Photo of Mu shu pork by WW

Mu shu pork

9
9
9
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
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

lean pork fillet

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, drained

½ cup(s), (70g), chopped

Creative Gourmet, Crepes, French Style

180 g, (12 pecking duck pancake)

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.

Notes

TIP: Peking duck pancakes are available at Asian grocery stores or some Chinese restaurants. If unavailable you can use 8 frozen French-style crepes.

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