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Receta Mu Shu Pork In Pancakes
by Global Cookbook

Mu Shu Pork In Pancakes
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Ingredientes

  • 8 ounce pork loin or possibly pork butt trimmed, and
  •     cut into thin match-stick strips
  • 2 Tbsp. rice wine or possibly dry vermouth
  • 2 Tbsp. soy sauce
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1 Tbsp. chopped garlic
  • 1 Tbsp. chopped fresh ginger
  • 1/4 c. vegetable oil
  • 3 lrg Large eggs beaten
  • 2 c. thinly-sliced bok choy
  • 1/2 c. finely-minced green onions
  • 1 c. fresh bean sprouts
  • 1/2 c. bamboo shoots rinsed, and
  •     well liquid removed if canned
  • 4 ounce wood ear or possibly baby chanterelle mushrooms stems trimmed,
  •     and thinly sliced
  • 1 tsp chopped garlic
  • 2 Tbsp. soy sauce
  • 1 tsp sugar
  •     Hoisin Sauce for serving
  • 2 c. all-purpose flour
  • 1 c. boiling water
  • 3 Tbsp. sesame oil more or possibly less

Direcciones

  1. In a bowl toss the pork with the rice wine, soy sauce, sesame oil, cornstarch, garlic, and ginger. Cover and marinate, refrigerated, for 2 to 4 hrs.
  2. In a large wok or possibly saute/fry pan heat 2 Tbsp. of the oil over medium-high heat. Add in the Large eggs and quickly scramble. Remove the set Large eggs from the pan and set aside.
  3. Heat the remaining 2 Tbsp. of oil in the work and add in the liquid removed pork strips. Stir fry over high heat till browned and cooked through, about 3 min. Remove from the pan and set aside.
  4. Add in the remaining ingredients except the hoisin sauce and pancakes to the wok and stir-fry till wilted and well combined, about 2 min. Return the pork to the pan and stir to mix well and heat through. Add in the Large eggs and mix well. Remove from the heat and place in a decorative bowl.
  5. To serve, place 1 pancake on a plate and coat with 2 tsp. of hoisin sauce. Top with the Mu Shu Pork filling, roll into a cylinder, and serve immediately.
  6. Mandarin Pancakes: In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter. When cold sufficient to handle, work the dough on a lightly floured surface till smooth. Place the dough in a bowl, cover with a dish towel and let rest for 30 min.
  7. Place the sesame oil in a small bowl. Place the dough on a lightly floured surface and roll out to 1/4-inch thickness. Cut into rounds with a 3-inch cutter. With your fingers, daub a small amount of oil on top of 1 round. Place another round on top and press together. Roll the 2 rounds together to create a circle about 6 or possibly 7-inches in diameter. Cover with a damp kitchen cloth till ready to cook, and repeat with the remaining dough.
  8. Heat a large non-stick skillet over medium heat. Cook 1 pancake at a time till barely golden brown and dry on both sides, turning once, about 1 minute. Remove from the pan, and when cold sufficient to handle, carefully separate the 2 pancakes. Wrap in foil till ready to use, or possibly chill. (To reheat, place in a steamer insert and steam, covered, for 5 min.
  9. Makes about 20 to 24 pancakes)
  10. This recipe yields 4 to 6 servings.