Mu shu pork
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Originally hailing from northern China, these delicious pork stuffed pancakes are the ultimate in quick, casual dining and you don’t even need a fork to enjoy them!
Ingredients
Soy sauce
1 tbs, salt-reduced
Sake or Japanese rice wine
20 ml
Sesame oil
1 tsp
Caster sugar
1 tsp
Canola oil
1 tbs
Pork fillet or tenderloin, raw
450 g, (500g), fat trimmed, cut into 3cm pieces
Green shallot(s)
4 individual, cut into 2cm pieces
Fresh ginger
2 tsp, finely grated
Garlic
2 clove(s), crushed
Shiitake mushrooms
150 g
Canned bamboo shoots, rinsed and drained
½ cup(s), (70g), chopped
- Chinese Cuisine Peking Duck Pancake
180 g, (12 x 15g pancakes)
Hoisin sauce
60 ml
Choy sum
2 bunch(es), (500g), steamed
Instructions
1
Combine soy sauce, shaoxing wine, sesame oil and sugar in a small bowl and stir until sugar has dissolved. Set aside until required. Heat a wok over a high heat. Add half the canola or sunflower oil and heat for 30 seconds. Stir-fry pork, in batches, for 3–4 minutes or until lightly browned. Transfer to a plate.
2
Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add shallots, ginger and garlic and stir-fry for 1 minute. Add mushrooms and bamboo shoots and stir-fry for 1 minute. Return pork to wok with soy mixture and 1 tablespoon water and stir-fry for 1 minute or until heated through.
3
Meanwhile, warm pancakes in microwave following packet instructions. To serve, spread 1 teaspoon hoi sin sauce over each pancake. Top with pork mixture and roll to enclose filling. Sprinkle with extra shallots and serve with choy sum.
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