"The October Daring Cooks' Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce."
Thank you Shelley and Ruth for giving us such a great challenge. I must admit I am not a stranger to Moo Shu pork, it is something I have made before. We eat a fair bit of Asian food in our household, I enjoy the flavours and find it quick and satisfying on a weeknight. Sure there are many dishes from around Asia that require hours of preparation, and I enjoy making those too, but nothing beats a stir fry or noodles mid week.
Moo shu pork (moo shi/mu shu or mu xu pork) originates from Northern China, possibly originally from Shandong. It is served with warm moo shu pancakes (mandarin pancakes) similar to what is served with Peking Duck. Actually the recipe that was provided is nearly the same as the one I use to make my pancakes to accompany Peking Duck. Sauce is also served, usually hoisin sauce.
I decided to attempt this challenge on a week night after work. Yes, there is nothing like a challenge on a busy week night, especially when you are making pancakes from scratch! Surprisingly it didn't take as long as I thought and dinner wasn't too late.
Mandarin pancakes are perfect for this Moo Shu Pork. Luckily we have a fantastic Mandarin Pancake Recipe on Belly Rumbles.
Pancakes sandwiched together ready to be rolled thin
Pancakes cooking (okay they aren't perfect)
Separating the pancakes once out of the pan
Josh actually preferred the challenge recipe with the moo shu. I liked mine as it is slightly thicker and didn't drip out of the pancakes. Both were great sauces to accompany and I am glad I made the challenge one.
To Serve
Serve pork, pancakes and sauce separately and let your diners assemble the pancakes themselves. Spread some sauce on to a pancake and then top with the pork mixture, roll and eat.
Sara xxx
Moo Shu Pork
Ingredients
- ⅔ cup Dried black fungus ('wood ears')
- 450 grams pork loin or butt
- 225 grams can bamboo shoots, thinly cut
- 3 cups Chinese cabbage (wombok), thinly cut
- 3 large eggs
- 1 teaspoon salt
- 80 ml (4 Tablespoons) vegetable oil
- 2 scallions
- 20 ml (1 Tablespoon) light soy sauce
- 2 teaspoons rice wine
- A few drops sesame oil
- 12 Mandarin pancakes
Hoisin sauce
- 80 ml (4 tablespoons) soy sauce
- 8 teaspoons (2 tablespoons) peanut butter OR black bean paste
- 20 ml (1 tablespoon) honey OR molasses
- 2 teaspoons white vinegar
- ½ teaspoon garlic powder
- 2 teaspoons sesame seed oil
- 20 drops Chinese style hot sauce optional, depending on how hot you want your hoisin sauce
- ¼ teaspoon black pepper
Easy Peanut Hoisin Sauce
- 80 ml (4 Tablespoons) hoisin
- 6 teaspoons (1 ½ Tablespoons) peanut butter
- 40 ml (2 Tablespoons) soy sauce
Instructions
Moo Shu Pork
- Soak the fungus in warm water for 10-15 minutes, rinse and drain. Discard any hard stalks, then thinly shred.
- Thinly cut the pork, bamboo shoots and Chinese cabbage into matchstick-sized shreds.
- Lightly beat the eggs with a pinch of salt.
- Heat about 1 tablespoon (15 ml) oil in a preheated wok and scramble the eggs until set, but not too hard. Remove and keep to one side.
- Heat the remaining oil. Stir-fry the shredded pork for about 1 minute or until the colour changes. Add the fungus, bamboo shoots, Chinese cabbage and scallions. Stir-fry for about 2-3 minutes, then add the remaining salt, soy sauce and wine. Blend well and continue stirring for another 2 minutes. Add the scrambled eggs, stirring to break them into small bits. Add the sesame oil and blend well.
- To serve: place about 2 tablespoons (30 ml) of hot Moo Shu in the centre of a warm pancake, rolling it into a parcel with the bottom end turned up to prevent the contents from falling out. Eat with your fingers.
Hoisin sauce
- Simply mix all of the ingredients together by hand using a sturdy spoon. At first it does not appear like it will mix, but keep at it just a bit longer and your sauce will come together.
Easy Peanut Hoisin Sauce
- Mix all of the above together in a small sauce pan and heat through. I sometimes add a splash of water if needed to make it slightly runnier.
Saz
Really interesting method of making the pancakes, looks really good.
Sara
Hi Rita, is an easy one
Hi Saz, the pancakes work well
Rita (mademoiselle délicieuse)
I need to find out more about moo shoo pork - definitely not a dish I'm familiar with as my family's from the south!
Sara
Hi Lizzy, they were
Hi Renata, your moo shu rocked, you are being very kind
Hi Gaby, amazing what a few folds can hide, lol
Hi Lorraine, thanks, not sure what came over me to do it on a week night
Hi Martyna, all pork is yummy (drool) I totally agree, but thanks
Hi Vivian, it really is a nice dish
Vivian - vxdollface
ohh so that's what mu shu pork is.. never had it before but i always hear about it, looks delicious!
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Oh my gosh!!! I've been dying to make this! Well done Sara, what a yummy looking pork! Not that all other pork isn't yummy 😉
Lorraine @ Not Quite Nigella
Well done! And after work and making your own pancakes no less too! 😀 Now that deserves a standing O!
Gaby
Well, maybe the pancakes didn't look perfect in the pan but they did when folded and served next to the yummy-looking pork 🙂
Renata
Looking at your Moo shu makes me want to make it again, of course using some other kind of mushroom 🙂 Your pancakes turned out so perfect, so thin and beautiful! Great job on the challenge!
Lizzy (good things)
Very yummy!