add the pork (or chicken). Keep stirring until the meat has seared on the outside or about 4 minutes. Add the cabbage, the chopped clouds ears, and the mushrooms. Stir fry another 2 minutes then stir in the remaining soy sauce, toasted sesame oil, chili oil if using, and the green onions, shredded eggs and cilantro. Give the filling a few stirs to combine, then pour out onto an warmed serving platter.
Place a Mandarin Pancake on your plate, spread the center with about one teaspoon of Mandarin Sauce, scoop a tablespoon or two of the Mu-Shu filling on top of the sauce, and roll the pancake up over the filling much like you would a burrito. You eat these much like you would a burrito, using your hands.
Depending on your taste, you may wish to use more chili oil, you could even add some to the Mandarin Sauce.
Ingredients
Directions
Using a wooden spoon, mix the flour and boiling water. It will look a little "shaggy" at this point. Turn out onto a floured surface and knead until it comes together and forms a smooth dough. Cover with plastic wrap and rest for at least one hour.
Roll the rested dough into a log about 12 inches long, and cut the log into 12 pieces of equal size. Using the palm of your hand, flatten each piece into a round shape about 3" in diameter. Using the back of a spoon or pastry brush, apply a thin coating of sesame oil on to each of the rounds, then press two rounds together, oiled sides together much like making a sandwich.
Place each "sandwich" on a floured work surface. Use a rolling pin, roll each into a circle about 7" in diameter.
Heat an 8" to 10" non-stick sauté pan over medium high heat. Cook each pancake about 45 seconds on each side, or until the surface is slightly blistered and lightly golden. Then, find the seam between the two layers, and gently pull them apart. Keep the pancakes warm and moist by placing them on a plate and wrapping with foil.
You may make these ahead of time. To reheat, wrap in foil and place in a 325 degree oven for 10 minutes.
Mix all the Mandarin Sauce ingredients together. Pour into a small serving bowl.
Slice the pork (or chicken) into thin strips about 2 inches long. Place in a bowl, add the ginger, 2 teaspoons of the soy, 2 teaspoons of the cornstarch and the wine. Mix to combine, and let it marinate for 10 minutes.
While the pork is marinating, place the clouds ears in a bowl of warm water to soak and soften. When soft, chop into small pieces.
Shred the cabbage, slice the shiitake mushrooms into thin strips, chop the green onions, using both the white part and the firm green part, and chop the cilantro. Set these ingredients on a plate
Heat 2 teaspoons of vegetable oil in a wok. When hot, pour in the beaten eggs. Gently stir the eggs, to cook them in thin sheet. While still a bit soft, remove from the wok, and use a fork to shred into small pieces. Set these aside.
Heat a teaspoon or two of vegetable oil in your wok. When hot, add the pork (or chicken). Keep stirring until the meat has seared on the outside or about 4 minutes. Add the cabbage, the chopped clouds ears, and the mushrooms. Stir fry another 2 minutes then stir in the remaining soy sauce, toasted sesame oil, chili oil if using, and the green onions, shredded eggs and cilantro. Give the filling a few stirs to combine, then pour out onto an warmed serving platter.
Place a Mandarin Pancake on your plate, spread the center with about one teaspoon of Mandarin Sauce, scoop a tablespoon or two of the Mu-Shu filling on top of the sauce, and roll the pancake up over the filling much like you would a burrito. You eat these much like you would a burrito, using your hands.
Depending on your taste, you may wish to use more chili oil, you could even add some to the Mandarin Sauce.