Shandong
Moo shu pork
Pork, egg and crunchy wood ears rolled in thin pancakes with hoisin. A DIY dinner that wins every table.
60 minTime
25 gProtein each
mildSpice
Make it your way
Grandma's wayStir fried pork, egg, wood ears and cabbage rolled in Mandarin pancakes with hoisin.
The original612kcalsame
25 gproteinsame
6 gfibresame
60minutessame
Moo shu pork.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Make the dough: pour the boiling water into the flour with a pinch of salt, stir, then knead 5 minutes. Cover and rest 20 minutes.
- 2Divide into 12 balls. Brush one with sesame oil, press another on top, roll the pair to 18 cm and dry cook 40 seconds a side. Peel apart.
- 3Toss the pork with 1 tbsp soy and the cornflour. Soak the wood ears in warm water 15 minutes and slice.
- 4Scramble the eggs in 1 tbsp hot oil into large soft curds and lift out. Stir fry the pork in the rest of the oil until no pink remains.
- 5Add garlic, ginger, wood ears, cabbage and carrot, toss 2 minutes, then return the egg with the remaining soy, sesame oil and spring onion.
- 6Spread hoisin on a warm pancake, add a spoon of filling, fold up the bottom and roll.
Serve it like this
Bring the filling in the wok, pancakes in a covered basket and hoisin in a bowl so everyone rolls their own at the table.
