Mu shu pork
1 tbs, salt-reduced
sake or Japanese rice wine
lean pork fillet
450 g, (500g), fat trimmed, cut into 3cm pieces
4 individual, cut into 2cm pieces
2 tsp, finely grated
2 clove(s), crushed
canned bamboo shoots, rinsed, drained
½ cup(s), (70g), chopped
Creative Gourmet, Crepes, French Style
180 g, (12 pecking duck pancake)
2 bunch(es), (500g), steamed
- 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.
- 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.
- 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.